Matthew Alexander
New Orleans,LA
Summary
To make a positive impact on the company providing good food services guest enjoy and obtain a rewarding position that will afford me the opportunity to completely provide for my family.
Overview
31
31
years of professional experience
Work History
Cook/manager
Bayou Chefs
01.2023 - Current
- Currently Cook/manager at 2023-Bayou Chefs offshore catering
chef
ExecutiveStewart
01.2021 - Current
- 2021-ExecutiveStewart/chef, offshore catering and land camp services
KITCHEN MANAGER
Ninja Sushi Restaurant
08.2016 - 12.2019
- Instructed team on proper customer service, food preparation, storage, sanitation and safety procedures
- Actively involved in cost control, menu ideas and development, private dining and catering
- Planned lunch, dinner and bar menus, as well as special items for in-house special events
- Communicated with restaurant owners to budget goals and reduce labor and food costs
- Developed catering protocol increasing overall revenue through off site private functions
- Provided excellent customer service and addressed problems quickly and efficiently
Deli Manager
ROUSES MARKET
01.2013 - 01.2017
- I was with Rouses for 4 years as Kitchen/Deli Manager.
- I was brought in to help give Rouses a new more competitive food look at their prototype location
- The food I produced in that chef case was the model for all the newly built ROUSES locations and remodels that help them claim Louisiana's best. (38 +locations)
- Bringing some of the things that other markets do well but with the thought of better is why they chose me.
- I handled day to day operations in deli like ordering, inventory and scheduling, taking and filling phone orders, helping guest with special needs and kept team & kitchen clean and on program with company direction.
LEAD LINE COOK
Thomas’ Creole Cuisine
08.2014 - 07.2016
- Trained, led and mentored all line cooks and all prep cooks
- Developed, resourced, and executed weekly menus for approximately 300 customers
- Receive daily orders from vendors warehouse for all food outlets
- Organized and labeled all cooler, dry and freezer storage areas
- Conduct daily inventory and orders from the Merchant Warehouse for all food outlets
PFDS Kitchen Manager
Whole Foods Market
01.2009 - 01.2013
- Some of my duties:
- See to it that all stations have coverage.
- Keep Products fresh and nice
- (count inventory)
- See that walk-ins are clean and organized.
- Place produce order, put foods away on buyers days off.
- Keep all venues running at proper levels on the fly.
- Make production list for next shift.
- Take care of all PFDS problems on my shift.
- Send sales e-mails to STL and TL report any pressing issues about production or guest or team concerns.
- In the locations I worked for I always play my part to help us succeed.
- Assisting guest, leadership and team members playing my part to win!
- At the Houston Kirby location I was also a positive role player to guest, team and sales.
- WE BECAME A MILLION DOLLAR LOCATION I was glad to be part of that.
- At the time Whole Foods Store Team Leader(STL) of the Kirby Location Sandra Himes observed my work she and STL Tarek Zada at VETS N.O. location can tell you more good things about me.(Ask them)
Seafood TM
Whole Foods
01.2007 - 01.2009
- Team Member ABS (WHOLE FOODS) Uptown New Orleans
Seafood Team Member
Whole Foods
09.2005 - 01.2007
- SEP 29 2005 -2007 PFDS / Seafood Team Member (Whole foods ) Kirby Houston TX.
Sous / Lead Cook
Whole Foods ABS STATION
01.2003 - 01.2005
- Some of my duties were to prep food, help team members do things the way leadership wanted.
- Also count inventory with ATL'S AND TL'S.
- I placed the produce, meat and seafood orders for the kitchen and put all goods away.
Fry, Grill, Crab Cook and Expo
JOE'S CRAB SHACK
01.2001 - 01.2003
Lead line cook
THE RADISSON HOTEL
01.2000 - 01.2001
COOK AND ROTI
THE OMNI HOTEL
01.1999 - 01.2000
- The Head Chef said my work and presentations inspired my co-workers to do better and show consistently fresh skills.
- I have heard the same things from both (NEW ORLEANS WHOLE FOODS AND HOUSTON
- Kirby WHOLE FOODS from store Team Leaders)!!Tm's took notice.
grill, line, pantry and bakers assistant
THE RED ROOM SUPPER CLUB
01.1998 - 01.1999
- At THE RED ROOM I WAS ABLE TO EXPRESS THE HEAD CHEFs IDEAS WITH THE FUSION OF MY OWN.
Lead cook PM shift and fry/line cook
DESIRE Oyster Bar and Creole Kitchen
01.1995 - 01.1998
- (THE Royal Sonesta HOTEL) also line cooked in (BEGUE s FINE DINING RESTAURANT) and OVERNIGHT
Education
Bachelor of Applied Leadership - Operations Management
North American Virtual University (NAVU)
12.2018
Skills
- Kitchen management and operations
- Ingredient sourcing and supply ordering
- Sanitation and food safety standards
- Temperature control and monitoring
- Food presentation and plating
- Knife skills and food preparation
- Cross-contamination prevention strategies
- Waste reduction techniques
- Portion control and food storage
- Cooking skills and techniques
- Cleaning and sanitation practices
- Team management and collaboration
- Equipment inspection and maintenance
- Customer service excellence
- Time management and multitasking
- Attention to detail and reliability
- Problem-solving abilities
Qualifications
Giving my personal best and great guest service is what I like to do. First I get the product or project to perfection, speed and consistency is the next goal.
Timeline
Cook/manager
Bayou Chefs
01.2023 - Current
chef
ExecutiveStewart
01.2021 - Current
KITCHEN MANAGER
Ninja Sushi Restaurant
08.2016 - 12.2019
LEAD LINE COOK
Thomas’ Creole Cuisine
08.2014 - 07.2016
Deli Manager
ROUSES MARKET
01.2013 - 01.2017
PFDS Kitchen Manager
Whole Foods Market
01.2009 - 01.2013
Seafood TM
Whole Foods
01.2007 - 01.2009
Seafood Team Member
Whole Foods
09.2005 - 01.2007
Sous / Lead Cook
Whole Foods ABS STATION
01.2003 - 01.2005
Fry, Grill, Crab Cook and Expo
JOE'S CRAB SHACK
01.2001 - 01.2003
Lead line cook
THE RADISSON HOTEL
01.2000 - 01.2001
COOK AND ROTI
THE OMNI HOTEL
01.1999 - 01.2000
grill, line, pantry and bakers assistant
THE RED ROOM SUPPER CLUB
01.1998 - 01.1999
Lead cook PM shift and fry/line cook
DESIRE Oyster Bar and Creole Kitchen
01.1995 - 01.1998
Bachelor of Applied Leadership - Operations Management
North American Virtual University (NAVU)
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