Manager Quality
Resume:
Matthew Lee Smith
Murfreesboro, TN 37130 Phone 615-***-****
E-mail ***********@*****.***
Overview:
More than 9 years of professional cooking and kitchen management
experience. Exemplify leadership qualities and professionalism, backed by a
consistent record of achievement. Strong ability to strengthen established
clientele through consistent quality products and unique ideas.
Education 2003-2005 Nashville State Community College
Culinary Arts
A.A.S 2005
GPA 3.45
Areas of Concentration:
Hot Food Production
Baking
Menu Planning and Cost Control
Business Administration
Interests and activities
Studying international cuisine
Baseball
My growing family
Languages
English (Fluent)
Spanish (Limited Conversational)
Work experience
Nov 2008 - Present Morningside of Belmont Nashville, TN
Food and Beverage Director
Responsible for development of a high quality southern menu for an
upscale senior living community. Responsible for entire dietary department,
including staff, ordering, accounting, training, and system development.
Employed 20+ employees. Serve high quality meals to 140 people breakfast,
lunch, and dinner.
Jan 2007 - Nov 2008 Whitfield's Restaurant Nashville, TN
Sous Chef/Executive Chef
Responsible for development of menu and daily specials. Prepare high
quality items on grill, saute, and garde manger in a American fine dining
environment. Managed 7 cooks and dishwashers, and at times the front of the
house when the owners were away. Responsible for all ordering from various
vendors.
April 2006 - Jan 2007 Puleo's Grille Murfreesboro, TN
Line Cook
Extensive knowledge of all recipes in a casual restaurant environment
including Grill, Saute, Expediting and Prep Positions and the ability to
execute them in a timely manner. Would occasionally stand in as kitchen
manager while other managers where on vacation.
May 2006- December 2006 The Trace Nashville, TN
Line Cook
Understanding of all menu items in a fine dining restaurant,
including saut and
grill positions. Ability to adjust to new menu items and specials on short
notice.
Helped in preparation of menus for large parties. Helped with development
of daily specials and new menu items
Feb 2005 - May 2006 Whitfield's Nashville, TN
Line Cook/Sous Chef
Extensive knowledge of all positions relating to food preparation.
Includes
saut , grill, pantry, and expediting. Knowledge of all preparation prior to
food service. All menu items are prepared from scratch using fresh
products. Extensive knowledge of ordering and labor and cost control.
Management of all kitchen staff while the chef was not working. Helped in
development of menu and menu specials. This includes soups, appetizers, and
entr e specials.
Jan 2004 - Feb 2005 Beacon Pointe of Franklin Franklin, TN
Line Cook
Production of southern style food for 100 residents, 3 meals a day.
Knowledge of special nutritional needs for certain residents. Interaction
with residents as a representative of the kitchen staff and the ability to
address the concerns and report them to management.
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