Potential Applicant

Darel Matthews

ACF: CSC, CWPC

Camarillo, CA

Senior Steward

*/****- *******- ********** ******** Catering, Houma, LA

Staff management, line production supervisor, baking and pastry format & production, inventory and supply procurement (logistical coordinating), JSA reports (job safety analysis), HACCP training and implementation,

Sous Chef

8/2006-7/2007- L’aberge du Lac Resort and Casino, Lake Charles, LA

Menu design and format, food cost, sales projections, charcutierie, pastry design, staff training, HACCP & Serve Safe implementing, team production management, closing reports, inventory management and purchasing

Executive Chef

7/2005-8/2006- Bonneville Hot Springs Resort, N. Bonneville, WA

Menu design , recipe formulation, food cost (per plate), inventory, monthly profit and loss reports, ordering, labor management, schedule, staff training & organization, sanitation control (i.e. HACCP), portioning, weights, dessert and pastry design, banquets and catering, production (all stations)

Chef/ Kitchen Manager

3/2003-7/2005- Big River Grill, Stevenson, WA

Seasonal menu design, recipe formulation, plate pricing, food cost, inventory, ordering, labor control, staff training, schedule, maintenance, quarterly reports, forecasting, sanitation control, dessert and pastry design (yields and composition), line production (all stations), Q&A

Executive Sous Chef

9/2001-6/2003- Dolce Skamania Lodge, Stevenson, WA

Menu format and conception, recipe formulation, cost projection, budget, team production management, staff training, weekly forecasting (in conjunction with Exe. Chef and marketing/sales departments, banquet and catering production, reports (daily, weekly, and monthly departmental), Q&A

Executive Sous Chef

2/1998-4/2001- Maison Oso Catering, Santa Maria, CA

Menu concepts (themes and regional disciplines), cost projection, budget, client consulting, logistics coordinating, staff procurement and training, special events coordinator, line production (all stations), dessert and pastry design and production,

Chef de Parties/ Asst. Pastry Chef 7/1995-1/1998- Citronelle, Santa Barbara, CA

Sauté line production (sauces, soups, vegetables, proteins, etc), daily yield and par preparations, staff organization & training, line production (grill, sauté, broil, braise, poach, etc.), team production management and mentorship, baker, and assistant to pastry chef (artisan breads, brioche, tarts, petit fours, specialty cakes, etc.)

Sous Chef 4/1992-6/1995- Shaw's of Santa Maria, Santa Maria, CA

Menu and recipe formulation, cost projecting, budget and labor management, profit and loss reports, staff procurement & training, plate pricing, line production, (all stations), butcher/ charcutierie (portioning, weights, trim and stock yields), special events coordinator.

Education:

Santa Barbara City College

6/1989-8/1991- Associated Arts Degree (Hotel & Restaurant Food Service Management Practicum)

Food nutrition, advanced culinary production and application, theoretical applications and course alignment, hospitality safety and sanitation, principles of pantry, food identification (theoretical and applied knowledge), food cost analysis, profit ratios, catering (Garde Mange) and banquet application and studies, menu planning, business computer applications, principles of management and quality improvement, food and beverage control.

Licenses & Certifications

Languages: Fluent in both English and Spanish

ACF: CSC (1/2000), CWPS (3/2002)

Food Handlers Cards: (WA 04, LA 07)

HACCP: (certified 4/2004)

ServSafe: (certified 6/2007)

H.U.E.T. (Offshore Water Survival Technical Training, 10/02/2007)

B.P. Offshore License: (certified 10/30/2007)

Transportation Worker Identification Credentials (DHLS 4/10/08)

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