William Cooper
Kansas City
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with many international cuisines and recipe development, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
15
15
years of professional experience
Work History
Event Coordinator/Assistant Restaurant Manager
Buck Tui BBQ/Asian Culinary Ventures
04.2023 - 10.2024
- Coordinated schedules and timelines for events.
- Adapted quickly when faced with unexpected challenges or changes in plans, maintaining composure while finding effective solutions.
- Managed event logistics and operations. Managed the operations of two stands for Buck Tui BBQ at Arrowhead Stadium, and one stand for Waldo Thai at CPKC Stadium
- Established positive relationships with clients, ensuring their needs were met throughout the event planning process.
- Maintained accurate records of all event expenditures, ensuring food cost and labor cost were in line.
- Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
- Managed team of up to 18 restaurant staff, maintaining exceptional customer service and quality standards.
- Ensured compliance with health department regulations by maintaining a clean and safe dining environment.
- 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.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Chef/Manager
Company Kitchen
01.2022 - 04.2023
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
- Instituted positive kitchen atmosphere for all staffers through effective communication and consistent training
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Extensive knowledge of the Company Kitchen BT system.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Sous Chef
Company Kitchen
12.2019 - 12.2021
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Station Chef
Company Kitchen
12.2018 - 12.2019
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Cook
Company Kitchen
02.2017 - 12.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from KDS and cooked items quickly to complete order items together and serve hot.
- Transitioned between breakfast and lunch service.
Cook Barista Cashier
Elite Cuisine
09.2014 - 02.2017
- Operated cash register for cash and credit card transactions with excellent accuracy levels.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Took food orders from guests and cooked items quickly to complete order items together and serve hot.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ordered and received products and supplies to stock kitchen areas.
- Pleasantly interacted with customers during hectic periods to promote fun, positive environment.
- Created wide variety of hot and cold drinks in average shifts with consistently positive customer satisfaction .
- Controlled line and crowd with quick, efficient service.
- Maintained and operated espresso machines, blenders, commercial coffee brewers, coffee pots and other equipment.
- Engendered customer loyalty by remembering personal preferences and allergy information.
Director of Food and Beverage
Kemper Sports Management - Falcon Ridge Golf Club
01.2010 - 10.2013
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining [Number]% accuracy.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Identified team weak points and implemented corrective actions to resolve concerns.
Education
High School Diploma -
North Central High School
Spokane, WA06.1997
Skills
- Company Quality Standards
- Coordinating Kitchen Staff
- Instruction and Delegation
- Waste Control
- Proper Storage Procedures
- Dish Preparation
- Quality Control and Oversight
- Staff Supervision and Coordination
- Recipe Development
- Cleaning and Sanitation
- Preparation of International Cuisines
Timeline
Event Coordinator/Assistant Restaurant Manager
Buck Tui BBQ/Asian Culinary Ventures
04.2023 - 10.2024
Chef/Manager
Company Kitchen
01.2022 - 04.2023
Sous Chef
Company Kitchen
12.2019 - 12.2021
Station Chef
Company Kitchen
12.2018 - 12.2019
Cook
Company Kitchen
02.2017 - 12.2018
Cook Barista Cashier
Elite Cuisine
09.2014 - 02.2017
Director of Food and Beverage
Kemper Sports Management - Falcon Ridge Golf Club
01.2010 - 10.2013
High School Diploma -
North Central High School
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