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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