Summary
Overview
Work History
Education
Skills
Languages
References
Timeline
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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
Auckland
07-2018

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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