Summary
Overview
Work History
Education
Skills
Timeline
Generic

MATTHEW GAUTREAUX

Norcross,GA

Summary

Talented Chef with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Seasoned professional offering years of experience in food service. Demonstrated proficiency in preparing and serving appetizing and delicious food compliant with predefined portion control procedures. Well-versed with protocols for safe and sanitary preparation of food items.

Overview

16
16
years of professional experience

Work History

Executive Sous Chef

Cheetah Lounge/Alluvia Resturaunt
04.2022 - 11.2023
  • 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
  • Obtained fresh, local ingredients to lower grocery costs
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output
  • 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
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.

Prep Cook

Hen Mother Cookhouse
02.2022 - 04.2022
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.

Sous Chef

Loyal Tavern
11.2018 - 02.2022
  • 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
  • Obtained fresh, local ingredients to lower grocery costs
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output
  • 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
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

Chef De Partie

Babalu Tapas And Tacos
05.2017 - 11.2018
  • Maintained well-organized mise en place to keep work consistent
  • Operated all kitchen equipment safely to prevent injuries
  • Prepared items for roasting, sautéing, frying and baking
  • Rotated stock to use items before expiration date.

Line Cook

Taco Mac
09.2015 - 09.2017
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business
  • 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
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.

Line Cook, Server, Expo, Host, Catering Specialist

California Dreaming Restaurant And Bar
04.2012 - 09.2015
  • Managed relationships and negotiating prices with vendors for ingredients and equipment
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products
  • Maintained well-stocked stations with supplies and spices for maximum productivity
  • Took reservations by phone and walk-in, keeping scheduling demands and kitchen output in time to avoid overbooking
  • Bussed and reset tables to keep dining room and work areas clean
  • Replenished food items, paper products and canned goods to keep pantry well-stocked during busy periods
  • Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business
  • Documented reservations and communicated changes to guests
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
  • Cultivated warm relationships with regular customers
  • Explained menu items and suggested appropriate options for food allergy concerns.

Food Vendor

Aramark
03.2010 - 04.2012
  • Checked stock levels and restocked items to prepare for next shift
  • Stocked service stations with items such as ice, napkins or straws to prevent shortages
  • Maintained required records on food production, inventory, income and expense, and meal counts
  • Operated frontline cash register to total meal costs and collect cash and credit card payments.

Food Vendor

Proof Of The Pudding
04.2008 - 04.2012
  • Checked stock levels and restocked items to prepare for next shift
  • Stocked service stations with items such as ice, napkins or straws to prevent shortages
  • Maintained required records on food production, inventory, income and expense, and meal counts
  • Operated frontline cash register to total meal costs and collect cash and credit card payments.

Education

Marketing Management -

Gwinnett Technical College
Lawrenceville, GA
08.2012

High School Diploma -

Collins Hill High School
Suwanee, GA
05.2012

Skills

  • Kitchen Management
  • Menu development
  • Sanitation Standards
  • Allergy awareness
  • Food presentation
  • Inventory Management
  • Safe Food Handling
  • Forecasting and planning
  • Recipe creation
  • Staff Scheduling
  • Food Stock and Supply Management
  • Team Leadership

Timeline

Executive Sous Chef

Cheetah Lounge/Alluvia Resturaunt
04.2022 - 11.2023

Prep Cook

Hen Mother Cookhouse
02.2022 - 04.2022

Sous Chef

Loyal Tavern
11.2018 - 02.2022

Chef De Partie

Babalu Tapas And Tacos
05.2017 - 11.2018

Line Cook

Taco Mac
09.2015 - 09.2017

Line Cook, Server, Expo, Host, Catering Specialist

California Dreaming Restaurant And Bar
04.2012 - 09.2015

Food Vendor

Aramark
03.2010 - 04.2012

Food Vendor

Proof Of The Pudding
04.2008 - 04.2012

Marketing Management -

Gwinnett Technical College

High School Diploma -

Collins Hill High School

Similar Profiles

CREATE PROFILE
MATTHEW GAUTREAUX