Matthew Welsh
Summer Hill,Australia
Summary
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Head Chef
Opal HealthCare
Ashfield , NSW
07.2023 - Current
- Streamlined kitchen operations in 133-bed aged care facility by delivering nutritious, tailored meals.
- Ensured compliance with Aged Care Quality Standards, HACCP, and food safety regulations.
- Led team of 20 kitchen staff, managing rosters, training, and performance development.
- Collaborated with dietitians and nursing staff to enhance resident satisfaction through food service.
- Implemented seasonal menus using fresh ingredients while adhering to budget constraints.
- Participated in Maggie Beer training modules to expand industry knowledge.
- Cultivated strong relationships with residents, stakeholders, and suppliers to enhance service quality.
- Introduced Kaizen philosophy for continuous improvement in kitchen operations.
Head Chef
The Royal, W Short Hospitality
11.2022 - 04.2023
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen for a 200 seat capacity venue
Group Head Chef
Major Venues
07.2022 - 11.2022
- Opened and managed three venues.
- Worked between venues growing brand.
- All aspects of menu creating and costing
- Carried out day-to-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
Head Chef
Atomic Beer Project, Good Drinks
07.2020 - 06.2022
- Established protocols of all kitchen operations, including menu development and costing, rostering, sourcing ingredients.
- Successfully ran event pop-ups.
- Overseeing kitchen sanitation, hygiene and COVID-19 safety regulations.
- Transitioned kitchen operations to a take-away only menu during lockdown.
- Worked flexible hours; night, weekend, and holiday shifts.
Sous Chef
Paperbark Restaurant
03.2019 - 06.2020
- Second in charge of the opening crew of the first hatted vegan restaurant in NSW
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef
Nu Bambu Restaurant at Canterbury, Hurlstone RSL
07.2018 - 03.2019
- Planned and directed high-volume food preparation in fast-paced environment.
- Oversaw kitchen operations for preparation kitchen and service kitchen location.
Senior Chef de Partie
Annata Restaurant
06.2017 - 07.2018
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
Head Chef
Historic Hydro Motor Inn
01.2015 - 06.2017
- Successfully ran 60 seater a la carte dining venue with functions of up to 100pax.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Chef de Partie
Longgrain
01.2012 - 04.2015
Demi Chef
Warren House Hotel
01.2011 - 12.2011
Demi Chef
Club Five Dock
01.2009 - 01.2011
Apprentice
Workplace Connect
01.2006 - 01.2009
Skills
- Menu writing and costing
- Budgeting and cost control
- Team supervision and mentoring
- Profit target achievement
- Process improvement
- Kitchen staff management
- Employee training
- Stakeholder engagement
- Food safety compliance
- Regulatory compliance
- Nutritional planning
- Forecasting and planning
- Employee retention strategies
Certification
CERTIFICATES
- Certificate III in Commercial Cookery
- Certificate IV in Hospitality
- Food safety supervisor
- Milestone Chemicals in service
- St. John Ambulance - First Aid Training
- Maggie Beer Foundation training
- Train the trainer teaching certified
References
References available upon request.
Timeline
Head Chef
Opal HealthCare
07.2023 - Current
Head Chef
The Royal, W Short Hospitality
11.2022 - 04.2023
Group Head Chef
Major Venues
07.2022 - 11.2022
Head Chef
Atomic Beer Project, Good Drinks
07.2020 - 06.2022
Sous Chef
Paperbark Restaurant
03.2019 - 06.2020
Sous Chef
Nu Bambu Restaurant at Canterbury, Hurlstone RSL
07.2018 - 03.2019
Senior Chef de Partie
Annata Restaurant
06.2017 - 07.2018
Head Chef
Historic Hydro Motor Inn
01.2015 - 06.2017
Chef de Partie
Longgrain
01.2012 - 04.2015
Demi Chef
Warren House Hotel
01.2011 - 12.2011
Demi Chef
Club Five Dock
01.2009 - 01.2011
Apprentice
Workplace Connect
01.2006 - 01.2009
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