Customer Support Executive Chef
Resume:
D’Michael Williams
Tucson, AZ. 85710
***********@*****.***
Dear Hiring Manager:
I am very interested to discuss possible opportunities within your organization. I think my background and experiences enable me to quickly adapt and help any corporation. My resume is enclosed for your review. Of particular note for you and the members of your team as you consider my skills are my strong accomplishments in combining business acumen with culinary savvy to achieve improved operating efficiency internally and improved cash flow for the institution as a whole. Additionally, my accomplishments have been achieved by improving the bottom line, and improving cooperation between management and staff. After fifteen years, I have a thorough understanding of every aspect of modern businesses. My current employer is very happy with my performance, but I view myself as somewhat of a troubleshooter, and most of the reorganizations initiated here have already come to fruition, so I am eager to consider new challenges. If you are seeking a talented individual who stays abreast of his field, who understands culinary entertainment, who earns 100% staff support, and who is as career-committed as it takes to achieve total success, then please consider what I have to offer. I would be happy to have a preliminary discussion with you or members of your team to see if we can establish a mutual interest.
Thank you for your attention to these materials. I certainly look forward to exploring this further. Very truly yours,
D’Michael
EDUCATION
1988 - 1991 Le Cordon Bleu Culinary Institute Adelaide, Australia Bachelor of Arts - Business: International Hotel Management / International Restaurant Management
1989 - 1991 Le Cordon Bleu Culinary Institute Adelaide, Australia Bachelor of Arts - Gastronomy
1984 - 1988 Tennessee State University Nashville, TN Bachelor of Science - Business Management
CAREER HISTORY
Consultant / Executive Chef
2009 - 2020 Present Jae’Kae’ Culinary Entertainment Scottsdale, AZ Personal Chef
2008 - 2020 Vincent’s on Camelback Phoenix, AZ
Executive Chef / Owner
2000 - 2005 Present D'Michael Culinary Group New Orleans, LA Executive Sous Chef
1993 - 2000 Jeff Ruby's / Waterfront Covington, KY Intern / Journeyman
1991 - 1993 Wolfgang Puck's Spago's Beverly Hills, CA Cook
1978 - 1984 Brennan's / Commander's Palace / Mr. B's New Orleans, LA QUALIFICATIONS
General Manager / Director of Food Services / Executive Chef / Executive Sous Chef / Personal Chef
● International culinary management and consulting expertise, developed over 20 years, as a General Manager, Director of Food Services, Executive Chef, Executive Sous Chef, and Personal Chef in fine dining restaurants, hospitality organizations, cafeteria style facilities, and exclusive residences
● Experience with a variety of cuisines including American, Creole, Caribbean, Asian, French, Italian, Mediterranean, and Mexican
● Participation in culinary events at the prestigious James Beard House in New York City
● Culinary innovation resulting in the production of top-quality creative products that contribute to revenue growth while simultaneously reducing food and labor costs
● Participation with Chef Thomas Cook at Nashville’s historic Wyndham’s Union Station Hotel to create the 701 Prime Chop House
● Superior leadership, coaching, and team building skills and the ability to thrive in high-pressure environments
● Experience in recruiting, training, and developing an opening team for a new facility
● A strong work ethic and ability to perform in all facets of a full service restaurant including manage payroll, scheduling, inventory control, labor costs, food costs, P&L, food preparation, menu planning, safety and sanitation, purchasing, and staff training
● Consulting experience for various Chicago restaurants, chefs, party planners, special events companies, and clients regarding menu, restaurant and event planning concepts proven to bring the finest star rating and maximum profits
● Analysis and report creation skills that facilitate the comprehensive and realistic specification of challenges and time proven remedies that can be implemented by the client, manager, and/or the consultant
● Tireless energy to assure that challenges have been handled properly and to the satisfaction of all principals
SIGNIFICANT CATERING / EVENT CLIENTS
Managed all aspects of food and beverage service that included the supervision of both kitchen and customer service employees for events of all sizes.
• Las Vegas / New Orleans / Chicago / LA Auto Show
• Bergen Brunswig Corp
• Black Film Festival
• MLB / NFL / NBA Events
• International Special Olympics hosted by Iowa State University and the Iowa Pork Producers
• Taste of New Orleans Benefit for Displaced Hurricane Victims
• American Cancer Society’s Relay for Life•
MEMBERSHIPS
• American Dietetic Association
• American Culinary Federation
• Federation of Dining Room Professionals
• International Association of Culinary Professionals
• Dietary Managers Association
• Confrene de la Chaine des Rotisseurs
• Le Toques Blanches•
AWARDS
• Chef to Watch, Louisiana Cookin Magazine (August, 2008)
• Best up and Coming Chef of the Year Award (Orange Coast Magazine, 2008)
• The Southern California Restaurant Writers Gold Award, 2007 & 2008
• Fleur de Lis Award, Gourmet Cuisine (NOLA Wine Experience, 2007 & 2008)
• New Orleans Chef of the Year Award, 2007
• Chefs 2000 (American Taste Institute, 2006)
• Inaugural Inter-Caribbean Culinary Competition, 2005 CERTIFICATIONS
• Waiter & Server Certified
• B.A.S.S.E.T. Certified
• FOOD SERVICE SANITATION MANAGER CERTIFICATION
• Certified Executive Chef (American Culinary Federation)
• Serve Safe Certified (National Restaurant Association)
• Certified Servsafe Instructor (NRAEF)
•. Certified Dining Room Associate Food Service Manager (New Orleans / Phoenix / San Diego Health Department)
Culinary Regards,
D’Michael Williams C.E.C.
“I have passion for fine food and flawless service” – Chef D’Michael
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