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William Gray
Innovative culinary enthusiast with an extensive knowledge of food. Specializing in global cuisine that is eager to expand
skills set to further my culinary ambitions.

Lead Cook
September 2015- January 2016
Via Umbria
Provided frontline of communication between customers, support staff and management through the use of our
open kitchen
Safely supervise preparation, cooking, garnishing, and presentation of all food during peak production hours
Collaborate with other personnel departments to plan and develop recipes and menus, taking into account such
factors as seasonal availability of ingredients and production cost
Inspect and maintain inventory of food and supplies needed to ensure efficient operations
Sous Chef
March 2015-September 2015
Park Tavern
Plan, direct and supervise the food preparation and all cooking activities
Determine production schedules and staff requirements necessary to ensure timely delivery of services
Estimate amounts and costs of required supplies, such as food and ingredients
Prepare and cook foods of all types on a regular basis and for special guests or functions

Culinary Aid
August 2014-February 2015
Williams and Sonoma
Lead in store cooking demonstrations to push seasonal product lines
Provided stellar customer service through the use of an extensive knowledge of food and product knowledge.
Logged and maintained proper inventory levels during peak sales season to balance food cost and increase profit
Implemented a wide range of visual merchandising plans and layouts.


United Planning Organization Culinary Arts

Servsafe Certified
Art Institute of Washington
Audio Production
B.A of Fine Arts