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Matt M

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Pro chef looking for work!
Denver, Colorado
Active over a week ago

Chef in Denver, Colorado

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MATT MILLER [3445 Wadsworth Blvd, Wheat Ridge CO] · [61238505...] [[email protected]] Professional Summary Motivated Sous Chef offering over 14 years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills. LOCAL EXPERIENCE 2017 SOUS CHEF [STEUBENS ARVADA]  Worked with RSI to track sales, labor, COGs, and management changes within a relatively new restaurant  Took on advanced tasks daily to relieve crew members and executive chef  Communicated regularly with all management through tracking logs regarding any and all events of the day 2017 EXECTUIVE SOUS CHEF [BISCUITS & BERRIES]  Prepared food items consistently and in compliance with recipes, portioning and waste control guidelines  Ensured all staff understood expectations and parameters of  kitchen goals and prep work  Lead shifts while personally preparing food items and executing personalized menus  Fired food in a timely and coordinated fashion with emphasis on safety and quality OUT - OF - STATE EXPERIENCE 2015-201... EXECUTIVE CHEF/GENERAL MANAGER [BIG BOAR BBQ]  Managed kitchen staff by recruiting, hiring, orientating, training, assigning , scheduling, supervising, evaluating, and enforcing policies and discipline when necessary  Maintained a skilled kitchen staff by properly coaching, counselling and encouraging employees  Increased meat and protein smoking knowledge  Created recipe books and edited them with the changes of the restaurant  Managed P&L, inventory, ordering, scheduling, security, and premises upkeep 2013-201... SOUS CHEF/CHEF INSTRUCTOR [SAVORY CREATIONS]  Worked on and off site events ranging from multi coursed dinners to weddings and corporate events  Taught classes educating general public on topics such as knife skills, classic techniques, sanitation, and advanced cuisine and methods  Participated in public outreach programs while volunteering time and product to local community organizations and less privileged 2012-201... SOUS CHEF [PSYCHO SUZIS]  Managed between 16 and 20 cooks working together at any given time  Followed and improved labor and food cost percentages, 12% labor, 24% food cost in a very high volume environment  Completed daily ordering through multiple vendors with constant monitoring and research of cost-to-quality ratios  Implemented new training guides, cleaning schedules, and station spec guides for new and existing employees SKILLS • Ongoing plate presentation development • Strong attention to safe food handling practices • Extensive catering background • Composure in high stress environments • Institutional and batch cooking • Multitasker with attention to detail • Well versed in Microsoft Office and similar programs EDUCATION 2004 GENERAL STUDIES [GALE-ETTRICK-TREMPEALEAU H.S.] Graduated while participating in extracurricular activities 2006 CULINARY, ASSOCIATES IN SCIENCE [LE CORDON BLEU, MENDOTA HEIGHTS, MN] Graduated and completed externship OTHER ACCOLADES/ ACCOMPLISHMENTS • Donated to many JDRF dinners • Completed corporate and private manager training programs • ServSafe Manager Certified • Versed in Micros, Aloha, and KDS systems

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