Christoper Smith

Dynamic and versatile culinary professional with a proven track record at Morton's Steak House, adept in time management and demonstrating a professional attitude. Excelled in developing new menu items and enhancing customer satisfaction through high-quality dishes, showcasing attention to detail and a highly motivated approach. Achieved a high accuracy rate in order preparation, contributing significantly to repeat business.

When I was still in High School I was hired at a French restaurant (The Eggs And the Rabbit). The owner was also the executive chef and originally from France. I learned many things from him, cut-sizes, sauces, shelf-life on different items etc. That restaurant ended up closing.

I then went to a Steak House (Steak n Ale) where when I told them where I was coming from during the interview they hired me right the spot. I started as a prep cook showing my knowledge of cut-sizes, marinades, etc. I was then moved to line cook.

My next venture was an Italian restaurant (Macaroni Grill) where I furthered my culinary skills learning to prepare dough for bread and pizza crust, also learned different preparations for salads and there were some that were very complex. I also learned different desserts. I also learned different builds for building plates in pan 1 and pan 2. I also used my grilling skills and made different pizza per order and during a peek rush would challenge even the best.

I then went to another steak house (Morton's Steak House) in the Woodlands, Tx. I was a line cook responsible for the appetizers, that could be very challenging during a rush as the appetizers were very complex, but also had to help the grill next to me. At times there would be 6 or 7 items that I was preparing at one time from frying, to slicing to managing items in the oven and finally plating. I also pre-prepped items on the weekend for the evening rush.