William Gonsorcik
Worcester,Massachusetts
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
21
21
years of professional experience
Work History
Area Sou Chef
SnappChef
01.2023 - Current
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Monitored food production to verify quality and consistency.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Implemented food cost and waste reduction initiatives to save money.
- Trained kitchen staff to perform various preparation tasks under pressure.
Sous Chef
Nashoba Park
08.2021 - 01.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Collaborated with staff members to create meals for large banquets.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food production to verify quality and consistency.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed close relationships with suppliers to source best ingredients.
- Monitored food and labor costs to verify budget targets were met.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted with menu development and planning.
Sou Chef/Kitchen Manager
Sodexo Food Service
01.2019 - 05.2020
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Area Sou Chef
Mcu ENterimnet
10.2017 - 01.2019
- Evaluated food products to verify freshness and quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Mentored kitchen staff to prepare each for demanding roles.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Floating Chef Manager
Simpson Corporation
11.2014 - 10.2015
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
Chef
Snapp Chef
03.2014 - 03.2016
- Developed close relationships with suppliers to source best ingredients.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modernized work processes to reduce guest wait times and boost daily output.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Coordinated with team members to prepare orders on time.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef Manager
Simpson Corpation
02.2003 - 03.2024
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Pitched in to work line during busy periods or in place of sick employees.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Coordinated with team members to prepare orders on time.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Participated in food tastings and taste tests.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Monitored food production to verify quality and consistency.
- Developed close relationships with suppliers to source best ingredients.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
Education
Associate of Applied Science - Culinary Arts
Newburry College
Brookline, MA05.1987
High School Diploma -
Clinton High School
Clinton, MA06.1985
Skills
- Vendor Relations
- Proper Storage Procedures
- Estimate Food Needs
- Food Stock and Supply Management
- Menu Planning
- Guest Satisfaction
- Ordering and Requisitions
- Basic Math
- Food Preparation Supervision
- Line Inspection
- Staff Supervision and Coordination
- Special Requests
- Food Spoilage Prevention
- Safe Handling
- Operations Support
- Catering
- Active Listening
- Safe Food Handling
- Order Delivery Practices
- Stocking and Replenishing
- Create Recipes
- Safe Work Practices
- Control Labor Costs
- High-Volume Environments
- Complex Problem-Solving
- Cook Consistent Dishes
- Equipment Inspection and Maintenance
- Kitchen Staff Management
- Kitchen Preparation
- Professional Relationships
- Safety and Sanitation Standards
- Inventory Records
- Food Preparing, Plating and Presentation
Additional Information
Successfully Ran a Health Eating Program fora Johnson& Johnson Account.
Timeline
Area Sou Chef
SnappChef
01.2023 - Current
Sous Chef
Nashoba Park
08.2021 - 01.2023
Sou Chef/Kitchen Manager
Sodexo Food Service
01.2019 - 05.2020
Area Sou Chef
Mcu ENterimnet
10.2017 - 01.2019
Floating Chef Manager
Simpson Corporation
11.2014 - 10.2015
Chef
Snapp Chef
03.2014 - 03.2016
Chef Manager
Simpson Corpation
02.2003 - 03.2024
Associate of Applied Science - Culinary Arts
Newburry College
High School Diploma -
Clinton High School
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