Matthew Powers

• Developing upscale coastal dishes for daily specials and an ever changing menu.
• Ordering daily at high volume.
• Assign prep tasks according to needs.
• Assigning staff to events.
• Planning, preparing and plating weekly wine tasting dishes.
• Collaborating with Chef on budgeting, planning, menu development, production lists, staff concerns and front of house streamlining.
• Fabricating proteins such as fish, beef and duck.
• Expoing dinner service and lunch service.
• Preparing soups, stocks and and sauces.
• Assisting on line as needed.
• Currently only on contract for only this season in an extremely seasonal island.

• Hired in as Sou Chef of Red Fish Grill.
• Led team in all daily operations of preparation mise en place, service and sanitation.
• Ordering of all stock including non perishables.
• Daily sauce making including such as Bordelaise, Bernaise, aolis and Chicken Jus.
• Daily protein fabrication such as filleting fish, portioning tenderloin, and trimming chicken.
• Quality controlling on expo.
• Assisting line during times of need.
• Stocking deliveries daily and organizing coolers and freezer.
• Managed staff relations and took actions when necessary Planned, prepared and executed holidays, weddings and events.Filled in in other outlets as a Sou when need arised. Left to take a Sou position at upscale resort.

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• Hired into upscale casual Licensed Too Chill as a Cook III.
• Assisted in the creation of dishes and platting designs.
• Trained staff.
• Assisted in the streamlining of back and front of house.
• Assisted in ordering.
• Prepared dishes on all stations in services exceeding Sixty Thousand dollars daily at third busiest resort of its kind worldwide.
• Assisted in storage layout.
• Established sanitation schedule.
• Assisted in happy hour menu.
• Planned, prepared and platted weddings, banquets and holiday events.
• Regularly made daily specials.
• Left due to budget cuts after the hurricane.

• Hired into newly remolded Tanglewood restaurant in preparations for opening season.
• Prepared fine dining southern comfort foods.
• Prepared Hor D'oeuvres such as charcuteries, Burcetta and Foie Gras.
• Prepared for and platted weddings, banquets events and holidays.
• Assisted in menu development.
• Assisted in ordering.
• Platted desserts.
• Skillfully worked all shifts including breakfast.

• Hired in to work in Michelin Main kitchen but first asked to contribute in very busy breakfast through lunch Inlet at the Outlet Resturant during their busy period.
• Assisted in daily lunch specials and and worked in all stations including eggs.
• Made an array of breakfast foods such as omelettes, Steak and Eggs, Eggs Benedict, penne sandwiches, burgers, Fish Dishes such as Blackened Snapper and Polenta, Shrimp and Grits and Salads. Extreme volume topping Five Hundred and Fifty covers daily.
• After three and a half months at the Outlet transferred to the the main kitchen.
• Prepared three course French dishes,soups, fabricated proteins, vegetables and fruits, starches and pastries.
• Maintained the highest levels of Michelin sanitation and organization.
• Left due care taking my father who is well now.

p eCompleted in house apperanticeship under respected Chef as a seasonal worker.

• Assisted in menu development and created dishes and desserts.
• Learned how to prepare and execution procedures for upscale banquets, weddings, and holiday events.
• Prepared dishes across all courses including breakfast, brunch, lunch and dinner in high volume A grade country club.
• Performed all prep work including bakeing and pastry.

• Began in an entry level role as a Prep Cook and moved up the ranks to Sou Chef and assistant kitchen manager
• Developed seasonal continually evolving fine Italian fine dining menu that focused on local seasonal ingredients.
• Controlled costs with a emphasis on effective staffing, precise purchasing, accurate daily production amounts that consistently maintained efficient.
• Stocked daily deliveries and organized coolers, dry storage and freezer.
• Mitigated employee disputes and took corrective actions accordingly.
• Maintained a safe workplace with very few accidents.
• Maintenance of a healthy productive workplace with great moral and employee retention.
• Always strived to provide an exceptional dining experience and was named cities best.