Charles Williams
Ripon,North Yorkshire
Summary
Sous Chef with extensive experience supporting Head Chef in high-end restaurant environments. Develops innovative menu concepts utilizing fresh, seasonal ingredients to enhance kitchen sustainability. Committed to maintaining exceptional standards and providing reliable kitchen support.
Overview
15
15
years of professional experience
6
6
years of post-secondary education
Work history
Sous Chef
Ripon Inn/ Inn Collection Group
Ripon, North Yorkshire ,Uk
01.2024 - Current
- Supervised daily food preparation operations, ensuring consistency across all dishes served.
- Assisted head chef in menu development, creating innovative dining experiences.
- Delivered culinary excellence through meticulous attention to detail in plating and presentation.
- Contributed creative ideas for special events menus, enhancing memorable dining experiences.
- Provided constructive feedback on dishes' taste and visual appeal before service.
- Conducted staff training sessions to elevate culinary skills and knowledge.
- Managed inventory efficiently, minimising waste through effective stock control and rotation.
- Reinforced safety protocols and quality control to maintain a safe working environment.
- Catered events with 150+ guests with specialised menus.
Sous chef
Mega food /intercontinental hotel
Doha, Qatar
10.2022 - 01.2024
- Provided feedback on dishes' taste and visual appeal before service offering optimal culinary experience.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Reinforced safety protocols amongst staff members for safe working environment.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Implemented new cooking techniques, elevating overall food quality and presentation.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Acted as head chef when required, maintaining continuity of service and quality.
Sous chef
Obao restaurant
Al Korbal, Saudi Arabia
03.2019 - 04.2021
Senior chef de partie
Fiesta Residence and Bouquet Hotel
Accra, Ghana
11.2014 - 02.2019
- Resolved customer complaints promptly, enhancing customer service reputation.
- Coordinated with other chefs for smooth operation during peak hours.
- Enhanced presentation of dishes with creative garnishing techniques.
- Executed high-volume orders efficiently during festive seasons and events.
- Demonstrated culinary expertise whilst preparing gourmet meals under tight deadlines.
- Ensured freshness of ingredients by conducting daily inspections.
- Supervised preparation of speciality dishes to maintain quality standards.
- Influenced positive dining experience through consistent delivery of top-quality dishes.
- Trained apprentices effectively, fast-tracking their career progression.
- Executed daily mise-en-place duties diligently, ensuring seamless kitchen operations.
- Prepared meals quickly, resulting in reduced waiting times for customers.
- Maintained high standards of food hygiene for customer satisfaction.
- Collaborated with restaurant manager to devise seasonal menus.
- Conducted regular equipment checks to ensure compliance with safety regulations.
- Streamlined kitchen operations by implementing effective work schedules.
- Managed junior kitchen staff, ensuring efficient workflow.
- Devised new recipes, impressing guests and critics alike.
- Assisted in stock control to reduce waste and increase profitability.
- Improved menu variety by introducing innovative dishes.
- Ensured adherence to portion controls to minimise wastage and maximise profit margins.
- Ensured adequate stocking of cooking stations before and during peak operating hours.
- Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices.
Demi chef
Vienna City Hotel
Tema, Ghana
04.2011 - 09.2014
- Kept up-to-date knowledge about latest culinary trends; incorporated them into personal cooking style.
- Contributed to cost control measures, reduced unnecessary expenses.
- Maintained professional demeanour under pressure; met tight deadlines without compromising on quality.
- Enhanced individual culinary skills by assisting in the preparation of diverse, gourmet dishes.
- Followed exact recipes as provided by head chef; assured consistency in taste.
- Participated actively in team meetings; provided valuable inputs for collective decision-making processes.
- Handled kitchen equipment safely; minimised risk of accidents or injuries.
- Handled fresh produce, ensured proper storage to prolong shelf life.
- Ensured adherence to health and safety regulations by following all necessary protocols.
- Upgraded culinary techniques regularly for improved efficiency and speed.
- Assisted in inventory management, maintained optimal stock levels.
Education
Higher National Diploma - Hotel Catering and Hospitality Management
Cape Coast Technical University
Cape Coast/ Ghana 11.2007 - 02.2010
GCSEs - Home Economics
Sekondi Collage
Sekondi /Ghana 03.2003 - 04.2007
Skills
- Making food cost calculations
- Adapting to kitchen challenges
- Team Player
- Good in Communication
- High-Pressure resilience
- Menu costing
- Kitchen hygiene advocacy
- Staff training
- Kitchen staff rotas
- Motivational team management
- Budget control
- Hazard analysis and critical control points (HACCP)
- Food allergens knowledge
- Creativity
- Staff leadership
- COSHH regulations knowledge
- Computer literate
Timeline
Sous Chef
Ripon Inn/ Inn Collection Group
01.2024 - Current
Sous chef
Mega food /intercontinental hotel
10.2022 - 01.2024
Sous chef
Obao restaurant
03.2019 - 04.2021
Senior chef de partie
Fiesta Residence and Bouquet Hotel
11.2014 - 02.2019
Demi chef
Vienna City Hotel
04.2011 - 09.2014
Higher National Diploma - Hotel Catering and Hospitality Management
Cape Coast Technical University
11.2007 - 02.2010
GCSEs - Home Economics
Sekondi Collage
03.2003 - 04.2007