Leanne Morrell

250-***-****

Email: addu31@r.postjobfree.com

CERTIFICATES: Food Safe Level 1

WHIMIS

Serving It Right

WORK EXPERIENCE

Little Piggy’s Catering Catering Sept.18, 2018-Mar.12/2020

Doing whatever they needed me to do, they put me in charge of sandwhich functions,

Creating any platters that they needed. Esencially making everything beautiful for their

customers . Whatever They Needed.

Coast Discovery Inn Sous Chef Nov.2016-Apr. 2018

DUTIES:

I covered all shifts, breakfast, lunch, dinner and functions depending on what my

employer needed from me. I am a very reliable person and take pride in doing so. To tell the

truth, I love what I do so much that I am one of the hardest workers due to that fact.

Training all new employees in the kitchen as best that I can, putting in food orders, doing

dishes when I have time, cleaning the kitchen as it needs no matter who’s mess it is, opening and

closing the restaraunt depending on the shift, cooking everything on the extensive menu, also

creating and cooking menu’s for most of our functions and buffet’s, always being on time and

beautifully presenting everything that I put my heart, soul and love into for our guests foods. We

eat with our eyes first.

Recently promoted to Sous Chef and given the opportunity to take over for the Executive

Chef in his abscence while on vacation, thus becoming the acting Executive Chef .

REFERENCES:

Mr. Bains, Owner/ General Manager 250-***-****

Lemare Lake Logging “Bull Cook” Nov.2013-Dec.2013

DUTIES:

Taking care of the lunch table, making salads and sauces, cleaning rooms, making beds,

doing dishes cleaning the barge, taking care of the mandate sheet and keeping track of the

employees coming and going from the barge.

References: Eric Dutcyvich: Office # 1-250-***-****

Cell # 1-604-***-****

Email: addu31@r.postjobfree.com

Painter's Lodge Resort “First Cook” Apr. 2009 – 2016

DUTIES:

Supervisor, Breakfast cook, five years training employees, overseeing and cooking for our

weekly brunch every Sunday feeding up to 850 people in a day and cooking breakfast for all of

our guests who joined us for breakfast.

Runnning the kitchen and supervising some employees, creating daily specials and foods

for brunch line up. Making sure supplies were on line for daily usage, cleaning the kitchen after

every shift and helping with the dishes when I had time. I also helped the server's when needed,

running food and clearing tables for them as my time would allow.

Supervisor, Line cook for the Tyee Pub at Pinter's Lodge. Training and supervising new

employees, as well as supervising all pub employees and running the line on day shift, one year,

and night shift for one year. Making sure that all supplies needed for each day were in the

kitchen daily. Creating daily specials, cooking breakfast for all fishing guides, then, cooking for

all customer's per order in a timely manner so that each guest was served promtly and had little

time to wait for their food in this busy pub.

Cooking for all functions,ie: Barbeques, Weddings, Graduations, reunions, ect.. Making sure that

all food was out on time and everyone was happy with any of their special requests,one year.

Making most of the foods on each menu including the platters of vegetables, cheese, meats and

fruits.

Preparing most of the platters needed for the Sunset Tours, functions and breakfasts in

Legends Dining room.

Working in production in the main kitchen of Painter's Lodge, making sauces, dressings,

salads, platters and any thing else that was requested. Putting away and organizing inventory

making sure that everything that was ordered and on the purchase order was accounted for.

Cleaning up and organizing the coolers and freezers.

Reason for leaving: Seasonal work from April – October, laid off for the winter until

spring.

References:

Kevin Wallace Executive Chef 1-250-***-****

Jonathon Tulett Executive Sous Chef 1-250-***-****

Sonora Island Resort “Staff Cook” April 21/08- Aug.26/08

DUTIES:

Cooking for a staff of 80 with guest staff bringing up the numbers to over 200 people at

times, lunch and dinner plus coffee break snacks,platters and goodies.

Planning a weekly menu and making their meals and coffee break snacks, cleaning up

after the staff, including dishes and all clean up of the kitchen and eating area.

Taking care of all incoming inventory, making sure that we received all that was ordered

and putting it all away in the proper places.

Reason for leaving: No one to care for my children on a live in basis. The last

person moved to Victoria.

References:

Bonnie Hill Head Chef 514-***-****

Sean Ross General Manager 250-***-****

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