Juan Matos
Bronx
Summary
Objectives To obtain a position within the food service industry that best utilizes my culinary skills, training and qualifications, polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
14
14
years of professional experience
Work History
Kitchen Supervisor
Montefiore Hospital“Albert Einstein
The Bronx
12.2023 - 06.2025
- Ordered necessary supplies and equipment to maintain efficient operations in the kitchen.
- Supervised kitchen staff to ensure efficient meal preparation and service
- Coordinated daily kitchen operations to maintain high food safety standards
- Managed inventory levels and ordered supplies for kitchen efficiency
- Trained new employees on food handling and kitchen procedures
- Implemented cleaning schedules to uphold sanitation regulations
- Assisted in menu planning to meet dietary needs of patients
- Monitored food quality during preparation and presentation phases
- Collaborated with nutritionists to ensure compliance with health guidelines
- Ensured all kitchen staff adhered to food safety and sanitation regulations.
- Maintained a clean working environment by delegating tasks appropriately among staff members.
- Oversaw food preparation, production and presentation according to quality standards.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Monitored inventory levels of ingredients, supplies and equipment.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Worked closely with front-of-house personnel during peak hours ensuring customer satisfaction.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Resolved customer complaints regarding food quality or service issues.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Coordinated with other departments to ensure timely delivery of meals to guests.
- Created daily, weekly and monthly work schedules for kitchen staff.
- Performed regular inspections of storage areas, coolers, freezers, ovens.
- Collaborated with other supervisors on various projects related to restaurant operations.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Reviewed invoices from vendors to ensure accuracy of orders placed.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Implemented strategies for improving efficiency in the kitchen while minimizing waste.
- Established standards for portion sizes and plating presentation.
- Conducted regular performance evaluations of kitchen personnel.
- Oversaw personnel scheduling to maintain adequate staffing and minimize overtime.
- Provided guidance to junior chefs on complex cooking techniques.
- Produced detailed documentation to outline potential worker issues.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Coached staff on strategies to enhance performance and improve customer relations.
- Monitored temperatures of prepared food and cold-storage areas.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Distributed food to service staff for prompt delivery to customers.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Explained goals and expectations required of trainees.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Trained new employees on proper cooking techniques, recipes and food preparation methods.
- Enforced strict adherence to health codes and safety protocols in the workplace.
- Collaborated with server trainees to promptly resolve potential customer concerns.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Investigated and resolved complaints regarding food quality, service or accommodations.
- Delegated work to staff, setting priorities and goals.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Tournant/Cook
VA Affairs Medical Center
New York
02.2022 - Current
- Recognized by supervisor for improving work flow and significantly increasing food quality
- Increase efficiency of kitchen operation by developing a more accurate system
- Prepared various meal for holidays and special occasions
- Prep breakfast, lunch, dinner
- Work at every station
- Imonitoring food wasted
- Responsible for receiving and stocking
- Remain current with all federal training
- Follow orders and execute them in a timely manner
- Monitor freshness of food and ingredients
- Train kitchen staff on cooking technics
- Organized and maintained all food storage areas, including dry goods, refrigerators, freezers and walk-ins.
- Responded to customer complaints regarding food quality or service.
- Maintained accurate inventory of food supplies and equipment.
Sous chef
Carnegie East/Morrison
New York
12.2019 - 01.2021
- Cook lunch/dinner;
- prep food according to menu Due to covid-19,
- packaged lunch and dinner for residents
- implement kitchen safety
- Receive and stock merchandise
- Maintain log paper and proper temp on every item in the line
- inventory Provide information to the executive team, managers, supervisor, co- worker by telephone or in person
- Exceptional at adhering to recipes,
- plate presentation and portion control
- Assist with goal development and follow up on departmental initiatives
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
First cook
Juan Matos
03.2019 - 11.2019
- Blue box café at Tiffany/British international school for Compass Group
- Prep main, starch and vegetarian options, desserts, pastries .
- Received merchandise
- Maintained log paper and proper temp for hot and cold items
- Served students
- Communicate with chef regarding everyday operations
- Oversaw workers on their jobs and duties
- Built and fostered a team environment
- Planned and prepared meals according to recipes and menus, ensuring quality of food served.
