William Ferguson

• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
• Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
• Developed new menu items for increased customer satisfaction and repeat business.
• Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
• Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.
• Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
• Created visually appealing plate presentations to enhance the overall dining experience for guests.
• Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
• Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
• Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
• Devised seasonal menus using fresh, local ingredients for an ever-changing culinary experience for patrons.
• Attended industry conferences and workshops to stay up-to-date on current trends in cuisine and restaurant management practices.
• Promoted positive reviews from critics by consistently delivering high-quality dishes that exceeded expectations.
• Established strong vendor relationships resulting in reliable deliveries of top-quality ingredients at competitive prices.
• Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
• Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
• Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation. during disasters led team to prepare meals for victims approximately 20,000 daily.
• Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed recipes, portion specifications, and standard preparation procedures for all dishes.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Mentored kitchen staff to prepare each for demanding roles.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Set up and broke down kitchen for service.
• Coordinated with team members to prepare orders on time.
• Assisted with menu development and planning.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Monitored food production to verify quality and consistency.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Evaluated food products to verify freshness and quality.
• Disciplined and dedicated to meeting high-quality standards.
• Utilized culinary techniques to create visually appealing dishes.
• Implemented food cost and waste reduction initiatives to save money.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed close relationships with suppliers to source best ingredients.
• Participated in food tastings and taste tests.
• Implemented successful cross-marketing strategies such as food and wine pairings.

• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Developed innovative recipes, attracting new church members. .
• Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Received numerous accolades from critics for creative dish presentations, elevating the restaurant''s reputation within the industry.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Placed orders to restock items before supplies ran out.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Interacted with guests to obtain feedback on product quality and service levels.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Collaborated with staff members to create meals for large banquets.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Modernized work processes to reduce guest wait times and boost daily output.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Coordinated with team members to prepare orders on time.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Assisted with menu development and planning.
• Set up and broke down kitchen for service.
• Disciplined and dedicated to meeting high-quality standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Evaluated food products to verify freshness and quality.
• Monitored food production to verify quality and consistency.
• Utilized culinary techniques to create visually appealing dishes.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Modified recipes to accommodate dietary restrictions and allergies.
• Implemented food cost and waste reduction initiatives to save money.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Participated in food tastings and taste tests.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• 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.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Mentored junior cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
• Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
• Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Communicated closely with servers to fully understand special orders for customers.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Managed opening and closing shift kitchen tasks.
• Monitored food quality and presentation to maintain high standards.
• Prepared and served various food items in fast-paced [Type] environment.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Measured and mixed ingredients according to precise recipes for best results.
• Measured, weighed and mixed appropriate ingredients according to recipe directions.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Adjusted recipes based on ingredient availability or customer request.
• Trained and supervised cooking staff to expertly meet daily needs.
• Identified inefficiencies leading to improved productivity.
• Suggested actionable improvements to streamline training procedures.

Major duties. The food service specialist supervises or prepares, cooks and serves food in field or garrison food service operations.

(1) Skill Level 1. Performs preliminary food preparation procedures. Prepares and/or cooks menu items listed on the production schedule. Bakes, fries, braises, boils, simmers, steams and sautes as prescribed by Army recipes. Sets up serving lines, garnishes food items, and applies food protection and sanitation measures in field and garrison environments. Receives and stores subsistence items. Performs general housekeeping duties. Operates, maintains, and cleans field kitchen equipment. Erects, strikes, and stores all types of field kitchens. Performs preventive maintenance on garrison and field kitchen equipment.

(2) Skill Level 2. Performs duties shown in previous skill level and provides technical guidance to lower grade personnel in garrison and field kitchen operations. Ensures that proper procedures, temperatures, and time periods are adhered to during food preparation. Directs safety, security, and fire prevention procedures. Performs limited supervisory and inspection functions including shift supervision

(3) Skill Level 3. Performs duties shown in previous skill level when required and prepares more complex menu items. Supervises shift, unit, or consolidated food service operations in field or garrison environments. Establishes operating and work procedures, inspects dining, food preparation/storage areas, and dining facility personnel. Determines subsistence requirements. Requests, receives, and accounts for subsistence items. Applies food service accounting procedures. Prepares production schedule and makes necessary menu adjustments. Establishes, administers, and maintains OJT and apprenticeship training programs. Prepares technical, personnel, and administrative reports concerning food service operations. Implements emergency, disaster, and combat feeding plans. Coordinates logistical support.

(4) Skill Level 4. Performs duties shown in previous skill level when required and assigns personnel to duty positions. Coordinates with food service officer, food advisor, and first cooks. Coordinates with TISA, facility engineers, and veterinary activity. Plans and implements menus to ensure nutritionally balanced meals. Ensures accuracy of accounting and equipment records. Develops and initiates Standing Operating Procedures (SOP) and safety, energy, security, and fire prevention programs. Evaluates contract food service operations. Ensures contractor compliance in food service contract operations.

• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Oversaw food preparation and monitored safety protocols.
• Trained soldiers 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.
• Verified prepared food met standards for quality and quantity before serving to soldiers and civlians.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Trained soldiers on proper cooking procedures as well as safety regulations and productivity strategies.
• Verified prepared food met Army standards for quality and quantity before serving to customers.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Developed unique events and special promotions to boost morale.
• Maximized quality assurance by completing frequent line checks.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Coordinated with catering staff to deliver food services for special events and functions.