William Cole
Avon,CO
Summary
I am a hard working individual seeking my next challenge in the field of culinary excellence. I have run several kitchens with 10-15 people under me, giving them tasks and maintaining the food quality even when they had little experience. I have created and food costed menu items including creating recipes when needed. I have run the pass at several restaurants making sure quality of food and efficiency of the line cooks are up to my standards so the costumers receive the best possible service.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Sous Chef
Tavern On The Square At The Arrabelle
04.2023 - 09.2023
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
Line Chef
Proper At The Met
01.2023 - 03.2023
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
- Developed strong multitasking abilities, managing multiple orders simultaneously while maintaining attention to detail.
Line Cook
Grill On The Gore
07.2022 - 11.2022
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Prep Chef
Cordillera Golf Course
12.2021 - 06.2022
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Reduced food waste by implementing proper storage techniques and inventory management systems.
- Assisted head chef in creating innovative menu items, resulting in increased customer satisfaction and repeat business.
- Collaborated with other team members to ensure timely completion of meal orders during busy service periods.
Sous Chef
Larkspur Events And Dining
12.2019 - 11.2021
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Sous Chef
Harvest At The Sonnenalp Club
05.2018 - 12.2019
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
Advanced Cook
Tavern On The Square At The Arrabelle
11.2016 - 05.2018
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Education
Le Cor Don Bleu Certificate - Culinary Arts
The Cooking And Hospitality Institute
Chicago, IL01.2009
High School Equivalency Diploma - General Knowlege
Barron Community College
Rice Lake, WI06.1997
Skills
- Workflow Optimization
- Inventory Management
- Ordering and Requisitions
- Menu Planning
- Safe Food Handling
- Kitchen leadership
- Supervising Food Prep
- Sanitation Procedures
- Team Leadership
- Order delivery practices
- Line Inspections
- Staff Training
- Recipes and menu planning
Certification
ServSafe Managers Certificate
Timeline
Sous Chef
Tavern On The Square At The Arrabelle
04.2023 - 09.2023
Line Chef
Proper At The Met
01.2023 - 03.2023
Line Cook
Grill On The Gore
07.2022 - 11.2022
Prep Chef
Cordillera Golf Course
12.2021 - 06.2022
Sous Chef
Larkspur Events And Dining
12.2019 - 11.2021
Sous Chef
Harvest At The Sonnenalp Club
05.2018 - 12.2019
Advanced Cook
Tavern On The Square At The Arrabelle
11.2016 - 05.2018
Le Cor Don Bleu Certificate - Culinary Arts
The Cooking And Hospitality Institute
High School Equivalency Diploma - General Knowlege
Barron Community College
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