Joshua Williams

• Managed daily scheduling of prep tasks, ensuring efficient allocation of resources and timely completion of all assignments.
• Assisted with catering events as needed, demonstrating adaptability during high-pressure situations while maintaining quality standards.
• Enhanced kitchen efficiency by implementing streamlined prep processes and improving workflow management.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

• Photographed high-quality images for various print and digital projects.
• Collaborated with clients to understand their vision, ensuring the final product met or exceeded expectations.
• Assisted clients in selecting poses, wardrobe and backgrounds to photograph different looks, concepts and locations.
• Offered image proofs to help clients choose best photos from shoot.
• Showcased diverse photography styles for clients to choose from, increasing portfolio versatility.
• Served a diverse range of industries, including weddings, corporate events, fashion shoots, and live public events.
• Scheduled and booked locations for photo shoots, working collaboratively with clients and contacts.
• Developed structured archiving system for photo storage, ensuring easy access and organization of thousands of images.
• Streamlined photo editing process, significantly reducing turnaround times for client projects.
• Conducted detailed pre-shoot consultations to understand client needs, leading to highly personalized and satisfactory outcomes.
• Researched new camera equipment and accessories.

• Designed engaging curriculum aligned with extracurricular learning experiences in Holistic Cooking and Yoga, each a 4-5 month course.
• Implemented innovative classroom management techniques, ensuring a positive learning environment for all students.
• Promoted cultural awareness within the classroom through diverse materials and resources that represented various perspectives and backgrounds.
• Fostered student curiosity and interest through creative hands-on activities.
• Shifted between formal and informal methods of teaching to keep students engaged.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Collaborated with head chef to establish productive and timely preparation of meals.
• Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
• Expedited food preparation for timely service by collaborating with chef and prioritizing tasks.
• Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
• Contributed to a positive work atmosphere through effective communication and teamwork among staff members.

• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision.
• Enhanced kitchen efficiency by maintaining clean and organized workstation.
• Optimized food presentation, resulting in positive customer feedback.

I prepped food in a kitchen within a Farm & Holistic Food Co-Op in a suburban Delaware town. My co-workers were an eclectic group that spanned the cultural and generational spectrum from High School to Mother. Mostly Mothers.

They shared joy and stories and also worked hard to maintain an excellent kitchen and food quality. I've never made so much vegan delicacies before nor after.

It was a bit Cult-like in fact. I don't do cults so I had to see my way out, but left with notice and transparency that it was no longer along my path to prepare food there.

• Provided consistent high-quality care to horses by diligently monitoring their physical condition throughout daily interactions.
• Contributed to the overall success of the stable by performing routine maintenance tasks, such as repairing fences and ensuring adequate water supply.
• Worked with ranch hands to clean stables and riding areas.
• Mixed and administered special food formulas to individual animals based on unique dietary needs.
• Enhanced horse care by implementing efficient grooming and feeding routines.
• Assisted laborers by loading and unloading heavy machinery and equipment.
• Cleared brush and maintained trails to keep ranch safe and accessible for animals and people.
• Rotated the horses between grazing areas to provide enough access to food.
• Inspected the horses for "thrush" daily using proper technique and administering medication if needed.

I was temporarily planted in NM during a cross-country trip. Got hit by a drunk driver and had to stay for a bit and started working for a Kenyan that opened a new location in Albuquerque after having one in Santa Fe for some years.

The food was the best I ate in the State and he hired me out of my enthusiasm understanding I may not be in the area long.

This place definitely expanded my pallette and offered me a time with Traditional African cuisine.

It's not even worth mentioning anything here because they are diabolical in how they approach dietary implementations to sick folks and their staff alike.

This is a Japanese Reformatory, and the basis of my food and kitchen work path.

• Established and collaborated food preparation techniques with team to promote meal consistency and quality.
• Prepared and served food to approximately 20 personnel in institutional environment.
• Streamlined kitchen operations, reducing food waste significantly with meticulous inventory management.
• Streamlined kitchen operations by implementing delegating tasks appropriately.
• Modified recipes to accommodate dietary restrictions and allergies.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.