Chef Harvey Paul Williams has over 30 years of experience in various culinary roles including executive chef, sous chef, head chef, and personal chef. He has worked in hospitals, universities, and private catering companies. Some of his accomplishments include being chosen as San Antonio's Taste of the Month in 1995 and changing the perception of the food service department as head chef at a hospital in 2000.

1. CHEF HARVEY PAUL WILLIAMS
2478 FIELDSTONE DR.SE 30013
| C: 404-683-4796
cqrr2011@yahoo.com/ chefpaulwilliams@gmail.com
Executive Profile
To obtain a position as a Food Service/Executive Chef or Director of Nutrition where
opportunities exist for professional growth and demonstration of multifaceted skills
and experience.
Skill Highlights
Lead Managing
Associate Director of Nutrition
Executive Chef
Sous Chef
Head Chef
Head Cook I
Food Service II
Line Cook/Omelet Chef
Prep Cook
Supervisor
Cook
Personal chef
Gm
Core Accomplishments
The Wild Primrose Restaurant was chosen as San Antonio’s Taste of the Month and with the
culinary skills of Chef Paul Harvey Williams they won the July page in their calendar in
1995.
As Head Chef of St. Mary’s Hospital in Athens, Georgia, Paul’s culinary expertise changed
the perception of the Food Service Department in 2000.
To see some of my work 2005 - 2012, please go to my website:
https://www.facebook.com/chefharveypaul.williams/photos
https://www.facebook.com/pages/VIP-Personal-Chef-Service-INC/214900295239835
Professional Experience
V.I.P. PERSONAL CHEF SERVICE. INC. ATLANTA GA.(part- time) October 2000- Present.
(parter/owner/catering chef) all vip planning, event staffing , plan menu’s, set -ups,
training chefs,cook, & server, and maintain all ordering and purchasing.

2. LEAD EXECUTIVE CHEF-at COLLEGE FRESH INC. in Athens Ga. October 20,2014 -March
4,2016- at (ALPHA OMICRON PI HOUSE at the UNV,OF
GEORGIA.)
Catering Chef (PART-TIME) January 2012 – Present
Scott Hall Catering & Event Design, Columbia, SC.
VIP events preparation and set-up and responsible
for ordering and purchasing.
Executive Chef/Food & Beverage Management May 2013 – January 31, 2014
Marriott Courtyard, Columbia, SC.
Responsible for all Food & Beverage Management.
Planning all VIP catering events and daily menu’s
Did all hiring and training of staff
Director/Executive Chef May 2012 - January 2013
Metz Culinary Management Food & Nutrition Service, Columbia, SC
Responsible for the operation of all clinical nutrition and service function
throughout the facility.
Lead- Manager /Executive Chef December 2002 - July 2011
The Water Pavilion at Piedmont Hospital, Atlanta, GA
Managing Sous Chef for the dietary department
Executive Chef for Waters Pavilion at Piedmont Health Care
• Planning all line production
• Planning all VIP catering events for the hospital's board members and their management staff.
• Responsible for all of Piedmont's VIP health care guest and family members’ meals.
Health and Food Service Specialist/Associate Director/ December 2000-December 2001
Executive Chef of Nutrition Service
Morrison, Athens, GA
• Responsible for menu planning for all VIP catering events.
• Budgeting analysis and T reporting relating to the operation.
• Trained staff members on efficient food preparation.
• Estimated food consumption and purchased requisitioned food and kitchen supplies.
• Troubleshot all operational problems.
Executive Chef October 1999 – October 2000
Aramark Corporation/ University of the Incarnate Word, San Antonio, TX
• Prepared and oversaw food production services.
• Developed recipes and prepared pantry item menus.
• Oversaw the artistic production of items, theme set-ups, breakdown and storage.
• Provided input into portion sizes, presentation, quality, service standards.
• Ensured quality and consistency of products by observation and taste testing.
• Monitored food and supply inventory levels.

3. • Ensured proper storage of food products.
• Troubleshot operational problems to ensure that products were produced successfully.
• Performed management duties with the ability to adjust to multiple demands and shift priorities.
• Directly supervised employees.
• Conducted employee interviews.
• Ran orientation and training for new employees.
Chef October 1999 – October 2000
Aramark Corporation/ St Mary University, San Antonio, TX
• Conducted all catering events.
• Provided supervision for front line operations.
• Responsible for all preparation and ordering.
• Performed duties as Rotation Chef for the Southwest Region District for University Services.
Head Chef January 1998 – January 1999
Kingless Place, San Antonio, TX
• Responsible for menu planning, budgeting analysis and T reporting
relating to operations controls account expenditures to obtain maximum
utilization of account resources.
• Monitor and maintain performance and quality of service/products
Head Cook I January 1996 - January 1997
Texas Department of Health, San Antonio, TX
• Performed moderately complex and varied food preparation in a state institution
• Responsible for preparation, cooking, seasoning of foods, following prescribed
formulas and established standards.
Food Service II December 1995 - December 1996
Texas Department of Health, San Antonio, TX
• Performed food preparation for standard and modified diets.
• Operated equipment for quality cookery.
• Responsible for sanitation of equipment, work areas, pots, pans and tray service components.
Education

4. Associate of Arts, Food Service Management/
Culinary Art 1986
San Antonio College
San Antonio, TX, United States
Associate of Arts, Architectural Design 1986
University of Houston
Houston, TX, United States