DAMIEN WILLIAMSON **** east jolly road apt ** Lansing, MI 48910

T: 517-***-****

E: adatiq@r.postjobfree.com

Summary Culinary professional with more than 20 years extensive experience in menu development, food

Preparation and culinary staff management. Exceptional food preparation skills and a track record of strengthening kitchen operations while maximizing patron base. Well versed in handling food inventory and ordering supplies. A detail-oriented individual who upholds highest standards for kitchen cleanliness. I am seeking a suitable positon with a great company to share my knowledge and experience in hopes to continue to learn and continue to grow as a chef with a great company.

Skills Comprehensive knowledge of budgets, labor costs, inventory controls

Readily adjusting to circumstances and managing change effectively

Proven judgement and decision making skills

Knowledge of the systems, methods and processes that contribute to running a successful kitchen

Self-starter, innovative and having the ability to multitask

Career

Head Chef

Phi Kappa Tau

East Lansing, MI

6/12 – Present

Develop recipes and determine how to present the food

Plan menus and ensure uniform serving sizes and quality of meals

Inspect supplies, equipment, and work areas for cleanliness and functionality

Order and maintain inventory of food and supplies

Monitor sanitation practices and follow kitchen safety standards

Manage budget daily

Head Chef

Best Western/Holiday Inn

Lansing, MI

10/01-5/12

Supervise and coordinate activities of cooks and other food preparation workers

Develop recipes and determine how to present the food

Plan menus and ensure uniform serving sizes and quality of meals

Inspect supplies, equipment, and work areas for cleanliness and functionality

Hire, train, and supervise cooks and other food preparation workers

Order and maintain inventory of food and supplies

Monitor sanitation practices and follow kitchen safety standards

Line Cook

Sparty’s Coney Island

Lansing, MI

6/99-4/01

Set up stocking station with necessary supplies

Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

Cook menu items in cooperation with the rest of the kitchen staff

Answer, report and follow executive or sous chef’s instructions

Stock inventory appropriately

Ensure that food comes our simultaneously, in high quality and in a timely fashion

Comply with nutrition and sanitation regulations and safety standards

Maintain a positive and professional approach with coworkers and customers

Education Lansing Community College 2010-2012 Business Management

No degree obtained

References available upon Request

Contact this candidate