Lee Williams, Executive Chef

**** **** *** ***** *****

Bixby, OK 74008

479-***-****

918-***-****

abn6r5@r.postjobfree.com

OBJECTIVE

To obtain a full-time position providing in-house facility or hospital

menus, catering menus, special events and executive presentations.

STRENGTHS

> Proven ability to produce quality meals under pressure,

without sacrificing quality

> Preparing healthy and diverse menus

> Auditing food budget labor costs

> Designing food for presentation, without compromising taste

HONORS

> Has won numerous Chef Competitions

> Voted Who's Who in Culinary Arts

> Personally knew Emeril when he lived in Fall River, Rhode

Island

EMPLOYMENT

2009 -2011 Executive Chef/Catering Coordinator

Muskogee Community Hospital/Eco Caf in Muskogee, OK

- Coordinate, organize and prepare food for hospital,

off site contract locations, and catering venues,

prepare weekly hospital and catering menus, supervise

all kitchen and catering staff, monitor meal needs

for the doctor's lounge.

2006 - 2008 Food Production Manager/Executive Chef

Sparks Regional Medical Center in Fort Smith, AR -

Coordinated, organized, and prepared food for

multiple outlets, ensured all food was at its highest

level, prepared a healthy and diverse menu, audited

food budget/ labor costs, designed food for

presentation & taste, monitored meal needs for the

doctor's lounge, created and implemented a 5 star

menu for banquets and high end fund raisers,

demonstrated on live TV to promote the hospital food

and forthcoming hospital changes.

1998 - 2004 Executive Chef

Seaman's Inn in Mystie, CT - Managed and supervised

front and back of the house, implemented a new

training program for all culinary staff, organized

and prepared dinners, banquets, and all special

parties, maintained food/labor cost, held weekly

meetings with staff, created new quarterly menus for

each season.

1988 - 1998 Executive Corporate Chef

Donrey Media Group in Las Vegas, NV - Supervised all

culinary staff, created dinners/banquet menus,

maintained food/labor costs, created new menus for

the company for all its restraints, held weekly

meetings to discuss company policies, implemented new

training program for staff to increased profits.

1977 - 1988 Banquet Chef

Caesar's Palace in Las Vegas, NV - Prepared banquet

menus, coordinated special meals for hotel headliners

& special guests, implemented staff training,

projected food/labor cost, held meetings with staff

for their input.

Lee Williams

4647 East 144 Place

Bixby, OK 74008

479-***-****

918-***-****

abn6r5@r.postjobfree.com

References:

Mrs. Jodie Long

Former President of Human Resources at Donrey Media Group

Work: 417-***-****

Cell: 417-***-****

E-mail: abn6r5@r.postjobfree.com

Mr. Ken Segars

Director of Food and Nutrition

Sparks Regional Medical Center

Work: 770-***-****

Cell: 678-***-****

Mrs. Linda L. Johnson

Director of Food and Nutrition at Muskogee Community Hospital

Work: 620-***-****

Cell: 620-***-****

E-mail: abn6r5@r.postjobfree.com

Contact this candidate