Summary
Overview
Work History
Education
Skills
Timeline
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Malorie Moran

New Haven,CT

Summary

Culinary professional bringing wealth of experience in high-end kitchen environments that focus on delivering exquisite dining experiences. Known for collaborating effectively with team members to achieve culinary excellence and adapt to changing demands. Proficient in menu development, kitchen operations and fostering positive team culture.

Overview

7
7
years of professional experience

Work History

Chef De Cuisine

Wildcat
04.2024 - 06.2025
  • Supported kitchen staff in daily operations, promoting teamwork and efficiency.
  • Maintained cleanliness and organization of workspace, adhering to health regulations.
  • Participated in inventory management, monitoring stock levels and ingredient quality.
  • Collaborated with team members to develop new recipes and improve existing dishes.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.

Sous Chef

Fair Haven Oyster Company
05.2023 - 04.2024
  • Collaborated with head chef to develop seasonal menu offerings utilizing local ingredients.
  • Managed inventory controls, reducing waste through effective stock rotation practices.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Supervised kitchen staff to ensure efficient food preparation and service quality.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Disciplined and dedicated to meeting high-quality standards.
  • Worked closely with front-of-house staff to facilitate excellent customer service.

Line Cook

Tavern on State
03.2021 - 05.2023
  • Developed new pastry recipes, contributing to seasonal menu offerings and customer satisfaction.
  • Exhibited strong multitasking abilities by managing multiple orders simultaneously while adhering to established timelines for completion.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Prepared and plated high-quality dishes following menu specifications and presentation standards.
  • Collaborated with team members to streamline food preparation processes, enhancing kitchen efficiency.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.

Butcher Shop Clerk

Provisions on State
09.2020 - 03.2021
  • Processed and packaged various meat products for display, ensuring freshness and quality standards.
  • Assisted customers with product selection, providing knowledgeable recommendations to enhance their shopping experience.
  • Maintained cleanliness and organization of workstations, adhering to health and safety regulations consistently.
  • Collaborated with team members to streamline inventory management and minimize waste during operations.
  • Developed strong rapport with customers and created positive impression of business.
  • Prepared and packaged meat products by cutting and grinding meat to customer specifications.
  • Volunteered for extra shifts during holidays and other busy periods to alleviate staffing shortages.

Prep/Line Cook

Next Door
04.2018 - 03.2020
  • Prepared ingredients following recipes to ensure consistency and quality in dishes.
  • Maintained cleanliness and organization of prep area to meet health and safety standards.
  • Assisted chefs in executing menu items during peak service hours, enhancing team efficiency.
  • Coordinated with kitchen staff to streamline food preparation processes, reducing wait times.
  • Developed standardized prep procedures that improved workflow and minimized errors in dish assembly.
  • Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests.
  • Maintained a clean and sanitary work environment, adhering to health department regulations and ensuring safety for all staff members.

Education

Associate of Arts - Baking And Pastry

New England Culinary Institute
Montpelier Vermont
06-2018

Skills

  • Food preparing, plating, and presentation
  • Recipes and menu planning
  • Portion and cost control
  • Kitchen management
  • Pastry skills
  • Butchery skills
  • Knife skills
  • Leadership qualities

Timeline

Chef De Cuisine

Wildcat
04.2024 - 06.2025

Sous Chef

Fair Haven Oyster Company
05.2023 - 04.2024

Line Cook

Tavern on State
03.2021 - 05.2023

Butcher Shop Clerk

Provisions on State
09.2020 - 03.2021

Prep/Line Cook

Next Door
04.2018 - 03.2020

Associate of Arts - Baking And Pastry

New England Culinary Institute

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