William Ogram
Orlando
Summary
Experienced Culinary Professional specializing in menu development and inventory management. Enhanced dining experiences through innovative recipe creation and effective team leadership. Committed to food safety compliance and staff training, cultivating a collaborative kitchen environment focused on quality and efficiency.
Overview
34
34
years of professional experience
1
1
Certification
Work History
Sous Chef/Purchaser
Mayflower Retirement Center
Winter Park
05.1999 - 01.2025
- Managed main kitchen, overseeing ordering, inventory control, scheduling, purchasing, menu preparation, and recipe creation for dining and special events to ensure smooth operations.
- Supervised kitchen staff and maintained workflow efficiency during meal preparation.
- Developed and executed diverse menus accommodating dietary restrictions and preferences.
- Controlled inventory levels, ensuring fresh ingredients were available daily.
- Implemented sanitation practices, maintaining a clean and safe kitchen environment.
- Collaborated with nutritionists to ensure meals met residents' health requirements.
- Trained new staff on culinary techniques and safety procedures in the kitchen.
- Managed food presentation to enhance dining experience for residents and guests.
- Coordinated special events, creating themed menus that enhanced guest experiences and celebrated occasions at the center.
- Fostered teamwork among kitchen staff to improve collaboration and morale.
- Directed kitchen staff in daily operations, ensuring high standards in food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Adjusted recipes to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Contributed to the successful execution of catered events from start to finish.
- Assisted with interviewing, hiring and training kitchen personnel.
Cook
Princeton Hospital
01.1997 - 01.1999
- Assisted with food preparation, staff service and special events
- Prepared meals following dietary guidelines for patients and staff to meet nutritional needs.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Operated kitchen equipment safely, including ovens, grills, and fryers.
- Operated kitchen equipment safely, including ovens, grills, and fryers.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Followed established procedures and requirements for safe food handling, storage and service.
Manager
McDonald’s
01.1991 - 01.1997
- Oversaw daily operations and ensured compliance with food safety standards.
- Managed inventory levels to maintain product availability and reduce waste.
- Trained and mentored staff to enhance service quality and team performance.
- Trained and mentored team members to enhance service quality and job performance.
- Conducted regular performance evaluations to support employee development initiatives.
- Evaluated staff performance and resolved issues to maintain operational standards.
- Implemented company policies to maintain a safe and efficient work environment.
- Enforced customer service standards and resolved customer problems to uphold quality service.
- Collaborated with management on marketing campaigns to boost customer engagement.
- Cross-trained employees in various roles to support operational needs.
- Coordinated training for crew in foodservice, inventory control, ordering, scheduling, and shift leadership.
Education
High School Diploma -
Montverde Academy
Montverde, FL05-1989
Bachelor of Arts - Fine Arts
Flagler College
Saint Augustine, FLSkills
- Menu development
- Recipe creation
- Culinary creativity
- Inventory management
- Food safety compliance
- Safety compliance
- Kitchen management
- Supervising food prep
- Workflow optimization
- Team leadership
- Staff training
- Vendor relations
- Ingredient knowledge
- Garnishing techniques
- Problem solving
- Supervising food prep
Websites
Hobbies and Interests
- Cooking
- Science Fiction
- Reading
- Running
- Games
- Trivia
Certification
ServeSafe
Timeline
Sous Chef/Purchaser
Mayflower Retirement Center
05.1999 - 01.2025
Cook
Princeton Hospital
01.1997 - 01.1999
Manager
McDonald’s
01.1991 - 01.1997
High School Diploma -
Montverde Academy
Bachelor of Arts - Fine Arts
Flagler College