Elizabeth Morphis

• Adhered strictly to recipes to maintain consistent product quality.
• Oversaw staff members during their shifts, offering guidance on prep cook duties and procedures when necessary.
• Received deliveries of fresh food ingredients, properly stored them in assigned areas, and managed stock rotation.
• Formulated and executed efficient strategies for precise inventory management processes.

• Ensured the cleanliness of the kitchen and dining areas to meet health and safety standards.
• Baked a variety of delicious breads, cookies, and cakes. Prepared nutritious and enjoyable meals for campers, staff, and visitors.
• Developed daily menus based on supply and available ingredients.
• Kept track of inventory levels to guarantee sufficient supplies for future meals.

● Kept with the 4-week menu rotation for the patients and long-term care residence of the hospital

● Monitored patient’s diet charts with acute conditions for changes and improvements, at times intervention with their diet plans. Such as life threatening food allergies, swallowing precautions, texture's.

● Adhering to the privacy and OCA protocol of sensitive information of the patients.

● Planning and prepping for the week ahead, creating my own personal touches to a refined vintage menu. Giving it some pazaz, requested by my kitchen Manager.

● keeping shared area's clean and tidy for the next cook to come in and repeat for other meals of the day.

● Cooking with compassion

● Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives. While maintaining a fun, healthy work environment for everyone to feel safe and thrive in the café.

● Implemented strategies to enhance team performance, improve processes and increase efficiency.

● Scheduled and directed staff in daily work assignments to maximize productivity. ● Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.

● Adjusted seasonal plans to source local ingredients and align special dishes with area events.

● Trained kitchen workers on culinary techniques to increase productivity and boost workflow.