Matthew 377-6048WORK EXPERIENCEExecutive Chef / Food and Beverage ManagerPine Forest Country Club-Houston, TX-June 2018 to PresentResponsible for both Heart of the House and Front of the House quality of operations, profitability of operations, employee development, menu development and analysis, private events operations, profit and loss analysis, daily/weekly food and beverage specials and promotions all within a fully private, member owned country club setting. Executive ChefBay Oaks Country Club – Houston, TX – March 2014 to June 2018Responsible for culinary development, production and execution within a private club setting which includes amembership of over two-thousand people. Menu development/execution, profit and loss analysis, employee-partnerdevelopment, scheduling, inventory, ordering, member retention and excellence of culinary quality.Executive ChefThe Greenspoint Club – Houston, TX – August 2008 to March 2014Responsible for the heart of the house operations within a private business club setting, focusing on menudevelopment and profitable cost analysis, maintenance of revenue-appropriate theoretical and actual cost ofgoods, maintenance of revenue-appropriate labor cost margins, ordering, inventory, and quality assuranceof raw product, club member satisfaction and retention as they pertain to food and beverage service issues,employee-partner growth and satisfaction within the heart of the house, and excellence driven culinaryexecution on a daily basis.Executive ChefParadise Springs Retirement Community – Spring, TX – April 2007 to August 2008Responsible for the daily food service operations in an upscale retirement community, which include (butare not limited to) the following: managing all kitchen functions, menu planning, staff hiring, scheduling, andmanagement, quality assurance, ordering and inventory of raw product, costing and cost control, cooking inrelief of staff, and resident relations in regard to food service matters.Sous ChefCarriage Inn – Huntsville, TX – December 2005 to April 2007Responsible in part for the kitchen operation of an upscale retirement community; including meal preparation,quality assurance, purchasing information, menu planning, and sanitation.Sous ChefMarriott Hotel Greenspoint – Houston, TX – March 2004 to October 2004Responsible for the evening culinary department’s operations in the hotel. My duties included the supervisionand operation of the kitchen’s A la carte line, supervision of hot and cold banquet prep, operation of eveningbanquets and private functions, and the development and preparation of nightly staff meals.Executive ChefAtascocita Country Club – Humble, TX – April 2002 to February 2004Responsible for the day to day operation of this country club’s culinary department, including staffing,scheduling, payroll management, menu development, ordering and inventory of all food and non-food kitchenproduct, quality and timeliness of all a la carte and banquet production, and the attaining of forecasted foodand labor cost percentages. I would also like to mention that I played a key role in the start-up of this countryclub’s culinary operation in April of 2002.Banquet ChefKingwood Country Club – Kingwood, TX – April 1998 to April 2002Responsible for the quality and timely production of all plated dinners, buffet banquets, catered banquets,crudités and cold food platters, hot and cold hors d’oeuvres, daily lunch buffets, Sunday brunch buffets, andstaff meals during the morning and afternoon business hours. I also created the menus for the daily lunchand Sunday brunch buffets, which included soups, composite salads, carved items, cook to order pasta andomelet stations, and hot food entrees. Other duties included acting in a supervisory capacity for a kitchen staffof ten, inventory and ordering of raw product, writing prep and production lists, and expediting the a la carteline. Prior to attaining the Banquet Chef position, I served as a line cook on the a la carte side of the kitchen,where I was responsible for the production of pantry, grill, and sauté menu items, as well as fine dining entreesand the creation of nightly seafood specials.Line CookSghetties – The Woodlands, TX – January 1998 to April 1998Responsible for the production of pastas; sauté items, pizzas, salads and desserts in an extremely busy andchallenging atmosphere.Line CookCafé Aquarius – Willis, TX – March 1997 to January 1998Duties included production of fried and grilled items, as well as expediting the a la carte line.EDUCATIONAssociates in Culinary ArtsArt Institute of Houston1997 to 1999