Executive Chef Development Specialist
Resume:
Peter Alan Williams
*** ********* ****, *********, ******* 46142
**********@*****.***
EXECUTIVE CHEF
Specializing in Irish, French and Continental Fine-Dining Cuisine
Dynamic, Results-Oriented, and Team-Spirited
Overview
More than fifteen years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Areas of Expertise
Menu Creation and implication
Executive Chef experience with million-dollar, upscale establishments
Training and development specialist; teaching instructor
Maximizing kitchen productivity and staff performance
Professional Experience
Hoosier Village Senior Living Community
SENIOR EXECUTIVE CHEF
Oversee five outlet restaurants on campus for over 800 residents.
Executed all catering and special events on campus.
In charge of training new Executive Chefs for other communities.
Implemented campus wide digital HACCAP monitoring systems.
Indianapolis Marriot Downtown, Indianapolis, IN
EXECUTIVE CHEF
Oversee three outlet restaurants in the hotel.
Stabilized labor and food cost to align with corporate budgets.
Implemented corporate standards to create a more efficient operation.
Harry and Izzy’s, Indianapolis, IN
EXECUTIVE CHEF
Prepared BOH operations for Aloha, Hotschedules rollout.
Created a stable kitchen staff with 90% of employees retained for more than two years.
Assisted with rollout of weekly specials for upcoming restaurant concepts.
Weber Grill Restaurant, Indianapolis, IN
2022 – Present
2018 - 2022
2014-2018
EXECUTIVE CHEF
Prepared Weber to be a training store for future openings in a southern market.
Decreased BOH labor and food cost to achieve higher profitability.
Responsible for the successful implementation and execution of all company standards and systems in the restaurants operations.
2012-2014
Harry and Izzy’s, Indianapolis, IN
2009-2012
EXECUTIVE CHEF
Executive Chef for restaurant serving American upscale cuisine, producing $10.9 million dollars in annual revenues.
Hire, train, and direct 34 cooks/chefs.
Plan menu, assure quality control, and minimize waste.
Claddagh Irish Pubs, Indianapolis, IN
2007-2009
CORPORATE CHEF
Supervised 18 stores.
Managed and created back house operations
Performed purchasing function for this $150 million casual dining corporation specializing in Irish cuisine.
2005-2007
Education & Qualifications
Vincennes University
Graduate: ASSOCIATE DEGREE IN CULINARY ARTS
Martinsville High School: High School Diploma
Bloomington High School: Culinary Arts Program Certificate
Serve Safe Certified
References & Supporting Documentation Furnished Upon Request
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