Callum Pierce Williams
St. Catharines,ON
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Chef De Partie
August Restaurant
Beamsville, ON
01.2015 - 08.2016
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Managed food usage with proper stock rotation to prevent spoilage.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Abided by company standards in terms of portion and serving sizes.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Safely operated kitchen equipment including industrial size mixers and [Type] tools.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Liaised closely with kitchen and front-of-house personnel.
Line Cook
Peninsula Ridge Winery
Beamsville, ON
08.2016 - 12.2016
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Kept stations stocked and ready for use to maximize productivity.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Followed proper food handling methods and maintained correct temperature of food products.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Grilled and deep fried various foods from meats to potatoes.
- Set up and performed initial prep work for soups, sauces and salads.
- Adhered to portion controls and presentation specifications.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
Chef De Partie
Stonehill Restaurant
Vineland, ON
09.2017 - 02.2018
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Managed food usage with proper stock rotation to prevent spoilage.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Abided by company standards in terms of portion and serving sizes.
- Liaised closely with kitchen and front-of-house personnel.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Chef De Partie
Parlor Foods & Co.
Toronto, ON
01.2017 - 12.2018
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Managed food usage with proper stock rotation to prevent spoilage.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Abided by company standards in terms of portion and serving sizes.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Liaised closely with kitchen and front-of-house personnel.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Junior Sous Chef
Cibo Osteria
Grimsby, ON
01.2018 - 08.2018
- Checked food portioning for optimal presentation and cost control.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Created new menu items and interesting plating designs.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Performed as head chef to maintain team productivity and restaurant quality.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Built strong vendor relationships to bring in top ingredients at optimal prices.
- Trained kitchen workers on culinary techniques.
- Monitored food products, driving quality, freshness and integrity.
- Improved performance of team members resulting in high-quality meals produced daily.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Liaised closely with kitchen and front-of-house personnel.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Assisted with interviewing, hiring and training kitchen personnel.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Sous Chef
Cefalu Rustica Eatery
Port Dalhousie, ON
03.2019 - 11.2019
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Performed as head chef to maintain team productivity and restaurant quality.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Improved performance of team members resulting in high-quality meals produced daily.
- Liaised closely with kitchen and front-of-house personnel.
- Assisted with interviewing, hiring and training kitchen personnel.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Supervised food preparation staff to deliver high-quality results.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Education
High School Diploma -
Beamsville District Secondary School
Beamsville, ON09.2014
Skills
- Dish Preparation
- Recruiting and Training
- Order Management
- BOH Operations
- Safe Food Handling
- Recordkeeping and Documentation
- Quality Assessment
- Production Scheduling
- Supply Ordering
- Food Preparing, Plating and Presentation
- Menu Planning
- Data Analysis
- Quality Control
- Price Negotiation
- Sanitation and Cleaning
- Staff Supervision and Coordination
- Recipe Development
- Relationship Building
- Coordinating Kitchen Staff
- Verbal and Written Communication
- Standards Compliance
- Kitchen Staff Management
- Staff Scheduling
- Team Collaboration
- Staff Recruiting and Hiring
- Inventory Management
- Team Leadership
- Cost Control and Budgeting
- Instruction and Delegation
Certification
- Safe Food Handlers Training - 2018
Timeline
Sous Chef
Cefalu Rustica Eatery
03.2019 - 11.2019
Junior Sous Chef
Cibo Osteria
01.2018 - 08.2018
Chef De Partie
Stonehill Restaurant
09.2017 - 02.2018
Chef De Partie
Parlor Foods & Co.
01.2017 - 12.2018
Line Cook
Peninsula Ridge Winery
08.2016 - 12.2016
Chef De Partie
August Restaurant
01.2015 - 08.2016
High School Diploma -
Beamsville District Secondary School
- Safe Food Handlers Training - 2018
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