Matthew Tabualevu
Perth,WA
Summary
Experienced chef with 20 years in the food industry, emphasizing a passion for culinary arts and mastery of various cooking methods. Skilled in strategic menu planning and effective food costing, driving operational success. Actively pursues new culinary knowledge to stay ahead in a competitive field.
Overview
18
18
years of professional experience
3
3
years of post-secondary education
Work History
Head Chef
Nyabing Pub
Nyabing, WA
08.2023 - 12.2025
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
- Maintained updated knowledge through continuing education and advanced training.
Head Chef
Fins cafe
Coral Bay, WA
02.2016 - 05.2021
- Created seasonal menus utilizing fresh, local ingredients for diverse clientele.
- Managed kitchen staff to optimize workflows and ensure quality food preparation.
- Coordinated daily specials based on ingredient availability and customer preferences.
- Trained new kitchen staff in food safety regulations and culinary techniques.
- Oversaw service operations to maintain efficiency across all areas.
- Conducted food costing to effectively manage budget constraints.
- Ensured cleanliness and proper upkeep of kitchen facilities.
- Prepared breakfast, lunch, and dinner to exceed customer expectations.
CDP Then Acting Head Chef
Froth brewery
Exmouth, WA
08.2015 - 02.2016
- Oversaw daily kitchen operations to maintain efficiency during peak hours.
- Supervised kitchen staff, ensuring adherence to food safety standards.
- Developed seasonal menus inspired by local ingredients and brewery themes.
- Collaborated with brewing team to create innovative food pairings for craft beers.
- Conducted staff training to enhance culinary skills and service quality.
- Managed food costing processes for effective budget control.
- Organized rosters to optimize staff allocation during busy service periods.
- Facilitated food and beer tastings to elevate guest experiences.
Senior Chef de Partie
el Publico
Highgate, W.A
07.2013 - 01.2015
- Prepared and plated dishes according to restaurant standards and specifications.
- Worked grill section predominantly but also worked pass when head chef was on rdo
- Adjusted recipes based on customer requests or dietary restrictions.
- Prepared diverse cuisines using fresh, seasonal ingredients for daily menus.
- Trained junior cooks in proper cooking techniques and food safety practices.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
Sous Chef
Mullaloo Beach Hotel
Mullaloo, W.A
07.2013 - 11.2014
- Assisted in menu planning and item preparation for daily specials.
- Managed kitchen inventory and ensured proper stock levels of ingredients.
- Supervised kitchen staff during meal service, ensuring efficient operations.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Collaborated with head chef on recipe development and culinary techniques.
- Prepared high-quality dishes according to established recipes and standards.
- Created a positive work environment by encouraging teamwork among staff members.
Jr Sous Chef
Breakwater
Hillary's Boat Harbour, WA
06.2008 - 06.2013
- Executed food preparation to support service for 50 to 200 guests.
- Trained staff on operational procedures and food safety standards.
- Maintained cleanliness and sanitation in kitchen areas.
- Organized cool rooms and freezers to optimize storage efficiency.
- Coordinated functions for guest services, ensuring smooth operations.
Education
Level 1 IVQ Certificate In Food Preparation And Cooking (7065-31), Level 2 IVQ Diploma In Food Preparation And Cooking (Culinary Arts) (7065-32), Level 2 IVQ Diploma In Patisserie (7065-42), And The Level 3 IVQ Advanced Diploma In Culinary Arts (7065-33). - City And Guilds
Auckland University of Technology
02.2000 - 02.2003
Certificate in Cookery (level 4) - Cooking And Hospitality
Auckland University of Technology
Auckland, New Zealand11-2003
Skills
- Team Leadership
- Instruction and Delegation
- Cost Control and Budgeting
- Hiring, Training and Development
- Running pass through service
- Food trend awareness
- Banquets and catering
- Coordinating Kitchen Staff
- Dish Preparation
- Current in Culinary Trends
- Food Stock and Supply Management
- Sanitation and Cleaning
- Safe Food Handling
- Special Events and Catering
- Restaurant Operations
- Supply Ordering
- Menu Planning
- Event catering
- Waste reduction
- Plating and presentation
Timeline
Head Chef
Nyabing Pub
08.2023 - 12.2025
Head Chef
Fins cafe
02.2016 - 05.2021
CDP Then Acting Head Chef
Froth brewery
08.2015 - 02.2016
Senior Chef de Partie
el Publico
07.2013 - 01.2015
Sous Chef
Mullaloo Beach Hotel
07.2013 - 11.2014
Jr Sous Chef
Breakwater
06.2008 - 06.2013
Level 1 IVQ Certificate In Food Preparation And Cooking (7065-31), Level 2 IVQ Diploma In Food Preparation And Cooking (Culinary Arts) (7065-32), Level 2 IVQ Diploma In Patisserie (7065-42), And The Level 3 IVQ Advanced Diploma In Culinary Arts (7065-33). - City And Guilds
Auckland University of Technology
02.2000 - 02.2003
Certificate in Cookery (level 4) - Cooking And Hospitality
Auckland University of Technology