Open To Work
Janiya Morris
Warner Robins,GA
Work Preference
Summary
Food service professional with extensive experience in kitchen management and culinary operations. Known for maintaining high standards of cleanliness and food safety while fostering collaborative team environment. Reliable and adaptable, with strong skills in leadership and problem-solving.
Experienced with overseeing all aspects of restaurant operations, ensuring smooth day-to-day functioning. Uses leadership skills to improve staff performance and drive customer satisfaction. Track record of maintaining high standards in food safety, inventory management, and service excellence.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Restaurant Manager
Brinker Internationl, Chili's Grill & Bar
Warner Robins, GA
12.2021 - 03.2026
- Directed daily operations, ensuring compliance with health and safety regulations.
- Trained and mentored new team members, fostering a positive culture of teamwork while enhancing team performance and service quality.
- Implemented cost control measures, optimizing inventory management processes to reduce waste.
- Streamlined kitchen operations, enhancing workflow and productivity during peak hours.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Collaborated with management to develop strategies for increasing restaurant profitability.
Line Cook
The Pond Cafe
Warner Robins, GA
08.2020 - 12.2021
- Performed detailed cleaning and inspection of serving areas and equipment to support food safety compliance.
- Skillfully prepared a variety of dinner meals for patrons by employing grilling, frying, and sautéing techniques to ensure culinary excellence.
- Ensure safe and sanitary food-handling practices
- Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving
- Prepared high-quality dishes following standardized recipes and presentation guidelines.
- Maintained cleanliness and organization of workstations to comply with health regulations.
- Implemented process improvements that reduced prep time while maintaining dish quality.
- Collaborated with kitchen staff to ensure seamless service during peak hours.
Education
Associate of Applied Science - Culinary Arts
Helms College
Macon, GA07-2021
Skills
- ServSafe (Food Protection Manager Training)
- Experienced leader with the ability to initiate and manage teams
- Critical thinker, decision maker and problem solver
- Planning and organization skills
- Excellent personal communication skills
- Adaptability
- Inventory management
- Multitasking and organization
- Team management
- Guest engagement
Certification
- ServSafe Food Protection Manager Certification - 9/2024 to 9/2029
Culinary Training
- Understand operational procedures and systems applicable to institutional food service and the hospitality industry
- Demonstrated competence in basic principles of cooking including but not limited to:
- Knife skills
- Use of small wares, hand tools and safe equipment operation
- Read, follow, and write standard recipes
- Proper scaling and measurement techniques
- Identify, prepare, and evaluate a variety of stocks and sauces
- Usage of various seasonings and flavorings
- Cooking, cutting, carving, and evaluating of poultry, meats, and seafood
- Appropriate application of dry-heat and moist-heat cooking methods
- Preparation of fruits, vegetables, starches and pasta
Timeline
Restaurant Manager
Brinker Internationl, Chili's Grill & Bar
12.2021 - 03.2026
Line Cook
The Pond Cafe
08.2020 - 12.2021
Associate of Applied Science - Culinary Arts
Helms College