Matthew Brousseau
Tuftonboro,NH
Summary
Proven Kitchen Manager with a track record of enhancing kitchen operations at Common Man - Lago, showcasing expertise in inventory management and staff supervision. Leveraged multitasking abilities to reduce food waste significantly, fostering a collaborative environment that boosted profitability and efficiency. Demonstrates exceptional problem-solving skills and a commitment to maintaining high food safety standards.
Overview
10
10
years of professional experience
2
2
years of post-secondary education
Work History
Kitchen Manager
Common Man - Lago
05.2023 - Current
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
Sous Chef
Common Man - Lago
12.2021 - 05.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- 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.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Kitchen Manager
The Bob House Restaurant
06.2018 - 12.2021
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
Line Cook
Magic Foods, Inc,
03.2015 - 04.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Education
University of New England
Biddeford, ME 09.2016 - 05.2018
High School Diploma -
Bishop Brady High School
Concord06.2016
Skills
Multitasking and Organization
Customer Service
Food Safety
Inventory Management
Staff Supervision
Food Preparation
Timeline
Kitchen Manager
Common Man - Lago
05.2023 - Current
Sous Chef
Common Man - Lago
12.2021 - 05.2023
Kitchen Manager
The Bob House Restaurant
06.2018 - 12.2021
University of New England
09.2016 - 05.2018
Line Cook
Magic Foods, Inc,
03.2015 - 04.2018
High School Diploma -
Bishop Brady High School
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