Matthew Tone
Morgan Hill LLC
Easton,PA
15
years of professional experience
Chef leading menu execution across flavor development, food presentation, and inventory control in high-volume restaurant kitchens. Balances guest feedback, vendor sourcing, and prep planning to keep dishes consistent, and seasonal,Maintains strict food safety standards through temperature checks, sanitation routines, and cross-contamination control.
Work History
Banquet Chef
6 Years 5 Months- Developed and executed diverse banquet menus tailored to client specifications.
- Led kitchen team in preparing high-quality dishes for large-scale events.
- Supervised food presentation and plating to enhance guest experience.
- Streamlined inventory management processes, reducing waste and optimizing costs.
Chef
2 Years 1 Month- Monitored quality, presentation and quantities of plated food across line.
- Incorporated customer recommendations and feedback to experiment with new dishes.
- Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
Sous Chef
1 Year 11 Months- Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Assisted in preparation of menu items such as steaks, burgers and sandwiches.
- Monitored kitchen productivity and assessed overall efficiency.
- Supported other kitchen team members when needed.
- Maintained cleanliness and organization of all line workstations.
- Cooked all food to order ensuring adherence to company quality standards.
- Distributed prepared food to servers in efficient manner.
- Marinated food items according to corporate-provided instructions and recipes.
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Communicated with wait staff regarding special requests, including food allergies and preparation techniques.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Set up work stations prior to restaurant opening to improve speed during busy periods.
Chef
4 Years- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Adjusted seasonal plans to source local ingredients and align special dishes with area events.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Performed mise en place daily to efficiently prepare signature dishes.
- Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Oversaw hiring, training and development of kitchen employees.
Education
Associate of Arts - Culinary Arts
Skills
Kitchen staff training
Menu development
Food safety compliance
Inventory control
Food preparation techniques
Kitchen equipment and tools
Pantry restocking
Cleaning and sanitizing methods
Grilling and deep frying skills
Timeline
Banquet Chef
Morgan Hill LLC
03.2020 - CurrentRead More
Chef
Scratch
02.2018 - 03.2020Read More
Sous Chef
Maxims 22
03.2016 - 02.2018Read More
Chef
Sette Luna
03.2011 - 03.2015Read More
Northampton Community College
Associate of Arts from Culinary Arts
Read More