Matthew Sigafoos

Prepared food product orders to maintain appropriate stock levels, as well as sourcing custom items for the special event caterings. Lead the kitchen team in preparing and producing food for the orders we receive. Use established and created recipes to keep food costs within proper guidelines. Write a schedule to maximize workflow and minimize overtime. Remain flexible for the addition of orders, and the changing of delivery times on a daily basis.

Work with the executive chef to ensure a 24% food cost is achieved using techniques such as Portion Control, Waste Control, Recipe Adherence and Strict Ordering Methods as well as finding a more cost effective product or vendor. Planning and Executing Banquets in a timely and efficient manner through Menu breakdown of ordering and cost, in addition to getting the items prepared ahead of time for a smoother day.

Came back to the Brewhouse as a prep cook where I checked in orders and created production lists for the day. Reduced product waste by making sure crew followed recipe standards and procedures to make the correct product. Created production lists and executed them in a timely fashion as one of our Bakers. Completed the Hat training program and became the Am Supervisor.Recently Moved to the night supervisor where i support the line and keep the kitchen moving forward.

Worked all three restaurants. Humpies Flattop Sub Zero.Closed down the kitchen in a timely manner based on the closing checklists provided.Provided high quality service to team members and guests. Supported other areas of the establishment such as set up, prep and DMO. Answered questions about the menu and gave recommendations to both guests and crew.