MATTHEW SKOWRONSKI
Hammond,IN
Summary
Motivational leader and organizational problem-solver with advanced supervisory, team building and customer service skills. Experience stepping into roles and quickly making positive changes to drive company success. Focused on using training, monitoring and morale-building techniques to maximize employee engagement and performance.
Overview
6
6
years of professional experience
Work History
SUSHI MANAGER
BLOCKHEAD BREWERY
Valparaiso, IN
08.2024 - Current
- Followed proper food handling techniques to ensure safety of customers.
- Ensures kitchen staff regularly sanitize items used in food preparation to stay in compliance with SERV Safe.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Trained employees on cooking techniques, safety standards and performance strategies.
Sous Chef
FUZZYLINE BREWERY
HAMMOND, INDIANA
12.2022 - 08.2024
- Maintained accurate records for cost analysis purposes.
- In charge of scheduling and training new hires in proper cooking techniques and recipes.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- In charge of monitoring food and labor costs to maintain restaurant expectations.
- In charge of creating special menus with what's in season.
Kitchen Manager
Emerald Greens Hotel Condo Resort
Whiting, IN
09.2021 - 12.2022
- Created menus for banquet events such as weddings up to 250 people while also overseeing the restaurant.
- Maintained cleanliness throughout work area while adhering to safety procedures.
- Ensured quality control of food and labor costs efficiently.
- Prepared meals in accordance with health regulations, ensuring food safety standards were met.
- Observed food safety and sanitation protocols to reduce germ spread.
Sous Chef
Fair Oaks Farmhouse
Fair Oaks, Indiana
11.2018 - 03.2020
- Skillfully operated cutting tools and machinery to trim, slice, and cut meat according to the restaurant's specifications.
- Checked quality of food products to meet high standards.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Coordinated catering events from start to finish including menu selection, staffing needs, and having a safe and sanitized working space.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
Education
Associate's in Culinary And Hospitality - Culinary And Hospitality
Le Cordon Bleu
Chicago, IL06-2009
Skills
- Employee scheduling
- Positive and professional
- Butchery skills
- Food preparation supervision
- Kitchen management
- Safe food handling
- Sales planning
- Knife skills
- Recipes and menu planning
- Kitchen leadership
Timeline
SUSHI MANAGER
BLOCKHEAD BREWERY
08.2024 - Current
Sous Chef
FUZZYLINE BREWERY
12.2022 - 08.2024
Kitchen Manager
Emerald Greens Hotel Condo Resort
09.2021 - 12.2022
Sous Chef
Fair Oaks Farmhouse
11.2018 - 03.2020
Associate's in Culinary And Hospitality - Culinary And Hospitality
Le Cordon Bleu