Manager Executive Chef

William W. Parham

CAREER PROFILE

Seeking a responsible and challenging position in the Food Service field where my culinary experience can expand. More than twenty-five years of professional cooking and kitchen management. Exemplifying strong leadership equalities, backed by a consistent record of achievements.

EDUCATION

US Army University of Research

St. Louis, MO

August 1983-May 1985

Associate Degree in Food Science/Culinary Arts

Certificate in Applied Science/Food Service Technician

EXPERIENCE

Executive Chef – Country Club of South Carolina

Florence, SC

January 2018- Present

Prepare special event menus, focusing on quality, timing, taste, and presentation of any catered events.

Participate and direct preparation, presentation, and daily service of all prepared foods with front line staff. communicate quantity and quality expectations to staff and provide feedback with ongoing training as needed.

Provide staff for four locations with standardized recipes and ensure that standardized recipes are utilized to provide consistent product taste and quality and making adjustments to recipes as needed to provide great flavor.

Provide menus for four locations with standardized menus; as well as making adjustments that correspond with atmosphere of different locations.

Development of daily menus when required, special events and marketing events in collaboration with the General Manager and Front of House Manager

Perform administrative functions as necessary, including maintaining records required for food safety programs and production data Personnel management activities, including candidate selection, scheduling, training, development, and disciplinary procedures when required

Perform administrative functions as necessary, including maintaining records required for food safety programs and production data

Executive Chef - Unidine Corporation (Providence Place Retirement in High Point, NC)

Unidine Corporation (Penick Village Retirement in Southern Pines, NC)

Unidine Corporation (Bethea Baptist Retirement in Darlington, SC)

March 2014-September 2017

Create new menu items for diets, hotline, grill, to accommodate the client’s wants &needs

Monitored and assisted with the preparation and quality of all food stations

Create and assisted with the preparation with the diet menus (4 week menu rotation)

Assisted with the training of employees on local DHEC and State regulations

Ensure that all cleaning schedules are completed in a timely manner

Coordinated with District Manager to carefully monitor budgets set by Unidine such as, product cost and labor cost

Executive Chef -City Food and Spirits

Marion, SC

October 2011-March 2013

Responsible for preparing meals while maintaining the consistency of all food portions

Follow recipes and presentation specifications as set by the owner

Monitored and assisted with the cleaning and organization of kitchen, coolers, and all storage areas

Monitored Budgets/labor and controlling food cost

Chef Manager - Laurel Gardens

Florence, SC

May2009-September2011

Monitored and assisted with the preparation and quality of all food stations

Create and assisted with the preparation with the diet menu’s. (4 week menu rotation)

Monitored and assisted the staff to ensure the preparation and delivery of meals met all standards

Ensure that all cleaning schedules are completed in a timely manner

Assured the presentation and portion size of all meals where accurate with dietary standards

Chef Manager -Elmcroft Nursing Home

Florence, SC

August 2008-March 2009

Monitored and assisted with the preparation and quality of all food stations

Create and assisted with the preparation with the diet menu’s. (4 week menu rotation)

Monitored and assisted the staff to ensure the preparation and delivery of meals met all standards

Ensure that all cleaning schedules are completed in a timely manner

Assured the presentation and portion size of all meals where accurate with dietary standards

Sous Chef-Florence Civic Center

Florence, SC

July 2007-July 2008

Successfully fulfill special event orders for a variety of occasions including weddings, conventions, banquets, etc.

Carefully monitor guest count, special request and timing of food functions to attain highest guest satisfaction

Coordinated with Executive Chef in conducting daily inventory, creating prep list, and cleaning procedures

Sous Chef-Florence Country Club

Florence, SC

November 2005-June 2007

Played an instrumental role in developing efficient kitchen operations

Successfully fulfill special event orders for a variety of occasions including weddings, conventions, banquets, etc.

Instructed the activities of other employees performing the same or related duties

Accountable for creating new menu items and preparing daily specials

SKILLS/ACCOMPLISHMENTS

Skilled in Restaurant/Bar/Heath-Care (Dietary) management.

Skilled in personnel training and supervision. Proficient in the preparation of

different types of food. Adept at menu and recipe creation. Adept with inventory

and purchasing. Experienced in different types of computer systems.

Active American Culinary Federation member

Attended classes of training in first aid, safety, fire prevention and control and became ServSafe Certified

Team player with a “lead by example and take responsibility” approach

Bilingual

Ability to adapt to any work environment; group or individual; minimum supervision needed

References available upon request

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