Management Manager

Darel Matthews

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

Address:

City: LOMPOC

State: CA

Zip: 93436

Country: USA

Phone: 702-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Food nutrition, advanced culinary production and application, theoretical applications and course alignment, hospitality safety and sanitation, principles of pantry, food identification (theoretical and applied knowledge), food cost analysis, profit ratios, catering (Garde Mange) and banquet application and studies, menu planning, business computer applications, principles of management and quality improvement, food and beverage control.

Licenses & Certifications

Educational Background:

High School Dipolma from Santa Barbara City College, Santa Barbara CA 1/2001 to 6/2001 (Culinary Arts)

Job History / Details:

Summary

Food nutrition, advanced culinary production and application, theoretical applications and course alignment, hospitality safety and sanitation, principles of pantry, food identification (theoretical and applied knowledge), food cost analysis, profit ratios, catering (Garde Mange) and banquet application and studies, menu planning, business computer applications, principles of management and quality improvement, food and beverage control.

Licenses & Certifications

Highlights

P&L

Food Cost

Labor Management

Recipe Formulation

HACCP

ServSafe certified

Inventory management familiarity

Pastry design

Artisan bread production

Sous vide technique

Strong butchery skills

High volume production capability

Accomplishments

Successfully managed a kitchen staff of 128 employees during high volume dinner services for more than 850 diners each night.

Experience

May 2011 to September 2012

Eureka Casino Hotel Mesquite, NV

Executive Chef (Mason St Courtyard)

Menu design, recipe formulation, line staff training, culinary line production, labor management, food cost analysis, P&L, special events catering (VIP and wine food pairing dinners F&B purchaser (property wide), pastry design and production for property venues.

Personal Hiatus (medical).

11/2010 to 4/2011

Pastry Chef/ Boulangerie

5/2009 to 11/2010

Central City Market Santa Maria Los Olivos, CA

Recipe formulation, product design and format, boulangerie (artisan breads, croissants, etc) and patisserie (Spanikopita, loukamades, phyllo dough, Viennoiserie, petit fours, specialty cakes), scaled line production, food cost, inventory, purchasing.

Chef de Cuisine / Caterer.

9/2008 to 5/2009

CLU Sodexho Thousand Oaks, CA

Menu format and design, recipe formulation, food cost, culinary line production, baking & pastry design/ production, university president's private chef, team production management, logistics & off site transportation.

8/2007 to 8/2008

Sontheimer Offshore Catering Houma, LA

Senior Food Services Manager

Staff management, culinary line production & supervision, baking and pastry formatting & production, inventory and supplies procurement (maritime logistical coordinator), JSA reports (job safety analysis), HACCP training and implementation.

8/2006 to 7/2007

L'aberge du Lac Resort and Casino Lake Charles, LA

Sous Chef

Menu design and conceptualization, food cost, sales projections, pastry design, staff training, HACCP & Serve Safe implementing, team production management, inventory management and purchasing.

7/2005 to 8/2006

Bonneville Hot Springs Resort Bonneville, WA

Executive Chef

Menu design, recipe formulation, food cost and analysis, inventory, monthly profit and loss reports, purchasing, labor management, schedule, staff training & organization, sanitation control (HACCP), portioning, weights, charcutierie, dessert and pastry design, banquets and catering, line production (all stations).

3/2003 to 7/2005

Big River Grill Stevenson, WA

Chef/ Kitchen Manager

Seasonal menu formatting, recipe formulation, plate pricing, food cost, inventory, purchasing, staff and labor training, scheduling, equipment and facilities maintenance program, quarterly reports, sanitation control and training (HACCP), dessert and pastry design, line production (all stations), Q&A.

9/2001 to 6/2003

Dolce Skamania Lodge Stevenson, WA

Executive Sous Chef

Menu format and conception, recipe formulation, cost projection, budget, inventory & procurement, team production management, staff training, scheduling, banquet and catering production, reports (closing, weekly), Q&A.

Education

8/1991 Santa Barbara, CA

Associated Arts Degree

Additional Information

ACF: CCC (1/2000), CWPS (3/2002) HACCP: (certified 4/2004) Serve Safe: (certified 6/2007) H.U.E.T. (Helicopter Underwater Escape Training, 10/02/2007) B.P. Offshore License: (certified 10/30/2007) Transportation Worker Identification Credentials (DHLS 4/10/08)

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