Hello,

My name is Matt Millson-Martula and I am very interested in continuing my culinary career in a fast paced environment that focuses on quality and precision. I received a culinary arts diploma from The Institute of Culinary Education . I have experience on saute, grill, and hot appetizers as well as other aspects of food preparation. I am looking for a restaurant to advance my skills as well as my career. I am eager to learn, very hard working, team oriented, and reliable. Thank you for your consideration, I hope to hear from you soon.

Matt Millson-Martula

e-mail: acx79h@r.postjobfree.com

phone: 434-***-****

Matt Millson-Martula

acx79h@r.postjobfree.com I 434-***-****

401 Summit Ave. # 2-A Jersey City, NJ 07302

Objective

I aim to find a position that is career oriented where I can continue to increase my knowledge of the culinary field and grow personally as well as professionally.

Professional Experience

Kitchen Associate; Automation

Blue Apron Jersey City, NJ

February 2016 – Present

Maintain the highest levels of quality, and accuracy of the given ingredient

Work in a fast paced environment while maintaining the highest levels of sanitation

Collaborate with co-workers to achieve and surpass the set goals and standards

Line Cook

Culinary Concepts; Spice Market New York New York, NY

November 2012 – April 2014

Cook on a large line with high volume demands

Cooked on the hot appetizers, saute, grill, and wok stations

Mastered meat temperatures and time management skills

Controlled the most demanding station on the line with communication and teamwork among the co-workers on the station (saute)

Line Cook

VB3 Pizzeria and Restaurant Jersey City, NJ

May 2012 – November 2012

Cook on grill, fry, saute, and pizzas

Multi-tasked while working in a prompt and efficient manner

Maintained high sanitation standards in a safe and clean environment

Produced a quality product in stressful situations

Kitchen Manager

Stephan Parry Restaurants with Robert Sawery; Fry's Spring Station Charlottesville, VA

May 2010 – April 2012

Supervise kitchen operations of a gourmet Italian-American restaurant - $1.2 million in annual gross sales

Oversee the hiring, training, scheduling, and performance of 8-10 employees

Maintain low costs–32% food, 30.5% labor–through careful ordering and staffing

Manage local and national vendor relationships to procure all equipment, food, and dry goods

Create daily soups, seasonal features, and new regular menu items

Lead the team in quality food preparation by working the line daily

Strive for superior cleanliness by enforcing a thorough cleaning regimen

Line Cook

Stephan Parry Restaurants; Waterstone Fire Roasted Pizza Lynchburg, VA

August 2008 - May 2010

Promptly prepared artisan pizzas, pastas, salads, and panninis in a fast-paced, upscale Italian-American restaurant

Prepared fresh vegetables, cheese, sauces, meats, and pizza dough daily

Maintained the highest standards of cleanliness and sanitation

Was promoted and given the opportunity to help launch the company’s newest restaurant

Cook, Driver

Papa John's Pizza Lynchburg, VA

September 2007 - August 2008

Learned pizza-making on a fast-paced line

Delivered fresh product promptly and courteously

Learned and operated point-of-sale systems

Maintained restaurant cleanliness

Driver

The Upper Crust Lynchburg, VA

May 2006 - July 2007

Promptly delivered a quality product while maintaining exceptional customer service

Maintained the highest standards of cleanliness and sanitation

Prepared pizza dough fresh daily for service

Education

Culinary Arts Diploma

Institute of Culinary Education New York, NY

May 2012 – October 2012

Culinary Arts coursework

Central Virginia Community College Lynchburg, VA

2011

Coursework towards a Bachelors Degree

Christopher Newport University Newport News, VA

2006

Honors Diploma

Brookville High School Lynchburg, VA

2001-2005

Certifications

ServSafe

August 2010

Thoroughly educated on restaurant industry sanitation standards and best practices

Contact this candidate