Summary
Overview
Work History
Education
Skills
Timeline
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Matthew Soderstrum

Thibodaux,LA

Summary

Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.

Overview

9
9
years of professional experience

Work History

Executive Chef

Spigots Brew Pub
Houma, LA
07.2017 - 06.2023
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Trained kitchen workers on culinary techniques.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored quality, presentation and quantities of plated food across line.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Supervised 20+ BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

Executive Chef

Nancys Seafood
Houma, LA
01.2016 - 06.2017
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored meals served for temperature and visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

Executive Chef

Milano Cafe
Houma, LA
01.2014 - 01.2016
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Trained kitchen workers on culinary techniques.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Monitored meals served for temperature and visual appeal.

Education

Some College (No Degree) - Culinary Arts

Auguste Escoffier School of Culinary Arts
Austin, TX

Skills

  • Kitchen Staff Management
  • Attention to Detail
  • Plating and Garnishing
  • Menu Development
  • Catering and Events
  • Coaching and Mentoring
  • Hiring, Training, and Development
  • Strong Work Ethic
  • Creative Thinking
  • Food Preparation Techniques
  • Recipe Development
  • Kitchen Operations Oversight
  • Order Management

Timeline

Executive Chef

Spigots Brew Pub
07.2017 - 06.2023

Executive Chef

Nancys Seafood
01.2016 - 06.2017

Executive Chef

Milano Cafe
01.2014 - 01.2016

Some College (No Degree) - Culinary Arts

Auguste Escoffier School of Culinary Arts

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Matthew Soderstrum