Matthew Verch

• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Managed ordering, inventory levels, and receiving.
• Provided effective orientation and training to each new associate and developed ongoing training programs.
• Delegated tasks for employees and developed staff teams to streamline food preparation procedures.
• Implemented and maintained excellent service to achieve guest satisfaction.
• Performed financial analysis and recommended effective methods to cut costs.
• Improved performance of team members resulting in high-quality meals produced daily.
• Controlled labor costs through effective use of staff scheduling techniques.

• In addition to list above:
• Focused on the development of a grab and go cafe, Doctor Lounge catering, Catering the Foundation (fundraising) arm of the organization and creating delicious cuisine to exceed the expectations of stakeholders.
• Coordinated and executed menu planning, recipe development and daily operations.
• Supervised specialty dish preparation to satisfy patient requests and dietary needs.
• Maintained appropriate inventory levels by meticulously planning and preparing food product orders.

• Developed and implemented strategies to reduce shrinkage, minimize excess inventory and optimize quality control processes for HACCP and delivery registries.
• Direct supervision of Cafe and tray line personnel.
• Analyzed Cafe sales data to forecast future demand for products.
• Coordinated with managers to identify skill or knowledge gaps and implement training needs.
• Mentored team members to advance within the company.
• Led all catering events, gathered customer requirements, preferences and worked with catering team to prepare custom menus, specialty items, and featured beverages for optimal guest experiences.

• Supervised staff of 6, responsible training and scheduling. Prepared staff schedules to maximize coverage and encourage collaboration.
• Created all training/orientation materials
• Cultivated a motivated staff by establishing goals to improve customer satisfaction, productivity and quality.

Highlight:

• Transitioned from existing dining model to creative, innovative service models to successfully run business during the pandemic. Increased social media presence, communicating daily with customer to create increased interest as well as a community of followers.

• Completed culinary training locally then transferred to New York City for the opportunity to work with 3 Michelin Star Chef Daniel Boulud. Transitioned to train with 1, 2 and 3 Michelin Star Chefs.
• Refined culinary skills as well as took on progressive responsibilities in management, advertising and customer service

Chef De Partie. Banquet Kitchen Associate and Event menu planning.

• Maintained successful working relationships with corporate level vendors, internal partners and celebrity guests. Offsite event troubleshooting Managed kitchen for timely fulfillment of both large and small client requests.
• Menu development, product and inventory management
• Entremetier