Summary
Overview
Work History
Education
Skills
Timeline
References
Loves to travel
Generic

Michelle Morrison

Biddeford,ME

Summary

Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

14
14
years of professional experience

Work History

Chef

Portland Country Club
08.2023 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

Chef De Cuisine

Gather
07.2021 - 08.2023
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
  • Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Executive Chef

Nikanos Bar and Grille
02.2021 - 05.2022
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Education

Associate of Arts - Culinary Arts

Le Cordon Bleu
Boston, MA

Skills

  • Food and Labor costs
  • Kitchen management
  • Menu Development
  • Staff Training
  • Ordering
  • Excellent time management
  • Strong Work Ethic
  • ServSafe Certification
  • Operations Management

Timeline

Chef

Portland Country Club
08.2023 - Current

Chef De Cuisine

Gather
07.2021 - 08.2023

Executive Chef

Nikanos Bar and Grille
02.2021 - 05.2022

Associate of Arts - Culinary Arts

Le Cordon Bleu

References

  • Romann Dumorne, 207 408 6656, Northern Union
  • Ryan Annie’s-Crawford, 207 323-1493
  • Randy Platt, 978 649 5872

Loves to travel

Traveling the world and experiences different cultures helps fuel my passion for the kitchen.

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Michelle Morrison