Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Matthew Dunlop

Sydney,Nsw

Summary

Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.

Mostly trained in Italian and French cuisine spanning over 12+ years

Overview

13
13
years of professional experience

Work History

Head chef

little red robin
01.2024 - 06.2024
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • 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.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Sous chef

Little Red Robin
03.2020 - 12.2023
  • Covering all sections, handling being busy and under stress, stock ordering, stock control, managing and training a team.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Mentored kitchen staff to prepare each for demanding roles.

CDP/Sous Chef

Merlino And Co. Big Poppas, Bartolo Kittyhawk
01.2019 - 03.2022

Demi Chef/ CDP

Primus Hotel
03.2017 - 12.2018
  • Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
  • Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
  • Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
  • Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
  • Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and current culinary trends.

CDP Felix, Est, Paddington

Merivale
04.2011 - 12.2017
  • Self-motivated, with a strong sense of personal responsibility.
  • Worked effectively in fast-paced environments.
  • Skilled at working independently and collaboratively in a team environment.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Paid attention to detail while completing assignments.

Education

Kanahooka High School

North Wollongong TAFE

Skills

  • Nutritional knowledge
  • Food Safety
  • Kitchen Management
  • Team Management
  • Menu development
  • Menu Planning
  • Waste Reduction
  • Food Safety Regulations
  • Kitchen Operations
  • Menu Supervision
  • Food presentation
  • Cost Reduction

References

  • Nathan Johnson, 0416620821, Merivale Executive Chef for Ivy precinct
  • Max Butterfield, 0404847534, Big Poppas GM

Timeline

Head chef

little red robin
01.2024 - 06.2024

Sous chef

Little Red Robin
03.2020 - 12.2023

CDP/Sous Chef

Merlino And Co. Big Poppas, Bartolo Kittyhawk
01.2019 - 03.2022

Demi Chef/ CDP

Primus Hotel
03.2017 - 12.2018

CDP Felix, Est, Paddington

Merivale
04.2011 - 12.2017

Kanahooka High School

North Wollongong TAFE

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Matthew Dunlop