Executive Chef Sous
Resume:
April Matsumoto
Lahaina, HI
*****.*********@***********.***
LinkedIn URL
Professional Summary
Vision-driven change agent with exemplary record of culinary services success for leading organizations
Proven talent for aligning industry strategy and objectives with established culinary services and management paradigms to achieve maximum impact with minimum resource expenditure. Growth-focused team leader with a marked interest in Executive Sous Chef opportunities. Champions innovative soluti ons to integrate best practices, drive continuous improvement, and provide key insights to inform strategic plans. Exceptionally dedicated professional with keen interpersonal, communication, and organizational skills for the modern culinary landscape.
Core Competencies
Kitchen & Team Management
Recipe Writing & Testing
BSA Standards
Menu Writing & Engineering
Concept Development
New Product Testing
Serv Safe Certified Protocol
Cleanliness & Organization
Educational Instruction
Professional Experience
WESTIN MAUI RESORT AND SPA, KA’ANAPALI PARKWAY, MAUI HI, 2022- PRESENT
EXECUTIVE SOUS CHEF
Direct the performance of 42+ cooks including leads.
Facilitated and assisted Executive Chef in a total revamp of the Westin Luau held 5 days a week for 350 pax.
Assisted Executive Chef in concept and menu change at the Mo’olelo / Pool Dining / Mahele market / Lanai and Employee dining room.
After the fire that took place in Lahaina our hotel has housed all displaced residents. Together the Executive Chef and I have learned to adapt to serving Red Cross meals 3 per day to all in house residents. These meals will follow strict guidelines set by the Red Cross we have adapted our service in all outlets for this style of service.
RITZ CARLTON, KAPALUA, MAUI, HI, 2004 – 2022
CHEF SPECIALTY, 2017 – 2022
RESTAURANT CHEF, 2016 – 2017
COOK 2/SUPERVISOR CHEF, 2007 – 2016
Assume responsibility for the implementation and Chef Manager of an additional new outlet concept.
Direct the performance of 35 Cooks, two Supervisors, and two Lead Cooks.
Key Achievements & Projects
Recognized as the first ever cook to implement and execute the new action station in the Ritz Carlton Club lounge in 2007; this was a unique opportunity to engage with the guests and led to receiving the 5-star Employee of the Year in 2009.
Facilitated a total concept change of the Beach House Restaurant to the Burger Shack in 2016, which resulted in a considerable improvement in food quality; the outlets of Burger Shack, Pool, and Alaloa had a 40-point rise in employee engagement for 2016, ending the year with 100% engagement and 100% participation—also, the score for leadership excellence was up 50 points and ended with a 98%.
Responsible for having Chef Managed the implementation of a new In-Room Dining Menu, Terrace Breakfast Menu, and new Ritz Kids Menu hotel-wide in 2017; this change improved food quality for both Terrace and In-Room Dining.
Played key role as opening Chef for our Kai Café located in the heart of the Ritz Carlton Lobby in January 2018; this was an entirely new concept for the hotel but proved to increase revenue and guest engagement alike—this opportunity also involved honing packaged food item skills, as well as mastering the turbo chef and the reheating of pre-made food items.
Brought back on board in October 2020 after the hotel being closed for more than six months due to the COVID-19 pandemic; served as one of two chefs to re-open the hotel without an Executive Chef, and was accountable for re-opening all of our six outlets to include in-room dining with all new limited menus, limited staffing, and limited product availability.
COOK 3, 2005 – 2006
COOK 4, 2004 – 2005
Recruited as Cook 4 in 2004 before being quickly promoted to Cook 3 in 2005; this allowed work across a variety of stations to include Banyan Tree (Fine Dining - Prep Cook), In Room Dining (Hot Line Cook), and Banquet Prep Cook.
UNIVERSITY OF NOTRE DAME, SOUTH BEND INDIANA 2006-2007
TEST KITCHEN CHEF
Taught Continuing education classes to the cooks working at the university.
Worked with central commissary kitchen to develop recipes for the university.
Developed seasonal catering menus and tested recipes to make large batch.
LONDON MARRIOTT HOTEL - GROSVENOR SQUARE, LONDON, UK, 2002 – 2004
SENIOR CHEF DE PARTIE
Award the Jessica King Scholarship given by the Association for International Practical Training.
Utilized the funds to travel and continue professional training as a culinary intern.
Started training a Demi Chef de Partie, and was promoted to Chef de Partie within the first year; asked to stay on for a second year and was promoted to Senior Chef De Partie, working in the restaurant kitchen.
Education and Credentials
Serve Safe Certified
Certified Executive Chef, 2008
American Culinary Federation, New York, NY
Certified Culinarian, American Culinary Federation Apprenticeship Program, 1999 – 2002
Ivy Tech State College, South Bend, IN
Awards and Honors
5-Star Employee of the Year, Ritz Carlton, 2009
References
Mike Kass, General Manager, Hawaii, 808-***-****, ****.****@********.***
Michael Peterson, General Manager, Maui Country Club, 808-***-****, *****@***************.***
Daniel Schmidt, JW Marriott Orlando Bonnet Creek, 808-***-****, ******.*******@********.***
Adam Williams, Food and Beverage, 202-***-****, ****.*********@********.***
Kenneth Sniffen, Executive Chef, 808-***-****, *******.*******@********.***
Additional Information
Technical Proficiencies: Adaco, Atlas, Hot Shoppe, MS Office
Interests: Cooking (BBQ), Family, Gardening, Reading, Soapmaking, Beach Activities; Specialties include being owner and founder of a local soapmaking company, Westsidesudz, which was founded during the COVID pandemic. As the founder of this business I learned a lot about owning your own business and how to create a business.
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