Christopher Morgan
Christchurch
Summary
High-performing Chef offering 10+ years of restaurant/café experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive service. Highly trained Chef with a solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies. Gifted professional with undeniable talents in time management and preparation. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
17
17
years of professional experience
Work History
Sous Chef
Aikmans Bar And Restaurant
11.2022 - 01.2024
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Senior Chef
Two Fat Possums
04.2022 - 10.2022
- Streamlined kitchen operations for increased efficiency through effective delegation and clear communication.
- Developed a comprehensive inventory management system, reducing food waste and lowering overall costs.
- Reduced staff turnover by cultivating a positive work environment where creativity thrived alongside professional growth opportunities.
- Maximized profitability by optimizing portion sizes based on cost analysis without jeopardizing taste or presentation.
- Implemented high-quality standards in food preparation, presentation, and safety, resulting in consistently exceptional dining experiences.
Chef de Partie
Ballantynes
11.2020 - 04.2022
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Prepared items for roasting, sautéing, frying and baking.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Senior Chef
Saturdays Cafe
06.2020 - 11.2020
- Iced cakes and other pastries for cabinet orders.
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
- Mixed, shaped and baked dough for scones, muffins and other breads.
- Prepared salad items and filled containers with assortment of vegetables, fruits, condiments and garnishes.
- Promoted customer satisfaction by preparing food according to standard recipes with modifications based on individual customer requirements.
- Prepared food items such as meats, poultry and fish for frying purposes.
Senior Chef de Partie
Codeblack Cafe
11.2018 - 03.2020
- Prepared mise en place every day to promote efficient preparation of signature dishes
- Plated completed foods paying special attention to overall presentation and necessary garnishes
- Prepped foods for dishes, including roasted, sautéed, fried and baked items
- Purchased ingredients from local suppliers to keep stock levels as required
- Assessed inventory levels every week and placed orders to replenish goods before supplies depleted
- Managed food usage with proper stock rotation to prevent spoilage
Senior Chef
Tahini Lebanese Dinner
04.2016 - 03.2017
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Maintained well-organized mise en place to keep work efficient and consistent
- Oversaw grill, stove and oven and cleaned all equipment after every shift
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons
Chef Manager
Stax Cafe
01.2016 - 04.2016
- Prepared mise en place every day to promote efficient preparation of signature dishes
- Maintained orderly kitchen environment to reduce wasted time searching for ingredients, utensils and food prep items
- Partnered with restaurant owners to create new menu items using locally sourced ingredients
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance
- Ordered food supplies every week to restock inventory, remaining aware of budgets
Chef de Partie
La Cantina Corporate Catering Cafe
12.2014 - 12.2015
- Decorated cakes, cupcakes, cookies and special occasion trays
- Streamlined service and organizing processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve more additional guests per busy periods
- Safely operated kitchen equipment including juice mixers and mixing tools
- Abided by company standards in terms of portion and serving sizes
- Plated completed foods paying special attention to overall presentation and necessary garnishes
- Verified orders prior to completing deliveries to avoid customer complaints.
Line Cook
Lonestar Papanui
01.2011 - 12.2014
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Prepared items like bacon ahead of time to promote efficiency in dish garnishing
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Fried, grilled and baked foods such as steak, ribs and bread
Chef Manager
Camillia Court Resthome
01.2009 - 01.2011
- Ordered and received products and supplies to stock kitchen areas
- Verified proper portion sizes and consistently attained high food quality standards
- Served 150 nutritious meals daily breakfast lunch and dinner to elderly in dementia ward
- Transitioned between breakfast and dinner service by shutting down and resetting kitchen area
- Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information
- Trained staff in expectations and parameters of kitchen goals and daily work
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality
Commis Chef
Merivale Restaurant JDV
01.2007 - 01.2009
- Gathered and placed all ingredients into workstations to meet shift needs
- Maintained well-organized mise en place to keep work efficient and consistent
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen
- Learned specific cutting techniques for chopping vegetables and fresh spices
- Assisted with routine stock rotation to keep ingredients fresh
Education
Diploma cookery level 5 -
Christchurch polytechnic insititute of technology
Christchurch2012
Certificate in cookery level 4 -
Christchurch polytechnic institute of technology
Christchurch2011
Skills
- Cooking
- Staff management
- Safety standards and protocols
- Counter sanitization
- Food spoilage prevention
- Food preparation
- Attention to taste
- Plating and presentation
- Workflow optimization
- Budgeting
- Food allergy understanding
- Recipes and menu planning
touch rugby
play social touch rugby regularly
Timeline
Sous Chef
Aikmans Bar And Restaurant
11.2022 - 01.2024
Senior Chef
Two Fat Possums
04.2022 - 10.2022
Chef de Partie
Ballantynes
11.2020 - 04.2022
Senior Chef
Saturdays Cafe
06.2020 - 11.2020
Senior Chef de Partie
Codeblack Cafe
11.2018 - 03.2020
Senior Chef
Tahini Lebanese Dinner
04.2016 - 03.2017
Chef Manager
Stax Cafe
01.2016 - 04.2016
Chef de Partie
La Cantina Corporate Catering Cafe
12.2014 - 12.2015
Line Cook
Lonestar Papanui
01.2011 - 12.2014
Chef Manager
Camillia Court Resthome
01.2009 - 01.2011
Commis Chef
Merivale Restaurant JDV
01.2007 - 01.2009
Diploma cookery level 5 -
Christchurch polytechnic insititute of technology
Certificate in cookery level 4 -
Christchurch polytechnic institute of technology
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