MORGAN LEITCH

• Helped customers locate products and checked store system for merchandise at other sites.
• Used consultative sales approach to understand customer needs and recommend relevant offerings.
• Referred customers to various services by evaluating needs and providing recommendations.
• Maintained records related to sales, returns and inventory availability.
• Maintained weekly sales tracking and leadership reports to support operational enhancement and implement corrective actions.
• Fielded customer questions to share information about products, availability and pricing.
• Assisted customers with prompt and polite support in-person and via telephone.
• Refunded payments for returned items, processed exchanges and offered store credit to achieve customer satisfaction.
• Input credit and debit card payments in POS system to complete purchases.
• Promoted conversion of casual shoppers into customers through product knowledge and product solutions to meet customer needs.
• Served customers with knowledgeable, friendly support at every stage of shopping and purchasing.
• Set and achieved company defined sales goals.
• Selected correct products based on customer needs, product specifications and applicable regulations.
• Informed customers of promotions to increase sales productivity and volume.
• Opened new merchandise and stocked sales floor racks and shelves.
• Negotiated prices, terms of sales and service agreements.
• Prepared and deliver customer sales quotes.
• Kept the shop clean, organised and tidy for customers.
• Managed the set up and pack up of the shop, including counting tills.
• Dealt with customer complaints in a mautre ans respectable fashion.

• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Placed orders to restock items before supplies ran out.
• Collaborated with other personnel to produce and modify menus and selections.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Arranged for kitchen equipment maintenance and repair when needed.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Obtained fresh, local ingredients to lower grocery costs.

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Verified compliance in preparation of menu items and customer special requests.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained well-organized mise en place to keep work consistent.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Created recipes and prepared advanced dishes.

• Achieved consistent safety targets by adjusting driving to different road and traffic conditions, balancing loads and avoiding dangerous driving actions.
• Completed routine pre- and post-trip inspections to evaluate vehicles and assess maintenance needs.
• Cleaned and maintained vehicle and assessed vehicle for damage after each shift.
• Assisted passengers with entering and exiting vehicles safely and securely stowed baggage to minimize damage risk.
• Planned and adjusted optimal routes based on traffic and weather conditions.
• Coordinated efficient routes to avoid delays and optimize schedules.
• Updated personal logs and business tracking documents accurately and according to schedule requirements.
• Answered, scheduled and responded to reservation calls at specific times and locations.
• Kept my car clean and tidy with fresh water and vomit bags available, as I worked a lot of nightshift.
• Always a professional and safe driver

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Produced revolutionary menu offerings to put establishments on local, regional and national map.
• Obtained fresh, local ingredients to lower grocery costs.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Rotated stock to use items before expiration date.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Operated all kitchen equipment safely to prevent injuries.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Placed orders to restock items before supplies ran out.
• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
• Plated meals paying special attention to garnishes and overall presentation.
• Complied with portion and serving sizes as per restaurant standards.
• Sanitized all counters properly to prevent food-borne illness.
• Maintained well-organized mise en place to keep work consistent.
• Prepared items for roasting, sautéing, frying and baking.

• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Placed orders to restock items before supplies ran out.
• Obtained fresh, local ingredients to lower grocery costs.
• Verified compliance in preparation of menu items and customer special requests.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Arranged for kitchen equipment maintenance and repair when needed.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained well-organized mise en place to keep work consistent.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Created recipes and prepared advanced dishes.
• Collaborated with other personnel to produce and modify menus and selections.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Forecasted supply needs and estimated costs.

• Implemented successful cross-marketing strategies such as food and wine pairings.
• Collaborated with staff members to create meals for large banquets.
• Prepared items for roasting, sautéing, frying and baking.
• Sanitized all counters properly to prevent food-borne illness.
• Maintained well-organized mise en place to keep work consistent.
• Complied with portion and serving sizes as per restaurant standards.
• Plated meals paying special attention to garnishes and overall presentation.
• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
• Placed orders to restock items before supplies ran out.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Rotated stock to use items before expiration date.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Operated all kitchen equipment safely to prevent injuries.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Placed orders to restock items before supplies ran out.
• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
• Complied with portion and serving sizes as per restaurant standards.
• Maintained well-organized mise en place to keep work consistent.
• Sanitized all counters properly to prevent food-borne illness.
• Prepared items for roasting, sautéing, frying and baking.
• Proved successful working within tight deadlines and fast-paced atmosphere.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
• Actively listened to customers' requests, confirming full understanding before addressing concerns.
• Maintained excellent attendance record, consistently arriving to work on time.
• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Successfully maintain clean, valid driver's license and access to reliable transportation.
• Maintained energy and enthusiasm in fast-paced environment.
• Worked flexible hours; night, weekend, and holiday shifts.
• Carried out day-day-day duties accurately and efficiently.

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Collaborated with staff members to create meals for large banquets.
• Prepared items for roasting, sautéing, frying and baking.
• Sanitized all counters properly to prevent food-borne illness.
• Maintained well-organized mise en place to keep work consistent.
• Complied with portion and serving sizes as per restaurant standards.
• Plated meals paying special attention to garnishes and overall presentation.
• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
• Placed orders to restock items before supplies ran out.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Produced large quantities of food in good time to get either breakfast and lunch or dinner for the miners.
• Positive attitude and worked well in a team.
• Wore the correct PPE supplied by the company.

Completed my Cert 3 in Commercial Cookery