Kristyn Williams Email and Phone Number

I was in charge of assisting with menu development, special dietary menus, with reference to low sodium, gluten free, vegan and vegetarian diets. Worked closely with the memory care and assisted living staff to help create menus that require their special dietary needs. In charge of the hot line at night with a staff of 5 cooks and 4 stewards. Also worked in the morning to help manage the brunch buffet on Sundays. I assisted with all the daily ordering, also creating relationships with vendors to acquire the best produce available, as far as, quality and cost of items. I helped with inventory at the end of the month. I budgeted, which required finding the total amount of expenses for the month. Also coded invoices for our accountant to input into the system. I was in charge of all pre shifts before service. Also assisted with all the private functions and banquet events outside of the restaurant. We changed the menu every week to ensure creativity and seasonality is upheld. Responsible for doing 150 to 200 covers a night.

This was a temporary position to set up an organized system of comprehensive record keeping for catered events. Maintained excellent public relations with all customers, clients, staff, vendors, and the community; achieved high levels of customer and client satisfaction.

This is my second hotel kitchen opening; at District, I worked middle station, did expo from the inside and made sure the whole line had what we needed for dinner service. I was able to work any station, prep and help wherever it was needed. At Sheraton Grand, Los Angeles not only did we work at District but we also helped out with prep and cooked for banquets, in-room dining, club lounge, and lobby bar.

I was part of the opening team at Dusit d2 Constance. We built our kitchen from scratch. Ability to work any station in the kitchen. I worked breakfast, lunch and dinner service. At the d2 kitchen, I prepared, made sure we had everything needed for the specific station and I informed my Chef de Partie of items that needed to be ordered. I also helped with shipments of produce and restocking. Adapted to the constant change of our seasonal menus and drastic changes our kitchen had gone through. Most importantly, I have the skills to work well with others in any environment.