Seamus Morton
Winston-Salem
Summary
Reliable Line Chef with exceptional food handling and cooking knowledge. Skills include food preparation, garnishing and serving. Follows recipes and directions from head chef.
Overview
8
8
years of professional experience
Work History
Line Chef
Galley Beach
05.2015 - 10.2023
- Work any station I was needed to work on that day.
- Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
- Maintained well-organized mise en place to keep work consistent.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Supported sous chef with daily tasks such as ingredient selection, recipe development, and staff scheduling.
Executive Chef
Docs Roadhouse
11.2020 - 05.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed close relationships with suppliers to source best ingredients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Sous Chef
Hutch And Harris
01.2016 - 04.2018
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Assisted with menu development and planning.
Education
2013 -
R.J. Reynolds High School
Forsyth Tech Community College
Skills
- Quality Assurance
- Menu development
- Purchasing
- Kitchen Operations Oversight
- Safe Food Handling
- Food Prep
- Team Leadership
- Menu Item Pricing
- Vendor Management
- Fine-dining expertise
- Grilling Techniques
- Recipe creation
- Roasting Techniques
References
- Scott Osif, 1-646-322-1737, Executive Chef, Galley Beach
- Micheal Stiener, 1-508-680-4018, Head Chef, Town
- David Silvia, 1-508-221-1495
Timeline
Executive Chef
Docs Roadhouse
11.2020 - 05.2023
Sous Chef
Hutch And Harris
01.2016 - 04.2018
Line Chef
Galley Beach
05.2015 - 10.2023
2013 -
R.J. Reynolds High School
Forsyth Tech Community College
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