Summary
Overview
Work history
Education
Skills
Affiliations
Accomplishments
Certification
References
Timeline
Generic

Alan MORGAN

Southampton ,Hampshire

Summary

Accomplished professional with extensive expertise in cookroom manufacturing operations and assisting product development with samples, recipes solving issues they may habe with cooks, recipes or upscaling to cooking vessels. Also all aspects of food trade to catering front of house bar and conference. With a broad knowledge of catering establishments and background. Demonstrates a strong understanding of manufacturing processes, quality assurance, and production line set-up. Proven track record in team leadership and employee management, fostering employee development and adaptability to changes. Skilled in recipe planning, enhancement, and development, with a keen ability to adhere to and recreate recipes. Committed to maintaining high standards of quality assurance through effective QA controls and equipment operation.

Overview

18
18
years of professional experience
1
1
Certification

Work history

Cook room op/Team leader/shift manager

Nourisher food and drinks ltd
Southampton, Hampshire
04.2019 - Current
  • Streamlined workflow for a more efficient process.
  • Monitored daily operations whilst reducing operational cost significantly.
  • Reduced staff turnover with an effective motivation strategy.
  • Led project coordination, resulting in timely delivery.
  • Maintained cleanliness and hygiene standards across the work area, ensured a pleasant environment for customers and staff alike..
  • Motivated employees towards achieving sales targets, increased overall store revenue..
  • Conducted regular staff meetings, kept everyone updated about company policies or changes therein..
  • Coordinated with team members for seamless shift transitions.
  • Delivered excellent customer service by overseeing staff training programmes.
  • Improved team morale through effective communication and feedback practices.
  • Enforced compliance with food hygiene regulations, upheld high quality standards..
  • Recruited new hires to strengthen the existing workforce..
  • Trained staff on product knowledge, resulted in better customer interactions..
  • Enhanced productivity through performance monitoring and constructive coaching sessions.
  • Minimised downtime with proactive equipment maintenance checks.
  • Assisted employees in resolving workplace conflicts, improved overall team harmony.
  • Ensured health and safety measures in line with company regulations.
  • Trained new hires and set up mentoring relationships to drive team performance.
  • Supervised activities of workers and enforced safety regulations.
  • Maintained team-oriented atmosphere with open communication and quick conflict resolution.
  • Updated staff on changes to internal policies and procedures for continued compliance and standardisation.
  • Tracked employee performance, assessed daily output and implemented corrective actions to close gaps.

Head chef

Foxlease girl guiding
Southampton, Hampshire
05.2015 - 04.2019
  • Adhered to strict dietary guidelines from customers, ensuring satisfaction.
  • Coordinated with front-of-house staff to ensure seamless service delivery.
  • Trained junior staff for optimal performance and skill development.
  • Collaborated with suppliers for fresh and quality ingredients procurement.
  • Managed all aspects of the kitchen, ensuring smooth operation.
  • Ensured high-quality dishes with meticulous attention to detail.
  • Oversaw quality control measures, maintained consistency across all dishes served.
  • Implemented new recipes for enhanced menu diversity.
  • Maintained exemplary hygiene standards in the kitchen area.
  • Delivered consistently tasty meals by adhering to recipe instructions.
  • Upheld health and safety regulations at all times in the kitchen.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.

Head chef

Red rover greene king
West Wellow, Hampshire
06.2013 - 12.2015
  • Maintained exemplary hygiene standards in the kitchen area.
  • Upheld health and safety regulations at all times in the kitchen.
  • Oversaw quality control measures, maintained consistency across all dishes served.
  • Improved kitchen efficiency by streamlining cooking processes.
  • Monitored inventory levels, ensured timely replenishment of stock.
  • Managed all aspects of the kitchen, ensuring smooth operation.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Inspected completed work and stations to verify conformance with standards.

Chef de partie

Marriott Hotels
Swansea, City and County of Swansea
09.2007 - 03.2012
  • Managed portion control effectively, reducing waste significantly.
  • Developed new dessert recipes resulting in positive customer feedback.
  • Improved presentation of dishes by incorporating innovative plating techniques.
  • Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
  • Assisted head chef in delivering quality dishes within tight deadlines.
  • Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
  • Demonstrated versatility by preparing both hot and cold meals as required.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Handled special customer requests to meet dietary needs and mitigate allergen risks.
  • Collaborated with head chef to create innovative, seasonal menus for special events.
  • Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Reduced customer complaints by enforcing strict quality control procedures.

Education

Supervising food saftey in catering NVQ level 3 - Catering

Institute of environmental health
Swansea, City and County of Swansea
/2019 - /2019

NVQ Level 3 ALLERGEN AWARENESS - Catering

Institute of environmental health
/2019 - /2019

Skills

  • Manufacturing process understanding
  • Product development
  • Team Leadership
  • Product knowledge
  • Quality Assurance
  • Production line set-up
  • Manufacturing operations knowledge
  • Employee management
  • Assembling machinery
  • Machine maintenance awareness
  • Quality Assurance (QA) controls
  • Recipe planning
  • Adherence to recipes
  • Measuring and weighing samples
  • Recipe enhancement
  • Recipe building
  • Recipes and menu development
  • Recipe advice
  • Recipe recreation
  • Processing samples
  • Recipe reading and understanding
  • Recipe development
  • Adaptability to changes
  • Equipment operation
  • Employee development

Affiliations

  • Play drums guitar and learning piano. Write music and lyrics. Played in bands live and studio work. Going on motorbike rides

Accomplishments

5 x spirit to serve awards from marriot international


4 x star awards for exceeding expectations ramada hotels


3 x first aid at work certificates


Employee of the month nourisher x 2


Fire awareness certificate

Fire warden training


Various costomer notifications and mentions for quality service




Certification

City and guilds 706.1 and 706.2


Caterbase modules


NVQ 1 food handling and preparation


NVQ 2 food handling and preparation


NVQ 1 warehouse operations


Trinity house of music drums grade 6


Quality through saftey certificate


Quality through hygiene certificate


H.A.C.C.P Certificate


Breakfast cookery certificate


Vegetable cookery certificate


Soups and sauces certificate


Hot food cookery certificate


NVQ 3 supervising food saftey and hygiene


NVQ 2 allergen awarness


Allergen awareness food standads agency certificate


Emergency first aid at work certificate x 3


Level 2 award in food saftey in manufacturing


Traceability certificate


root cause analysis course for food business certificate


Allergen awareness certificate


Fulton city and guilds steam boiler operation certificate


The essentials of food safety and HACCP practices associate certication seminar certificate


Labelling certificate


Introduction food safety certificate


Level 2 HACCP certificate


Pest control certificate


References

References available upon request.

Timeline

Cook room op/Team leader/shift manager

Nourisher food and drinks ltd
04.2019 - Current

Head chef

Foxlease girl guiding
05.2015 - 04.2019

Head chef

Red rover greene king
06.2013 - 12.2015

Chef de partie

Marriott Hotels
09.2007 - 03.2012

Supervising food saftey in catering NVQ level 3 - Catering

Institute of environmental health
/2019 - /2019

NVQ Level 3 ALLERGEN AWARENESS - Catering

Institute of environmental health
/2019 - /2019

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Alan MORGAN