Matthew LaSpisa

** ******** **.

Freehold, N.J. 07728

HOME 732-***-**** CELL 848-***-****

Objective

Five years of restaurant and cooking experience eager to continue to learn new and exciting menus as a cook or sous chef, with a long-term objective of becoming an Executive or personal chef. Broad knowledge of varying cuisines, exceptional interacting skills, and leadership skills.

Professional Experience

The Ivy League Bar and Grill Howell, N.J. 2009

Line Cook – American Cuisine

Prepared lunch and dinner while performing grill cooking, sautéing, food prepping, and special events catering.

Eagle Oaks Golf Club Farmingdale, N.J. 2008

Sous Chef – American & Italian Cuisine

Prepared various dinner plates for a 600 seat catering hall at one of New Jersey’s premier golf clubs. Worked intimately on a team preparing creative sauces and menu items. In addition, solely responsible for lunch items including; grilling, sandwich preparation, soups and salad, at the club’s snack bar.

Monroe Village Assisted Living Monroe, N.J. 2007

Line Cook – American Cuisine and healthcare foods

Prepared lunch and dinner daily for over 300 people. Created intricate menu items that catered to senior adults with various health issues.

Winner’s Circle Café at Gateway Farms Manalapan, N.J. 2004

Cook – American Cuisine

Prepared a broad menu consisting of soups, salads and sandwiches. Involved a high level of customer interaction and service.

Ocean Place Hotel Long Branch, N.J. 2004

Intern –Italian & French Cuisine

Extensive training on front and back of the house responsibilities. First hand experience on plating dishes, rapidly mastering new menu items, and rotating duties throughout the kitchen.

Raintree Foodtown Bakery Freehold, N.J. 2003

Baker – Italian and French Cuisine

Educated and participated in the art of baking breads, cookies, and pastries.

Education

Brookdale Community College Monmouth County, NJ

Culinary Arts Program, 2006

Relevant coursework:

Nutrition in the Culinary Arts

Store Room and Purchasing

Meat and Seafood

Advanced Dining Room

International Cuisine

Serve-Safe Certified

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