Morgan Shaw
Oviedo,FL
Summary
Restaurant cook skilled in meal prep, plating, and ingredient handling with a focus on safe food practices. Contributes to menu and workflow optimization, inventory and supply support, and collaborative kitchen communication. Demonstrated ability to learn new recipes quickly while maintaining quality and hygiene.
Overview
1
1
Certification
1
1
year of professional experience
Work History
Line Cook
Crazy Cork Wine Bar
Oviedo, Florida
01.2026 - Current
- Consistent menu quality came from preparing wine bar items to recipe and presentation standards.
- Smooth service came from setting up a grill, sauté, and prep stations before Crazy Cork Wine Bar service.
- Efficient service started with workstations set with ingredients, utensils, and cooking equipment.
- Completed tickets rapidly to ensure consistent quality during busy shifts.
- Multiple orders were moved out during busy periods with consistent speed.
- High customer satisfaction came from prepared dishes and strong teamwork in a fast-paced environment.
- Strong organization was demonstrated through multiple tasks in a fast-paced environment.
- Ready-to-use ingredients supported nightly service through vegetable chopping, ingredient portioning, and supply stocking.
- Maintained clean, organized prep areas to enhance workflow efficiency; resulted from food safety procedures.
- Cleaned prep surfaces daily to maintain hygiene standards. and utensils supported food service operations.
- Hygienic kitchen conditions came from regular mopping, workspace disinfecting, and utensil and glassware washing.
- Sanitized cookware, tools, and work surfaces to maintain hygiene standards after closing.
- Correct food temperatures and safe handling supported food quality.
- Consistent dishes were produced in line with recipes, portioning, cooking, and waste control guidelines.
- Identical dishes stayed consistent through high accuracy and repeatable preparation.
- Presentation standards were met before dishes reached customers.
- Supported prep coverage by washing vegetables and butchering meat.
- Conducted freshness checks and monitored rotation dates to uphold quality assurance.
- Safe operation of food prep equipment reduced complications and supported safety procedures.
- Meal prep stayed efficient by washing and peeling ingredients for multiple recipes.
- Portion controls and presentation specifications guided plating.
- Food handling stayed sanitary through full compliance with sanitation policies.
- Daily sanitation and equipment safety records were maintained through routine inspections.
- Safe working conditions reflected strong health and safety practices for employees and customers.
- Storage stayed organized so needed items remained readily accessible.
- Inventory control stayed current through daily tracking of kitchen product levels.
- Company standards were reflected in meals prepared each day.
- Plated dishes with garnishes and sauces reached the wait staff ready for serving.
- Kitchen and dining area stayed clean and orderly throughout service.
- Efficiency improved through open, collaborative relationships with the kitchen team.
- Quality dishes began with accurate weighing, measuring, and mixing of ingredients.
- Menu knowledge expanded quickly to support customer selection based on needs and preferences.
- Proper ingredient prep techniques produced consistent menu items.
Education
Associate of Science - Culinary Managment
Valencia College
Orlando, FL09-2026
Skills
- Food safety expertise
- Food safety knowledge
- Contamination prevention
- Hygiene practices
- Quality assurance
- Quality control
- Menu design and recipe execution
- Culinary skills
- Meal prep
- Dish assembly
- Food plating
- Sautéing methods
- Inventory management and portioning
- Storage guidelines
- Food storage
- Prep work
- Back of house operations
- Rapid task execution
- Detail-oriented preparation
- Cleaning and organization
- Kitchen cleanliness
- Collaborative communication
- Kitchen problem-solving
- Workload management
- Consistent work ethic
- Strong work initiative
- Punctual work habits
- Punctual and honest
- Reliable and trustworthy
- Professional attitude
- Problem-solving
Certification
- National Registry of Food Safety Professionals
Timeline
Line Cook
Crazy Cork Wine Bar
01.2026 - Current
Associate of Science - Culinary Managment
Valencia College