Markcus Matthews
Em ail :
?mark cu s.m att h ew s0 9@ gm ail.c o m
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An E xecu tiv e C hef w ith 1 8 y ea rs o f e xte n siv e e xp erie n ce i n w orld c la ss G astr o nom y, A m eric a n C uis in e, S outh ern , I ta lia n,
and F re n ch c u is in e. H as s u ccessfu lly m anaged a nd s u perv is e d t h e d in in g s e rv ic es f o r m ultip le r e sta ura nt l o ca tio ns, h ote ls ,
hosp ita ls , c o rp ora tio ns w hile s u perv is in g h undre d s o f s ta ff m em bers. D em onstr a te s a p ro ven a bility t o c o ax t h e b est f r o m
sta ff t o s a tis fy d is c ern in g g uests . S kil lfu ll y p ro vid es b udget p re p ara tio n, c o st a naly sis , a nd s u pports t h e c re a tio n o f i n nova tiv e
re cip es a nd m en us.
PR O FE SSIO NAL E X PE R IE N CE
Com pass G ro u p H ou sto n , T X
Execu tiv e C hef
A pril 2 019 – P re se n t
Food P rep ara tio n S uperv is io n
? Ensu re f o od q uality : m onito rs i n gre d ie n t f r e sh ness, r e q uir e s a p pro pria te c o okin g t e ch niq ues, p ro m ote s a esth etic ally
ple asin g f o od p re se n ta tio n, a n d s e ek s c u sto m er s a tis fa ctio n.
Lea d ersh ip
? Org an iz e w eek ly m eetin g s t o d is c u ss f in an cia l g oals w it h t h e D in in g S erv ic e D ir e cto r, E xecu tiv e D ir e cto r a n d
Reg io nal V ic e P re sid en t o f O pera ti o ns.
? Led a n i n itia tiv e t o r e v am p t h e m en u, r e c ru it q uali ty s ta ff a n d s tr u ctu re o pera tio ns r e su ltin g i n m ultip le c o ntr a ct
re n ew als a n d o pera tio nal e x pan sio n.
? Colla b ora te w ith t h e c lie n t t o m eet d in in g s e rv ic e g oals a n d e n su re a s a fe w ork in g e n vir o nm en t.
? Contr ib ute t o b usin ess s u cc ess b y m eetin g w ith r e sid en ts m onth ly , a n d a lig nin g p ro ducts a n d c u rre n t i n dustr y t r e n ds
to m eet t h e n eed s o f t h e c u sto m er.
? Tra in , m onito r, c o ach , e v alu ate a n d m an ag e k itc h en s ta ff’s p erfo rm an ce f o llo w in g c o m pan y p olic ie s a n d p ro ced ure s.
Qualit y C on tr o l A dm in is tr a tio n
? Docu m en t a n d e n fo rc e f o od s a fe ty a n d w ork pla ce s a fe ty p ro ced ure s.
? Execu te d aily a u dits ; O ptim iz e f in an cia l a n d o pera tio nal p erfo rm an ce t o e n su re s a fe ty , s a n ita tio n, a n d f o od q uality
deliv ery .
? Sch ed ule d a ll k itc h en /u tili ty s ta ff w ee k ly , e n su rin g c o st- e ffe ctiv e a n d e ffic ie n t s ta ffin g a n d a d here n ce t o l a b or
budgets .
Pro je ct M an agem en t
? Man ag e a n d t r a in s ta ff t h ro ughout f iv e k itc h en s b y d ev elo pin g s k ills b ase d t r a in in g m odule s a n d c re atin g a d opte d
sta n dard s f o r e ffe ctiv ely t r a in in g n ew k itc h en s ta ff.
? Im ple m en t a q uality c o ntr o l p ro cess t o i m pro ve f o od q uality b y d ev is in g a p ro ductio n s c h ed ule t o m ax im iz e
fre sh ness a n d r e d uce w aste .
? Decre ase l a b or c o st b y 2 7 % , d ec re ase d f o od c o st b y 1 5% a n d d ecre ase d f o od w aste p ro ductio n b y 5 0% .
Opera tio n s M an agem en t
? Han dle a ll P & L a cco unta b ilit y b y e ffe ctiv ely o vers e ein g a cco unts t h at a re 3 m illio n d olla rs i n r e v en ue.
? Conduct i n ven to ry c o ntr o l m an ag em en t b y a d herin g t o a s tr ic t b udget, p erfo rm in g n eed s-b ase d o rd erin g a n d
utiliz in g p ro ductio n s h eets .
Avan ti H ou sto n , T X
Are a C ulin ary D ir e cto r
J u ne 2 018– A pril 2 019
Food P rep ara tio n S uperv is io n
? Colla b ora te d w ith v en dors t o p urc h ase p ro ducts t h at s u pport t h e d ev elo pm en t o f a ctio n p la n s t h at a d dre ss s h ort a n d
lo ng-te rm b usin ess g oals .
? Ensu re d t h at p ro ductio n o f a ll f o od a d here s t o t h e s tr ic te st o f c o m pan y s p ecif ic atio ns.
Lea d ersh ip
? Monito re d a n d e n su re d q ualit y , e ffe ctiv e, a n d e ffic ie n t o pera tio ns o f a ll k itc h en s i n t h e d iv is io n.
