Summary
Overview
Work History
Skills
Languages
Timeline
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Matthew Reyes

Los Angeles,CA

Summary

Accomplished Executive Chef/Menu Consultant

with 10+ years of culinary experience in high-end restaurants. Adept at developing enticing menus, recipes, food presentation, team leadership, and cost control. Specializes in American, Italian, French, Mediterranean, Mexican, Salvadorian and Korean cuisine.

Overview

13
13
years of professional experience

Work History

Executive Chef

Blue Birdy
West Hollywood, CA
01.2024 - Current
  • Assisted in developing marketing strategies designed to increase restaurant revenue.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Assisted the owner with top-tier vendors and representatives to ensure affordable cost and high quality produce
  • Consistently observed customer reviews on Google and Yelp to take in positive or negative feed back and make any changes where needed
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Hired, led, managed, and trained kitchen staff to ensure future kitchen operations and expectations were met
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.

Executive Chef

Beachwood Cafe
Los Angeles, CA
06.2012 - 03.2024
  • Elevated the restaurant from a 3.5 star rating to a 4.2 star rating in a matter of 6 months
  • Led,managed, and trained kitchen staff to ensure food and service was top-tier on a daily basis
  • Maintained a clean kitchen environment, ensuring kitchen staff met health code standards
  • Created schedules accordingly, ensuring employees stay under 40 hours
  • Procure an optimal work environment by providing elevated menu items
  • Sustained correlations with representatives ensuring pricing on products were at a reasonable price
  • Confirmed with reps and vendors that all items for the restaurant always met our criteria
  • Implemented various menu items for different seasons of the year that were always successful
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.

Consultant/Executive Chef

L'avenue
Glendale, CA
09.2023 - 11.2023
  • Assisted with recipe development, tasting, and presentation techniques.
  • Worked closely with vendors to source fresh ingredients at competitive prices.
  • Developed strategies to increase efficiency in the kitchen.
  • Conducted regular tastings to evaluate flavor profiles of dishes.
  • Ordered supplies and equipment when necessary.

Skills

  • Accuracy and attention to detail
  • Safe Food Handling
  • Staff Scheduling
  • Menu Development
  • Employee Training and Development
  • Fine Dining
  • Recipe Management
  • Decision-Making
  • Problem and Complaint Resolution
  • Menu Supervision
  • Purchasing
  • Training and mentorship
  • Organization and prioritizing
  • High volume food service
  • Outstanding leadership skills
  • Arrange for equipment purchases and repairs
  • Rectify arising problems or complaints
  • Vendor Relationship Management
  • Budgeting and Cost Control
  • Inventory Management
  • Food Prep Planning

Languages

English
Native/ Bilingual
Spanish
Native/ Bilingual

Timeline

Executive Chef

Blue Birdy
01.2024 - Current

Consultant/Executive Chef

L'avenue
09.2023 - 11.2023

Executive Chef

Beachwood Cafe
06.2012 - 03.2024

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Matthew Reyes