Summary
Work History
Education
Skills
Affiliations
Additional Information
Timeline
Skills
Overview
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Matthew Mulder

Matthew Mulder

Bend,United States

Summary

High-performing Chef offering many years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Work History

Executive Chef

RDC
09.2023 - 11.2024
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.

Chef

Uncruise Adventures
03.2023 - 10.2023
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.

Executive Chef/Restaurant Owner

Bluefish Bistro
05.2004 - 07.2008
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Executive Chef

Holland Of America
11.2000 - 03.2004
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • 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.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Sous Chef

Sierra Room
03.1994 - 06.1999
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Maintained up-to-date knowledge of current culinary trends and techniques.

Education

Western European Studies

Grand Rapids Community College
Grand Rapids, MI
1994

Professional Diving And Instruction

Pro Dive
Fort Lauderdale, FL
1992

Skills

  • Forecasting and planning
  • Food plating and presentation
  • Signature dish creation
  • Recipes and menu planning
  • Food spoilage prevention
  • Kitchen equipment operation and maintenance
  • Budgeting
  • Vendor relations

Affiliations

America Chef Federation, Grand Rapids, MI.

Additional Information

Charity and Fundraising.

  • Oregon Special Olympics. Donate 3 years sustained contributions of time and money via the bite of Oregon and polar plunge of Bend Oregon.
  • Sage Brush Classic. Donated time for charitable contributions.
  • Bend High School Culinary Team. Donated my time to ensure a successful representation Central, Oregon young culinary talent.
  • Reach Another Foundation. Contributed support raise capital for medical supplies needed in Ethiopia.

Timeline

Executive Chef

RDC
09.2023 - 11.2024

Chef

Uncruise Adventures
03.2023 - 10.2023

Executive Chef/Restaurant Owner

Bluefish Bistro
05.2004 - 07.2008

Executive Chef

Holland Of America
11.2000 - 03.2004

Sous Chef

Sierra Room
03.1994 - 06.1999

Western European Studies

Grand Rapids Community College

Professional Diving And Instruction

Pro Dive

Skills

  • Forecasting and planning
  • Food plating and presentation
  • Signature dish creation
  • Recipes and menu planning
  • Food spoilage prevention
  • Kitchen equipment operation and maintenance
  • Budgeting
  • Vendor relations

Overview

31
31
years of professional experience

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Matthew Mulder