William Wong
Seattle,WA
Summary
- Energetic Banquet Chef produces hot and cold food items with speed and accuracy to maintain high standards of quality for banquet and catering events. Possesses considerable knowledge in food preparation, presentation and portion control.
- Consistently maintains organization, cleanliness and sanitation of work areas and equipment to meet health and safety regulations.
- Enthusiastic Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top quality food.
- Enjoy fast pace working environment and willing to help whenever needed.
- Honest and ethical employee eager to be considered for an open position with Sand Point.
Overview
16
16
years of professional experience
Work History
Seasonal Banquet Chef
Sand Point Country Club
Seattle, WA
06.2022 - Current
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Maintained kitchen equipment in optimal working condition and requested repairs when needed.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
Delivery Driver
Shipt
Seattle, WA
03.2020 - 03.2022
- Completed on-time deliveries by choosing best and most efficient routes.
- Operated vehicle safely in highly congested areas with no traffic violations.
- Completed rush deliveries on tight timetables to satisfy customer needs.
- Fostered positive working relationships with over 50 regular customers.
Professional Mover
Dolly
Seattle, WA
02.2019 - 11.2021
- Secured loads with proper strapping and bracing techniques to prevent damage to valuable assets across long-haul transports.
- Completed over 300 jobs by loading boxes and large items, unloading trucks and cleaning job sites.
- Operated with safety and skill to avoid accidents and delays.
- Completed regular inspections and maintenance actions, as well as basic equipment repairs, to keep equipment operating at peak levels.
Head Shift Lead
Oma Bap
Seattle, United States
10.2019 - 03.2020
- Coordinated cleanly and well organized work areas to remove safety hazards and minimum level of production errors.
- Packaged finished products into boxes, cartons and containers for shipping to customers.
- Conceptualized new regional food items according to designated recipes.
- Oversaw, examined and checked all food items to ensure quality and accuracy.
- Evaluated employee skills and knowledge regularly, training and mentoring over 20 individuals with lagging skills.
Lead Line Cook
Compass Group
Redmond, WA
10.2013 - 02.2019
- Introduced regional meat, seafood and vegetarian recipes for seasonal menu options
- Partnered with local growers to promote farm-to-fork community nutrition efforts
- Regulated temperature of cooking and heating equipment, verifying proper cooking and storage temperatures
- Prepared international dishes and cooked meals to meet all required nutrition and portion specifications
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Line Cook
Elliott's Oyster House
Seattle, WA
06.2008 - 10.2013
- Covered kitchen needs at station, filled in for absent team members and trained newest cooks with recipe memorization, plating techniques, portion sizes, and time efficiency and management
- Executed items on every station in the kitchen such as Broil, Fry, Saute, Grill, Pantry, prep, and Oyster shucking; portioning, preparing all items on the Elliott's Oyster House menu and serving guests a memorable dining experience
- Reduced food costs and environmental impact through use of seasonal, local ingredients
Education
Certification in Culinary Arts - Culinary Arts
Seattle Culinary Academy
04.2008
Skills
- Customer Needs Assessments
- Special Events and Catering
- Meat and seafood cutting
- Food Preparing, Plating and Presentation
- Quality Control and Oversight
- Coordinating Kitchen Staff
- Recipe Development
- Staff Supervision and Coordination
Timeline
Seasonal Banquet Chef
Sand Point Country Club
06.2022 - Current
Delivery Driver
Shipt
03.2020 - 03.2022
Head Shift Lead
Oma Bap
10.2019 - 03.2020
Professional Mover
Dolly
02.2019 - 11.2021
Lead Line Cook
Compass Group
10.2013 - 02.2019
Line Cook
Elliott's Oyster House
06.2008 - 10.2013
Certification in Culinary Arts - Culinary Arts
Seattle Culinary Academy
Additional Information
- References on request
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