NICHOLAS WILLIAMS

WELLINGTON, FL *****

561-***-****

adqsge@r.postjobfree.com

PROFESSIONAL SUMMARY

Seasoned Sous Chef specializing in International cuisine. Successful 9-year record in high- volume kitchens offering excellent communication and good judgment. Working alongside with head chefs and kitchen staff to meet high standards for taste, presentation and service. Proficient and highly competent at operating in fast-paced, demanding environments. Self-motivated, expertise at preparing memorable dishes with fresh ingredients. Trained in management skills. ACCOMPLISHMENTS

Successfully open 2 new ships for Royal Caribbean: Ovation and Symphony of the seas

Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.

Promoted to sous chef in only 4 months.

Increased productivity by revamping workflow and restructuring line.

Supervised team of 18 staff members.

Collaborated with team of 35 in the development of menus to open windjammer restaurant onboard freedom of the.

SKILLS

Team Leadership

Safe Food Handling

Garnishing and Plating

Supervising Food Prep

Inventory Management

Customer Service

Line Inspections

Food Preparation

Employee Scheduling

Verbal and Written Communication

Kitchen Management

Conflict Resolution

Staff Training

WORK HISTORY

04/2012 TO CURRENT Sous-Chef

Royal Caribbean International- 1050 Caribbean Way Miami FL 33132-2028 Acted as head chef when required to maintain continuity of service and quality Inspected kitchens to observe food preparation and service, food appearance and cleanliness of production and service area

Managed 20 culinary personnel in service to 600 customer base Plated meals paying special attention to garnish and overall presentation Complied with portion and serving size as per restaurant standard Collaborated with staff member to create meals for large banquets. Mentored kitchen staff to prepare each for demanding roles. Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels

Established and update staff schedules and assignments to optimize coverage of peak times. Help the head chef reduced food cost by using seasonal ingredient, setting up standards for portion size and minimizing waste

04/2007 TO 04/2012 Supervisor WEDDERBEE’S Co Ltd- Kingston Jamaica Planned and directed high-volume food preparation in fast-paced environment. Prevented cross-contamination from utensils, surface and pans when cooking and plating meals for allergy personal.

Obtained fresh, local ingredients to lower food cost. Acted as head chef when required to maintain continuity of service and quality. Modernized processes for kitchen staff to reduce quest wait time and boost daily output. Collaborated with staff members to create meals for large banquets EDUCATION

Diploma: High School

Pembroke Hall High School – Ken Hill Drive Kingston 20 Certification NCTVET: Cook and Waiter

Hart Trust NTA –Po Box 98 Runaway Bay St Ann

Bartending and Cooking

B & E Catering-16 Ripon Road Kingston Jamaica

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