Summary
Overview
Work History
Education
Skills
Training Professional Development
Other Achievements
Highest Achievements
References
Hobbies and Interests
Timeline
Generic

Joshua Matheson

Werrington Downs,NSW

Summary

A qualified chef with over 25 years experience in the food and hospitality industry. Experience in catering ability for various cuisine styles and size, as well as management skills to assist in everyday tasks. Restaurant awards have provided recognition of consistently striving for highest results, with the desire to continue to learn and improve. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Dedicated to food safety, customer service best practices and quality food service.

Overview

26
26
years of professional experience

Work History

Head Chef

ODONOGHUES IRISH HOTEL
Emu Plains
06.2019 - Current
  • Oversee day-to-day managing of kitchen, menu development and co-hearing with present trends, overseeing the progressive development and training of all kitchen staff, developing and maintaining a healthy culture and working environment for all restaurant staff members, co-ordinating with Venue Manager and Restaurant Managers to ensure synergy between (BHO) and (FOH) is present, complying wage and food costs with budget forecasts and KPI’s, rostering/payroll, developing and maintaining procedures to increase revenue, weekly/monthly stocktakes of COG’s, ensuring all employees are adhering to Health and Food Safety Standards Australia as outlined in OH & S manuals, responsible for maintaining high quality food preparation and productivity in a high volume and fast-paced kitchen environment (100 - 400 pax), working closely under Group Food General Manager and Group Executive Chef, food safety Supervisor, strong knowledge about seasonal produce, strong relationship/networking with suppliers, purchasing and receiving

Sous Chef

ODONOGHUES IRISH HOTEL
Emu Plains
07.2018 - 06.2019
  • Oversee day-to-day managing of kitchen, menu development and co-hearing with present trends, overseeing the progressive development and training of all kitchen staff, developing and maintaining a healthy culture and working environment for all restaurant staff members, co-ordinating with Venue Manager and Restaurant Managers to ensure synergy between (BHO) and (FOH) is present, complying wage and food costs with budget forecasts and KPI’s, rostering/payroll, developing and maintaining procedures to increase revenue, weekly/monthly stocktakes of COG’s, ensuring all employees are adhering to Health and Food Safety Standards Australia as outlined in OH & S manuals, responsible for maintaining high quality food preparation and productivity in a high volume and fast-paced kitchen environment (100 - 400 pax), working closely under Group Food General Manager and Group Executive Chef, food safety Supervisor, strong knowledge about seasonal produce, strong relationship/networking with suppliers, purchasing and receiving

Head Chef

VILLAGE KITCHEN
KURRAJONG
06.2016 - 07.2018
  • Oversee day-to-day managing of kitchen, menu development and co-hearing with present trends, overseeing the progressive development and training of apprentices and kitchen staff, developing and maintaining a healthy culture and working environment for all café/restaurant staff members, co-ordinating with Owner to ensure synergy between (BOH) and (FOH) is present, developing and maintaining procedures to increase revenue, ensuring all employees are adhering to Health and Food Safety Standards Australia as outlined in OH & S manuals

Sous Chef

CHOPHOUSE
Sydney
04.2015 - 06.2016
  • Oversee day-to-day managing of kitchen, menu development and co-hearing with present trends, overseeing the progressive development and training of all kitchen staff, developing and maintaining a healthy culture and working environment for all restaurant staff members, co-ordinating with General Manager and Restaurant Managers to ensure synergy between (BHO) and (FOH) is present, complying wage and food costs with budget forecasts and KPI’s, rostering/payroll, developing and maintaining procedures to increase revenue, monthly stocktakes of COG’s, ensuring all employees are adhering to Health and Food Safety Standards Australia as outlined in OH & S manuals, responsible for maintaining high quality food preparation and productivity in a high volume and fast-paced kitchen environment (100-220 pax), working closely under Senior Head Chef and Group Executive Chef, food safety Supervisor, strong knowledge about seasonal produce, strong relationship/networking with suppliers, purchasing and receiving

