Matthew Ward
Charleston,SC
Summary
Established and classically trained Chef under the mentorship of a renowned and successful Maîtres Cuisiniers de France. Multiple levels of dining showcased from high-end to fine dining. High end Banquet and catering from 20-500 people in luxury settings and staff management of 15+ cooks and stewards. Strong business acumen supported by specialized post-graduate training. High volume management in establishments with an annual revenue of $5M+. Operates establishments with tight margins in regard to labor and food cost. Annual budget and sales forecasting to mitigate loss and lower financial risks. Teach and develop technical culinary tasks to associates and colleagues. Dedicated proficiency in HACCP Plan writing, deployment, training and implementation to gain Health Department approval for different food variance applications including, but not limited to, reduced oxygen packaging, acidification and fermentation. Fluency in Microsoft Office, Google Suite and multiple F&B focused software (Orca, Adaco, etc.).
Overview
12
12
years of professional experience
1
1
Certification
Work History
Sous Chef
Charleston Grill
05.2023 - Current
- Lead staff to exceed Forbes Fine Dining standards in all culinary disciplines
- Achieved 100% rating by Forbes in all aspects of culinary and fine dining(only 70-75 restaurants globally achieve this mark)
- Provide leadership for all areas of the business including inventory management, loss prevention, risk management, order management, logistics, and training
- Fluency in inventory and ordering software Adaco
- Ensure staff are constantly learning and engaged in new training initiatives
- Create and deploy new HACCP plans for the Hotel for special food processes and applications involving food production and handling
- Globally and locally sourcing the best quality products available
- Recipe and menu development using zero-waste and cross utilization practices to increase the bottom line.
Product Manager
Grand Forest, Inc.
08.2021 - 05.2023
- Curate and grow retailer + dealer business relationships for high-end imported product lines across 100+ retail business accounts in 47 States
- Travel to provide support for retailers through educational clinics, trade shows and business meetings
- Continuously increasing B2B sales opportunities among current and prospective clients
- Corporate account management and proven track record of increased sales volume with over 110 Authorized Retailers
- Ordering, Inventory Management and Shipping data entry in multi-level ERP software with 1500+ SKUs
- 1M+ monthly product management and inventory tracking through supply chain processes
- Merchandise and Demand Planning
- Ongoing inventory maintenance, updating backorder reports and live order reports
- Proficient in Microsoft Office Suite and Google Software and Apps
- Research, develop and deploy value added services to existing product lines
- Monitor monthly budget reports to meet sales quotas
- Update and manage e-commerce storefront inventory levels and online order processing
- Packaging and shipment processing including domestic carriers and 3PL
- Fork Lift and Reach Lift Certification Achieved.
Executive Chef
Bistronomy by Nico
05.2020 - 08.2021
- Lead daily kitchen and restaurant operations in a multi-unit environment (opened and managed Bistronomy while managing NICO Oysters and Seafood daily culinary operations for 4 months)
- Recruit and train new hires to be vital members of the culinary team
- Schedule with local farmers, fishermen and purveyors to determine product availability for menu planning
- Plan, prepare, and execute seasonal nightly specials from concept to plating, including production of dessert and pastry items and daily butchery of fresh and live seafood
- Menu, recipe costing and food cost analysis
- Control inventory through project planning, utilization and ordering
- Hazard Analysis and Critical Control Point (HACCP) Plan writing as well as daily monitoring and recording for special processes, as well as reduced oxygen packaging.
Chef De Cuisine
NICO Oysters + Seafood
08.2017 - 08.2020
- Lead daily kitchen and restaurant operations in a multi-unit environment
- Recruit and train new hires to be vital members of the culinary team
- Schedule with local farmers, fishermen and purveyors to determine product availability for menu planning
- Plan, prepare, and execute seasonal nightly specials from concept to plating, including production of dessert and pastry items and daily butchery of fresh and live seafood
- Menu and recipe costing and food cost analysis
- Control inventory through project planning, utilization and ordering
- Hazard Analysis and Critical Control Point monitoring (HACCP) for special processes and reduced oxygen packaging.
