Summary
Overview
Work History
Education
Skills
Timeline
Barista

Stacey Morton

Northcote,VIC

Summary

Dynamic culinary professional with a strong foundation in commercial cookery, having completed a certificate III in commercial cookery. Completed a comprehensive apprenticeship at the esteemed La Petanque winery in Red Hill, where precision, creativity, adaptability where valued. My training has supplied me with the skills to execute excellent food preparation, cooking techniques and menu development. I am committed to delivering an exceptional dining experience through dedication to quality, attention to detail and and well presented meals. I am a professional with strong work ethic, mindful of food safety and the importance of working as a team.

Overview

19
19
years of professional experience

Work History

Seaford Fish an Chips

Cook
04.2003 - 10.2004
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Cooking
  • Dealing with money
  • Team management issue resolution skills
  • Strong customer service skills
  • Suggested actionable improvements to streamline training procedures.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Followed strict standards for food handling and safety, minimizing risks to customers.

Apprentice Chef

La Petanque
02.2006 - 07.2009
  • Maintained clean and organized dining areas to uphold restaurant hygiene standards.
  • Food preparation and hygiene.
  • Entrée and dessert specialist.
  • In my final year I focused on presentation and preparation main meals.
  • Resolved customer complaints due too food, promptly and professionally to maintain positive reputation.
  • Utilized communication practices with kitchen staff to deliver customer meals in timely manner.
  • Explained menu items and suggested appropriate options for food allergy concerns.
  • Managed opening and closing shift kitchen tasks.
  • Monitored food quality and presentation to maintain high standards.
  • Prepared and served various food items in fast-paced winery.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods..
  • Performed other tasks as assigned by sous chef or chef
  • Set up food stations by following chef's orders.
  • Prepared cooking ingredients for chef.
  • Set up food stations by following chef's orders

Chef

C'est Bon Restaurant
01.2015 - 11.2015
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Cooked memorable dishes that brought new customers into establishment.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Monitored food production to verify quality and consistency.

Chef/cook

Fare Share
09.2020 - 12.2021
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Communicated closely with servers to fully understand special orders for customers.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Maintained food safety and sanitation standards.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Education

Certificate III - Commercial Cookery

Holmesglen Institute Moorabbin
07.2015

Skills

  • Safe Food Handling Procedures
  • Cutting Techniques
  • Order Delivery Practices
  • High-Volume Production Capabilities
  • Food Plating and Presentation

Timeline

Chef/cook

Fare Share
09.2020 - 12.2021

Chef

C'est Bon Restaurant
01.2015 - 11.2015

Apprentice Chef

La Petanque
02.2006 - 07.2009

Seaford Fish an Chips

Cook
04.2003 - 10.2004

Certificate III - Commercial Cookery

Holmesglen Institute Moorabbin

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Stacey Morton