Matthias Beer
Cairns,QLD
Summary
High-performing Chef offering 24 years of restaurant, hotel and luxury resorts experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with several different cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational english skills.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Executive Chef
Green Island Resort
Cairns, QLD
01.2022 - Current
- Developed and cooked memorable dishes that brought new customers into establishment.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Forecasted supply needs and estimated costs.
- Hired, managed and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Kept labor at or below 25% to support business profit targets.
- Arranged for kitchen equipment maintenance and repair when needed.
- Function s from 120 to 500 pax
- Restaurant Seating of 120 patrons ( Breakfast, Lunch & Dinner)
- Managing a Team of 15 Kitchen staff
- Planned promotional menu additions based on seasonal pricing and product availability.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Executive Chef
EL Questro Wilderness Park & Homestead
Kununurra, WA
03.2021 - 11.2021
- Overlooking Culinary offering at all 3 Resorts. The Station with Steak House Restaurant & the Cantina, Emma Gorge Resort & Luxury Lodge of Australia The Homestead
- Leading a team of 35
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Executive Chef
Onslow Beach Resort, Mackerel Island Pty. Ltd
Onslow, WA
07.2020 - 02.2021
- Reporting direct to GM and CEO of Resort with 84 spacious and luxury rooms.
- Creating balanced menu for different clientele of resort and managing kitchen team of 5 Staff.
- Organizing Culinary Special nights to attract locals.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Purchased food and cultivated strong vendor relationships.
Executive Chef
Baillie Lodges, Longitude 131
Yulara, NT, Australia
03.2019 - 04.2020
- Baillie Lodges, Northern Territory, Australia Reporting direct to Resort Manager of Longitude 131 with 16 Luxury Villas, ensuring all culinaire standards are followed, up to date and changing on seasonal basis.
- Creating daily changing menus and canapes with care taking of all possible dietaries.
- Leading a kitchen brigade of 10 while giving our customers the best possible culinary experience during their stay at the remote Ayers Rock.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Hired, managed and trained kitchen staff.
- Obtained fresh, local ingredients to lower grocery costs.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Chef
Batu Karang Lembongan Resort & Spa
09.2016 - 01.2019
- Nusa Lembongan / Bali, Reporting direct to the Owner, GM and Resort Manager of Batu Karang Lembongan Resort with 36 villas, 4 F&B outlets with the Pool Bar, MUNTINGS BAR & RESTAURANT (asian fusion), THE DECK CAFE & BAR (australian / european), and THE HOWFF Whiskey, Gin & Wine Bar (fine dine tapas concept / new opening).
- Leading and training a kitchen team of 14 staff.
- Developing cooking skills and techniques as well as creating new menus in all venues with up to date cooking styles, local products and fresh flavors.
Executive Chef
Pacific Resort Aitutaki
Aitutaki, Cook Islands
03.2014 - 04.2016
- Cook Islands Luxury Boutique Resort (small luxury hotels of the world) Report directly to GM, CEC, CEO, COO and Directors.
- Managing kitchen with 14 local staff, developing cooking skills and techniques as well as creating new menus in all venues with up to date cooking styles, local products and fresh flavors, for one signature restaurant Rapae Bay, one casual dining bar Black Rocks Bar, room service and turn down treatments.
- Menu engineering, menu development, stocktake, stock control, cost control, rostering, training and ordering (Boat deliveries from new zealand with 2 months ordering in advance).
Executive Sous Chef
Picnic Bay Hotel QLD
Magnetic Island, QLD, Australia
03.2013 - 03.2014
- (110 Seats fine dine restaurant RandR Restaurant and Bar, one 250 seats sportsbar and weddings functions up to 120 pax) Report directly to owner and executive chef, responsibility for ordering, stock control, stocktake, cost control, managing of HACCP standards, scheduling of the team and strict obedience of holding the quality level of food .
Head Chef / Restaurant Voyage Kitchen
Sorrento, Western Australia
05.2012 - 03.2013
- (120 seats, beach side restaurant, up to 500 breakfast a ‘la carte, up to 350 lunch 150 dinner covers) managing brigade of 9 chefs and 5 kitchenhands).
- Responsible for ordering, stock control, rostering, developing cooking skills, techniques and creating new menus with the owner and executive chef with up to date cooking styles, local products and fresh flavors.
