William Wright
Myrtle Beach ,SC
Summary
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Overview
26
26
years of professional experience
Work History
Executive Chef
RJ’s Restaurant and Bar
6900 North Ocean Boulevard, Myrtle Beach, SC, 2957
05.2024 - Current
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Chef
Pine Lakes Tavern
5201 North Kings Highway, Myrtle Beach, SC, 29572
05.2012 - 03.2020
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Line Cook
Island Vista
6000 North Ocean Boulevard, Myrtle Beach, SC, 2957
02.2009 - 04.2012
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Sous Chef
Austin’s Restaurant and Bar
Pawleys Island, SC
09.1999 - 01.2009
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Education
Associate In Culinary Arts - Service Industry
Horry-Georgetown Technical College
Conway, SC05.1997
Skills
- Food safety
- Menu planning
- Highly dependable
- Personable
- Multitasking
- Performance under high pressure situations
Timeline
Executive Chef
RJ’s Restaurant and Bar
05.2024 - Current
Executive Chef
Pine Lakes Tavern
05.2012 - 03.2020
Line Cook
Island Vista
02.2009 - 04.2012
Sous Chef
Austin’s Restaurant and Bar
09.1999 - 01.2009
Associate In Culinary Arts - Service Industry
Horry-Georgetown Technical College