Executive sous chef or Executive chef – Jackson

Position Type:

Full-time

Desired Experience:

15 - 0

Godfrey Troy Morgan

2311 Overbrook Drive

Jackson, Mississippi 39213

(601) 366-0617 or (601) 940-0796 Mobile

e-mail address: jamaicanchef32@aol.com

• • • • • • • • Employment

                Objective : As an European trained chef, my goal is to continue working in the hospitality and tourism industry. It is through such establishments that I have advanced and enhanced my skills and creativity.

EDUCATION:

• • • • • • • • 1992-1996 Oracabessa High School: Curriculum in Culinary Arts and Business

                1992-1985 Oracabessa Primary School: General Curriculum

EXPERIENCE:

• • • • • • • • 2006-Present Executive Chef/ Diamond Jacks Casino Vicksburg, MS:

                Supervised all operations of the kitchen; Created and updating menus; Maximized profits and minimizing loss; Test and develop recipes; Monitored customer satisfaction; Maintained inventory of kitchen supplies and food; Ensured that food and facilities meet all health and government regulations; Trained of chefs, cooks and other kitchen workers engaged in preparing and cooking food;

                Created special dishes for special occasions; Worked with management in maintaining an efficient and profitable food service; Observed methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner; Familiarized newly hired chefs and cooks with practices and procedures of the kitchen; Assigned tasks to kitchen personnel and coordinates their assignments to ensure economical and timely food production; Scheduled lead personnel in kitchen(Executive Sous Chef, and Sous chefs) to ensure management is always represented in scheduling.

At Diamond Jacks, I work to foster team work and team building; I offer one on one training sessions on garnishing and carving as well as teaching recipes to staff members.

• • • • • • • • 2005-2006 Sous Chef / Grand Casino Resort

            Responsible for menu, supervising 70 or more staff member; Preparing menus, conducting spotlights on employees. Developing new dishes for buffet, and maintaining a cost effective budget for the buffet

            • • 2004-2005 Owner: Godfrey’s Take-Away Café: Taste of the Caribbean and Catering Services; Created Menu and prepared hot lunch specials as well as planned catering events from intimate dinners for two to large wedding receptions for 500.

                Guest Chef on WLBT’s Midday Mississippi Show;

                Prepared entrees from recipe book: Caribbean Cuisine for All Seasons

                2003-2004 Saute Chef/ Bravo’s Italian Restaurant

Highland Village, Jackson, MS

• • • • • • • • Created and Prepared chef’s specials; prepared entrees, soups, sauces;

                2002-2003 Chef de Cuisine/ Bruno’s Eclectic Cuisine, LLC

Lakeland Drive Suite Q110, Jackson, MS

Prepared Caribbean entrees along with American

Entrees with a Caribbean flavor

• • • • • • • • 2001-Present Godfrey’s: A Taste of the Caribbean

Catering Business, Licensed; Jackson, MS

Created Menus, Prepared Food and presentation of

Food which included artistic garnishing of fruits & vegetables; Created edibles bouquets from fruits and vegetables

• • • • • • • • 2000-2001 Junior Sous Chef & Kitchen Supervisor

Beaches Grande Sport At Ciboney, Five Star Resort

P.O. Box 728 Main Street, Ocho Rios

Jamaica, West Indies

Supervised three restaurants located on the site;

Orchid A la carte, Market Place Buffet with range

Chefs and deluxe buffet Pool Side Grill;

Ordered inventory; completed reports; trained and supervised a staff of 100 and more; planned menus for breakfast and lunch

As well as for beach parties and barbecues; created sauces for meat entrees; Represented Resort at Jamaica Culinary Arts Show: Won Bronze Medal

• • • • • • • • High School-2000 Started as Apprentice and was elevated to Head Range Cook/Kitchen Supervisor

Boscobel Beach Resort, Five Star Resort

P.O. box 63, Ocho Rios

St. Ann, Jamaica, West Indies

Pot sink, Pantry, kitchen; Supervised

Four departments: Breakfast, Lunch,

Beach Grill and Barbecue Park; planned

Menus for the departments; maintained inventory

And placed orders; completed reports, supervised 60

• • • • • • • • • • • • • • • • • • • • • • Employees & trained new staff

Special Skills and Awards:

Served as a Sous Chef for the international known Singing Chef, served as a special guest for the Grand Casino: During the Food From Around The World Event at the Grand Casino in Tunica, MS: I was the only Sous Chef asked to prepare a dish; Presented Seminars for Governor’s Women’s Conference, Mississippi Correctional Offices, Mississippi Homeowners Corporation and other local agencies; Held carving and garnishing workshops in the Jackson area; Recipe book published by 1st Book Library: Caribbean Cuisine for All Seasons, 2003; Catered major events in the Jackson Area: Jamaica Me Metro Membership Drive for the Jackson Chamber of Commerce, Several Retirement Events for the Employees in the Hood Building; Family Reunions, Private Parties, Church Events, Cultural Events held at the Smith Robertson Museum, The Opening of Without Sanctuary at JSU, The Launching of The Jacksonian, and many others. Won Merit from Jamaica Culinary Arts Show 2000, Won the bronze medal in the 2001 Culinary Arts Competition in Jamaica 2001.