Michael Matuschek
Cleveland,OH
Summary
Adept at transforming kitchen operations, I elevated culinary standards at Matteo's Ristorante Italiano by pioneering innovative menu concepts and enforcing rigorous food safety protocols. My leadership at Oak and Embers enhanced team performance and customer satisfaction, blending expert knife skills with unparalleled customer service to craft memorable dining experiences.
Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.
Overview
18
18
years of professional experience
Work History
Chef
Matteo's Ristorante Italiano
08.2019 - 04.2022
- Streamlined kitchen operations by organizing workflow and maintaining cleanliness.
- Researched food trends to inspire innovative menu concepts and seasonal specials.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Executive Chef
Oak and Embers
03.2017 - 06.2017
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored food safety practices for compliance with health regulations.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef De Partie
Sammy's Catering
02.2004 - 04.2012
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Planned and directed high-volume food preparation in fast-paced environment.
- Created innovative menu items by experimenting with seasonal ingredients.
- Reviewed customer feedback to refine and improve menu selections.
Education
High School Diploma -
Saint Ignatius H.S.
Cleveland, OH04-1994
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Ingredient knowledge
- Recipes and menu planning
- Food plating and presentation
- Banquets and catering
- New hire training
Accomplishments
-Awarded top in class at CIA, Hyde Park, NY for advanced buffet presentation, 2006
-Featured on Michael Symon's "Burger's, Brews, & 'Ques" for my smoked chorizo meatloaf,2015
-Participated in many tastings and events for venues like the NFL HOF in Canton, R&R HOF, Great Lakes Science Center, Severance Hall, and Playhouse Square
-Responsible for numerous parties on and off premise anywhere from 2-1000 guests
Timeline
Chef
Matteo's Ristorante Italiano
08.2019 - 04.2022
Executive Chef
Oak and Embers
03.2017 - 06.2017
Chef De Partie
Sammy's Catering
02.2004 - 04.2012
High School Diploma -
Saint Ignatius H.S.
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