Ian Williams
Pontypool,Brent
Summary
Accomplished culinary professional with extensive expertise in meat and poultry butchery, gluten-free cooking, and vegetarian cuisine mastery. Demonstrates strong leadership in large-scale catering and event management, with a proven track record in menu development, recipe creation, and quality control. Adept at strategic planning, staff training, and maintaining high standards of sanitation regulations adherence. Possesses a deep understanding of dietary restrictions and allergen laws. Committed to enhancing culinary operations through innovative product ordering efficiency and budget controls while fostering a culture of continuous training and development.
Experienced culinary professional with focus on managing kitchen operations and team leadership. Consistently deliver high-quality dishes and enhanced dining experiences through innovative menu planning and strict adherence to health and safety standards. Skilled in cost control, staff training, and maintaining smooth kitchen workflows.
Overview
12
12
years of professional experience
2
2
years of post-secondary education
1
1
Certification
Work history
Area relief chef manager
Aspens
Bristol, Bristol
09.2021 - Current
- Conducted regular equipment maintenance checks ensuring uninterrupted kitchen operations.
- Spearheaded the redesigning of the kitchen layout for better functionality and efficiency.
- Created innovative menu items for increased customer satisfaction.
- Fostered an environment of teamwork amongst staff, boosting morale and productivity.
- Developed seasonal menus to incorporate fresh local produce, promoting sustainability practices.
- Provided daily oversight of kitchen operations, resulting in smooth service.
- Covering sickness and absence
- Training in kitchen practice , book keeping, record keeping, stock ordering and checking, monitoring financial performance.
- Collaborated with suppliers for fresh ingredient delivery, enhancing meal quality.
- Recruited, trained and supported new staff members to established skilled and dedicated workforce.
- Maintaining standards and meeting EHO criteria.
- Ensured compliance with food hygiene regulations, maintaining a safe work environment.
- Maintained stock control systems reducing wastage and lowering costs.
Senior sioux chef
Bristol sports, Ashton gate stadium
Bristol, Bristol
01.2014 - 01.2024
- Producing high quality food for the executive boxes at sporting events and music events.
- Banquets and corporate events for up to 800 guests.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Orchestrated seamless kitchen service during peak hours.
- Enhanced team productivity with effective delegation of tasks.
- Supervising and supporting teams of chefs and staff to provide high quality service and maintain the highest standards for all guests including VIPs from the world of sport , music and entertainment and high level executives from the world of business.
- Ensuring the efficient running of the kitchen and maintaining the high standards required.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
Chef manager
Edwards and Ward
Bristol, Bristol
09.2020 - 09.2021
- Spearheaded the redesigning of the kitchen layout for better functionality and efficiency.
- Managed a team of chefs, ensuring high-quality food preparation.
- Established protocols for waste disposal promoting eco-friendly practices.
- Developed seasonal menus to incorporate fresh local produce, promoting sustainability practices.
- Trained junior chefs in advanced culinary skills, fostering professional growth.
- Provided daily oversight of kitchen operations, resulting in smooth service.
- Managed kitchen team.
- Fully understood and complied with all policies and standards.
Education
City and guilds - Catering
Hotel and catering training board
Bristol 09.1986 - 07.1988
Skills
- Meat and poultry butchery
- Stock rotation practice
- Gluten-Free cooking
- Pastry production
- Vegetarian cuisine mastery
- Large-Scale catering
- Food and beverage stocktaking
- Basic computer literacy
- Staff rota coordination
- HACCP certification
- Sanitation regulations adherence
- Understanding of dietary restrictions
- Knowledge of allergen laws
- Product ordering efficiency
- Food preparation
- Strategic planning
- Staff training
- Quality Control
- Training and Development
- Nutrition understanding
- Event catering
- Hazard Analysis Critical Control Points (HACCP)
- Fresh produce sourcing
- Budget controls
- Strong leadership
- Menu development
- Recipe creation
Affiliations
- I am a lifelong follower of a local football team.
- I enjoy sending time with my family eating out and taking trips to ne places.
Certification
- Enhanced DBS
- 706/1
- 706/2
- Managing priorities
- Stress and anxiety awareness, mental health awareness.
- Preventing sexual harassment in the workplace
- Safeguarding
- Health and safety level 2
- Ongoing allergen training
- Equal opportunities, diversity and lone working.
- Knife training
Timeline
Area relief chef manager
Aspens
09.2021 - Current
Chef manager
Edwards and Ward
09.2020 - 09.2021
Senior sioux chef
Bristol sports, Ashton gate stadium
01.2014 - 01.2024
City and guilds - Catering
Hotel and catering training board
09.1986 - 07.1988