Chef Footman Williams
Resume
Professional ​
info​​
Professional Le Cordon Bleu Certified Chef/Baker with extensive experience in Food Service Management, Bakery Production, and Safety, Sanitation and Hospitality. This culinary veteran holds over 20 years in the Food Service and Catering environment. Chef Footman Williams has managed in traditional, correctional and healthcare environments and at remote sites.
BAKERY SUPERVISOR
Remote Oil Industry Sites
Gulf of Mexico, Texas and Alaska​
​Supervised four person crew. Produced wide range of baked goods including, biscotti, focaccia, brioche and specialty cakes. Baking course instructor to include workshops on Sanitation, Modern Bakery Concepts, cross utilization of products.
SOUS CHEF
340-bed healthcare facility
Alabama​
​Day to day kitchen management. Facilitated training of kitchen personnel and assured proper safety and sanitary tecniques were implemented and regularly utilized. Food court development and patient satisfaction data analysis.
EXECUTIVE CHEF
Various Metro Orlando Resort Locations & Private/Special Occasion Events
Florida​
Chef Commis, outlet foods and banquets. Wedding planning, tastings and preparation. Oragnization culinary management.​
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Experience
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Certifications
NATIONAL REGISTRY OF FOOD SAFETY PROFESSIONALS
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Food Safety Manager/Conference for Food Protection Standards
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DOYON UNIVERSAL SERVICES
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Personal Protective Equipment
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Electrical Safety Awareness Unqualified Worker
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Annual Occupational Noise and Hearing Training
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Annual Emergency Response Awareness Training
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TWIC - Transportation Worker Identification Card
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IADCA #1135646 - International Association of Drilling Contractors
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BRITISH PETROLEUM OIL COMPANY (BP), Gulf of Mexico
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BP 6/1 Card Permanent License to go Offshore
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Incipient Fire Fighter
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HUET
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Helicopter Underwater Egress Training
Education
LE CORDON BLEU GRADUATE
Le Cordon Bleu College of Culinary Arts
​Applied Associate of Science Degree
January 2008
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