Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Matthew Cleveland

Medford,OR

Summary

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 21-year background in high-end restaurant industry.

Professional Chef adept at expertly managing and guiding team of 3-15 kitchen personnel in production of high end French and Spanish cuisine and catering cuisine. Well-versed in overseeing construction, quality and deliverance of each plate.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Sous Chef

Elements LLC
Medford, OR
11.2021 - 04.2022
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
  • Collaborated with staff members to create meals for large banquets.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.

Executive Chef

Winchester Inn LLC
Ashland, OR
09.2019 - 02.2021
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified compliance in preparation of menu items and customer special requests.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Kept labor at or below 18% to support business profit targets.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.

Sous Chef

Pomodori Bistro
Medford, OR
03.2018 - 12.2018
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Head Line Cook

Elements LLC
Medford, OR
01.2012 - 12.2017
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

Education

Bachelor of Science - Culinary/Hospitality

Santa Barbara City College
Santa Barbara, CA
06.2012

High School Diploma -

Mt. Shasta High School
Mount Shasta, CA
06.2005

Skills

  • Microsoft Office
  • Quality Assessments
  • Special Events and Catering
  • Safe Food Handling
  • Contamination Control
  • Knowing and working with local vendors

Certification

  • CSC - Certified Sous Chef
  • Certificate of Achievement in Advanced Culinary Arts Training - 2012
  • NAC Training - 2012
  • OFC License - 2021
  • ORLA License - 2020

Timeline

Sous Chef

Elements LLC
11.2021 - 04.2022

Executive Chef

Winchester Inn LLC
09.2019 - 02.2021

Sous Chef

Pomodori Bistro
03.2018 - 12.2018

Head Line Cook

Elements LLC
01.2012 - 12.2017

Bachelor of Science - Culinary/Hospitality

Santa Barbara City College

High School Diploma -

Mt. Shasta High School

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