Summary
Overview
Work History
Education
Skills
Certification
Affiliations
References
Timeline
Generic

William Edwards

Louisville,KY

Summary

Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Hoping to find a great restaurant with people that have the same drive and passion for food. Strong attention to safe food handling procedures Beautiful presentation of food Hospitality and service industry background. High-performing Chef offering 13 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Assistant Executive Chef

Gordon Ramsay Steak
10.2022 - Current
  • Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
  • Assisted in budget planning and monitoring, identifying areas for potential cost savings while maintaining the highest standards of quality and service.
  • Led cross-training initiatives among team members for enhanced skill development opportunities and overall operational flexibility within the kitchen staff roster.
  • Implemented effective staff schedules for optimized labor management, reducing overtime costs while maintaining service standards.
  • Managed inventory and controlled food costs, resulting in reduced waste and increased profits.
  • Assisted in catering special events, delivering exceptional food quality tailored to client preferences and dietary restrictions.
  • Contributed to positive workplace culture by fostering open communication channels among team members, leading to increased morale and productivity.
  • Evaluated vendor relationships regularly, negotiating contracts as necessary for cost-effective procurement of high-quality ingredients without compromising consistency or availability requirements throughout the year.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests.
  • Developed close relationships with suppliers to source best ingredients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Supported ongoing professional development of kitchen team members by sharing industry trends and best practices through regular workshops and discussions.

Sous Chef

Matt Winn's Steakhouse
07.2020 - Current
  • Ensured adherence to Food Safety guidelines and executed recipes from Executive Chef for food preparation and cooking.
  • Make sure whatever station I am working is Set up and Ready for Service at least 30 minutes before the start
  • 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.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Assist in Creating Specials, such as Chef Raw Bar, as well as assisting in Making sure all stations are set up and ready to serve
  • Report to Chef with Items that need to be ordered or Prepared in the next few days to ensure a smooth service with as little bumps as possible
  • Ability to work every station or run every cart service position that we have on property
  • Also knowing how to present and Speak to the customers to ensure a great experience
  • Ability to communicate with FOH to ensure all prep is done for complimentary Bread Service, as well as Charcuterie Service.

Line Cook

Harvest Restaurant
07.2019 - 07.2020
  • Learn how to work in a restaurant that sources 80% of all products i.e: Types of fruits, Vegetables, Cheeses, Meats, Fish, and Grains/Legumes that come from a 90 Mile Radius of the restaurant
  • Cook all food items to the standard expected from our Chefs
  • Fill out a detailed Station Check List every night so chefs can put together a detailed prep list and order list since we order from 10+ Farms
  • Assume Responsibility for all items coming from your station since every day for 1-3 months you are the only one working that station
  • Communicate with Expo and 3 Line Chefs to push out orders swiftly, but also ensure a consistent delicious food Product.

Lead Line Cook

8 Up Elevated Drinkery and Kitchen
05.2017 - 11.2019
  • Cook all food products according to food safety guidelines
  • Cook all food to the standard I was shown by my Sous Chefs and my Executive Chef
  • Follow all recipe instructions and guidelines to ensure a consistent and delicious product
  • Assist Sous Chefs and Executive Chefs with menu Item Pars and filling out detailed prep sheets so we can have an accurate Prep List
  • Know every Station in Both Kitchens just in case I am asked to fill in or close in case of Call Offs or Emergencies
  • Perform final closing duties according to a closing List, while ensuring all Stations are properly Restocked and Covered.

Sous Chef

Finn's Southern Kitchen
09.2016 - 05.2017
  • Prepare Food Items according to Recipe and according to all Food Safety Guidelines
  • Perform a Quality check to all Food Items to ensure a consistent Product
  • Report to Executive Chef to establish an order list, as well as help with Food Inventory at the End of each month
  • Assist in creating and executing Specials: we had a Soup and a Pie of the day, as well as a Jam/Jelly that would change weekly or Bi-Weekly
  • Perform Closing list checks to ensure that our Kitchen is fully clean, as well as ensuring all food is Labeled, Dated, and Covered
  • Assist in Putting away all product orders, as well as making sure all employees are going by First In, First out and rotating our stock of product.

Line Cook

701 Fish House and Oyster Bar
07.2015 - 08.2016
  • Verified proper portion sizes and consistently attained high food quality standards
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
  • Trained under skilled Chefs for the duration of my time there
  • Learned the fundamentals of Mise en Place, Cooking, Station Preparation, stocks, sauces, knife skills, safety and sanitation
  • Serv-Safe Certified.

Prep Cook

Tim Horton's Children Foundation
04.2015 - 08.2015
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
  • Prepared 3 meals a day for 160+ kids using Myplate Guidelines as well as preparing special dietary restriction meals for kids and counselors with food allergies.

Food Handler

Oven, Bus & Wash, Gatti's Pizza
04.2012 - 07.2015
  • Started out as a dishroom worker at age 16, Worked my way up to an oven Position
  • First job where the exhilarating kitchen atmosphere showed itself
  • Assisted diners with obtaining food from buffet/serving table as needed.

Education

Associate in Applied Science (A.A.S.) Culinary Arts -

Elizabethtown Community and Technical College
Elizabethtown, KY
02.2017

Skills

  • Food presentation
  • Kitchen Management
  • Menu Supervision
  • Ingredients Selection
  • Food Prep Planning
  • Hygiene Policy Implementation
  • Team Leadership
  • Decision-Making
  • Safe Food Handling
  • Food Stock and Supply Management
  • Hospitality service expertise

Certification

Serv Safe

Affiliations

Elizabethtown Community & Technical College, Restaurant Management, Culinary Arts Professor, Food Services Technology classes, Coursework in Professional Cooking and Baking

References

  • David Scales, (540) 270-5181, Executive Chef, 701 Fish House & Oyster Bar, Trained under for 2 years
  • Susie Pate, (270) 706-8732, Technical College

Timeline

Assistant Executive Chef

Gordon Ramsay Steak
10.2022 - Current

Sous Chef

Matt Winn's Steakhouse
07.2020 - Current

Line Cook

Harvest Restaurant
07.2019 - 07.2020

Lead Line Cook

8 Up Elevated Drinkery and Kitchen
05.2017 - 11.2019

Sous Chef

Finn's Southern Kitchen
09.2016 - 05.2017

Line Cook

701 Fish House and Oyster Bar
07.2015 - 08.2016

Prep Cook

Tim Horton's Children Foundation
04.2015 - 08.2015

Food Handler

Oven, Bus & Wash, Gatti's Pizza
04.2012 - 07.2015

Associate in Applied Science (A.A.S.) Culinary Arts -

Elizabethtown Community and Technical College

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