Clint Morin

Building 6-9 Week Menus

in charge of staffing as well as hiring

Organization Skills

Innovative

Strong Communication Skills

• Intuitive Streamlined kitchen operations, reducing food waste by 28%.
• Developed innovative menus that increased customer satisfaction by 30%.
• Trained and mentored junior chefs, enhancing team skills and efficiency.
• Collaborated with front-of-house to enhance overall dining experience.
• Managed inventory effectively, minimizing shortages and overstock.
• Implemented cost-control measures, boosting profit margins by 17%.
• Managed kitchen operations and ensured food safety compliance.
• Oversaw kitchen cleanliness and sanitation standards daily.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Regularly interacted with guests to obtain feedback on product quality and service levels.

• Maintained high standards of food safety and hygiene compliance.
• Collaborated with management to enhance dining experience and ambiance.
• Self-Directed . confident worker who can adhere to deadlines
• lead first cook responsible for execution of daily planned menu while following HACCP Guidelines
• Collaborated with the head chef to create innovative dishes for special events.
• Worked closely with other departments such as front-of-house staff to ensure smooth service during peak hours.
• Resolved conflicts between team members when required.
• Checked all incoming deliveries to ensure freshness and quality of products received.
• Adhered to all health codes and sanitation guidelines while preparing meals. HACCP