Matthew Sherlock
Brisbane,QLD
Summary
Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sous Chef
Alexandra hills hotel Mcguires
Alexandra Hills, QLD
07.2020 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Complied with all health department regulations regarding proper food handling methods.
- Created a positive work environment by encouraging teamwork among staff members.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
Head Chef
coffee club
Cleveland, Qld
03.2018 - 07.2020
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Trained kitchen workers on culinary techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Head Chef
2 shots
Alexandra Hills, Qld
12.2015 - 12.2017
Comis Chef
colmslie hotel Mcguirs
Morningside, QLD
01.2015 - 06.2017
- day today operation
- following orders from head chef
- working unsupervised
- prodomently grill chef
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Kept up with current culinary trends by attending workshops or seminars as requested by head chef.
Sous Chef
Doug and Pearl
Cleveland, QLD
02.2013 - 04.2015
- experience in fine dining
- day today procedures
- alot of home items such as
- pasta
- gnocchi
Education
Some College (No Degree) - Comercial Cookery
Alexandra Hills State High School
Brisbane, QLDSkills
- Portion Control
- Cost Control
- Inventory Management
- Customer Service
- Workflow Optimization
- Menu Memorization
- Dish preparation
- Employee Scheduling
- Vendor Relationship Management
- Food Safety
- Food Preparation
- Menu development
- Mentoring and Coaching
- Kitchen Equipment Operation
- Culinary Trends Monitoring
- Kitchen Management
Certification
- food safety certificate
- certificate 3 in comercial cookery
Timeline
Sous Chef
Alexandra hills hotel Mcguires
07.2020 - Current
Head Chef
coffee club
03.2018 - 07.2020
Head Chef
2 shots
12.2015 - 12.2017
Comis Chef
colmslie hotel Mcguirs
01.2015 - 06.2017
Sous Chef
Doug and Pearl
02.2013 - 04.2015
Some College (No Degree) - Comercial Cookery
Alexandra Hills State High School
- food safety certificate
- certificate 3 in comercial cookery
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