KyJah Willie
Baltimore
Summary
Sous Chef with 6+ years of high-volume hotel and corporate kitchen experience, overseeing daily service of 150–350 covers. Proven leader supervising 5 kitchen staff, managing scheduling, Sysco ordering, and inventory control. Successfully reduced food cost by 20% while maintaining food quality and brand standards. Extensive experience supporting banquet and event execution in hotel environments.
Overview
6
6
years of professional experience
2021
2021
years of post-secondary education
1
1
Certification
Work History
Sous Chef
The Charmed Table
Baltimore
08.2024 - Current
- Supervise and lead 5 kitchen staff, ensuring consistent execution of culinary and sanitation standards
- Create and execute weekly rotating menus within a 5-week cycle, balancing creativity, cost control, and guest satisfaction
- Manage ordering and inventory through Sysco and Restaurant Depot, maintaining par levels and minimizing waste
- Reduced food cost by 20% while maintaining food quality and presentation
- Develop kitchen procedures and train lead cook, who enforces standards across all line staff
- Oversee daily service of 150 covers per day
Sr. Grill Cook
Marriott International
Baltimore
07.2023 - 08.2024
- Executed high-volume dinner service for 200–300 covers nightly
- Supported frequent banquet and special event services, maintaining timing and plating standards
- Maintained strict food safety, temperature control, and sanitation compliance during peak service
Lead Line Cook
Hilton
Baltimore
10.2022 - 07.2023
- Prepared and plated menu items for 150–200 covers per night
- Assisted with banquet execution and large-scale events
- Supported expo operations, improving communication and ticket flow during high-volume service
Cook 1
Sodexo
Essex
08.2021 - 10.2022
- Prepared meals following standardized recipes and quality guidelines.
- Collaborated with team members to ensure timely meal service.
- Maintained HACCP compliance and food safety standards
- Controlled inventory, portioning, and production consistency
Prep Cook/Line Cook
Erickson Senior Living
Nottingham
05.2020 - 08.2021
- Prepared meals for 70+ daily covers, ensuring dietary compliance and quality standards
- Maintained portion control and temperature monitoring for consistent service
Education
Kenwood High School
Baltimore, MDSkills
- High-Volume Production
- Banquet & Event Execution
- Scheduling & Labor Management
- Sysco Ordering & Inventory Control
- Food Cost Reduction
- HACCP & ServSafe Compliance
Certification
Food Production Manager Certification, ServSafe, 01/01/24, 01/01/29
References
- Nathaniel Francis, Marriott, (443) 580-5858
- Montega Mosley, The Charmed Table, +1 (443) 462-7998
- Ale Briggs, Erickson Senior Living, (443) 787-9657
Timeline
Sous Chef
The Charmed Table
08.2024 - Current
Sr. Grill Cook
Marriott International
07.2023 - 08.2024
Lead Line Cook
Hilton
10.2022 - 07.2023
Cook 1
Sodexo
08.2021 - 10.2022
Prep Cook/Line Cook
Erickson Senior Living
05.2020 - 08.2021
Kenwood High School