Marsha Clarke Henry
Midland,PA
Summary
Seasoned chef with a proven track record at Royal Caribbean Cruise Line, showcasing exceptional skills in kitchen staff management and food trend awareness. Innovatively reduced waste by crafting cost-effective recipes, while enhancing team performance through dynamic leadership and relationship building. Achieved high compliance with food safety standards, ensuring quality and efficiency. Hardworking professional with experience in ingredient pairings, plating, food presentation, and nutrition. Frequently praised as adaptable by peers. Hardworking, highly motivated professional eager to lend combined knowledge and skills to enhance business performance. Operates well in both individual and team capacities, leveraging seasoned work ethic to quickly adapt to different processes and drive company objectives. Resourceful and results-driven with a passion for growth and efficiency to meet company needs and increase service value. High-performing individual with a solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to maintaining high standards of food safety and sanitation.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Chef Manager/ Food Production Manager
Morrison living
11.2023 - 12.2024
- Maintained a safe and sanitary work environment in accordance with all health codes and regulations
- Met company standards by complying with food and physical safety programs
- Ensured compliance with all applicable laws and regulations governing food safety standards
- Demonstrated strong leadership skills by training and supervising a team of kitchen staff
- Innovatively developed strategies to reduce waste while increasing efficiency throughout the kitchen department
- Oversaw kitchen staff by delegating responsibilities, placing food orders and preparing menus
- Coordinated staffing levels by hiring and training highly skilled kitchen personnel
- Created cost-effective menus that delivered high-quality food products while controlling labor costs
- Created cost-effective recipes that reduced food waste
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Monitored food production to verify quality and consistency.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
Chef Manager / CDP1
Royal Caribbean Cruise Line
07.2013 - 03.2020
- Maintained a safe and sanitary work environment in accordance with all health codes and regulations
- Met company standards by complying with food and physical safety programs
- Ensured compliance with all applicable laws and regulations governing food safety standards
- Demonstrated strong leadership skills by training and supervising a team of kitchen staff
- Managed budgeting processes for purchasing ingredients and equipment, ensuring adherence to budgetary guidelines
- Assisted in the development and execution of special events and catering functions, ensuring timely and successful execution
- Developed seasonal and promotional menus to increase sales
- Enforced sanitation practices to safeguard employees and patrons
- Drafted catering menus for weddings, parties and banquets
- Ensure all USP procedures are followed
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
Cook
Disney Cruise Line
04.2011 - 11.2013
- Maintained cleanliness and organization of kitchen equipment, appliances, and utensils
- Demonstrated ability to work quickly and accurately in high-pressure environments
- Cooked food according to recipes set by establishment
- Prepared large quantities of food items according to recipes or specific customer orders
- Monitored food items, maintaining minimum guidelines for temperature, taste, and quality
- Assisted with food prep tasks, maximizing downtime during off-peak periods
- Maintained temperatures of food products to reduce illness or waste
- Prepared meals efficiently under time constraints for timely service during peak hours.
Cook Supervisor
Riu Hotel
12.2009 - 07.2011
- Participated in weekly meetings with management team to discuss operational concerns or successes
- Developed positive customer relations through excellent customer service
- Enforced adherence to company policies among staff members at all times
- Maintained cleanliness and sanitation of all work areas and equipment according to health department regulations
Education
Culinary Arts -
Runaway Bay Heart NTA
Jamaica WI09.2005
High School Diploma -
Iona High
Jamaica WI07.2003
Skills
- Food Trend Awareness
- Relationship Building
- Catering Oversight
- Problem-solving abilities
- Kitchen Staff Management
- Kitchen management
- Recruiting and hiring
- Inventory supervision
- Culinary staff management
- Nutritional knowledge
- Purchasing
- Cost control
- Inventory management
Certification
- Crowd Management # OA-9166
- Conflict Management
- Inventory Management
- Security Awareness # AD-1682
- Fire Prevention and Fire Fighting - Basic #DF-FPFF-00051
- Accelerating Leadership Performance series 1 and 2
- Basic Pest Control Management
- ServSafe Allergens # 6989697
- ServSafe Manager #26566007
- 2024: Food Allergies and Celiac Disease #167350
- Business Ethics
- Confronting Sexual Harassment Tools and Strategies to create a harassment-free workplace.
- Morrison Living Executive Chef Certification Program
- CPR/AED Certification
- CCL Executive Chef Program - Certification.
- Kosher Training Certification.
- New York state Food Production Certification.
Timeline
Chef Manager/ Food Production Manager
Morrison living
11.2023 - 12.2024
Chef Manager / CDP1
Royal Caribbean Cruise Line
07.2013 - 03.2020
Cook
Disney Cruise Line
04.2011 - 11.2013
Cook Supervisor
Riu Hotel
12.2009 - 07.2011
- Crowd Management # OA-9166
- Conflict Management
- Inventory Management
- Security Awareness # AD-1682
- Fire Prevention and Fire Fighting - Basic #DF-FPFF-00051
- Accelerating Leadership Performance series 1 and 2
- Basic Pest Control Management
- ServSafe Allergens # 6989697
- ServSafe Manager #26566007
- 2024: Food Allergies and Celiac Disease #167350
- Business Ethics
- Confronting Sexual Harassment Tools and Strategies to create a harassment-free workplace.
- Morrison Living Executive Chef Certification Program
- CPR/AED Certification
- CCL Executive Chef Program - Certification.
- Kosher Training Certification.
- New York state Food Production Certification.
Culinary Arts -
Runaway Bay Heart NTA
High School Diploma -
Iona High
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