Matthieu Ivan Laplanche
Pakenham,VIC
Summary
Accomplished Chef with 9 years of expertise across various culinary roles, including Head Chef, Sous Chef, and Chef de Partie in diverse restaurant, café, and pub settings.
Demonstrated ability in leading kitchen operations, managing teams, and ensuring culinary excellence. Proficient in handling diverse cuisines and adept at creating exceptional dining experiences.
Skilled in menu development, food preparation, and maintaining high-quality standards.
Known for innovation, adaptability, and a strong commitment to delivering outstanding culinary creations in dynamic hospitality environments.
Overview
8
8
years of professional experience
Work History
Kitchen Prep Chef
Yo My Goodness
12.2021 - Current
- Manage Budget
- Manage all back of house cooking preparation not limited to ordering, managing, moving to other store.
- Reduced food waste by implementing proper storage techniques and inventory management systems.
- Assisted head chef in creating innovative menu items, resulting in increased customer satisfaction and repeat business.
- Collaborated with other team members to ensure timely completion of meal orders during busy service periods.
Chef de Partie
Pakenham Racing Club
12.2021 - 10.2023
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Sous Chef
Garfield Hotel
04.2021 - 12.2021
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef de Partie
MPD Steak Kitchen Berwick (Zagames Corporation)
11.2020 - 04.2021
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Junior Pastry Chef
Levain Doughnuts
08.2020 - 01.2021
- Enhanced customer satisfaction by consistently delivering high-quality pastries and desserts.
- Streamlined pastry production process for increased efficiency and reduced waste.
- Collaborated with head chef to develop new, innovative dessert menu items.
- Maintained a clean and organized workstation, adhering to health and safety regulations.
Head Chef
Loop Roof Bar
11.2019 - 10.2020
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Arranged for kitchen equipment maintenance and repair when needed.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Agency Chef
City Chef Solution/ Octopus Hospitality
04.2016 - 12.2019
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
Head Chef
Veludo Restaurant Bar
12.2018 - 11.2019
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Chef De Partie
Bistro Thierry
10.2018 - 11.2018
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Chef De Partie
Wynyard Café
02.2018 - 03.2018
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Head Chef & Sous Chef
Brunswick Street Cider House
07.2016 - 01.2018
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
Chef de Partie
The Roving Marrow Restaurant
02.2016 - 04.2016
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Cook
Francoforte Spaghetti Bar
08.2015 - 12.2015
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
Education
Advanced Diploma - Hospitality Administration And Management
Australasia Polytechnic
Melbourne, VIC02.2020
Diploma - Hospitality
Australasia Polytechnic
Melbourne, VIC08.2019
Certificate IV - Commercial Cokkery
Victorian Institute of Technology
Melbourne, VIC02.2019
Certificate III - Commercial Cookery
Polytechnic West
Bentley, WA12.2015
Skills
- Mange and Lead Team
- Work Under Pressure
- Ingredient Inspection
- Equipment Sanitation
- Problem Solving
- Food Presentation
- Honest and Reliable
- Good Communication Skills and Approach
- Professionalism and Hard Working
- Team Player
- All Rounder and Optimism
- Fluent in English, French and Creole both in writing, talking and reading
Personal Information
Date of Birth: 05/21/90
Timeline
Chef de Partie
Pakenham Racing Club
12.2021 - 10.2023
Kitchen Prep Chef
Yo My Goodness
12.2021 - Current
Sous Chef
Garfield Hotel
04.2021 - 12.2021
Chef de Partie
MPD Steak Kitchen Berwick (Zagames Corporation)
11.2020 - 04.2021
Junior Pastry Chef
Levain Doughnuts
08.2020 - 01.2021
Head Chef
Loop Roof Bar
11.2019 - 10.2020
Head Chef
Veludo Restaurant Bar
12.2018 - 11.2019
Chef De Partie
Bistro Thierry
10.2018 - 11.2018
Chef De Partie
Wynyard Café
02.2018 - 03.2018
Head Chef & Sous Chef
Brunswick Street Cider House
07.2016 - 01.2018
Agency Chef
City Chef Solution/ Octopus Hospitality
04.2016 - 12.2019
Chef de Partie
The Roving Marrow Restaurant
02.2016 - 04.2016
Cook
Francoforte Spaghetti Bar
08.2015 - 12.2015
Advanced Diploma - Hospitality Administration And Management
Australasia Polytechnic
Diploma - Hospitality
Australasia Polytechnic
Certificate IV - Commercial Cokkery
Victorian Institute of Technology
Certificate III - Commercial Cookery
Polytechnic West
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