Sous chef

MATTHEW BARTON

Dedicated and motivated worker with over 40 years of experience as a chef

and manager. Known for being punctual and reliable and hard-working. Is able to remain calm when in stressful situations and can quickly adapt to new changes in the environment.

230 Main St. Unit 47

Yalesville, CT 06492

203-***-****

***********@*****.***

EXPERIENCE

USS Chowder Pot III, Branford, CT— Kitchen Manager SEPT 1994 - JULY 1996

Ramada Hotel, Meriden, CT — Executive Sous Chef

JULY 1996 - MARCH 2003

All Seasons Service, Wallingford, CT — Manager/Chef MARCH 2003 - MARCH 2009

Atria Larson Place, Hamden, CT — Head Chef

DEC 2009 - MAY 2011

Host America/CulinArt, Wallingford, CT — Manager/Chef MAY 2011 - OCT 2014

Bristol Hospital, Bristol, CT — Lead Cook

FEB 2015 - PRESENT

EDUCATION

Culinary Institute of New York, Hyde Park, NY— Servsafe Certification

1982-1983

Hamden High School, Hamden, CT — High School Diploma 1982

SKILLS

Training/supervising employees

in food preparation and

restaurant or hotel duties

Managing catering/banquet

events from 35 - 1,000 guests

Coordinating/overseeing

purchasing, billing, inventory,

daily payroll, scheduling, and

creating daily menus

Extensive knowledge in preparing

all levels of fine cuisine

Customizing special menus for

any health related dietary needs

ACCOMPLISHMENTS

Assisted Master Chef Richard

Bilyak in 3 grand openings for

New Castle Hotel Group

Member of garnishee team for the

American Culinary Foundation

Dinner in 2006

Received Escoffier Award in 2007

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