Mathew Jose
Massey,AUK
Summary
Experienced in fast-paced environments and adaptable to last-minute changes. Thrives under pressure and consistently earns high marks for work quality and speed. Results-oriented individual with a passion for continuous learning and innovation. Known for leveraging analytical thinking and creativity to solve problems and deliver high-impact solutions in fast-paced environments.
Overview
9
9
years of professional experience
Work History
Head chef
The Birdcage tavern
Auckland, AUckland
10.2022 - Current
- Created innovative menu items reflecting seasonal ingredients and local flavors.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Maintained high standards of food safety and sanitation practices in the kitchen.
- Collaborated with suppliers to source fresh produce and quality ingredients.
- Trained new kitchen staff on cooking techniques and operational procedures.
- Managed inventory levels to minimize waste and ensure ingredient availability.
- Developed recipes that enhanced the overall dining experience for guests.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Monitored food production to guarantee quality standards were met.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
Sous Chef
Pub and Grub
Taupo, Taupo
02.2021 - 09.2022
- Assisted in preparing and cooking menu items to ensure quality and consistency.
- Collaborated with the head chef to create daily specials and seasonal menus.
- Maintained cleanliness and organization of the kitchen and food preparation areas.
- Trained kitchen staff on proper food handling and safety procedures.
Chef de Partie
Elephant wresler
Auckland, Auckland
03.2018 - 02.2022
- Prepared and presented high-quality dishes in fast-paced kitchen environment.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Monitored cooking times to ensure dishes were served at optimal quality.
- Assisted in implementing food safety protocols to maintain health standards.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Trained kitchen workers on culinary techniques.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Abided by company standards in terms of portion and serving sizes.
Commis Chef
Number 5
Auckland, Auckland
09.2016 - 08.2017
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Checked quality of raw materials before use to ensure freshness.
- Monitored stock levels of ingredients and kitchen supplies.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Education
Diploma in Culinary Arts Level4 And 5
NSIA
Auckland07-2018
Skills
- menu development
- food safety protocols
- kitchen management
- recipe innovation
- inventory management
- team collaboration
- quality control
- cost control
- staff training
- Menu design
- time management
- effective communication
- problem solving
- Cost control and budgeting
- Waste reduction
- Food safety
- Leadership qualities
Languages
English
Professional
References
References available upon request.
Timeline
Head chef
The Birdcage tavern
10.2022 - Current
Sous Chef
Pub and Grub
02.2021 - 09.2022
Chef de Partie
Elephant wresler
03.2018 - 02.2022
Commis Chef
Number 5
09.2016 - 08.2017
Diploma in Culinary Arts Level4 And 5
NSIA
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