Matthew Bazycki
Hotel 1620
Carver,MA
1
Certification
17
years of professional experience
Seeking full-time position in the hospitality industry. Experienced with preparing and presenting banquet dishes to enhance guest experiences. Utilizes culinary techniques and efficient kitchen operations to maintain high standards. Knowledge of menu planning and food safety practices to ensure smooth event execution.
Work History
Banquet Cook
4 Years 4 Months- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Streamlined kitchen operations for banquets by efficiently organizing workstations, equipment, and ingredients.
Lead Line Cook
2 Years 8 Months- Supervised line stations, coordinating prep flow and maintaining consistent ticket execution during peak service.
- Trained kitchen staff on portioning, plating standards, and efficient station setup for faster output.
- Monitored food quality, correcting preparation issues to ensure menu consistency and guest satisfaction.
- Enforced sanitation standards, keeping work areas compliant with health and safety requirements.
Line Cook
7 Years 4 Months- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Demonstrated respect, friendliness, and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
Fry Cook
5 Months- Operated the fry station, preparing consistent menu items to support timely kitchen service.
- Coordinated with line cooks and servers to keep orders moving during peak service periods.
Dietary Aide
1 Year 1 Month- Prepared resident meal trays following diet orders, portion guidelines, and special texture requirements.
- Delivered meals promptly while verifying accuracy against individual nutrition restrictions.
- Assisted kitchen staff with food setup, serving line support, and tray assembly.
Education
Hotel & Restaurant Management - Culinary
- Carpentry
Skills
Food safety
Sanitation protocols
Food handling practices
Plating techniques
Ingredient assembly
Cold food preparation
Portion control
Workstation preparation
Food quality control
Certification
ServSafe Manager Certified
Timeline
Banquet Cook
Hotel 1620
06.2022 - CurrentRead More
Lead Line Cook
Brew Fish
06.2019 - 02.2022Read More
Fry Cook
Sagamore Inn Restaurant
07.2017 - 12.2017Read More
Line Cook
Bobby Byrnes Pub
04.2011 - 08.2018Read More
Dietary Aide
Royal Nursing Center
12.2009 - 01.2011Read More
Upper Cape Cod Regional Technical High School
from Carpentry
Read More
Cape Cod Community College
Hotel & Restaurant Management from Culinary
Read More