Carter Williamson

Carter Williamson Email and Phone Number

Head Chef 30+ Years Experience | Operations & Business Development Director | Planning & Development | Rosette Awarded Chef | Budget & Cost Control | Kitchen Management @ Heron IOW
Carter Williamson's Location
Ryde, England, United Kingdom, United Kingdom
Carter Williamson's Contact Details

Carter Williamson work email

Carter Williamson personal email

n/a
About Carter Williamson

Business success is not measured by the ability to conceive a great idea, but rather the skill to put it into action — turning a winning strategy into a successful reality under company set policies and procedures.I have a genuine enthusiasm for empowering, mentoring, and managing direct project teams during high-stress moments and times of change.My talent for listening and creative problem-solving builds stakeholder confidence while promoting overall productivity.I know what it takes to prioritise tasks and meet all requirements set before me. I am a clear thinker who remains calm under pressure; I handle unexpected changes with ease. Some of my core competencies are the following:Strategic Planning & ExecutionBusiness Growth & DevelopmentEvent & Programme ManagementTeam Leadership & TrainingStakeholder EngagementInventory & Stock ManagementRegulatory ComplianceProfit & Loss ManagementCross-cultural Collaboration Please note the following highlights from my career...• A growth-focused leader known for leading all facets of sales, marketing, business development, and customer service, kitchen, F&B, and restaurant operations from infancy to successful progression for renowned 5-star restaurants and hotels across the globe.• Leveraged advanced and innovative cooking techniques with a talent for working with ingredients from countries around the world.• Proficient at developing recipes, planning menus, determining menu prices, enforcing food safety standards, preparing food, and taking disciplinary actions as necessary.• Demonstrated history of success delivering world-class quality foods in compliance with applicable regulatory compliance and guidelines.• Adept at driving sales and business revenue by providing top-notch leadership guidance and directions to subordinate personnel.• Well-versed in steering and completing small, medium, and large-scale events and programmes within the agreed time, budget, and quality.• Possess robust expertise in discovering lucrative opportunities with aim of accelerating the organisation's brand values, reputation, and market footprint.• Proven track record of success controlling a large portfolio of key accounts with a sound understanding of advanced market trends.I am a strong communicator with natural interpersonal strengths that drive me to engage with my peers and other stakeholders to both identify needs and develop problem resolutions.Connect with me today to find out how I'll make your mission my mission, to help bring ALL of your business objectives into focus!

