Matt Swanson
Southport,Australia
Summary
Highly professional Chef offering over 20 years of hospitality experience ranging from fine dining and banqueting to casual dining. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
26
26
years of professional experience
Work History
Head Chef/Site Manager
Compass Group
03.2021 - Current
- Company Overview: Catering for the needs of groups either staying in house or in for day activities
- We have a wide variety of clients from grade 4 school camps to sporting clubs and elite athletes through to international sporting teams
- Duties include menu writing to take all dietary and nutritional needs into consideration
- Ordering of stock and storage, record keeping, budgeting, invoicing, staff recruitment and training
- Meeting and liaising with individuals and groups to ensure all their catering needs are met
Sous Chef
Griffith University
06.2014 - 12.2020
- Company Overview: We operated a Takeaway, Café, A la Crate restaurant and functions as well as off-site catering
- Duties included preparation and service for all outlets, daily specials, overseeing of kitchen operations in absence of the Head chef
- Stock ordering and rotation, maintaining food safety plan records, Stock-take, menu planning
Chef De Cuisine
RACV Torquay Resort
12.2010 - 12.2013
- Company Overview: Part of the opening team of RACV Torquay Resort-key staff member for opening two new food and beverage outlets
- Key tasks included: Creating opening menus, food costing, recruitment of new staff, training plans and schedules, training of new staff and creation of a new food safety management plan, creating and implementing OH&S policies and procedures
- Part of the opening team of RACV Torquay Resort-key staff member for opening two new food and beverage outlets
- Key tasks included: Creating opening menus, food costing, recruitment of new staff, training plans and schedules, training of new staff and creation of a new food safety management plan, creating and implementing OH&S policies and procedures.
Head Chef
La Parisien
04.2010 - 12.2010
Head Chef
The Roaring Twenties
10.2008 - 11.2009
Executive Chef
Citigate Melbourne Hotel
07.2007 - 10.2008
Head Chef of Banquets and Catering
Sofitel Mansion & Spa
03.2007 - 07.2007
Head Chef
Hogan's Hotels
07.2005 - 03.2007
Head Chef
Lancemore Hill Conference Centre
05.2005 - 07.2005
Sous Chef
Victorian Club
10.2004 - 05.2005
Chef Tournant
Grand Hyatt Melbourne
09.2002 - 10.2004
Commis Chef
Gibbston Valley Winery
09.1998 - 04.2000
Education
National Certificate in Hospitality (Level 3 Cookery) - 751
New Zealand Qualification Authority
National Certificate in Hospitality (Level 4 Professional Cookery) - 752 And 753
New Zealand Qualification Authority
London City & Guilds Certificate - undefined
Food Preparation & Culinary Arts
Certificate IV Training and Assessment - undefined
TAE 40116
Skills
- Menu design
- Budgeting and cost control
- Banquets and catering
- Cost reduction
- Food safety
- Allergy awareness
- Culinary expertise
- Staff training
Duties and responsibilities
- Menu Planning, design and implementation
- Menu costing
- Invoicing; both receiving and generating
- All aspects of budget management: labour, cost of goods, wastage
- Rostering
- Staff recruitment, training, management and supervision
- Budget preparation
- Food preparation and service
- Presentation and quality
- Function and conference planning and service
- Staff appraisals
- Food safety implementation and management
- OHS
- Stock ordering, rotation and record keeping
- Completing stock takes
- Maintaining HACCP standards
Hobbies and Interests
- Spending time with family and friends
- Rugby Union; coaching and playing
- Renovating and building
Timeline
Head Chef/Site Manager
Compass Group
03.2021 - Current
Sous Chef
Griffith University
06.2014 - 12.2020
Chef De Cuisine
RACV Torquay Resort
12.2010 - 12.2013
Head Chef
La Parisien
04.2010 - 12.2010
Head Chef
The Roaring Twenties
10.2008 - 11.2009
Executive Chef
Citigate Melbourne Hotel
07.2007 - 10.2008
Head Chef of Banquets and Catering
Sofitel Mansion & Spa
03.2007 - 07.2007
Head Chef
Hogan's Hotels
07.2005 - 03.2007
Head Chef
Lancemore Hill Conference Centre
05.2005 - 07.2005
Sous Chef
Victorian Club
10.2004 - 05.2005
Chef Tournant
Grand Hyatt Melbourne
09.2002 - 10.2004
Commis Chef
Gibbston Valley Winery
09.1998 - 04.2000
London City & Guilds Certificate - undefined
Food Preparation & Culinary Arts
Certificate IV Training and Assessment - undefined
TAE 40116
National Certificate in Hospitality (Level 3 Cookery) - 751
New Zealand Qualification Authority
National Certificate in Hospitality (Level 4 Professional Cookery) - 752 And 753
New Zealand Qualification Authority
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