Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Matthew Brooks

North Palm Beach

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

7
7
years of professional experience
1
1
Certification

Work History

Chef

Oceano Kitchen
03.2025 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • 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.

Personal Chef

Events by Matthew Brooks
01.2023 - Current
  • Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
  • Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
  • Received consistently positive feedback from clients for exceptional taste and presentation of prepared meals.
  • Labeled food to include reheating and safe storage and handling instructions.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Demonstrated flexibility in accommodating last-minute changes to menus or guest numbers while still delivering high-quality results.
  • Increased repeat business through referrals by maintaining excellent rapport with clients while respecting confidentiality agreements.

Private Chef

Private Family Client
01.2024 - 02.2025
  • 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.
  • Uphold 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.

Sous Chef

Buccan
10.2022 - 01.2024
  • Responsible for prepping and grilling numerous proteins
  • Maintaining a clean and efficient station
  • Working numerous stations including garde manger, 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.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

Butcher

A5 Steakhouse
12.2021 - 06.2022
  • 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.
  • Complied with food safety, hygiene and sanitation regulations for safe food preparation.
  • Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.

Line cook

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.

Lead 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
  • Uphold 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.

Education

Associate of Science - Restaurant And Culinary Management

Daytona State College
Daytona Beach, FL
01.2019

Bachelor of Arts - Finance

Florida State University
Tallahassee, FL
01.2018

Associate of Arts - undefined

Tallahassee community College
Tallahassee, FL
01.2016

High School Diploma - undefined

Park vista Community Highschool
Boynton Beach, FL
01.2014

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

Chef

Oceano Kitchen
03.2025 - Current

Private Chef

Private Family Client
01.2024 - 02.2025

Personal Chef

Events by Matthew Brooks
01.2023 - Current

Sous Chef

Buccan
10.2022 - 01.2024

Butcher

A5 Steakhouse
12.2021 - 06.2022

Line cook

Beckon
11.2021 - 06.2022

Sous Chef

Ash Kara/ Culinary Creative
09.2020 - 11.2021

Lead Line Cook

Wolfgang Puck
03.2019 - 08.2020

Cook 2

Four Seasons Resort Orlando At Walt Disney World Resort
11.2018 - 01.2019

Bachelor of Arts - Finance

Florida State University

Associate of Arts - undefined

Tallahassee community College

High School Diploma - undefined

Park vista Community Highschool

Associate of Science - Restaurant And Culinary Management

Daytona State College

Similar Profiles

CREATE PROFILE