Food Service Chef
Resume:
matthew lawa
Executive Pastry Chef - Harrah's Resort Southern California
Escondido, CA 92027
adc85i@r.postjobfree.com
Pastry Chef: Matthew Lawa
Pastry Chef Matthew Lawa grew up in a multi Ethnic Background watching his Family cook many cuisines from around the world that’s where his love affair with food started and his love for the kitchen. At an early age I started working in many southern California restaurants,Green river country club,Old World and worked for Kroger foods as Bakery Trainer and Bakery Manager and for the last twelve years Pastry Chef for Two of the Largest Resorts and Casinos in Southern California. Education Pasadena Art Center, Chaffey College Hotel and restaurant management and commercial arts since I started working I have never left the culinary field it’s in my blood and you never stop learning. I have Been Lucky to have worked with many talented Chefs from around the world and learned so many different techniques and cooking style it’s never Boring and the old saying Goes when you love what you’re doing it never feels like work! It’s so true. Instagram // lawamatthew
https://www.harrahssocal.com/blog/tasting/sweet-sugary-sealife/ https://www.harrahssocal.com/blog/giving/the-chocolate-champion/ https://www.harrahssocal.com/blog/giving/sweet-victory/ https://sdyouthservices.org/creations-chocolate-raises-record-100000-youth/ Work Experience
Executive Pastry Chef
Harrah's Resort Southern California
2011 - Present
-Responsible for 10 outlets and Banquets 1100 rooms.
$44 million in food and beverage annually
adc85i@r.postjobfree.com
asst Pastry Chef
PECHANGA RESORT & CASINO - Temecula, CA
2011 - 2011
Asst Pastry Chef
2003 - 2003
California's largest casino/resort, 4-star-4-diamond 520 room luxury hotel generates
$45 million in food and beverage annually with 9 food outlets, including 5 gourmets Restaurants, banquet facilities for 3000 guests, 24-hour room service, food court, Grand buffet serving over 2000 guests daily and two employee dining rooms. Assist Executive Pastry Chef in daily production and ordering of all pastry/bakery related Products resort wide, Management of all pastry staff including, hiring, Scheduling, training/ development and discipline.
Ralphs Grocery Co
2002 - 2002
Bakery manager
1990 - 1990
Responsible for overall performance of bakery department managed daily output displays of all bakery product hiring and training new employees, monitoring product quality and consistency, tracking inventory and managing the bakery's budget also in charge of wedding cake production and training other store team members How to bake and decorate cakes. Green river Golf club
1990 - 1990
Banquet chef
1988 - 1988
Responsibilities food preparation, cooking, ordering supplies and inventory. 1988 Coco's restaurant
Line cook
1986 - 1986
Responsibilities food preparation and line cook.
Education
High school or equivalent in Hotel and food service managment San Diego, CA
1995-01 - 1995-03
HOTEL AND FOOD SERVICE MANAGEMENT
CHAFFEY COLLEGE
1993 - 1994
None in ART
RCC - Riverside, CA
1990-01 - 1991-01
Skills
Customer Service Experience Management
Certifications/Licenses
ServSafe
Food Handler
Assessments
Cooking Skills: Basic Food Preparation — Proficient July 2019
Preparing food, using cooking equipment, and converting ingredient measurements. Full results: https://share.indeedassessments.com/share_assignment/ukoc5c-r8z0lqrwk Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.
Contact this candidate