GRAHAM WILLIAMS185 Channel Street Apt. 349, San Francisco, 94158

Email: gdwbda@hotmail.com Tel: 415-860-1386

PROFESSIONAL EXPERIENCE:

September 2015 ~ Present: Bartlett Hall, San Francisco, CAExecutive Chef / Consultant

Management of kitchen, food purchasing, processing, production, execution and service of;o Management and execution of back of house payroll, scheduling and oversight of

appropriate operational line items. o Lead contributor of innovative specials and menu recommendations while maintaining

alignment with costing goals and business objectives.o Monitor, review and validate management of P&L and maintain accountability of line

items.o Identify and implement appropriate training and staff development as needed.

February 2003 ~ March 2015: Riddell’s Bay Golf & Country Club, BermudaExecutive Chef

Management of staff responsibilities and regulation of time sheet authorization to ensure compliance of employee compensation.

Managed safety and sanitation regulations by ensuring product inspection and handling to meet governed food and safety requirements.

Effectively maintained cost control by managing food inventory in alliance with budget allocation system.

Maintained quality assurance and cost effectiveness by retaining current product research, pricing and demographic demand allocations.

Maintained integrity and quality assurance of all food aspects (i.e. taste, temperature, presentation and speed of production).

Key contributor and participant in weekly food and beverage and board management meetings.

Senior expertise and design of club menus, weddings, and other special event opportunities. Hosted Ross Blackie Talbot Charity Event – Largest golf event on the island of Bermuda.

September 1989 ~ January 2003: Newstead Hotel, BermudaHead/Executive Chef

Chef de Partie at Newstead Hotel, part of the Horizons Group in Bermuda. Promoted to Chef Tournament (1993). Hosted Chaine de Rotisseurs International Gala Banquet. Promoted to Sous Chef (1994). Worked alongside Anton Mosimann on three separate occasions, designing and producing

special gala event menus for Newstead Hotel. (Mosimann was a consultant with Horizons Ltd.).

Opened ‘Brellas,’ al fresco dining at Newstead Hotel (75 seats). Promoted to Head/Executive Chef (1996).

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Directly assisted Bermuda Governor’s personal chef on occasions at Government House including local dignitaries, Government Officials and official visits, including HRH Prince Michael of Kent, HRH Princess Alexandra and Rt. Hon Sir Angus Ogilvy.

Opened ‘Rockfish Grill’ featuring seafood and flame-grilled steaks with an Oriental fusion (90 seats).

Opened ‘Noah’s,’ al fresco dining with a Cuban/Caribbean flavor (120 seats). Hosted Bermuda Culinary Festival. Celebrity chef Michel Richard from ‘Citronelle,’

Washington D.C.

1988 ~ 1989: Old Barn Restaurant & Wine Bar, Surrey, UKSous Chef

Old Barn Restaurant & Wine Bar in Surrey, England. While there, awarded Best Restaurant with Wine Bar in South West, England. (110 seats).

1985 ~ 1988: Pike & Eel Country Inn, Cambridge, UKSous Chef/Chef de Partie

1987 Promoted to Sous Chef at Pike & Eel, popular family style Country Inn & Marina in Cambridge, England with two restaurants (120 + 75 seats).

TRAINING / ADDITIONAL SKILLS:1985 England, Cambridge College, graduated with City & Guilds diploma

Industry costing programs (e.g. EZ Chef and Chef Tec)

AWARDS:

June 1998 & 1999 Received Gold Award for ‘Best Brunch’ by Bermudian Magazine.June 2001 Received Gold Award for ‘Best Hotel Dining’ by Bermudian Magazine.August 2005 Received U.S Meat Export Federation Award for “Cook Off “in Mexico City.April 2014 Plates of passion, Bermuda: Mentored 1ST & 2nd year culinary students.

HOBBIES AND INTERESTS:

Food & wine, travel, golf, tennis and enjoys following international sports respectively.

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