As an accomplished professional with more than 14 years of combined, progressive experience impacting restaurant performance and profitability. Through expert orchestration and management of operations and quality service. My goal is to skillfully enhance the members experience and satisfaction level through strategic design and presentation of what an upscale dinning experience should be.
- Food service and quality
- Time management and productivity
- Function catering
- Buffet food
- Member relations
- Team building
- Fusion cooking
- Classic recipes
- Staff scheduling
- menu pricing
- Portion control
- Ordering and inventory management
- Strong knowledge of different dietary recipes, including gluten free, low salt, dairy free, vegetarian and vegan diets.
I have attended Rogers state for 3 years, I am close to achieving my associates degree in business management. I have about 4 credit hours left to reach this goal. I also plan to take an online coarse to receive a culinary certificate. I did receive a (serve safe) certification while at forest manner nursing center.
New York, NY, 2011 -
As the direct assistant to the chef, my main responsibility's include preparation of fish specials. Maintaining food quality, preparing and overseeing the main dinner service. Instructing and training of kitchen staff is also a main part of my responsibility's as the sous chef.
Howland Corners, OH, 09/2008 - 11/2011
During my experience working at forest manner, I obtained the skills of dietary recipes. My responsibility's included preparing breakfast, lunch and dinner for certain residents that could not eat the main meals served for the day. This included gluten free, dairy free, low sodium, vegetarian and high protein diets.
Saint Michael's, MD, 02/2004 - 08/2006
This was my first experience as a line cook at a high volume restaurant located in downtown Charlotte next to Panthers stadium. The location says it all. My ability to work under pressure was fine tuned here. With 8 cooks and 2 chefs I was also able to learn how a busy kitchen works.
Camden, NJ, 07/2001 - 04/2004
Upstream is a 4 star restaurant that specializes in steaks and seafood. This is were I was introduced to fine dinning and preparation of exotic ingredients such as duck, live lobster, soft shell crab and more. My responsibility's were to prepare these ingredients for the cooks to use during service.
San Ramon, CA, 02/1999 - 06/2001
As a baker ( pastry chef) I was responsible for working through the night to prepare all the fresh bread and desserts for the next day. This would be a good example of my time management skills. Also included in my responsibility's was keeping an inventory of ingredients used and needed to order for the next round of baking.
Thank you for your consideration, I hope that my continuing service to the club will reflect the needs and aspirations of Hillcrest in the future.
Sincerely,
William Christian
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School Attended
- Rogers State University
Job Titles Held:
- Sous Chef
- Dietary cook
- Line cook
- Prep cook
- Bakery manager
Degrees
- Associate of Arts
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