Colin Smith
Catonsville,MD
Summary
Adept Head Chef at Matthews 1600, I leveraged culinary expertise and leadership qualities to elevate dining experiences, achieving significant waste reduction and fostering team cohesion. Skillfully managed kitchen operations, ensuring top-notch food safety and innovative menu development, which propelled restaurant reputation and customer satisfaction.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Head Chef
Matthews 1600
Catonsville, MD
09.2020 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
Sous Chef/ Head Chef
Ropewalk Tavern
Federal Hill
08.2016 - 12.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Low Voltage Technician
Beechtreenetworks
Baltimore, MD
10.2016 - 08.2020
- Mounted panels for motion detectors, keypads and controls.
- Installed and serviced various security, fire alarm and closed circuit TV systems for both residential and business clientele.
- Reduced downtime, diagnosing and repairing malfunctions in low voltage systems promptly.
- Optimized system performance with routine maintenance of low voltage equipment and components.
Head Chef
Matthews 1600
Catonsville, MD
08.2008 - 10.2014
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
Education
Culinary
Anne Arundel Community College
Arnold, MDAssociate -
The Community College of Baltimore County
Catonsville, MDSkills
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Culinary expertise
- Food Safety Regulations
- Kitchen Operations
- Menu Supervision
- Special Event Catering
- Banquets and catering
- Cost Reduction
- Cost Management
- Recipe creation
- Leadership Qualities
- Cost Control
- Purchasing
- Cost Control and Budgeting
- Health regulations
- Inventory Rotation
- Staff Training
- Vendor Relations
- Purchasing management
- Meal Preparation
- Food Preparing, Plating, and Presentation
- Safe Food Handling
- Recipes and menu planning
Certification
Servsafe certification
Timeline
Head Chef
Matthews 1600
09.2020 - Current
Low Voltage Technician
Beechtreenetworks
10.2016 - 08.2020
Sous Chef/ Head Chef
Ropewalk Tavern
08.2016 - 12.2020
Head Chef
Matthews 1600
08.2008 - 10.2014
Culinary
Anne Arundel Community College
Associate -
The Community College of Baltimore County