Matthew Morgan
Newport Beach,CA
Summary
Quality-driven Sous Chef maintains complete understanding of all operations of kitchen, equipment and sanitation. Demonstrates organizational skills Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Overview
7
7
years of professional experience
Work History
Sous Chef
Surf and Sand Resort / Splashes
Laguna Beach, CA
05.2021 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Supervised cooks and other kitchen personnel during meal services.
- Created a positive work environment by encouraging teamwork among staff members.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Trained kitchen workers on culinary techniques.
- Assisted with interviewing, hiring and training kitchen personnel.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Participated in monthly safety and sanitation inspections, labor meetings. Ensure employees in and out times are accurate based on daily reports, delegate and document accordingly.
- Expedite during volume period of meal shifts, ensuring proper timing, presentation, food quality, and garnish as dishes come out. Assist and motivate cooks on line as needed or during volume periods.
- Participated in off site events with Executive Chef as needed.
Sous Chef
Searsucker Gaslamp
San Diego, CA
10.2019 - 03.2020
- Assist Chef de Cuisine with Daily Prep, Vendor ordering, invoicing, and kitchen walkthrough
- Butcher various proteins needed for service including whole fish, poultry, cuts of beef
- Ensured daily prep is completed properly to recipe standards, all food product is handled safely, completed in a timely manner
- Delegate Line Cooks to specific cook stations, communicate any preparations are needed for private event functions, volume, or special dishes
- Conduct line checks before service to ensure quality, freshness and standards of food items
- Provide coaching and feedback, hold pre shift meetings discussing any special events for the night, areas of focus and company rules/standards
- Ensured all company policies are being followed by BOH employees throughout the shift, serve as leader on line when needed, cook on line when needed, ( especially during high volume periods) Communicate with BOH and FOH staff to ensure the flow of the restaurant is up to standards, expedite and inspect food quality and presentation throughout service
- Perform manager closing duties; ensuring all kitchen areas are sanitized, wrapped and labelled properly
- Discuss any issues during service with FOH management, record and email these issues to all management staff in a shift recap email
- Input daily labor, sales, and guests counts into Chef "Vault"
- Adjust BOH employee in/out times.
Kitchen Manager
Copa Vida Coffee Company
San Diego, CA
04.2019 - 10.2019
- Conduct daily walkthrough of kitchen/café inspecting food quality, facilities and equipment, staff morale and productivity, overall cleanliness, hold pre shift with FOH members and BOH
- Set tone and productivity for the day, create and prioritize daily prep lists for café and to go (ready to eat) food items, inspect house made bread quality and quantity, participate in bread making process
- Delegate tasks to BOH team members, train and coach; increase overall food knowledge and cooking technique
- Ensure food items are made with consistency and quality, uphold integrity of dishes
- Cook and serve as leader on line especially during high volume periods
- Conduct daily vendor orders, create pars, organize and clean storage areas
- Serve guests ( during slow periods) regularly conduct table touches
- Create labor schedule, control labor costs and food costs
- Track employee meals, waste logs, R.T.E
- Forms
- Train and roll out new seasonal menu items
- Assist executive chef with projects as needed.
Brewpub Chef
Karl Strauss Brewing Company
San Diego, CA
11.2016 - 04.2019
- Promoted from Sous Chef to Brewpub Chef in December 2017 through hard work and dedication
- Main responsibilities included the following; Trained, coached and mentored staff
- Ensured bulk recipes and plate specifications are being executed to standards
- Ensured food quality, portioning, safety and sanitation standards are being met
- Created prep list based of product mix reports
- Created station specific binders to ensure quality, quantity, equipment, and product needed
- Work closely and develop sous chef to ensure all operations of kitchen are being met
- Conduct vendor orders and maintain order guides and par levels
- Implement and train menu changes, monthly specials, policies and procedures
- Hire and maintain staffing levels, provide progressive counseling when necessary
- Conduct month end inventory
- Maintain and create systems for improved execution, quality of food, safety and sanitation
- Control labor costs based off restaurant sales, control food costs by ensuring proper usage, preparation, portioning, and food specifications
- Create weekly labor schedule adjusting to business volumes and employee time off/vacation requests.
Education
Associate of Arts in Culinary Arts -
Art Institute of California Inland Empire
09.2013
Skills
- Experience leading a team of chefs in multiple restaurant environments
- Complete understanding of a huge range of dish preparation
- Able to adapt to changing situations dynamically
- Delegation abilities, giving instructions clearly and quickly
- Problem solving and critical thinking skills
- Detail oriented management abilities
- Excellent professional communication, including written and oral
- Intimately familiar with standard kitchen safety procedures
- Experienced cleaning and decontaminating working surfaces
- Serve safe certified
- Employee Scheduling
- Garnishing and Plating
- Team Leadership
- Positive and Professional
Timeline
Sous Chef
Surf and Sand Resort / Splashes
05.2021 - Current
Sous Chef
Searsucker Gaslamp
10.2019 - 03.2020
Kitchen Manager
Copa Vida Coffee Company
04.2019 - 10.2019
Brewpub Chef
Karl Strauss Brewing Company
11.2016 - 04.2019
Associate of Arts in Culinary Arts -
Art Institute of California Inland Empire
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