Summary
Overview
Work History
Education
Skills
Timeline
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William Siber

Soldotna

Summary

A skilled Culinary Professional, recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. Over 14 years of progressive experience managing the provisions of fine dining for resorts, restaurants, country clubs, and clubhouses; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality of ingredients; and committing to leaving patrons with an especially memorable dining experience.

Overview

29
29
years of professional experience

Work History

Personal Chef/GM

Drift King Lodge
02.2018 - 10.2024
  • Working May through September cooking for up to 25 guests plus staff meals per day.
  • Overseeing daily production to ensure every meal was prepared properly adhering to any food allergies.
  • Working October through April as a personal chef for the Olson family preparing meals for up to 10 people daily.
  • Food costing, employee scheduling, weekly ordering.

Executive Chef

Bella Mimi's
03.2012 - 01.2016
  • Increased sales by 14% over a two year period by enhancing the quality and having a consistent food product.
  • Developed a highly effective inventory, ordering and purchasing control.
  • Planned and created menus for seasonal changes to utilize food for maximum use.
  • Closely working with staff of 26 training and developing to succeed customer satisfactions.


Sous Chef

Greensburg Country Club
03.2009 - 01.2012
  • Responsible for ensuring the quality of feed to meet customer expectations under the supervision of the executive chef.
  • Researching new culinary trends and techniques to increase clubhouse revenue.
  • Developed menu selections for special parties and banquet themes in accordance with client budgetary guides and expectations.


Head Chef

Mr. P's Restaurant
08.2004 - 03.2009
  • Increased revenue over a period of four years by 12% by introducing locally grown farm to table menu items.
  • Menu design, cost controlling, ordering, employee scheduling, and overseeing all prep work.
  • Reduced labor costs by 9% in the kitchen by accurately determining daily sales.
  • Working closely with clients ensuring special event menus exceeded their expectations,

Assistant Food Service Director

The Nutrition Group
05.1995 - 08.2004
  • Overseen the production of 10,000 meals weekly within five large operation kitchens.
  • Implemented measures for improving the productivity and cost minimization techniques for a high efficient output.
  • Coordinated with the regional manager, cost controlling, ordering, problem solving, and staff training.

Education

Associate of Arts -

The Culinary Institute of America
Hyde Park, NY
01-2000

Skills

  • Food/Beverage & Labor Cost Controlling
  • Purchasing and Inventory Management
  • Food Preparation and Presentation
  • Customer Service and Guest Relations
  • Innovative Menu Development & Planning
  • Staff Training and Development
  • Farm to Table Experience
  • High Volume
  • Quality Assurance and Control

Timeline

Personal Chef/GM

Drift King Lodge
02.2018 - 10.2024

Executive Chef

Bella Mimi's
03.2012 - 01.2016

Sous Chef

Greensburg Country Club
03.2009 - 01.2012

Head Chef

Mr. P's Restaurant
08.2004 - 03.2009

Assistant Food Service Director

The Nutrition Group
05.1995 - 08.2004

Associate of Arts -

The Culinary Institute of America

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William Siber