Matthew Barnes
Reservoir ,VIC
Summary
Seasoned Head Chef with a proven track record at Reggio Calabria Club, excelling in kitchen management and culinary expertise. Mastered cost control, reducing waste by over 30%, while fostering team unity. Renowned for innovative menu development and exceptional food presentation, consistently enhancing dining experiences and customer satisfaction.
Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus. I utilize in-depth understanding of culinary techniques and kitchen logistics to streamline operations. Track record of effective team leadership and maintaining consistent quality standards.
Overview
24
24
years of professional experience
Work History
Head Chef
Reggio Calabria Club
07.2021 - 11.2024
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
Proprietor Tyler Street Cafe
Self Employed
12.2009 - 03.2021
- Developed a loyal client base by consistently delivering exceptional service and cultivating long-term relationships.
- Created recipes and prepared advanced dishes.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
- Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Analyzed market trends to identify opportunities for expansion and diversification in the industry.
- Developed and managed relationships with vendors and suppliers.
- Improved company reputation by consistently delivering top-quality goods/services while maintaining excellent customer support.
Construction Worker
Form 700
02.2003 - 11.2009
- Utilized hammers, saws, squares, levels, and fastening devices to complete projects.
- Maintained clean and organized job sites, contributing to a safe working environment for all employees.
- Loaded, unloaded, and moved material to and from storage and production areas.
- Worked independently in fast-paced environment while meeting productivity and quality expectations.
- Concrete placing, leveling, screeding and finishing.
Head Pastry Chef
Chimmy's Breads and Pastries
09.2000 - 01.2003
- Enhanced customer satisfaction by creating innovative and visually appealing pastry designs.
- Cultivated strong vendor relationships to ensure high-quality ingredients at competitive prices.
- Streamlined production processes for improved efficiency and reduced waste in the kitchen.
- Prepared French pastries to meet customer order requirements.
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Optimized ingredient utilization by creatively repurposing surplus items into unique dessert offerings or specials.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Contributed to menu development, incorporating diverse flavor profiles that catered to varying dietary preferences and restrictions.
Education
Chef Apprenticeship
Dept of Employment Vocational Education & Training
Gold Coast, QLD02-1992
Skills
- Food safety/regulations
- Kitchen management and operations
- Team management
- Menu development & planning
- Culinary expertise
- Special event catering
- Cost control and budgeting
- Regional cuisine expertise
- Grilling
- Plating and presentation
- Banquets and catering
- Menu supervision
- Waste reduction
- Food presentation
- Allergy awareness
Timeline
Head Chef
Reggio Calabria Club
07.2021 - 11.2024
Proprietor Tyler Street Cafe
Self Employed
12.2009 - 03.2021
Construction Worker
Form 700
02.2003 - 11.2009
Head Pastry Chef
Chimmy's Breads and Pastries
09.2000 - 01.2003
Chef Apprenticeship
Dept of Employment Vocational Education & Training
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