KAYLA MARIE MORRISON

• Collaborated with head chef to plan daily specials and catering events.
• Accurately estimated amount of food to prepare for events.
• Managed food inventory, ensuring freshness and quality of ingredients.
• Created innovative pastry recipes for seasonal menus.

• Set up and performed initial prep work for high quality, fine dining restaurant.
• Followed proper food handling methods and maintained correct temperature of all food products.
• Displayed a positive and friendly attitude towards customers and fellow team members.

• In charge of controlling of portions.
• Handled the tasks of planning, organizing and dictating daily tasks to the kitchen staff.
• Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
• Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
• Produced exceptional food specials that regularly garnered diners' praise.

Prepared bakery and specialty products for the café and dinner service.

• Maintained highest standards of bakery product quality.
• Helped with cooks in preparing food for the line in free time in between baking tasks.