MATTHEW BROOKS
North Palm Beach,FL
Summary
Accomplished, energetic, and driven employee. I have worked in the hospitality industry for fourteen years. Due to my work experience and education, I am well trained in the art of being a chef. Ready to excel and grow in the offered professional employment opportunities before me, as I know I would be a great asset to your company. If I was to be hired by you, I would be able to offer my dedication, loyalty, and vigorous work ethic.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Private Chef
Glaser Family
01.2024 - Current
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Developed innovative recipes and cooking techniques to continually exceed client expectations.
- Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
- Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.
- Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
- Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
- Shopped for ingredients.
Line cook
Buccan
10.2022 - 01.2024
- Responsible for prepping and grilling numerous proteins
- Maintaining a clean and efficient station
- Working numerous stations including garde manager, grill, saute, pasta, and sushi
- Making sure all protein counts are up to date and efficient
- Making sure all stations at the end of the night are properly consolidated, cleaned, and organized.
Line cook
The Butchers Club
07.2022 - 09.2022
- Maintaining a clean and efficient station
- In charge of preparation of product
- Have a vast knowledge of butchery and what I butcher.
Butchers Assistant/Line cook
A5 Steakhouse
12.2021
- Break down various meats/fish from assorted animals
- In charge of portioning meats/fish
- Wide variety of knowledge in cuts and the proper standard for butchering that specific meat.
Sous Chef
Beckon
11.2021 - 06.2022
- Setting up cooking stations and stocking them with necessary prep supplies
- Tracking orders, inventory, and food costs
- Preparing food on the line as needed by cutting, chopping, mixing, and making various foods called for on the tasting menu
- Responsible for implementing cooking standards to fine dining quality
- Cooking assorted dishes by sauteing items to order by quality plate standard
- In-depth maintenance and cleanliness of the station as well as the overall kitchen
- Attention to detail while practicing speed and accuracy with strong knife skills.
Sous Chef
Ash Kara/ Culinary Creative
09.2020 - 11.2021
- Planned and directed high-volume food preparation in a fast-paced environment
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Acted as head chef when required to maintain continuity of service and quality
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Cultivated positive relationships with vendors to source the best ingredients at the best prices.
Line Cook
Wolfgang Puck
03.2019 - 08.2020
- Cross trained in pasta, pantry, saute, grill, pizza, and pantry
- Creating numerous sauces and aiolis from scratch
- Training new employees and making final decisions on if they were a right fit for the team
- Prepared identical dishes numerous times daily with consistent care, attention to detail, and quality
- Checked each food item for freshness and provided feedback to the kitchen supervisor for removal
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols
- Prepared food items to meet recipes, portioning, cooking, and waste control guidelines
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Cook 2
Four Seasons Resort Orlando At Walt Disney World Resort
11.2018 - 01.2019
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures, and facility policies
- Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines
- Maintained smooth and timely operations in preparation and delivery of meals
- Performed waste management duties by ensuring that trash was properly and safely disposed of
- Handled portion control activities according to specified instructions provided by the chef
- Monitored the time and heat of equipment ensuring that both were regulated as necessary
- Checked each food item to ensure that it was fresh and provided feedback to the kitchen supervisor in cases where freshness was an issue
- Kept the facility compliant with health codes, sanitation requirements, and license regulations.
Prep Cook/Cook
Crows Nest
02.2018 - 10.2018
- Trained and assisted new kitchen staff members
- Contributed to a consistent customer satisfaction rating through quality and timely service
- Distributed food to wait staff in a timely manner
- Cleaned and organized kitchen areas
- Identified inefficiencies leading to improved productivity
- Prepared ingredients for menu items
- Restocked inventory and ingredient items as needed
- Maintained complete knowledge of the restaurant menu, including daily specials.
Education
Associate of Science -
Daytona State College
Daytona Beach, FL01.2019
Bachelors of Arts -
Florida state University
Tallahassee, FL01.2018
Associate of Arts -
Tallahassee community College
Tallahassee, FL01.2016
High School Diploma -
Park vista Community Highschool
Boynton Beach, FL01.2014
Skills
- Self-motivated
- Management/team leadership
- Communicating well with others leading people to success
- Multitasking/time management
- Adaptability
- Vigorous work ethic
- Passionate
- Critical thinking
Certification
Serv-Safe Certified
Timeline
Private Chef
Glaser Family
01.2024 - Current
Line cook
Buccan
10.2022 - 01.2024
Line cook
The Butchers Club
07.2022 - 09.2022
Butchers Assistant/Line cook
A5 Steakhouse
12.2021
Sous Chef
Beckon
11.2021 - 06.2022
Sous Chef
Ash Kara/ Culinary Creative
09.2020 - 11.2021
Line Cook
Wolfgang Puck
03.2019 - 08.2020
Cook 2
Four Seasons Resort Orlando At Walt Disney World Resort
11.2018 - 01.2019
Prep Cook/Cook
Crows Nest
02.2018 - 10.2018
Associate of Science -
Daytona State College
Bachelors of Arts -
Florida state University
Associate of Arts -
Tallahassee community College
High School Diploma -
Park vista Community Highschool
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