Matt Orchard
Chef
Tacoma,WA
Summary
Punctual Chef experienced in fallowing recipes and menus to prepare any Meals. Skilled at setting up and cleaning equipment for daily food preparations. ordering, receiving and stocking of inventory,
knife skills. skilled in efficiently directing kitchen operations. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Sourcing ingredients, controlling budgets and boosting restaurant profiles. High-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
18
18
years of professional experience
Work History
Executive Chef
Tequila 61
05.2020 - 03.2023
- 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.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Food Production Manager
Nana Management Services
09.2017 - 05.2020
- Implemented scheduled maintenance, retooling production status sheets and driving [Number] tasks to achieve scheduling effectiveness.
- Analyzed consumer trends, adapting production strategies to meet changing demands in the marketplace.
- Developed budget plans for the department, effectively managing resources to maximize profitability.
- Established strong relationships with suppliers, negotiating favorable terms for raw materials procurement.
- Organized routine audits designed to assess system performance indicators so that any potential weaknesses could be promptly addressed and corrected.
- Provided technical expertise in troubleshooting issues related to equipment malfunction or process failures within the plant operations area.
- Managed a team of food production staff, providing training and supervision for optimal performance.
- Successfully led efforts aimed at reducing energy consumption rates throughout the facility without sacrificing safety or output quality standards.
- Streamlined food preparation processes, resulting in reduced labor costs and increased productivity.
- Ensured consistent product quality by enforcing strict adherence to recipes and production guidelines.
- Reduced food waste through careful inventory management and product rotation techniques.
- Enhanced production efficiency by implementing process improvements and optimizing work schedules.
- Evaluated workflow patterns, identifying areas for improvement in order to increase overall efficiency levels within the facility.
Executive Chef
Lands End Resort
05.2012 - 09.2016
- 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.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Brunch Chef
C.I. Shenanigans
03.2009 - 02.2012
- 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.
- 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.
- Reduced food waste with strategic menu planning and inventory control techniques.
Dishwasher/Food Preparation /Tandoori Chef/Lead Sauté Chef
Gate Way To India
12.2004 - 03.2009
- Kept kitchen areas neat and clean by removing trash and organizing supplies.
- Followed supervisor instructions to complete tasks on time.
- Kept work area clean, dry, and free of debris to prevent incidents and accidents.
- Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
- Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
- Completed additional cleaning tasks within the kitchen area, contributing to an overall sanitary work environment.
- Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
- Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
Education
GED -
Franklin Pierce High School
Tacoma, WA01.2000
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- Team Leadership
- Hiring, Training, and Development
- Inventory Control
- Kitchen Management
- Safe Food Handling
- Kitchen Staff Management
- Food Prep Planning
- Vendor Relationship Management
- Special Events
- Catering and Events
- Staff Training
- Coaching and Mentoring
- Creative Thinking
- Hygiene Policy Implementation
- Inventory Management
- Staff Scheduling
- Dietary Restrictions
- Food presentation
- Food plating and presentation
- Recipe creation
- Attention to Detail
- Recipes and menu planning
- Recruitment and Onboarding
- Staff Management
- Menu Supervision
- Food Service Safety Training
- Forecasting and planning
- Order Management
- Waste Reduction
- Policy Development
- Recipe Development
- Customer Retention
- Workflow Optimization
- Sanitation Standards
- BOH Operations
- Problem and Complaint Resolution
- Kitchen Operations Oversight
Accomplishments
i was on an episode of Diners, Drive ins and Dives.
season 42 episode 6 getting funky in flavortown
Bass Guitar/ Metal Detecting/Mountain Bike
just started learning the bass.
just got a mountain bike last summer.
been metal detecting for years.
Timeline
Executive Chef
Tequila 61
05.2020 - 03.2023
Food Production Manager
Nana Management Services
09.2017 - 05.2020
Executive Chef
Lands End Resort
05.2012 - 09.2016
Brunch Chef
C.I. Shenanigans
03.2009 - 02.2012
Dishwasher/Food Preparation /Tandoori Chef/Lead Sauté Chef
Gate Way To India
12.2004 - 03.2009
GED -
Franklin Pierce High School