William Borys

About Me

Professional Profile:

Recognized throughout career for being a Visionary Chef and Corporate Trainer with Nutrition Inc. Leveraging in-depth knowledge of the marketplace and the competitors landscape to significantly increase revenue and operational efficiency. Solid organizational, communication, and team building skills. Adept at conveying complex menu concepts in a simple and compelling manner. Expertise in Culinary art trends, such as food preparation, menu development, event planning / catering, and inventory purchasing / control. Course completion at Johnson & Wales University in Charlotte NC. ServeSafe Certified in food and sanitation. DC food handlers license. Commercial Foods Training I & II, and Hotel / Restaurant Management course completion.

* Results-driven with extensive corporate training and expertise in the areas of restaurant management, hospitality, and conflict management.

* Highly skilled in creating eye-appealing menus, maintaining very high levels in sanitation & cleanliness, and resolving various issues in a timely manner.

* Proven ability to effectively handle multitask levels of responsibility with minimal direction from superiors while supervising staff and personal.

* Providing team leadership, motivation, and creative skill techniques to develop a productive, safe, and stress-free work environment.

* Demonstrates knowledge and experience in a diverse range on modern cuisine’s and ethnic styles of cooking in the field of Culinary Arts.

· Menu Design
· Meal Presentation
· Special Events
· Catering & Planning
· Inventory Control
· Kitchen Management
· Team Building
· Training Analysis
· Food Cost Analysis
· Purchasing
· Customer Service

Work Experience

Mar 2009 - Aug 2009

washington, DC (US)

Corporate Chef
Nutrition Inc.
Achievements:

· Held numerous roles in the delivery and execution of corporate training material for different departments within the kitchen.
· Gained extensive experience with production and preparation of 22,500 meals on a daily basis.

Responsibilities:

· Supervised Dietary and Kitchen Staff of 75 employees.
· Personalized menu planning for all new client accounts.
· Hands-On training with all new client accounts.
· Catering menu planning with all new and existing accounts
Mar 2008 - Mar 2009

metuchen, NJ (US)

Executive Chef
NJ'S Tavern & Restaurant
Achievements:

· Cut food cost by 8% within first month.
· Introduced creative new marketing concepts witch increased restaurant sales by 25% within first 90 days.
· Redesigned kitchen to handle increase in restaurant sales.

Responsibilities:

· Supervised kitchen staff of 20 employees.
· Purchasing, inventory control, and food cost analysis.
· Interviewing, hiring, and terminating employees.
· Special Events & Catering menu planning.
Jan 2007 - Mar 2008

cranbury, NJ (US)

Kitchen Supervisor
The Elms Of Cranbury
Achievements:

· Worked closely with the Director Culinary Services in improving the quality and nutritional value of the menu.
· Promoted from Cook Supervisor to Kitchen Supervisor.

Responsibilities:

· Supervised Dietary Staff of 5 employees.
· Prepared breakfast and lunch for staff and residents. Approximately 250 covers.
· Followed dietary guidelines for NAS, NCS, RENAL, Etc.
· Prepared meals of a dietary basis ranging from regular, soft chopped, ground, and puree.
Jan 2003 - Jan 2007

metuchen, NJ (US)

Executive Chef
NJ'S Tavern & Restaurant
Achievements:

· Cut food cost by 8% within first month.
· Introduced creative new marketing concepts witch increased restaurant sales by 25% within first 90 days.
· Redesigned kitchen to handle increase in restaurant sales.

Responsibilities:

· Supervised kitchen staff of 20 employees.
· Purchasing, inventory control, and food cost analysis.
· Interviewing, hiring, and terminating employees.
· Special Events & Catering menu planning.
Jan 2002 - Jan 2003

waterloo, IL (US)

Kitchen Manager
Bobecks Restaurant
Managed an all star team of 20-25 employees.
Responsible for hiring, training, and maintaining positive work environment.
Operational responsibilities included; advertising, ordering food, profit loss, inventory control, and cultivating multiple relationships with vendors and menu planning.
Decreased food cost by 12% in first six months with company.

Education

Other - Culinary Arts
Johnson & Wales University
Awarded a cooking scholarship. GPA was a 3.0. Actively involved with Compass Group.
Some College Coursework Completed.
Associate's - Business
Hillsborough Community College

Courses & Certifications

Certifications And Training:

Hospitality Supervision Certificate * Instructional Design Course & Training Needs Analysis Course * Creative Training Techniques Course
Leading Effective Meetings & Handling Conflicts * Communication Skills Workshop * MS Office Training {PowerPoint, Word, Access, Excel}
ServeSafe Certified * District Of Columbia Food Handlers License * NJ & NY Food Handlers Management License

Clubs & Organizations

Food And Wine Club since 2004
Compass Club Since 2005

Hobbies & Interests

1. Cooking & Menu Design
2. Underwater photography
3. Rice sculpture
4. Exploring extra sensory capacities, through different methods like hypnosis
5. Aerobics in the water
6. Making stunts
7. Cooking zany food
8. Making robots
9. Stars watching

Sous Chef / Kitchen Manager

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