William Gerstmayr
Stafford,VA
Summary
Innovative Chef known for exceptional menu planning, team collaboration, and adherence to food safety standards. Proven ability to create unique dishes that enhance guest experiences and drive event success.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Chef
Di Farina
Pompano Beach, Florida
01.2025 - 02.2025
- Assisted in preparing ingredients and maintaining kitchen organization.
- Supported head chef in menu planning and recipe development.
- Managed food inventory and ensured proper storage techniques.
- Collaborated with kitchen staff to meet service demands during peak hours.
- Maintained cleanliness and sanitation standards in food preparation areas.
- Operated kitchen equipment efficiently while adhering to safety guidelines.
- Monitored food presentation to ensure quality before serving to customers.
- Created a positive work environment by encouraging teamwork among staff members.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Complied with all health department regulations regarding proper food handling methods.
- Assisted in menu development and recipe testing.
Head Banquet Chef
Galuppi's
Pompano Beach, Florida
01.2023 - 01.2025
- Prepared diverse menu items for large events and private functions.
- Managed kitchen staff to ensure efficient meal preparation and presentation.
- Collaborated with event coordinators to customize menus for client preferences.
- Maintained high standards of food safety and cleanliness in the kitchen.
- Trained new kitchen staff on cooking techniques and equipment usage.
- Developed seasonal menu offerings to enhance guest dining experiences.
- Oversaw inventory management, including ordering and stocking supplies.
- Streamlined cooking processes to improve service speed during events.
- Directed presentation and portioning of food for banquet functions.
- Prepared banquet meals according to standard recipes and customer preferences.
- Kept kitchen work stations, utensils, and equipment clean and sanitized between banquet rushes.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Stocked supplies to maintain sufficient levels of food products and placed orders for low running inventory.
- Coordinated food orders between stations and food servers to reduce wait times.
- Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
- Reviewed quality and appearance of food to identify gaps in employees' knowledge and performance.
- Managed production of food for catered corporate and private events.
- Prepared workstations with ingredients and tools to increase efficiency.
- Supervised food preparation staff to deliver high-quality results.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Observed food safety and sanitation protocols to reduce germ spread.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Chef
Mars Resort
Lake Geneva, Wisconsin
02.2020 - 01.2023
- Prepared diverse menu items following established recipes and presentation standards.
- Maintained cleanliness and organization in kitchen areas to ensure food safety.
- Assisted in inventory management by tracking ingredients and supplies regularly.
- Collaborated with team members to deliver timely meal service during peak hours.
- Operated kitchen equipment safely while adhering to operational guidelines.
- Monitored food quality and freshness to uphold restaurant standards consistently.
- Supported training of new staff on kitchen procedures and food preparation techniques.
- Engaged with customers to understand preferences and enhance dining experience.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Planned menus, ordered supplies and managed kitchen staff.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
Chef
Ralph's Steak House
Lake Geneva, Wisconsin
05.2015 - 01.2020
- Prepared diverse menu items using fresh, high-quality ingredients.
- Managed kitchen operations during peak service hours efficiently.
- Ensured compliance with food safety and sanitation standards consistently.
- Collaborated with staff to create daily specials and seasonal offerings.
- Organized inventory and maintained stock levels of ingredients.
- Innovated recipes to enhance flavor profiles and presentation styles.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Planned menus, ordered supplies and managed kitchen staff.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Resolved customer complaints regarding food quality or service issues.
Education
High School Diploma -
Prairie Du Chian
Prairie Du Chian, WI01-2006
Skills
- Food safety
- Menu development
- Inventory management
- Cooking techniques
- Food presentation
- Kitchen organization
- Time management
- Customer engagement
- Team collaboration
- Event planning
- Quality control
- Staff training
- Problem solving
- Effective communication
- Attention to detail
- Catering events
- Food service operations
- Waste control
- Kitchen operations management
- Kitchen crew training
- Meal preparation
- Food preparation techniques
- Sanitation practices
- Food storage
- Knife use
- Kitchen equipment operation and maintenance
- Dish preparation
- Portion and cost control
- Kitchen equipment and tools
- Food plating and presentation
- Cold food preparation
- Temperature control
- Customer service
- Signature dish creation
Certification
Serve Safe Certified
References
References available upon request.
Timeline
Chef
Di Farina
01.2025 - 02.2025
Head Banquet Chef
Galuppi's
01.2023 - 01.2025
Chef
Mars Resort
02.2020 - 01.2023
Chef
Ralph's Steak House
05.2015 - 01.2020
High School Diploma -
Prairie Du Chian