Matthew Proctor

• Expanded product offerings, developing innovative designs that catered to various customer preferences.
• Planned workflow and material usage to provide efficient time management and access to materials.
• Inspected and maintained equipment to repair and keep in peak condition.
• Counted materials inventory daily to identify low stock and plan orders.
• Packaged finished products and facilitated shipment.
• Interpreted directions, drawings or visuals to construct finished products such as cabinets and furniture.
• Reviewed job specifications to determine necessary tools and materials.

• Disciplined and dedicated to meeting high-quality standards.
• Hired, managed, and trained kitchen staff.
• Monitored food production to verify quality and consistency.
• Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
• Coordinated with team members to prepare orders on time.
• Set up and broke down kitchen for service.
• Handled and stored food to eliminate illness and prevent cross-contamination.

Woodworking Apprentice

• Constructed standard and custom items from wood.
• Measured and cut materials in adherence to schematic drawings.
• Learned and adapted quickly to new technology and software applications.
• Completed general finish work and sanding.
• Self-motivated, with a strong sense of personal responsibility.

• Packaged finished products and facilitated shipment.
• Counted materials inventory daily to identify low stock and plan orders.
• Collaborated with team members for the successful completion of custom furniture projects on schedule.
• Built products tailored to meet needs and specifications of clients.
• Constructed standard and custom items from wood.
• Measured and cut materials in adherence to schematic drawings.
• Demonstrated in-depth knowledge of sanders, saws and routers.
• Streamlined assembly processes for improved productivity in large-scale woodworking projects.
• Followed drawings and measurement specifications to accurately construct products.
• Self-motivated, with a strong sense of personal responsibility.
• Developed and maintained courteous and effective working relationships.

• Placed orders to restock items before supplies ran out.
• Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Set up and broke down kitchen for service.
• Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
• Created recipes and prepared advanced dishes.
• Managed time efficiently in order to complete all tasks within deadlines.
• Worked well in a team setting, providing support and guidance.

• Managed opening and closing shift kitchen tasks.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Maintained food safety and sanitation standards.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Monitored food quality and presentation to maintain high standards.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Measured and mixed ingredients according to precise recipes for best results.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

• Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
• Verified food temperatures and quality ahead of service to maintain standards.
• Streamlined kitchen operations by effectively delegating tasks to appropriate team members.
• Managed time efficiently when completing multiple tasks, ensuring smooth flow of kitchen operations during busy service periods.

• Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
• Operated ovens and bakery equipment to prepare products according to recipes.
• Followed food safety standards when handling ingredients.
• Seasonal in winter

• Developed new recipes and flavor combinations to enhance customer dining experience.
• Prepped daily menu items to quickly deliver upon request.
• Assisted head chef in preparing and serving food.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Assisted with menu development and planning.
• Evaluated food products to verify freshness and quality.
• Maintained well-organized mise en place to keep work consistent.
• Rotated through all prep stations to learn different techniques.
• Demonstrated versatility by efficiently working across various stations within the kitchen as needed.