Matthew Nelson
Southington
Summary
Dedicated Chef of 20+ years, offering experience contributing to team success. Friendly, outgoing and reliable professional in restaurant industry with background in cooking and management responsibilities. Passionate about maximizing kitchen productivity.
Dynamic, resourceful and skilled executive head chef with several years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens.
Overview
7
7
years of professional experience
Work History
Head Chef
Dial 9/ Craft Kitchen
Southington
06.2024 - Current
- Designed diverse menus focusing on seasonal ingredients and customer preferences.
- Supervised kitchen staff ensuring adherence to health and safety regulations.
- Managed inventory levels to minimize waste and maintain food quality standards.
- Collaborated with management to develop innovative culinary concepts and specials.
Kitchen Manager
Locals 8, Plan B restaurants
Simsbury
08.2023 - 06.2024
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Trained new kitchen staff on proper food handling techniques and safety.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
Executive Sous Chef
Hop Haus
Plantsville
03.2021 - 10.2021
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
Sous Chef
Anthony jacks wood fire grill
Southington
01.2020 - 03.2021
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Maintained cleanliness of work areas, equipment, utensils, and dishes.
- Measured ingredients accurately for each sauce recipe.
- Assisted with loading and unloading deliveries from vendors when necessary.
Executive Chef
Cadillac Ranch
Southington
03.2019 - 01.2020
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
Education
High School Diploma -
Southington High School
Southington, CTSome College - Forensic Science
Eastern Kentucky University
Richmond, KYSkills
- Food Safety
- Inventory Management
- Purchasing
- Kitchen Management
- Scheduling
- Quality Assurance
- Cost Control
- Menu Development
- Cleaning and Sanitation
- Health Code Compliance
- Menu Preparation
- Budget Management
- Goal Setting
- Attention to Detail
Timeline
Head Chef
Dial 9/ Craft Kitchen
06.2024 - Current
Kitchen Manager
Locals 8, Plan B restaurants
08.2023 - 06.2024
Executive Sous Chef
Hop Haus
03.2021 - 10.2021
Sous Chef
Anthony jacks wood fire grill
01.2020 - 03.2021
Executive Chef
Cadillac Ranch
03.2019 - 01.2020
High School Diploma -
Southington High School
Some College - Forensic Science
Eastern Kentucky University