William Giller
2nd Charter Foods LLC/Bagery
Easton,MD
31
years of professional experience
Seasoned chef with a strong background in kitchen operations, menu planning, and staff supervision. Brings hands-on expertise in food safety, inventory control, and attention to detail. Recognized for improving workflow, reducing waste, and delivering consistent quality during peak service.
Work History
Commis Chef
7 Months- Assisted senior chefs with daily food production and service readiness.
- Followed recipe specifications to portion, mix, and assemble menu items accurately.
- Maintained sanitation standards for workstations, utensils, and food storage areas.
- Prepared ingredient mise en place for baking and kitchen stations.
- Rotated ingredients and checked freshness to support safe inventory practices.
- Operated kitchen equipment carefully while learning production procedures and safety protocols.
- Organized prep areas to improve workflow and reduce service delays.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredient preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Placed orders to restock items before supplies ran out.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Cultivated strong relationships with vendors to ensure steady a steady supply of fresh ingredients at competitive prices without compromising quality standards.
- Ordered new ingredients and supplies to meet expected needs.
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
- Enhanced kitchen efficiency by streamlining prep work routines for all daily specials.
- Fostered a a culture of continuous improvement, leading to significant a significant reduction in cooking-related errors.
- Supported team morale and reduced turnover by fostering collaborative a collaborative work environment.
- Enhanced flavor profiles of traditional dishes by experimenting with fresh, locally-sourced ingredients.
- Implemented system for tracking food temperatures throughout storage and preparation, ensuring safety.
- Facilitated smooth kitchen operations during peak hours, ensuring timely order fulfillment.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained high standards of kitchen hygiene, surpassing health inspection requirements.
- Developed waste reduction initiative by repurposing food scraps, contributing to sustainability efforts.
- Increased customer satisfaction by consistently preparing high-quality dishes under tight deadlines.
- Assisted in designing seasonal menu that increased customer footfall during off-peak months.
- Streamlined plating process for signature dishes, improving presentation and guest experience.
Family Services Specialist
26 Years 7 Months- Reviewed case documentation for accuracy, completeness, and regulatory compliance.
- Guided families through funeral arrangement options with clear, compassionate support.
- Coordinated service details, cemetery paperwork, and scheduling with internal teams.
- Supported families with obituary information, death certificates, and required forms.
- Maintained confidential records and organized client files for smooth case handling.
- Resolved scheduling and documentation issues promptly to reduce service delays.
- Advised staff on family service procedures and workflow improvements.
- Managed sensitive conversations with professionalism, empathy, and attention to detail.
- Maintained confidential records and documentation in [Type] database.
- Increased family stability by providing crisis intervention and connecting them to appropriate community supports.
- Promoted community resources to families, assisting them in accessing necessary services for their specific needs.
- Contributed to program development, implementing new initiatives to better meet the evolving needs of families served.
- Established strong partnerships with community organizations; worked together to address systemic issues affecting families in the region.
- Maximized client engagement through proactive outreach efforts, including home visits, phone calls, and written correspondence.
- Conducted in-home individual and family counseling sessions to help clients achieve goals and gain insight.
- Reduced barriers to service access for non-English speaking clients by providing translation assistance when needed or coordinating interpreter services during meetings or appointments.
- Demonstrated commitment to professional growth by attending relevant trainings, workshops, and conferences; continuously updated skills and knowledge within the family services field.
Executive Chef
10 Years 3 Months- Directed kitchen operations, ensuring consistent food quality, pacing, and service standards across full dining shifts.
- Supervised culinary staff, coaching preparation techniques, station execution, and sanitation compliance.
- Developed seasonal menus aligned with brewery pairing concepts, guest preferences, and ingredient availability.
- Controlled inventory ordering, product rotation, and storage practices to reduce waste and maintain freshness.
- Implemented recipe standards and portion controls to improve consistency and support cost management.
- Coordinated with front-of-house leadership on specials, banquets, and service timing for smoother guest flow.
- Evaluated kitchen performance, resolved workflow issues, and adjusted staffing to meet demand fluctuations.
- Maintained food safety procedures, health code compliance, and clean workstation organization throughout operations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Boosted staff morale and reduced turnover by implementing recognition and a recognition and rewards systemand rewards systems.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Implemented staff training programs, raising the bar for service excellence and culinary skillsills.
- Fostered partnerships with local farmers, securing premium ingredients and supporting the community.
- Designed farm-to-table concept that elevated the restaurant's market position and appealpeal.
- Enhanced presentation techniques, contributing to a visually appealing menu that attracted a wider audience.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
Associate of Arts - Culinary Arts
Skills
Kitchen sanitation
High-pressure performance
Culinary preparation
Ingredient organization
Timeline
Commis Chef
2nd Charter Foods LLC/Bagery
04.2026 - CurrentRead More
Executive Chef
Fountain Rock Mgmt / Brewer's Alley, Summit Station
06.1996 - 09.2006Read More
Family Services Specialist
Resthaven Funeral Home Skkot Cody Llc
05.1996 - 12.2022Read More
Frederick Community College
Associate of Arts from Culinary Arts
Read More