Sous Chef
Hotel Four Points
Zurich, Switzerland
03.2010 - 05.2012
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Acted as head chef when required to maintain continuity of service and quality.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Junior Sous Chef
Sheraton Munich Westpark
Munich, Germany
04.2008 - 02.2010
Chef de partie
Holiday Inn Unterhaching
Unterhaching, Germany
03.2007 - 03.2008
Chef de partie / Kaffeehaus and Restaurant
Dukatz Munich
Munich, Germany
01.2007 - 02.2007
- With 14 Gault Millau Points /.
Chef de partie / Junior Sous Chef
Park Inn Hotel Munich
Munich, Germany
04.2005 - 12.2006
Commis de cuisine
Holiday Inn City Centre
Munich, Germany
08.2002 - 03.2005
Education
GED -
Tafe School Garmisch Partenkirchen
Germany06.2001
High School Diploma -
Josef-Zerhoch Hauptschule Peissenberg
Germany06.1999
Skills
- Cost Control with excellent COG/FC results
- Menu Development
- Fine dine
- Flexible in cooking styles
- Wine-Dine knowledge
- A la carte
- Pre-/ Re opening experience
- Banquet
- Great Communication Skills
Websites
Accomplishments
- Implemented with Chaine de Rottiesseur Cook Islands, Tafe Programs for cooks/chefs in the outer island as Aitutaki in the Cook Islands
- Silver medal in Best Restaurant of Cook Islands 2015/16
- Gold medal in Best Food / Wine match of Cook Islands 2015/16
- Supervised teams up to 35 staff members.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Reopening / Openings of kitchens within Hotels and Resorts
Certification
- Certificate for Train the trainee 2011 (Switzerland)
- Holder of trade qualification certificate from IHK Munich 2002
- Certificate for AHA Hospitality & Tourism COVID-19 Hygiene Course 2020
- Certificate for RSA, Responsible Serving of Alcohol 2020
-First Aid Certificate in
-HLTAID009 Provide Cardiopulmonary Resuscitation
-HLTAID011 Provide First Aid
-HLTAID015 Provide Advanced Resuscitation and Oxygen Therapy
Custom
Professional Website
Custom
References:
-Lou Lanyon / Ben Lanyon Lodge Manager at Longitude 131
131am@longitude131.com.au +61418339557
131gm@longitude131.com.au +61487939557
-Greg Williams (has been my GM at Pacific Resort Aitutaki)
g_w_illiams@yahoo.com.au
-Michael Campion (is the owner of Voyage Kitchen)
michael@voyagekitchen.com.au
-Ben Pratt GM El Questro Wilderness Park & The Homestead
bpratt@discoveryparks.com.au +61439159299
-Andrea Cavaliere Acting GM Green Island Resort
andrea888@bigpond.com +61439 768718
Timeline
Executive Chef
Green Island Resort
01.2022 - Current
Executive Chef
EL Questro Wilderness Park & Homestead
03.2021 - 11.2021
Executive Chef
Onslow Beach Resort, Mackerel Island Pty. Ltd
07.2020 - 02.2021
Executive Chef
Baillie Lodges, Longitude 131
03.2019 - 04.2020
Executive Chef
Batu Karang Lembongan Resort & Spa
09.2016 - 01.2019
Executive Chef
Pacific Resort Aitutaki
03.2014 - 04.2016
Executive Sous Chef
Picnic Bay Hotel QLD
03.2013 - 03.2014
Head Chef / Restaurant Voyage Kitchen
05.2012 - 03.2013
Sous Chef
Hotel Four Points
03.2010 - 05.2012
Junior Sous Chef
Sheraton Munich Westpark
04.2008 - 02.2010
Chef de partie
Holiday Inn Unterhaching
03.2007 - 03.2008
Chef de partie / Kaffeehaus and Restaurant
Dukatz Munich
01.2007 - 02.2007
Chef de partie / Junior Sous Chef
Park Inn Hotel Munich
04.2005 - 12.2006
Commis de cuisine
Holiday Inn City Centre
08.2002 - 03.2005
GED -
Tafe School Garmisch Partenkirchen
High School Diploma -
Josef-Zerhoch Hauptschule Peissenberg
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