William C. Dias

Experienced and innovative Sous Chef with 10+ years of culinary expertise in high-pressure, fast-paced environments. Proven ability to lead kitchen teams, curate creative menus, and maintain exceptional food quality. Specializes in French cuisine and grilling techniques, with a strong focus on ingredient sourcing and seasonal menu planning.

Proficient in managing staff, ensuring compliance with hygiene standards, and optimizing kitchen operations. Conversational in French, enabling seamless communication in diverse culinary settings.

Senior Sous Chef - Darwin and Wallace - No. 197 Chiswick Fire Station, London

(2022-03 - 2024-11)

• Directed all kitchen operations for a high-volume establishment, delivering exceptional dining experiences.
• Partnered with the Head Chef to design innovative seasonal menus aligned with market trends and customer preferences.
• Supervised and motivated a team of 30 kitchen staff, fostering collaboration and ensuring consistent quality.
• Optimized ingredient sourcing processes, maintained inventory levels, and implemented cost control measures.

Sous Chef - The White Brasserie Company - Teddington

(2017-11 - 2022-03)

• Designed menus tailored to local and seasonal ingredients, enhancing customer satisfaction.
• Stepped in as Acting Head Chef during absences, ensuring smooth kitchen operations and service standards.
• Introduced creative dishes that elevated the restaurant's reputation for innovation and quality.

Sous Chef - Hersham Golf Club - Surrey

(2016-04 - 2017-10)

• Oversaw diverse kitchen operations, including meal preparation for large clientele and private events.
• Mentored and trained a team of 28 associates, instilling a culture of excellence and teamwork.
• Streamlined kitchen workflows to enhance efficiency and reduce waste.

Junior Sous Chef - Accor Hotels Group - Heathrow

(2015-02 - 2016-04)

• Supported senior chefs in daily culinary operations and event catering.
• Played a key role in developing new menu items to align with guest preferences.
• Ensured compliance with food safety regulations and organizational hygiene standards.

Senior Chef de Partie (CDP) - Whitbread Group PLC

(2014-01 - 2015-02)

• Managed kitchen sections, ensuring quality control and timely dish preparation.
• Trained junior kitchen staff in efficient cooking methods and kitchen protocols.
• Assisted in procurement and inventory management, liaising with suppliers.

Diploma - Food Production and Patisserie