Jim Williams
Greenock,-
Summary
Customer-oriented General Manager with 0ver 40 years of experience, in Chef and Supervisory, Management roles,focused on increasing revenues and expanding margin. Adaptive and deadline-oriented consistently executes and completes multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen, offering vision and motivational acumen.
Overview
28
28
years of professional experience
2
2
years of post-secondary education
Work History
General Manager
GE CALEDONIAN Elior
Prestwick, -
08.2021 - Current
- Built and maintained loyal, long-term customer relationships through effective account management.
- Empowered staff members to contribute to continuous improvement, quality and growth of company.
- Implemented effective customer service procedures to encourage positive feedback.
- Managed high-performing teams to deliver quality customer service and stable profits.
Chef
Amazon Gourock Baxter Storey
Gourock, Inverclyde
07.2020 - 07.2021
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Minimised kitchen waste through effective recycling, composting and disposal systems.
- Monitored line work processes to ensure consistency in quality, quantity and presentation.
- Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Operations Manager
CH&CO
Glasgow, Glasgow City
02.2011 - 01.2020
- Developed, recommended and implemented strategies to improve employee work quality and speed.
- Aided senior leadership by recommending corrective actions and improvements to company operations.
- Minimised discrepancies by effectively training employees on best practices, policies and procedures.
- Strategically scheduled and managed 80+ staff members, maintaining high-performing business operations.
- Monitored and reviewed operational performance, aiding improved business strategy to maximise productivity.
- Analysed financial data to track and achieve budget targets.
- Reduced costs and improved operations by analysing processes and customer feedback.
- Adopting a hands on approach which created and maintained a strong relation with Clients and team.
Head Chef
Elior (Avenance) Chivas Paisley
Paisley, Renfrewshire
03.2003 - 03.2011
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Meticulously checked delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
chef
T Mobile Elior (Avenance)
Greenock, Inverclyde
07/1999 - 02/2003
- Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Head Chef
Port and Harbour Restaurant
Greenock, Inverclyde
06.1995 - 02.1999
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Developed menus for continuous use, events and promotions for different seasons.
- Developed recipes and menus by applying understanding of market demand and culinary trends.
- Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
Education
HNC - PROFFESSIONAL CHEFS
11.1994 - 05.1995
706/1, 707/1,7062 City and Guilds - Cookery
11.1979 - 05.1981
Skills
- Customer service-oriented
- Vendor relationships
- Salesforce
- Customer retention
- Product development
Timeline
General Manager - GE CALEDONIAN Elior
08.2021 - Current
Chef - Amazon Gourock Baxter Storey
07.2020 - 07.2021
Operations Manager - CH&CO
02.2011 - 01.2020
Head Chef - Elior (Avenance) Chivas Paisley
03.2003 - 03.2011
chef - T Mobile Elior (Avenance)
07/1999 - 02/2003
Head Chef - Port and Harbour Restaurant
06.1995 - 02.1999
James Watt College - HNC , PROFFESSIONAL CHEFS
11.1994 - 05.1995
James Watt College - 706/1, 707/1,7062 City and Guilds, Cookery
11.1979 - 05.1981
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