Reginald Morris

• Menu planning & preparation
• Cooking Maintenance
• Food Cost, ordering, Purchasing
• Plan and serve meals according to deadlines - Timely Fashion
• Cuisine from BBQ, Island food, South Western, Asian, Italian, Middle Eastern, etc…
• Cook for 25 crew members, 3 meals + 3 snacks daily

Keeping a clean state room making sure laundry always done taking care myself clean at all time I can factory processing fish working the header gutting pan ups making job fun as possible getting along with the crew off loading basically everything in the factory

Working in the factory keeping clean working along with the crew members bleeder station everything in the factory

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.

Sous chef maintain hotel kitchens six restaurants menu planning order making schedule working directly under executive chef Christopher House being a big part of the food team traveling competing Japan Taiwan Singapore Korea Australia representing United States teratory Guam

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Sous chef maintain the banquet events manage the night employees keeping a clean and positive environment making sure event food pastries are out on time