Ray Williams

Dynamic Head Chef with over 8 years of senior management experience leading high-volume culinary operations for Five-Star/Five-Diamond resorts. Proven track record in menu innovation, rigorous cost control, and staff mentorship. Expert in multi-outlet management, French, Italian, Asian, and Caribbean cuisines, and maintaining elite food safety standards. Dedicated to driving guest satisfaction and operational efficiency through creative leadership.

Head Chef - The Liming Bequia Hotel - St. Vincent & the Grenadines

(2024-11)

• Direct all kitchen operations, restaurant facilities, and culinary staff.
• Manage comprehensive kitchen budgets and resource allocation to ensure financial targets.
• Resolve guest issues with high-touch service to maintain the hotel's luxury reputation.

Villa Head Chef / Sous Chef - Alexander Resort - Turks and Caicos

(2022-12 - 2024-11)

• Managed all Food & Beverage supplies and inventory placement for high-end villa dining.
• Executed administrative functions including payroll, scheduling, and labor cost analysis.
• Maintained strict FIFO rotation and health/safety protocols for quality assurance.

Specialty Sous Chef (French & Italian) - COLIBRI Restaurant and Lounges - Antigua and Barbuda

(2022-07 - 2022-12)

• Led the strategic reopening of the restaurant in November 2022.
• Trained new culinary teams on French-Creole concepts and menu execution.

Sous Chef / Jr. Sous Chef / Chef De Partie - Four Seasons Hotel and Resort - Nevis

(2011-02 - 2022-08)

• Progressed through four promotions over 11 years within a world-class luxury environment.
• Mastered 6 distinct restaurant outlets: Mediterranean, Caribbean, Italian, and Asian cuisines.
• Task Force (Anguilla): Selected for the 2019 Task Force at Four Seasons Anguilla to lead kitchen teams and oversee banquet catering.
• Managed large-scale banquet operations, In-Room Dining (IRD), and private Villa Chef services.

Food Economist (Part-time) - MSR Media Nevis Ltd - Highfield Grange Studios

(2021-02 - 2022-02)

• Prepared intricate, lavish food displays for film and camera productions.
• Ensured food safety and sanitation standards were met on active film sets.

Diploma - Culinary Arts - Liaison College

NCTVET Certificate - Technical & Vocational Education and Training

High School Diploma - Central High School