Ian Williams

• Delivered vocational qualifications in Customer Service, Food Production, Professional Cookery, and Hospitality Management.
• Facilitated workshops at Chef Academy, focusing on advanced culinary skills for apprentices.
• Designed comprehensive content for Senior Culinary Chef Level Four qualification, delivered both online and in-person.
• Streamlined resource planning and management to enhance lesson plan effectiveness.
• Created two endorsed qualifications on Dining with Dignity and NHS food improvement initiatives.
• Adapted swiftly to evolving demands in high-pressure culinary environments.
• Trained individuals in group settings and one-to-one situations, fostering skill development.
• Lead on screening calls for Chef Trainers positions within the business
• Lead on screening calls to ensure suitable candidates were signed up for the Pasty Chef qualification or offered alternative qualifications

• Maintained exemplary hygiene standards within kitchen area.
• Delivered consistently delicious meals by adhering to recipe specifications.
• Assisted restaurant manager in implementing cost control strategies.
• Demonstrated culinary expertise across various cuisines while ensuring authenticity.

• Supervised daily kitchen operations, ensuring compliance with health and hygiene standards.

Directed a team of 50 staff, maintaining efficient staffing across all shifts.

• Coordinated production processes to meet international specifications.
• Inspected food preparation and service areas for quality control and cleanliness.
• Addressed customer complaints and managed refunds as duty manager.
• Developed standardised recipe database, incorporating nutritional information.
• Ensured product freshness upon delivery through safe food handling practices.
• Controlled stock purchasing and staffing costs to remain within budget.

• Managed daily kitchen operations, overseeing menu development and dish delivery.
• Conducted supplier negotiations to secure pricing advantages and discounts.
• Ensured compliance with health and safety standards while maintaining kitchen hygiene.
• Trained and recruited staff to maintain an efficient and skilled kitchen team.
• Developed competitive menus and promotional materials to boost revenue.
• Instructed new employees on food preparation, storage, and equipment usage.
• Monitored local competition and industry trends to adapt offerings accordingly.
• Implemented cost control measures to optimise kitchen resources.

• Oversaw daily kitchen operations and evening events to ensure smooth service delivery.
• Developed and implemented menus, aligning offerings with customer preferences.
• Ordered, produced, and delivered high-quality dishes within budgetary constraints.
• Managed all restaurant aspects, including table layouts and front-of-house staffing.
• Recruited, trained, and evaluated kitchen staff to maintain operational excellence.
• Ensured compliance with portioning, cooking, and waste control standards.
• Coached and counselled staff on food preparation and safety protocols.
• Maintained a comprehensive standardised recipe repository for efficiency and consistency.
• Coordinated catering events from planning through execution successfully.

• Led a team in bulk food production for NEC, ensuring smooth operations.
• Coordinated activities of 15 chefs, aligning tasks with individual skills.
• Motivated theteam to achieve exceptional standards through encouragement.
• Prioritised work to maximise resource utilisation and meet requirements.
• Created diverse dishes following recipes, ensuring timely dispatch across NEC.
• Managed food usage, stock orders, and rotation for efficient inventory control.
• Conducted regular stock takes and ensured proper storage and disposal practices.
• Maintained hygiene standards as per health regulations, including ISO 9000 compliance.
• Worked on several high-profile events, including theG8, Ryder Cup, product launches and outside events including hospitality at Warwich race course and the Rugby World Cup

• Prepared marinades to enhance the flavour profiles of dishes.
• Managed inventory, preventing food wastage and reducing costs.
• Assisted in kitchen cleanup for an efficient work environment.
• Kept grill equipment clean, ensuring maximum efficiency and longevity of tools.
• Followed recipes meticulously, resulting in consistently excellent dishes.
• Ensured food safety by following strict hygiene standards.
• Prepared grilled foods according to customers' specific requests, ensuring their satisfaction.
• Worked under pressure during busy periods whilst maintaining a high standard of food preparation.