Summary
Overview
Work History
Education
Skills
Custom
Timeline
Generic

BOBEN MATHEWS

Walsgrave,COVENTRY

Summary

  • A highly trained and experienced chef with excellent exposure in all aspects of the catering industry.
  • Capable of planning and organising work to meet tight deadlines and the needs of the kitchen.
  • An effective team member with very good interpersonal and communication skills.
  • A hard worker, who is flexible and adaptable with a good knowledge of health and hygiene.
  • To be a successful and skilled person and contribute to the development of the catering and hospitality industry.

Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style. Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons.

Overview

24
24
years of professional experience

Work History

Night Chef

CONNECT CATERING
COVENTRY
07.2019

Night Production Supervisor

SODEXO CATERING
COVENTRY
01.2018 - 05.2019
  • 1 Producing fresh food using established recipes. 2 Handling food according to Health and safety Regulations 3 Ensuring the premium quality of food production.

Night Chef

BLUE APPLE CATERING CO
MELTON MOWBRAY
01.2017 - 12.2017
  • 1 Responsibility of the kitchen in terms of the service
  • And for the preparation of food for the next day which
  • Is bulk cooking according to the standards laid by the Company . 2 Managing the team ,give orders,control the food wastage

Night Chef

THE GENUINE DINING CO
HINCKLEY
10.2015 - 12.2016
  • 1 Managing the kitchen with 2 GA doing production for the
  • Next day good hands on bulk cooking ,control stock ,stay
  • Within the budget. 2 Handle day to day service of 250 pax every night control
  • Wastage ,monitor food temperatures ,stock ordering
  • Decision making ,problem solving .

SousChef

BRANDON HALL HOTEL
COVENTRY
10.2012 - 09.2015
  • 1 Dual responsibility of the running and production of high quality food of the kitchen in this120 bedroom 4 star hotel,which includes an 100 cover 1 AA Rosette restaurant and banqueting for 300 pax. 2 Achieved several guest accolades ,for the standard of the food
  • Produced by me in the kitchen. 3 Team motivation and time management .

Junior Sous Chef

HILTON HOTEL
COVENTRY
11.2009 - 09.2012
  • 1
  • Monitoring the preparation,quality,portioning and garnishing the food. 2
  • A good knowledge of cost control and profit margins, implemented new menu ideas
  • 3.Maintain food temperatures logs,enforcing hygiene and sanitation of the kitchen.

Chef de partie

BRITANNIA HOTEL
COVENTRY
09.2005 - 10.2009
  • 1 To maintain the high standards within the kitchen and help with the day to day management of the team alongside the head chef and to deputise in his absence. 2
  • Handle functions up to 500 covers including preparation and presentation,evening restaurant service,room service and the bar menu. 3
  • Control wastage on daily basis and check stocks including ordering of food.

Chef de partie

ELMBANK HOTEL
YORK - UK
10.2004 - 06.2005
  • 1 Organising the kitchen and the menu for hotel functions 2 Plan food cost and control wastage 3 Managing a team to carry out the work effectively 4 Maintaining the required food temperatures 5 Reporting any damage or other problems to the Head chef 6 Checking that all food is of a high standard

Chef de partie

NORWEGIAN CRUISE LINES
FLORIDA
05.2000 - 12.2003
  • 1 Plan the work for the day and check for the special functions. 2 Work well under pressure handled tasks 3 Report to the head chef for any changes to be carried out 4 Work closely with the chef in charge 5 Experience of different cuisines

Catering supervisor

EXECUTIVES CATERING
MADRAS, INDIA
05.1998 - 04.2000
  • 1 Handled a team and organised duties 2 Book new functions and handle delegate tasks 3 Effective time management skills 4 Meeting guests’ requirements

Trainee

PARK SHERATON HOTELS
MADRAS, INDIA
09.1995 - 02.1996
  • 1 Learned and trained in all the departments of the hotel

Education

Three year diploma - Hotel management and catering technology

Skills

  • Attention to Detail
  • Safety compliance
  • Health and Safety Compliance
  • Quality Control
  • Continuous improvement
  • Food quality control

Custom

I am interested in playing football, reading newspapers. I love reading books about my profession.

Timeline

Night Chef

CONNECT CATERING
07.2019

Night Production Supervisor

SODEXO CATERING
01.2018 - 05.2019

Night Chef

BLUE APPLE CATERING CO
01.2017 - 12.2017

Night Chef

THE GENUINE DINING CO
10.2015 - 12.2016

SousChef

BRANDON HALL HOTEL
10.2012 - 09.2015

Junior Sous Chef

HILTON HOTEL
11.2009 - 09.2012

Chef de partie

BRITANNIA HOTEL
09.2005 - 10.2009

Chef de partie

ELMBANK HOTEL
10.2004 - 06.2005

Chef de partie

NORWEGIAN CRUISE LINES
05.2000 - 12.2003

Catering supervisor

EXECUTIVES CATERING
05.1998 - 04.2000

Trainee

PARK SHERATON HOTELS
09.1995 - 02.1996

Three year diploma - Hotel management and catering technology

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