Head Chef

OSSO
Penrith
10.2013 - 04.2015
  • General day-to-day running of kitchen, menu planning and co-hearing with present trends, overseeing the progressive development and training of all kitchen staff, developing and maintaining a healthy culture and working environment for all restaurant staff members, co-ordinating with restaurant manager to ensure synergy between (BHO) and (FOH) is present, complying wage and food costs with budget forecasts, executing rosters and purchasing stock, developing and maintaining procedures to increase revenue, perform stocktakes on a weekly basis and replenish appropriate items as required, ensuring all employees are adhering to Health and Food Safety Standards Australia as outlined in OH & S manuals, responsible for maintaining high quality food preparation and productivity in a high volume and fast-paced kitchen environment (100-250 pax), liaising with Executive Chef on a daily basis

Sous Chef

OSSO
Penrith
12.2012 - 10.2013
  • Day-to-day supervision of sections in kitchen, working with Head Chef with progressive development and training of kitchen staff, assisting Head Chef with menu planning, purchasing stock and executing rosters in Head Chef's absence, supervising and delegating daily schedules, assisting stocktakes, liaising with Head Chef and Executive Chef on a daily basis

Sous Chef

SELAH RESTAURANT
Sydney
12.2011 - 12.2012
  • Running kitchen day-to-day, menu planning, monthly stocktake, supervising chefs and apprentices in their development, supervising and delegating daily schedules, liaising with Head Chef on a daily basis

Various Levels/Functions and a-la-carte Chef

ALSEASONS CASUALS
Sydney
09.2011 - 12.2011
  • Adapting to different work environments on a regular basis, completing tasks in an assertive and efficient manner in a fast-paced atmosphere, working in functions (up to 400pax) as well as a-la-carte, taking ownership of tasks including more senior roles and working unsupervised

Sous Chef

COPO CAFÉ AND DINER
Sydney
06.2011 - 09.2011
  • Running kitchen day-to-day, supervising chefs and kitchen hands, supervising and delegating daily schedules, liaising with Head Chef on a daily basis

Jnr Sous Chef

ROCKPOOL BAR AND GRILL
Sydney
03.2009 - 06.2011
  • Running sides section, calling sides pass, supervising chefs and apprentices, writing and supervising daily master prep lists, liaising with other senior chefs, responsible for maintaining high quality food preparation and productivity in a high volume and fast-paced environment (100 - 330 pax), comply with Health and other regulations including HACCP, as well as ensuring high standards of hygiene and cleanliness, daily prep for relevant sections such as grill mains and seafood, side dishes and pasta

Head Chef

KRAVINGS @ KURMOND
Kurmond
10.2005 - 02.2009
  • Responsible for maintaining high quality food preparation and productivity, comply with Health and other regulations including HACCP, as well as ensuring high standards of hygiene and cleanliness, assist in employment and training of apprentices, including liaising with restaurant manager regarding progress and feedback, monitoring current trends and implementing establishment of menus, including costing and pricing, effectively manage and co-ordinate catering for private functions, responsible for weekly and ad-hoc ordering of stock and monitoring accordingly

Head Chef

UWS CONNECT
Parramatta Campus, Rydalmere
08.2003 - 10.2005
  • Responsible for maintaining high quality food preparation and productivity in a high volume and fast-paced environment, comply with Health and other regulations including HACCP, as well as ensuring high standards of hygiene and cleanliness, assist in employment and training of kitchen staff, and liaising with Food & Beverage co-ordinator by providing progress and feedback, developing new/varying menus including researching appropriate literature to implement accordingly, as well as cost and pricing, successfully manage and co-ordinate catering for functions - from intimate corporate events consisting of 10, to larger scale occasions including graduation ceremonies and 'open days' of 1000 pax, responsible for weekly ordering of stock and monitoring accordingly, provide high quality customer service including serving customers and handling any enquiries

3rd Year Apprentice

UWS STUDENTS ASSOCIATION / PPSA
Parramatta Campus, Rydalmere
02.2000 - 07.2005
  • Sous Chef, Head Chef