Chef De Cuisine
The Culinary Vegetable Institute
10.2016 - 10.2017
- Research and development using scientific techniques utilizing all anatomical parts of vegetables, herbs, flowers and plants with a hyper-seasonal focus in order to create dishes
- Collaborated with Executive Chef on menu items for multi-course high end, fine dining experiences
- Developed relationships with internationally and nationally recognized brands and products to secure endorsements and sponsorship for capital goods
- Creative control of menus, recipes and ideas from small private, intimate dinners to larger functions
- Discovered and implemented new ways to minimize food waste and maximize product utilization to include both food and beverage
- Daily baking and pastry practice, learning and experience
- Safe education and practice of fermentation and aging food products
- Beekeeping/Apiary duties (from hive installation to honey extraction)
- Assisted Marketing team with photoshoots of products, dishes and promotions
- Assisted in Sales meetings to educate sales team on products and preparations to achieve weekly sales goals.
Sous Chef
Patrick Properties
09.2014 - 10.2016
- Managed kitchen and restaurant operations
- Daily butchery of fresh and live seafood
- Planned, prepared, and executed seasonal nightly specials from concept to plating
- Trained line cooks in classic French cooking technique
- Ability to work and train on every station
- Prepared large format menus for high end destination weddings
- Maintained weekly inventory, order pars and kitchen prep guides for efficient time management
- Managed and trained a staff of 10-20 cooks to execute private functions, weddings, etc.
Purchasing Manager
Patrick Properties
09.2013 - 09.2014
- Piloted and built a new position for multi-million-dollar hospitality company
- Purchased and received high volume of products on weekly basis to transfer over multiple properties
- Managed staff across multiple units of operation simultaneously
- Maintained highest level of property aesthetics for four historic venues
- Optimized organization of inventory levels through use of extensive logistics, strategic procurement and advanced project planning
- Procurement of specialty, imported and domestic wine, beer and spirits for luxury destination weddings
- Maintained working inventory of auxiliary culinary equipment, utensils and service pieces in all operational units
- Monthly food cost and inventory analysis reported directly to chief Financial Officer, remained consistently in good standing
- Mastery of inventory and invoice database software ChefTec.
Chef De Partie
Patrick Properties
08.2012 - 09.2013
- Become adept at organizational skills required to be efficient on the line and a productive team member
- Self-exploration of food products to contribute to nightly specials
- Trained and mastered each station in the kitchen while continuing to learn and grow
- Became well versed in kitchen terminology and service flow
- Maintained clean and sanitary work environment at all times.
Education
Master of Science in Supply Chain Management -
Charleston Southern University
Charleston, SC12.2020
Bachelor's in Psychology -
College of Charleston
Charleston, SC12.2013
Skills
- Safe Food Handling
- Menu Planning
- Food Preparation
- Kitchen Organization
- Safety Management
- Mentoring and Coaching
- Staff Training
- Kitchen Management
Certification
- ServSafe
- Food Handler Certification
- Forklift Certification
Timeline
Sous Chef
Charleston Grill
05.2023 - Current
Product Manager
Grand Forest, Inc.
08.2021 - 05.2023
Executive Chef
Bistronomy by Nico
05.2020 - 08.2021
Chef De Cuisine
NICO Oysters + Seafood
08.2017 - 08.2020
Chef De Cuisine
The Culinary Vegetable Institute
10.2016 - 10.2017
Sous Chef
Patrick Properties
09.2014 - 10.2016
Purchasing Manager
Patrick Properties
09.2013 - 09.2014
Chef De Partie
Patrick Properties
08.2012 - 09.2013
Master of Science in Supply Chain Management -
Charleston Southern University
Bachelor's in Psychology -
College of Charleston
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