Carter Williamson's Current Company Details
Heron IOW

Heron Iow

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Head Chef 30+ Years Experience | Operations & Business Development Director | Planning & Development | Rosette Awarded Chef | Budget & Cost Control | Kitchen Management
Carter Williamson Work Experience Details
  • Heron Iow
    Executive Chef
    Heron Iow Oct 2024 - Present
    Isle Of Wight, England, United Kingdom
  • Hamiltons Events
    Company Director
    Hamiltons Events Jul 2009 - Present
    Addlestone, England, United Kingdom
    To ensure the smooth running of the kitchen, and business operations I deliver strong leadership support, guidance, and roadmap to cross-departmental teams.With an aim of meeting and surpassing business desired objectives and expanding organisational reputation, footprint, growth, sales, and revenue I formulate and implement future-focused business strategies and plans.To fulfil routine business requirements and reduce unnecessary costs/expenditures I prepare and control the overall budget and order essential inventories/materials as per requirement.For seamless execution of daily business functions, I leverage advanced business knowledge and share best practices with personnel to ensure the achievement of desired objectives.By ensuring the delivery of quality foods and customer services with a keen of on achieving the highest level of client satisfaction I plan and enforce effective standards, guidelines, and policies in compliance with industry best practices and trends, whilst retaining all applicable regulations throughout the company, including health, safety, food.A few of my key contributions are the following:• Led small, medium, and large-scale events, including wedding, dinner parties, gourmet BBQ, and corporate in- and outdoor functions from inception to completion within the agreed time, budget, and quality.• Planned and enforced appropriate performance standards, set employees targets, and proposed support in realising shared objectives.• Identified and delivered individualised training to staff for uplifting overall productivity and efficiencies.• Discovered and converted strategic ideas into reality, demonstrating amazing picnic spots to stakeholders.• Selected and sourced the best suppliers across the market, ensuring optimum delivery of quality food and material.
  • Compass Group Uk & Ireland
    Hospitality And Event Chef
    Compass Group Uk & Ireland Sep 2022 - Nov 2024
    Brentford Football Stadium
  • Little Picnic Company
    Company Director
    Little Picnic Company Dec 2010 - Oct 2023
    Ryde, England, United Kingdom
    To ensure the smooth running of the kitchen, and business operations I deliver strong leadership support, guidance, and roadmap to cross-departmental teams.With an aim of meeting and surpassing business desired objectives and expanding organisational reputation, footprint, growth, sales, and revenue I formulate and implement future-focused business strategies and plans.To fulfil routine business requirements and reduce unnecessary costs/expenditures I prepare and control the overall budget and order essential inventories/materials as per requirement.For seamless execution of daily business functions, I leverage advanced business knowledge and share best practices with personnel to ensure the achievement of desired objectives.By ensuring the delivery of quality foods and customer services with a keen of on achieving the highest level of client satisfaction I plan and enforce effective standards, guidelines, and policies in compliance with industry best practices and trends, whilst retaining all applicable regulations throughout the company, including health, safety, food.A few of my key contributions are the following:• Led small, medium, and large-scale events, including wedding, dinner parties, gourmet BBQ, and corporate in- and outdoor functions from inception to completion within the agreed time, budget, and quality.• Planned and enforced appropriate performance standards, set employees targets, and proposed support in realising shared objectives.• Identified and delivered individualised training to staff for uplifting overall productivity and efficiencies.• Discovered and converted strategic ideas into reality, demonstrating amazing picnic spots to stakeholders.• Selected and sourced the best suppliers across the market, ensuring optimum delivery of quality food and material.• Steered management of battle proms catering and picnic supply yearly with high volume catering and staff.
  • Hamilton'S Restaurant And Rooms
    Head Chef And Patron
    Hamilton'S Restaurant And Rooms Sep 2010 - May 2015
    Chertsey, Surrey, United Kingdom
    During this tenure, I served as a Chef Proprietor and led a dynamic team both in the kitchen and front of house, co-ordinated all efforts related to food and beverage activities, estimated consumption, and sourced food as per requirements.Whilst following modern British with Pan Asian influences I designed and developed recipes as well as standardised production recipes to make consistent quality food.Additionally, I complied with nutrition and sanitation regulations and safety standards.Some of my major achievements are the following:• Delivered exceptional services to clients, resulting in restaurant securing two rosettes.• Played leading role in acquiring certificate of excellence on TripAdvisor and achieving top spot in Chertsey with 85.9%+ excellent rating reviews.• Won coveted award of two rosettes that upheld throughout the period.• Led all efforts related to full autonomy of menus that changed every 8 to 10 weeks, promoting seasonal produce and creativity along with constant development for accelerating sales, covers, and average spend.• Developed bespoke tasting menus for several themed and private events.• Attained 5-star rating on rooms above; featured in surrey magazines centre pages; oversaw all operations related to 36-seater restaurant, whilst serving as single sous/commis chef and kitchen porter.
  • Bespoke Catering Company
    Head Chef And Events Director
    Bespoke Catering Company Apr 2004 - Jun 2010
    Richmond, Surrey, Uk
    DESCRIPTIONBy utilising strong background in all areas of catering I steered operations of three sites in close collaboration with cross-functional teams.To ensure achievement of desired objectives I oversaw all catering activities for large sporting events and seasonal operations for groups of sporting and leisure venues across Richmond, including London Scottish Rugby, Richmond Rugby, Richmond Athletic Association, and Pools on Park Leisure Centre.I also prepared a wide range of menus that suited fine and relaxed dining arrangements as well as ensured the highest quality of freshly cooked food.By retaining applicable COSHH and food hygiene regulations I managed stock and labour control activities.Additionally, I managed weekly public numbers around 2000-5000 per game day and weekly lunches and dinners from 120 to 5-600 on awards evenings.Some of my key accomplishments are the following:• Ensured the highest quality of freshly cooked food.• Supervised stock and labour control activities by retaining applicable COSHH and food hygiene regulations.• Managed and controlled public numbers up to 5K per game day and weekly lunches/dinners from 120 to 5-600 on awards evenings.• Prepared a wide range of menus that suited fine and relaxed dining arrangements.
  • Dhoni Maghili Private Island
    Executive Chef
    Dhoni Maghili Private Island Jan 2003 - Dec 2003
    North Ari Atoll, Maldives
  • Paritiho Lodge
    Head Chef
    Paritiho Lodge Feb 2002 - Jan 2003
    Ngatimoti, Nz
  • Redmonds Restaurant
    Chef
    Redmonds Restaurant Feb 2001 - Dec 2002
    East Sheen
  • Sodexo Prestige Venues & Events
    Sous Chef
    Sodexo Prestige Venues & Events Apr 2000 - Feb 2001
    Lords Cricket Ground
  • Compass Catering Services Limited
    Sous Chef
    Compass Catering Services Limited Jul 1995 - Mar 2000
    Twickenham, Greater London, United Kingdom
  • Cafe Davino
    Chef De Partie
    Cafe Davino May 1993 - Apr 1995
    Sydney, New South Wales, Australia
  • Aotea Centre
    Commi Chef To Chef De Partie
    Aotea Centre Feb 1991 - Feb 1993
    Auckland, New Zealand

Carter Williamson Skills

Food And Beverage Culinary Skills Corporate Events Hotels Fine Dining Wine Restaurant Management Event Planning Restaurants Chef Menu Development Event Management Catering Cuisine Food Service Hospitality

Carter Williamson Education Details

Frequently Asked Questions about Carter Williamson

What company does Carter Williamson work for?

Carter Williamson works for Heron Iow

What is Carter Williamson's role at the current company?

Carter Williamson's current role is Head Chef 30+ Years Experience | Operations & Business Development Director | Planning & Development | Rosette Awarded Chef | Budget & Cost Control | Kitchen Management.

What is Carter Williamson's email address?

Carter Williamson's email address is en****@****ter.com

What schools did Carter Williamson attend?

Carter Williamson attended Auckland University Of Technology, Waiheke High, Mt Roskill Grammer.

What skills is Carter Williamson known for?

Carter Williamson has skills like Food And Beverage, Culinary Skills, Corporate Events, Hotels, Fine Dining, Wine, Restaurant Management, Event Planning, Restaurants, Chef, Menu Development, Event Management.

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