- Maintained high standards of cleanliness in the kitchen and ensured that all equipment was properly sanitized and stored correctly.
- Monitored stock levels of ingredients, notified supervisor when supplies were running low.
- Instructed other cooks on how to prepare a variety of menu items.
Line cook
Raymi Restaurant
New York
10.2017 - 02.2018
- Prep the line
- Cook stock, sauces, dressings, etc etc
- Clean fish , seafood , poultry
- Maintain a clean work environment in compliance with sanitation standards
- Learn all menus, recipes, preparation and presentation
- Responsible for working 3 stations
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Stocked and restocked kitchen supplies as needed.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Line cook/Tournant
Compass Group at Brown Brothers & Harriman
New York
08.2016 - 10.2017
- Prep for all station
- Stocked and restocked kitchen supplies as needed.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Created friday global menu and cooked for global station
- Cooked for EDR executive dining room
- catered parties and special events
- Inspected and cleaned food preparation areas, such as equipment and work surfaces, or serving areas to ensure safety .
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Line cook
Eventil Hotel & Polo Bar
New York
11.2014 - 03.2015
- Assembled the line.
- Cooked different stocks and sauces, prep food ahead for next day
- Banquet/breakfast buffet food prep, ensured buffet is replenished
- Inspected and cleaned food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
- Set up kitchen for the following shift, restock food line and set stations
- Washed and peeled ingredients to prepare for different meals and recipes.
- Maintained accurate records of daily production sheets including waste logs.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Communicated effectively with other staff members regarding orders and menu changes.
- Ensured that all dishes were prepared according to recipe specifications.
Line cook overnight chef
David Burke Townhouse and Kitchen, St James Hotel
New York
04.2011 - 08.2014
- Assembled the line,
- inspect and clean food preparation areas
- cook different stocks and sauces, prep food ahead for next day,
- oversee the kitchen until morning
- Communicate daily with executive chef and sous-chef regarding the operation of kitchen
- Oversaw overnight cleaning staff to ensure cleanliness of the kitchen environment
- Receive merchandise, verify its freshness
- keeping track of old and new items, and rotating stock.
- ensure deliveries are fulfilled and on time
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Maintained accurate records of daily production sheets including waste logs.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Cooked multiple orders simultaneously during busy periods.
- Kept stations stocked and ready for use to maximize productivity.
- Set up workstations with needed ingredients, utensils and cooking equipment.
Education
Culinary Arts Certification Program -
Star Career Academy of New York
01.2009
Completed an intensive 900-hour program comprised of theoretical -
Skills
- Grilling
- Food Handling
- Frying
- Fine Dining
- Surface Cleaning
- Sanitation
- Supply Restocking
- Recipe-Based Cooking
- Order Verification
- Customer Service
- Dish Preparation
- Food Presentation
- Plating and Presentation
- Cleaning and Organization
- Sous Vide Technique
- Quality Assurance and Control
- High Volume Production Capability
- Positive and Professional
- Ingredient Inspection
- Food Handler Certification
- Focused and Disciplined
Seasonal work
- Catch reataurant
- Staton social
- Hanoi house
- Brava cafe
- The general
Volunteer work
- BCA Banquet hosted at the Tavern on the Green (New York, NY)
- Wine & Food Festival 2,
- Taste of Tennis at W Hotel,
- Fancy Food Show Assisted with preparation, presentation, and transport of appetizers and entree
- Worked under the tutelage of Chef Sue Torres @ Sueno’s Restaurant
Timeline
Kitchen Supervisor
Montefiore Hospital“Albert Einstein
12.2023 - 06.2025
Tournant/Cook
VA Affairs Medical Center
02.2022 - Current
Sous chef
Carnegie East/Morrison
12.2019 - 01.2021
First cook
Juan Matos
03.2019 - 11.2019
Line cook
Raymi Restaurant
10.2017 - 02.2018
Line cook/Tournant
Compass Group at Brown Brothers & Harriman
08.2016 - 10.2017
Line cook
Eventil Hotel & Polo Bar
11.2014 - 03.2015
Line cook overnight chef
David Burke Townhouse and Kitchen, St James Hotel
04.2011 - 08.2014
Culinary Arts Certification Program -
Star Career Academy of New York