Food Executive
Resume:
MATTHEW DICKEY
H: 814-***-**** *********@*****.***
PROFESSIONAL SUMMARY
Energetic culinary professional with 15 years of culinary experience. Works well as a dynamic leader in high-pressure settings. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills
SKILLS
Hospitality and service industry background Proficient in Microsoft Suite
WORK HISTORY
WESTIN SAN DIEGO
Executive Chef San Diego, CA May 2019- March 2020
Manage culinary staff of 10, along with a stewarding staff of 4, and a purchasing agent.
Achieved a FY 2019 food cost of 20.2%.
Achieved Ecosure score of 90%+ (first tine property has passed Ecosure in 7 years on the first inspection).
Maintain labor costs in line with budget for FY 2019
Create new banquet menus, train staff to follow recipes.
Attend interdepartmental meetings and communicate necessary information back to Culinary & Stewarding staff
PENDRY SAN DIEGO
Executive Sous Chef, Banquets San Diego, CA January 2017 – May 2019
Opening Executive Sous Chef for Pendry San Diego.
Created and implemented banquet standards of service in collaboration with Food & Beverage Director, Executive Chef, Director of Banquets, and Banquet Sous Chef for Banquet space of 20,000 square feet, and outlet service space of 20,000 square feet.
Managed Banquet and Cafeteria staff of 12, including Sous Chef and Kitchen Supervisor, along with Nasons staff of 4 cooks
Created cafeteria menu & set standards of service; including operational hours, sanitation standards, and menu rotation.
Oversee Nason's Beer Hall scheduling, ordering, menu costing and large party events.
Created culinary hour’s budget for FY 2018 in accordance with company guidelines.
Attend daily and weekly meetings to ensure proper communication of event changes and communicated these changes to Stewarding and Pastry departments.
Verified proper portion sizes and consistently attained high food quality standards.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, and sanitation and safety issues
Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
Created and managed budgets for operations and capital equipment.
W DC HOTEL
Banquet Chef Washington D.C. March 2015 - December 2016
Attend daily BEO meeting, update changes to orders and delegate changes to pastry, stewarding, and purchasing.
Food and Beverage operation with yearly revenue of over $24 million, $10 million in
Banquets & Catering.
Responsible for daily operations, sanitation procedures, culinary standards, and
recruiting of culinary staff for the hotel's three food service outlets.
Develop menus for transitional period between restaurants, banquets, and POV.
Collaborate with Executive chef for banquets space of 12,000 square feet.
Achieve a yearly food cost of 24%
Create green room (cafeteria) menu cycle
Update banquet menus seasonally or per clients request
Manage union staff of 30 cooks in compliance with local 25 union by-laws.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
W DC HOTEL
POV Sous Chef Washington D.C. June 2014 - March 2015
Set recipe standards and implemented new menu concept in POV kitchen
Voted best rooftop bar for 2014, 2015, & 2016
B&F operation generating $14 million per year.
Assisted banquet chef with coordinating and organization of events and products
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
W DC HOTEL
J&G Steak - Restaurant Sous Chef Washington D.C. April 2013 - June 2014
Directed staff in standardization of recipes and ensured they were followed
Expedited for dinner and lunch services
Responsible for placing orders and calculating daily labor costs
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
Verified proper portion sizes and consistently attained high food quality standards
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
CHARLIE PALMER STEAK
Sous Chef Washington D.C. October 2010 - April 2013
Directed staff in standardization of recipes and ensured they were followed
Expedited for dinner and lunch services
Created specials for lunch and dinner services
Responsible for placing orders and calculating daily labor costs
On and Off-site Caterings for up to 500 people
Assisted with monthly inventory and monitored food costs
Maintained updated knowledge of local competition and restaurant industry trends.
CHARLIE PALMER'S METRAZUR
Lunch Grill cook New York, New York May 2009 – October 2010
Ensured efficient completion of Prep/service for lunch grill station
Assisted with banquets and special off premise caterings
Responsible for creating daily side dishes for grilled items
Led shifts while personally preparing food items and executing requests based on required specifications
PINEHURST GOLF RESORT
Line Cook Intern Pinehurst, NC May 2007 - August 2007
AAA 4 Diamond Award winning restaurant
Worked in the following stations to ensure efficient service: Grill, Sauté, Garde Manger, Banquet prep/ service
Verified freshness of products upon delivery
Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions temperature control procedures and facility policies
EDUCATION
BACHELOR OF SCIENCE Culinary Arts and Systems Management
Pennsylvania College of Technology
Williamsport, PA May 2008
Coursework in Culinary and Restaurant Management
Coursework in Hospitality Management
CERTIFICATIONS
Servsafe Certified-Manager #14232745 Date Achieved: 09/29/2016 Renewal Date: 09/29/2021
TiPS certified
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