2nd Year Apprentice

CAFÉ ZIGGY'S
Parramatta
06.1998 - 02.2000
  • 3rd Year Apprentice

Education

High School Diploma -

St Dominics College
Penrith
01-1995

Skills

  • Workflow Coordination
  • Cost Reduction
  • Team Management
  • Waste Reduction
  • Menu Development
  • Kitchen Operations
  • Cost Management
  • Purchasing Management
  • Knowledge of Kitchen Tools
  • Budget Development
  • Cost Control and Budgeting
  • Process Improvements
  • Culinary Techniques
  • Employee Retention Strategies
  • Food and Beverage Pairing
  • Workflow Optimization
  • Sanitation Standards
  • Recipe Creation
  • Food Preparation Techniques
  • Purchasing
  • Equipment Maintenance
  • Food Presentation
  • Menu Planning
  • Menu Supervision
  • Kitchen Management
  • Regulatory Compliance
  • Food Safety
  • Culinary Expertise
  • Resource Management
  • Staff Training
  • Cost Control
  • Dish Preparation
  • Plating and Presentation
  • Ingredient Selection
  • Forecasting and Planning
  • Performance Assessments
  • Budgeting and Cost Control
  • Heat Control
  • Inventory Rotation
  • Banquets and Catering
  • Food Safety Regulations
  • Food Science

Training Professional Development

  • Food Safety Supervisor, F0202163, 2015 - Present, NSW Food Authority
  • First Aid Certificate NSW, 2021 - Present
  • Business (Small Business Management), Certificate IV, 2004, Western Sydney Institute – TAFE NSW– Penrith
  • Responsible Service of Alcohol (RSA), CCH10879395, 2003 - Present
  • BarStart, 2003, Speedpour – Bartender Training & Consultancy – Parramatta
  • GST – It’s Not Just A Tax, 2000, University of Western Sydney - Penrith
  • Cookery (Western), Certificate of Proficiency, 2001, NSW Department of Education & Training – NSW
  • Commercial Cookery – Trade, Certificate III, 1997, Western Sydney Institute – TAFE NSW– Werrington
  • High School Certificate, 1995, St Dominic’s College - Kingswood

Other Achievements

  • Finalist, 2008, Sunday Telegraph Awards for Excellence
  • Finalist – Best Informal Australian Contemporary Restaurant, 2008, Blue Mountains Restaurant Catering Association
  • Promotions and Marketing, 2007, Hawkesbury Excellence in Business Awards

Highest Achievements

  • Finalists Outstanding Restaurant, 2012-14
  • Small Business Champion Awards
  • Best New Restaurant (2 Hats and 16.5/20), 2010
  • SMH Good Food Guide 2010 Awards
  • Best New Restaurant, 2010
  • Wine List of the Year, 2010
  • Australian Gourmet Traveller 2010 Restaurant Awards
  • Outstanding Restaurant, 2008
  • Hawkesbury Local Business Awards
  • Outstanding Restaurant, 2007

References

  • Mr Vince Falcone, Group Operations Manager, Fal Hotels, Rouse Hill, 0415 693 007
  • Mr Scott Kim, Head Chef, Chophouse, Sydney, 0451 172 588
  • Mr Shane Madonowski, Chef/Proprietor, The Village Kitchen, Kurrajong Village, 0416 290 905
  • Mr Stuart Brooks, Head Instructor/Proprietor, Shaolin Martial Arts Centres, Werrington County, 0438 092 049

Hobbies and Interests

  • Family
  • Food
  • Wine
  • Distance/Trail Running
  • Martial Arts (Si-Hing Level 2 Black Sash) Hung Su Shaolin Temple boxing, San Shao - Chinese kickboxing
  • Gardening
  • Music

Timeline

Head Chef

ODONOGHUES IRISH HOTEL
06.2019 - Current

Sous Chef

ODONOGHUES IRISH HOTEL
07.2018 - 06.2019

Head Chef

VILLAGE KITCHEN
06.2016 - 07.2018

Sous Chef

CHOPHOUSE
04.2015 - 06.2016

Head Chef

OSSO
10.2013 - 04.2015

Sous Chef

OSSO
12.2012 - 10.2013

Sous Chef

SELAH RESTAURANT
12.2011 - 12.2012

Various Levels/Functions and a-la-carte Chef

ALSEASONS CASUALS
09.2011 - 12.2011

Sous Chef

COPO CAFÉ AND DINER
06.2011 - 09.2011

Jnr Sous Chef

ROCKPOOL BAR AND GRILL
03.2009 - 06.2011

Head Chef

KRAVINGS @ KURMOND
10.2005 - 02.2009

Head Chef

UWS CONNECT
08.2003 - 10.2005

3rd Year Apprentice

UWS STUDENTS ASSOCIATION / PPSA
02.2000 - 07.2005

2nd Year Apprentice

CAFÉ ZIGGY'S
06.1998 - 02.2000

High School Diploma -

St Dominics College

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