Matthew Barnes
Lenexa,KS
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
24
24
years of professional experience
Work History
Executive Chef
Pierpont's @ Union Station
09.2005 - Current
- 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.
- 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.
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Bartender, Service Captain
The New Theatre Restaurant
08.2000 - 09.2005
- Served high customer volumes during special events, nights, and weekends.
- Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
Education
Associate of Arts - Culinary
Johnson County Community College
Overland Park, KSSkills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- ServSafe Certification
- Hiring, Training, and Development
- Team Leadership
- Inventory Control
- Kitchen Operations Oversight
- Kitchen Staff Management
- Coaching and Mentoring
- Food pairing
Timeline
Executive Chef
Pierpont's @ Union Station
09.2005 - Current
Bartender, Service Captain
The New Theatre Restaurant
08.2000 - 09.2005
Associate of Arts - Culinary
Johnson County Community College