Matthew Cookson
Oakland Gardens
Summary
Adept at leading high-volume kitchens, I significantly enhanced customer satisfaction and reduced food waste at Austins Al House by innovating menus and streamlining operations. Skilled in cooking techniques and fostering teamwork, my expertise ensures quality and efficiency, meeting employer needs with a focus on safety and culinary excellence. Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit. Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
35
35
years of professional experience
Work History
Cook
Sisters of Mercy Convent
12.2013 - 07.2024
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Executive Chef
Austins Al House
03.2012 - 09.2013
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Sous Chef
Douglaston Manor
03.2006 - 04.2009
- 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.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Sous Chef
Lachmann Culinary Services
03.2005 - 12.2006
- 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.
Kosher Chef Hofsta University
Lachmann Culinary Services
04.2004 - 03.2005
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
Sous Chef
Fatelli's Italian Resturant
04.1996 - 09.2004
- 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.
Sous Chef
Olive Garden
02.1994 - 08.1996
- 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.
Sous Chef
Seasonal Oceans Resturant/ Night Club
03.1993 - 10.1993
- 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.
Apprentice
South Seas Plantation
04.1992 - 08.1992
- Worked under guidance of experienced professionals to learn trade best practices and techniques.
- Demonstrated eagerness to learn by asking questions and seeking clarification when necessary.
- Enhanced practical skills by assisting experienced professionals in various tasks.
- Adhered to company policies, procedures, and safety guidelines during daily work activities.
- Learned proper and safe use and maintenance of power tools, hand tools and safety equipment.
- Learned wide range of simple and complex techniques from on-the-job training.
- Observed experienced professionals in action, gaining valuable insights into best practices within the field.
- Exhibited strong work ethic by consistently arriving on time, completing tasks diligently.
- Prepared worksite by setting up required tools and supplies.
Utility Worker
Holiday In Crown Plaza Hotel
09.1989 - 09.1991
- Kept work area clean, neat, and well-stocked to maximize productivity.
- Collected and disposed of trash and debris.
- Contributed to a positive work environment through effective communication and collaboration with colleagues across various departments.
- Verified that all safety procedures were followed while working on utility systems.
Education
Associate of Arts - Culinary Arts
Culinary Institute of America
Hyde Park, NY04.1993
Skills
- Customer Service
- Cooking
- Cleaning and organization
- Food handling
- Food Preparation
- Strong attention to safe food handling procedures
- Frying
- Cooking techniques
- Knife Skills
Timeline
Cook
Sisters of Mercy Convent
12.2013 - 07.2024
Executive Chef
Austins Al House
03.2012 - 09.2013
Sous Chef
Douglaston Manor
03.2006 - 04.2009
Sous Chef
Lachmann Culinary Services
03.2005 - 12.2006
Kosher Chef Hofsta University
Lachmann Culinary Services
04.2004 - 03.2005
Sous Chef
Fatelli's Italian Resturant
04.1996 - 09.2004
Sous Chef
Olive Garden
02.1994 - 08.1996
Sous Chef
Seasonal Oceans Resturant/ Night Club
03.1993 - 10.1993
Apprentice
South Seas Plantation
04.1992 - 08.1992
Utility Worker
Holiday In Crown Plaza Hotel
09.1989 - 09.1991
Associate of Arts - Culinary Arts
Culinary Institute of America
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