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. Accomplished Head Chef with over 20 years of experience. Strictly monitors kitchen activities and maintains food safety and hygiene standards. Offers strong organisational and leadership skills. Specializes in many different cuisines. Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style.
Hi, I’m
Chris Matthews
Witney,Oxfordshire
Summary
Overview
6
years of post-secondary education
13
years of professional experience
Work history
Self Employed / FreelanceWitney, Oxfordshire
Chef
2022.03 - Current (4 education.years_Label & 6 education.months_Label)
Job overview
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
Baxterstorey. Centrica.Oxford
Chef Manager
2019.01 - 2022.03 (3 education.years_Label & 2 education.months_Label)
Job overview
- Completion of all bookwork, HACCP, Stock takes, Recent hygiene score of 99.25%, financial audit score of 99.52%
- Breakfast & Lunch service within a large site
- Delivery of Hospitality and bespoke Hospitality requests.
Syft online app - agency
2018.04 - 2018.12 (8 education.months_Label)
Job overview
- Various location within hotels, contract catering, restaurants
- Head chef, sous chef & CDP roles undertaken
- Different responsibilities due to client needs
- Key achievements include attendance, punctuality, cleanliness, professionalism.
2017.10 - 2018.03 (5 education.months_Label)
Job overview
- House move, Long Holiday in South America
Gourmet sports hospitalityAshgabat, Turkmenistan
Executive chef AOC Cluster
2017.06 - 2017.09 (3 education.months_Label)
Job overview
- Controlled, planned and developed GSH plans to encompass the overall company vision for a successful delivery of hospitality to all games guests within a team
- Managed recruitment, development and training activities to equip team with extensive skill set and detailed product knowledge to facilitate operational excellence.
- Ensured kitchen staff were equipped with appropriate tools and inventory.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
Eurest / compassSouthampton Dock
Head Chef
2016.04 - 2017.05 (1 education.year_Label & 1 education.month_Label)
Job overview
- Delivery of breakfast, Lunch & hospitality
- Ordering, Stock, Managing team
- Received award for outstanding contribution for changes made.
Strong Flavours & tie the Knot weddingsCrawley
Lead Chef
2015.07 - 2016.04 (9 education.months_Label)
Job overview
- Collecting job sheet and liaising with owner on food production & preparation, packaging and delivery to specific venues
- Some very exciting and rewarding dinners to be involved in.
Global Infusion GroupBaku, Azerbaijan
Canoe Village Head Chef
2015.04 - 2015.08 (4 education.months_Label)
Job overview
- European games, Baku, Azerbaijan
- An athlete’s village kitchen, a hotel and a venue over seen in the delivery of food
- All structures set up and mobilized, procurement implemented throughout
- These games were very successful and the EOC were very happy with our team.
- Games ended to end of contract. Job was completed
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
BaxterStoreySouthampton
Head Chef
2011.11 - 2015.04 (3 education.years_Label & 5 education.months_Label)
Job overview
- B&Q Head Office, Southampton
- Delivery of breakfast & lunch to a large site
- Approx
- 400 covers daily with a live theatre cooking area and a coffee shop
- Training staff, ordering, stock, menu designs, food file deliveries
- Key achievements: Menu planning alongside Great comments and good customer relationships.
BaxterstoreyCamberley
Chef Manager
2011.03 - 2011.10 (7 education.months_Label)
Job overview
- Environment Agency, Camberley, surrey
- Site closure so tasked with breakdown of site
- Staff reductions and stock transfers alongside a daily menu.
Education
Merton Tech CollegeMorden, Surrey
CITY AND GUILDS 706(1-2) 707(1-2) 717(1) 362(1-4)
1987.09 - 1989.05 (1 education.year_Label & 8 education.months_Label)
University overview
Bacons Church of England Secondary schoolBermondsey, London
GCSE PASSES: ENGLISH, MATHEMATICS, HOME ECONOMICS, GEOGRAPHY, PHYSICS, FRENCH & MUSIC.
1982.09 - 1987.05 (4 education.years_Label & 8 education.months_Label)
University overview
Managing health and safety (LVL3), Managing Hygiene (LVL3), COSHH, Food Costing, The Art of Sushi, Vegetarian cookery, Environmental Management, Fundamentals of Nutrition, BTEC level 3 in Hospitality
University overview
Skills
- Understanding of worldwide Dishes
- Knife skills
- Attention to detail
- Training and development
- Hazard Analysis Critical Control Points (HACCP)
- Food preparation
- Optimum Control
- Catering
- Strategic planning
- Creative menu design
- Budget controls
- COSHH regulations
- Food safety and hygiene
- Food stock control
- Signature dish creation
- Kitchen management
My Carrer
My Carrer
My Carrer started at the Athenaeum Hotel in London under the watchful eye of a great Chef. I have a mixed industry background and fit in to all establishments, including Michelin and Rosette Standards. I love the industry
References
References
Are available on request. I can provide written and phone numbers at any interview
Affiliations
Affiliations
- Music, films and good wine
Timeline
Chef
Self Employed / Freelance
2022.03 - Current (4 education.years_Label & 6 education.months_Label)
Chef Manager
Baxterstorey. Centrica.
2019.01 - 2022.03 (3 education.years_Label & 2 education.months_Label)
Syft online app - agency
2018.04 - 2018.12 (8 education.months_Label)
2017.10 - 2018.03 (5 education.months_Label)
Executive chef AOC Cluster
Gourmet sports hospitality
2017.06 - 2017.09 (3 education.months_Label)
Head Chef
Eurest / compass
2016.04 - 2017.05 (1 education.year_Label & 1 education.month_Label)
Lead Chef
Strong Flavours & tie the Knot weddings
2015.07 - 2016.04 (9 education.months_Label)
Canoe Village Head Chef
Global Infusion Group
2015.04 - 2015.08 (4 education.months_Label)
Head Chef
BaxterStorey
2011.11 - 2015.04 (3 education.years_Label & 5 education.months_Label)
Chef Manager
Baxterstorey
2011.03 - 2011.10 (7 education.months_Label)
Merton Tech College
CITY AND GUILDS 706(1-2) 707(1-2) 717(1) 362(1-4)
1987.09 - 1989.05 (1 education.year_Label & 8 education.months_Label)
Bacons Church of England Secondary school
GCSE PASSES: ENGLISH, MATHEMATICS, HOME ECONOMICS, GEOGRAPHY, PHYSICS, FRENCH & MUSIC.
1982.09 - 1987.05 (4 education.years_Label & 8 education.months_Label)
Managing health and safety (LVL3), Managing Hygiene (LVL3), COSHH, Food Costing, The Art of Sushi, Vegetarian cookery, Environmental Management, Fundamentals of Nutrition, BTEC level 3 in Hospitality