MATTHEW SPEARS
San Antonio
Summary
Adaptable and enterprising Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
29
29
years of professional experience
Work History
Sous Chef
Northeast Baptist Hospital
01.2022 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
Sous Chef
The Brooks Of Cibilo
02.2021 - 12.2021
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Executive Chef
Compass/Eurest
01.2012 - 01.2021
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Chef/Owner
House Of Pho, Inc.
06.2010 - 12.2011
Food Broker
ISA
06.2008 - 01.2010
Executive Chef
The RK Group
06.1994 - 05.2008
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Education
Advanced Patisserie - Pastry
Le Cordon Bleu College of Culinary Art
London, EnglandAssociate of Arts - Culinary Arts
Culinary Institute of America
Hyde Park, NY1992
Skills
- Workflow Optimization
- Plating
- Menu Memorization
- Employee Scheduling
- Food Safety
- Inventory Management
Timeline
Sous Chef
Northeast Baptist Hospital
01.2022 - Current
Sous Chef
The Brooks Of Cibilo
02.2021 - 12.2021
Executive Chef
Compass/Eurest
01.2012 - 01.2021
Chef/Owner
House Of Pho, Inc.
06.2010 - 12.2011
Food Broker
ISA
06.2008 - 01.2010
Executive Chef
The RK Group
06.1994 - 05.2008
Advanced Patisserie - Pastry
Le Cordon Bleu College of Culinary Art
Associate of Arts - Culinary Arts
Culinary Institute of America