Manager Chef
Resume:
Matthew
Reyes
S o u s c h e f / K M
Los Angeles, CA. 90029
***********@*****.***/
https://www.linkedin.com/in/matthew-
reyes-8852a5104
SKILLS
• Food safety(serv safe certified)
• Staff training
• Menu development
• Food cost Labor cost
• Restaurant management
• Kitchen management
• Catering Culinary skills
• Prepping skills
• Sushi knowledge and skills
• Food and beverage
• Hospitality management
• Inventory management
• Computer skills
• Restaurant openings
• Food and wine paring
• Food qualify
STRENGTHS
• Work great under pressure
• Level headed
• Team leadership skills
• Profesional integrity
• Relaible
• Easy to work with
• Detail oriented
OBJECTIVE
To work in pragmatic way in an organization, where I can show my talent & enhance my skills to meet company goals and objective with full integrity and zest.
EDUCATION
Santa Monica college
Xavier University (Philippines)
EMPLOYMENT
SBE disruptive group ( Katsuya by stark) 8/1/2016-Presnt Designation : Chef de Partie
Description : Responsible for running one particular area of the kitchen at any given time, the Chef de Partie ranks below the Sous Chef in the kitchen hierarchy. The Chef de Partie is expected to cook and to ensure that food goes out during a service. They are assisted by the Commis Chef who in turn learns the basics of cooking from the Chef de Partie.As part of the team, the Chef de Partie is responsible for cooking, preparing and presenting various dishes and helps the sous chef in various positions.
SBE disruptive group ( Umami Burger Arts district) 08/2013- 10/2016
Designation : Sous Chef
Description : Work with the executive chef to produce diversified menus in accordance with the restaurants policy and vision; Come up with new dishes which appeal to the clients, whenever required;
Establish the working schedule and organize the work in the kitchen so that everything works like a well-oiled machinery Produce high quality dishes that follow up the established menu and level up to locations standards, as well as to clients requirements; Plan the food design in order to create a perfect match between the dish aspect and its taste;
Discover talented chefs and train them in order to reach the high standards of the location;
Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources; Maintain order and discipline in the kitchen during working hours. Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served;
Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;
Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients. REFERENCES
Chef Thomas Deville (mentor)
Executive Chef
Contact : 1-310-***-****
Work address : Salt Air restaurant
Email id :
*****************@*****.***
Chef Juan Euan Culinary QA of Umami
restaurant
Email id : *************@*****.***
Chef Luis Castro Exec chef Umami
burger
Contact : 1-323-***-****
Email id :
****.******@***********.***
Chef Trevor Labonte Executive sous
chef of Katsuya
Contact : 970-***-****
Oh My Burger 01/2012-02/2013
Designation : KItchen Manager
Description : The Kitchen Manager is responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation The Kitchen Manager is responsible for the training of employees in connection with purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness, Hillstone restaurant group. (South beverly grill ) 11/ 2016- 01/2017
Designation : Sushi chef
Description : responsible for making sushi and other offerings in compliance with recipes and standards meanwhile delivering an exceptional guest experience. Responsible for making sushi with fresh toppings exactly the way guests want it.Responsible for customizing our guests.
orders effectively and accurately while delivering exceptional guest experiences.
Teronni 12/2011-15/2012
Designation : Sauté (lead line cook)
Description : Responsible for different kinds of food, help kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and in compliance with standards. Luke bar and grill
Designation : Led line cook
Description : Prepare different kinds of food, help kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and in compliance with standards. PROJECTS
Omekase (Chef choice 10 Course tasting menu) 10/15/2016-10/20/2016 Role : Developed apitizer and 6 th course dish Team size : 8 Description : Developed and executed dishes pertaning to the courses and allocated certain roles to prep cooks to help with tye event Umami arts ( opening day)
Role : Trained new staff with certain roles and menu Team size : 25 Description : Provided traing to new staff menbers of the menu and company standards and quality assurance. Cooked during opening day and assited chef in service. Summary
Indefatigable Junior Sous Chef who excels at leading team to produce the highest quality flavorful dishes in creative appealing presentations. Outstanding culinary techniques inventory management recipe development and health and safety adherence. Specialize in working with sous chef to manage a brigade of chefs and kitchen workers in a fast-paced high-volume environment.
DECLARATION.
I hereby declare that all the information mentioned above is true to the best of my knowledge. I will make it my earnest endeavor to discharge competently and carefully the duties you may be pleased to entrust with me
.
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