? Dev elo ped t r a in in g p ro to co ls t o i m pro ve t h e c u sto m er s e rv ic e e x perie n ce f o r a ll r e sid en ts .
? Main ta in ed r e g ula r c o m m unic atio n b y: l e a d in g e ffe ctiv e s ta ff m eetin gs r e g ula rly a n d m onito rin g k itc h en r e la te d
update s f o r c o m plia n ce a n d c o m munic a ti o n.
Qualit y C on tr o l A dm in is tr a tio n
? Pre se n te d f in an cia l a n d o pera tin g r e p orts t o m onito r t h e b udget a n d m eet f in an cia l g oals .
? Pre p are d a n nual a n d m onth ly b udgets , c o st a n aly sis , e m plo yee p erfo rm an ce r e v ie w s, a n d a d ditio nal q uarte rly
re p orts .
Pro je ct M an agem en t
? Org an iz ed a l e ad s t h e t r a in in g o f o ver 8 0 n ew e m plo yees a n d a ssis te d w it h t h e o pen in g o f e ach r e sta u ra n t l o catio n.
? Overs a w a d m in is tr a tiv e t a sk s, i n clu din g b ookkeep in g, t r a in in g, e q uip m en t a n d f o od o rd erin g, e tc .
Opera tio n s M an agem en t
? Main ta in ed a ll f u nctio ns r e la tin g t o d ev elo pin g n ew c h efs , n ew m en u i n te g ra tio n a n d d eliv ery .
? Perfo rm ed C ulin ary a u dits a n d a sse ss m en ts t o r a te k itc h en s ta ffin g p erfo rm an ce a n d m onito r a re as o f i m pro vem en t.
Le C olo n ia l H ou sto n , T X
Execu tiv e S ous C hef
D ecem ber 2 017 – J u ne 2 018
Lea d ersh ip
? Colla b ora te d w ith v en dors a n d s a le s e x ec u ti v es t o e v alu ate n ew f o od b ra n ds,d ete rm in e t h e b est p ro ducts f o r t h e
dev elo pm en t o f n ew m en u i te m s t h at m et t h e k itc h en b udget.
Qualit y C on tr o l A dm in is tr a tio n
? Sch ed ule d s ta ff a n d g uid ed , m otiv ate d , a n d d ev elo ped e m plo yees b y p ro vid in g t r a in in g a n d f o llo w in g u p w ith s ta ff.
Hote l Z aZ a H ou sto n , T X
Chef D e P artie
J u ne 2 015 – D ecem ber 2 017
Lea d ersh ip
? Supporte d t h e p la n nin g a n d e x ecu tio n o f t r a in in g e v en ts a n d h ote l m ark etin g d em onstr a tio ns t h ro ugh c o lla b ora tin g
with c h efs , v en dors , a n d s ta ff.
Qualit y C on tr o l A dm in is tr a tio n
? Guara n te ed b ra n d c o nsis te n cy t h ro ugh e x ec u ti n g c o m pan y-w id e p ro cesse s a n d e n su rin g 1 00% f o od s a fe ty .
Van gu ard R eso u rces
?
?Hou sto n , T X
Execu tiv e C hef
M ay 2 014 – M ay 2 015
Resta u ra n t S ta ff M an agem en t
? In te rv ie w ed , h ir e d , t r a in ed , a n d d ir e c te d s ta ff m em bers , i m pro vin g k itc h en o pera tio nal f lo w b y 5 0% .
? Consu lte d w ith c o nsu m ers a n d b usin ess l e ad ers t o l e ad t h e c u lin ary v is io n a n d c o lla b ora te i n t h e p la n nin g a n d
ex ecu tio n o f n ew s tr a te g ie s f o r d ete rm in in g c h an ges i n c o nsu m er i n te re st.
Qualit y C on tr o l A dm in is tr a tio n
? Dev elo ped m en us a n d r e cip es t h at s u pport c o nsu m er i n te re st, k itc h en s a le s, a n d c o m pan y-w id e f o cu s.
Sod ex o W ood la n ds, T X
Sous C hef
? F eb ru ary 2 012 – A pril 2 014
Resta u ra n t S ta ff M an agem en t
? Men to re d a n d t r a in ed f o ur j u nio r s ta ff m em bers a n d i m pro ved s ta ff p erfo rm an ce a n d r e te n tio n b y 9 0% .
? Main ta in ed a ll i n ven to ry , e m plo yee s c h ed ule s, a n d o pera tio nal r e p orts .
Qualit y C on tr o l A dm in is tr a tio n
? Org an iz ed w eek ly h eld s ta ff m eetin gs t o g uara n te e a s m ooth -ru nnin g o pera tio n.
? Cre ate d f iv e n ew m en us a n d a w id e r a n ge o f r e c ip es i m pro vin g c u sto m er r e te n tio n b y 3 0% .
ED UCATIO N A ND C ER TIF IC ATIO N
Housto n C om munity C olle g e – C ulin ary A rts P ro gra m 2 004- H ousto n, T ex as
Serv e S afe C ertif ic atio n 2 017-H ousto n, T ex as
Food M an ag ers C ertif ic atio n 2 018- H ousto n, T ex as