Andrew Morris

Line Cook/Kitchen Hand

Carolina Trace Country Club

03.2025 - Current

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Prepared and cooked full course meals based on restaurant recipes and specifications.
Prepared food items such as meats, poultry, and fish for frying purposes.
Plated and presented all dishes to match established restaurant standards.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

Pit Boss/Catering Supervisor

Stubbs BarBQ

06.2023 - 03.2025

Maintained a clean and organized workspace, adhering to strict sanitation standards.
Trained new staff on proper cooking methods, safety protocols, and equipment usage, boosting overall kitchen productivity.
Enhanced customer satisfaction by efficiently preparing and serving high-quality BBQ dishes.

Head Chef

Homegrown

04.2014 - 12.2024

Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Placed orders to restock items before supplies ran out.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Handled and stored food to eliminate illness and prevent cross-contamination.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Trained kitchen staff to perform various preparation tasks under pressure.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Hired, managed, and trained kitchen staff.
Created recipes and prepared advanced dishes.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
Maintained well-organized mise en place to keep work consistent.
Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
Arranged for kitchen equipment maintenance and repair when needed.
Obtained fresh, local ingredients to lower grocery costs.
Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
Developed and cooked memorable dishes that brought new customers into establishment.
Coordinated employee schedules and developed staff teams to boost productivity.
Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
Boosted team morale and reduced turnover by developing comprehensive training program for new chefs.
Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
Initiated sustainability audit, reducing environmental impact with eco-friendly practices and sourcing.
Enhanced customer satisfaction by introducing customer feedback system, directly addressing concerns and preferences.
Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
Fostered culture of creativity and excellence in culinary arts, leading by example and encouraging innovation among staff.
Developed close relationships with suppliers to source best ingredients.
Participated in food tastings and taste tests.
Disciplined and dedicated to meeting high-quality standards.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Developed new recipes and flavor combinations to enhance customer dining experience.
Implemented food cost and waste reduction initiatives to save money.
Coordinated with team members to prepare orders on time.

Summary

Overview

Work History

Line Cook/Kitchen Hand

Pit Boss/Catering Supervisor

Head Chef

Education

GED -

Skills

Certification

Timeline

Line Cook/Kitchen Hand

Pit Boss/Catering Supervisor

Head Chef

GED -

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