Harry Morris
Kahibah,NSW
Summary
My primary objective is to create a positive work environment while furthering the skills and experience of others and myself. Ensuring a quality and consistent product in a high volume fast paced environment. I strive to create a safe and friendly workplace while maximizing productivity.
Overview
6
6
years of professional experience
Work History
Sous chef
Scratchley’s on the wharf
01.2022 - 01.2024
Head Chef
Cricketers Arms Hotel
01.2020 - 01.2022
Apprentice Chef
Scratchley’s on the wharf
01.2018 - 01.2020
Skills
- Proficient in all sections in the kitchen
- Organized and patient
- Kitchen Management
- Menu Planning
- Staff Training
- Attention to Detail
- Communication
- Organized service
Apprenticeship
October 2020, Cert III Commercial Cookery, Hunter Tafe
Leadership Experience
Led and motivated teams of culinary professionals to achieve exceptional results, creating a positive and high performing work environment.
Roles And Responsibilities
Ordering and maintaining kitchen inventory. Rostering. Communicating with sales reps and suppliers. Overseeing the food preparation, cooking, and cleaning processes. Delegating tasks and resolving issues as they arise. Ensuring compliance with hygiene and health and safety regulations. Liaising with the general manager to ensure operations run smoothly.
Communication Skills
Comfortable in leadership roles/running fast paced services and ensuring all staff understand their role and resolving conflict in a calm and ethical manner should it arise.
References
- Nathan Bunting, Head Chef, Scratchley’s, 0424946388
- Julie Murphy, Owner (former), Cricketers Arms Hotel, 0412888099
- Nicolas Pedemonte, Head Chef, Ape Yakitori Bar, 0456159816
Timeline
Sous chef
Scratchley’s on the wharf
01.2022 - 01.2024
Head Chef
Cricketers Arms Hotel
01.2020 - 01.2022
Apprentice Chef
Scratchley’s on the wharf
01.2018 - 01.2020
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