Safety Officer Management

Alana J Morison

Email: **.*******@*****.**.**

Phone: 012**-****** / +447**-***-****

Permanent Address: 25A Green Avenue Irvine, Ayrshire, KA12 0UF

PERSONAL STATEMENT

A team player with a friendly and trustworthy disposition who is always customer focused and believes that every meal

should be an occasion. As someone who possesses a real passion for great food and a refusal to accept second best, she

is able to serve as a role model to junior staff by demonstrating appropriate behaviour towards all work related matters.

By having extensive supervisory experience in a reputable establishment, and the ability to flourish in a busy fast paced

environment she is able to maintain the highest culinary standards even when under extreme pressure. Alana is quick

on her feet and be able to make smart decisions instantly, she is constantly challenging herself by analysing how she

can improve her performance, all of these positive attributes allow her to deliver a higher standard of performance

to her employers.

By having the required patience, endurance and a good measure of skill she can contribute fully to any team, and

respond positively to any challenges.She is now fully ready and qualified for the next stage of an already successful

career and is presently looking for a suitable position with an ambitious, exciting and expanding company.

CAREER OBJECTIVE

To be an Executive Chef of a Restaurant, Resort or Ship

EMPLOYMENT

Celebrity Cruises February 2009- Present

Position: Executive Sous Chef on-board the Silhouette

I am a predominant part of the Opening Team of all Speciality Restaurants on Celebrity Cruise Liners. These

restaurants include Murano Contempory French, Tuscan Italian Steak House, Blu Californian Clean Cuisine, Qsine

International Foods, Bistro Creperie and Aqua Spa (health food through food concept). I have successfully launched

these on-board the Solstice, Equinox, Eclipse, Silhouette and Reflection.

Daily Duties include :

Coordinating workstation assembly for subsequent shift for meal preparation.

Ensuring all workstations and food storage areas are clean and operational before each shift.

Adhering to HACCP and USPH methods for cleanliness and sanitation.

Supervising performance of staff and workstations operations for compliance with laid down procedures.

Coordinating with Executive Chef to plan, design and develop menu requirements, serving measures, responding to

guest remarks.

Providing essential required on-the-job coaching and mentoring to my team to improve their existing performance.

Motivating team members to perform to best of their ability

Training and supervising chefs and cooks for apt skills and talent

Maintaining reasonable prices of food items without compromising quality, taste or standards.

AREAS OF EXPERTISE

• Developing menus

• Kitchen management

• Hospitality

• Food purchasing

• Stock control

• Food costs

• Budgetary control

• Cooking demonstrations

Cunard Celtic - Queen Elizabeth 2 February 1997 – 2008

Position: Chef de Cuisine Queens Grill

Restaurant - Caters to approx. 230 First Class & VIP guests per seating with a wide range of International foods

including an a la carte menu and special request items. In charge of 14 Chefs to ensure that daily duties are

accomplished in a timely and efficient manner. Kitchen Safety Officer since 2002, coordinating and organizing monthly

inspections for all 107 chefs on-board, ensuring their health and safety. Prior to being Chef de Cuisine on-board Queen

Elizabeth 2, joined as Demi Chef in 1997 and was promoted within 2 years to Chef de Partie and 1 year later to Sous-

Chef.

Caledonian Club January 1997 – August 1997

Position: Chef de Partie

A prestigious private members Gentlemen’s Club in London catering to different venues and special functions. Attained

Awards due to competitive Culinary competitions being held within the Club Society.

The Craigendarroch Hotel - Ballater, Scotland August 1994 – December 1996

Position: Commis Chef

Acquired all training from here. Had the Honour to prepare a function menu for the Queen during her stay in Balmoral

Castle.

PROFESSIONAL SKILLS

Health & Safety Certified (Since 2002)

First Aid / Medical Care Certified

Crowd Management Certified (Since 2001)

Intermediate Food Hygiene Certified (Since 2004)

Basic Food Hygiene (Renewed every 2 years)

Fire Fighting / Sea Survival Certified

Johnson & Wells Management Training

Personal Survival Techniques

Certificate of Proficiency in Survival Craft and Rescue Boats (Since 2001)

Environmental Compliance Certified (Tiers 1,2 &3)

United States Public Health Certified (Since 2002)

Excellent Management & Leadership Skills

PERSONAL SKILLS

• Ability to follow detailed instructions and procedures.

• Can quickly adapt to changing situations.

• Able to work with minimum supervision.

• Physically fit with a lot of stamina and able to spend long hours standing up.

• Time management

• Multi tasking

EDUCATION

Ayr College - Hospitality Operations

2 year course in catering

NOTEABLE ACHEIVEMENTS

Gold Medal Winner at Salon Culinare (1993)

Reaching Chef de Cuisine in 4 Years

Catering to various Celebrities and other VIP’s

Kitchen Safety Officer

Cooking Demonstrations on-board Queen Elizabeth 2

Recipes being published in Queen Elizabeth 2 Cookbook

.

REFERENCES

References are available on request.

Contact this candidate