Mathew Nugent
Bin 303
Dallas,TX
1
Language
19
years of professional experience
Seasoned Executive Chef renowned for innovative menu creation and problem-solving. Strong background in inventory management and health protocols, dedicated to enhancing customer dining experiences while maximizing profitability.
Work History
Executive Chef
17 Years 4 Months- Led kitchen team in maintaining high standards of food quality and presentation.
- Developed innovative seasonal menus to enhance culinary offerings and guest experience.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Streamlined inventory management processes to reduce waste and optimize procurement.
- Implemented health and safety protocols to ensure compliance with regulations.
- Collaborated with front-of-house staff to improve service efficiency and communication.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Sous Chef
1 Year- Developed and executed seasonal menu items, enhancing culinary offerings and customer satisfaction.
- Executed menu items based on Corporate And Executive Chef Specifications ensuring quality.
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Coordinated inventory management, optimizing stock levels and minimizing waste through effective forecasting.
- Learned and executed all culinary preparations required to serve menu items.
- Ordered and received all food products
- Train all new kitchen staff in preparations, opening and closing duties
Education
Bachelor of Arts - Culinary Arts Management
Associate of Arts - Culinary Arts
- Honor Roll
Skills
Food safety management
Menu strategy
Cost management
Menu design
Food prep planning
Catering management
Food pairing
Training development
Team leadership
Problem solving
Accomplishments
- Designed whole new menu, including meal selections, beverages and pricing.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Created signature dish which generated high-interest and became best-selling dinner entrée for 10 years.
- Featured on PBS The Day Tripper
- Privilege of story selected in Irena Chalmers, acclaimed food writer, book Food Jobs 2008
Languages
Spanish
Limited Working
Timeline
Executive Chef
Bin 303
05.2009 - CurrentRead More
Sous Chef
Consilient Restaurant - Cuba Libre
09.2007 - 09.2008Read More
Culinary Institute of America
Bachelor of Arts from Culinary Arts Management
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Culinary Institute of America
Associate of Arts from Culinary Arts
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