MATTHEW DAVENPORT

* ***** ****** *****, ******** City, NJ 08401

Home: 848-***-****

ad4cbh@r.postjobfree.com

Talented at preparing more than 800 meals per shift with high accuracy, quality and customer satisfaction. Knowledgeable about main dishes, sides, salads and desserts with ability to learn new recipes and produce exceptional foods. Ready for challenging new role with room for advancement.

Recipe creation

Food preparation

Ingredient inspection

Recipe preparation

Dish preparation

Inventory control

Foodservice sanitation

Punctual and honest

Sauce preparation

Cutting and slicing techniques

Highly motivated

Results-oriented

Team-oriented

Multitasking

06/2018 to Current

HARDROCK ( COUNSIL OAK FISH )

Atlantic City, NJ

Line Cook I

Interacted professionally and effectively with Chefs regarding special orders for customers, including those with food allergies and gluten intolerance.

Trained and worked on the Grill and new Josper charcoal ovens. Followed proper food handling methods and maintained correct temperature of all food products. Operated fryers and grills according to instructions to maintain safety and food quality. Maintained consistent quality and high accuracy when preparing identical dishes numerous times in one shift. Set up and performed initial prep work for food items such as sauces, fresh cut herbs, and seafood. Modified standard recipes to make up for ingredient issues or match customer requirements, including allergen concerns.

02/2017 to Current

TROPICANA (OLON)

Atlantic City, NJ

Line Cook I

Sanitized food preparation areas, grills and equipment to prevent illness and avoid cross-contamination from raw items.

Followed proper food handling methods and maintained correct temperature of all food products. Ensured smooth kitchen operation by overseeing daily product inventory, preparation, and service. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Washed and peeled ingredients to prepare for use in different meals and recipes. Recorded and reported status of various ingredient stock levels to notify manager to reorder products. 07/2017 to 06/2018

BORGATA HOTEL CASINO & SPA. (WOLFGANG PUCK)

Atlantic City, NJ

Line Cook I

Precooked items, including Steaks and Chicken during slow periods to reduce wait times at lunch and dinner rush. Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware. Followed proper food handling methods and maintained correct temperature of all food products. Operated fryers and grills according to instructions to maintain safety and food quality. Interacted professionally and effectively with Chefs regarding special orders for customers, including those with food allergies and gluten intolerance.

Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service. Prepared approximately 855 orders simultaneously during busy periods with 100% accuracy rate, resulting in improved customer retention.

Marinated food items according to the provided instructions and recipes. SUMMARY

SKILLS

EXPERIENCE

07/2013 to 04/2014

LANDSHARK

Atlantic City, NJ

Kitchen Supervisor

Maintained optimal inventory levels and kept food costs in line with budget limitations. Trained workers in every position, including food preparation, and cleaning roles. Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.

Monitored business levels and realigned team positions to provide optimal coverage for customer demands. Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality. Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.

Cleaned and inspected food preparation areas for safe and sanitary food-handling practices. 05/2008 to 07/2013

BORGATA HOTEL CASINO & SPA. (WATER CLUB)

Atlantic City, NJ

Line Cook/Chef

Supervised staff of 10-15, providing direction in preparing specialty items, including truffle risotto and butter poached Lobster.

Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Maintained consistent quality and high accuracy when preparing identical dishes numerous times in one shift. Washed and peeled ingredients to prepare for use in different meals and recipes. Developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations. Kept stations stocked and key spices always ready for use to maximize productivity. Assisted in the preparation of menu items such as steaks, burgers and sandwiches. ASSOCIATE OF SCIENCE: CULINARY ARTS/RESTAURANT MANAGEMENT 2003 Johnson & Wales University, Providence, RI

EDUCATION AND TRAINING

Contact this candidate