William Stevens
Old Port Sea Grill
Lexington
10
years of professional experience
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Work History
Sous Chef
2 Years 3 Months- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Developed seasonal menus in collaboration with Executive Chef, focusing on local seafood sourcing.
- Trained new team members on culinary techniques and kitchen safety protocols.
- Coordinated inventory management, minimizing waste through efficient ingredient utilization.
Linecook
2 Years 7 Months- Prepared and plated high-quality dishes following menu specifications and presentation standards.
- Maintained cleanliness and organization of kitchen stations, ensuring compliance with health regulations.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
Sous Chef
2 Years 1 Month- Fostered a positive team environment, encouraging collaboration among kitchen staff for improved service delivery.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Linecook
2 Years 9 Months- Monitored cooking times and temperatures to ensure optimal food quality and consistency across all dishes.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Education
High School Diploma
Skills
Team leadership
Food safety
Inventory management
Food preparation
Cooking techniques
Allergen awareness
Knife skills
Detail-oriented
Positive and professional
Timeline
Sous Chef
Old Port Sea Grill
03.2024 - 06.2026Read More
Linecook
Scales
07.2021 - 02.2024Read More
Sous Chef
Notch Modern Kitchen and Bar
05.2019 - 06.2021Read More
Linecook
Armetta's Italian Restaurant
07.2016 - 04.2019Read More
Bangor High School
High School Diploma
Read More