Matthew Paschal
Queen Creek
Summary
Dynamic Executive Chef with a proven track record at North Italia, excelling in staff scheduling and quality assurance. Enhanced team performance, leading to consistently high-quality meals and improved customer satisfaction. Expertise in inventory management and cost control, coupled with strong leadership skills, drives operational excellence in high-volume kitchen environments.
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Expert professional experienced at overseeing and handling several of kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations.
Overview
16
16
years of professional experience
Work History
Executive Chef
North Italia
Nashville
08.2009 - Current
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Controlled labor costs through effective use of staff scheduling techniques.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Improved performance of team members resulting in high-quality meals produced daily.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Resolved customer complaints regarding food quality or service promptly and professionally.
Education
Associate of Applied Science - Culinary Arts
Pima Community College
Tucson, AZ02-2012
High School Diploma -
Marana High School
Marana04-2001
Skills
- Staff scheduling
- Quality assurance
- Inventory management
- Food safety
- Team leadership
- Conflict resolution
- Cost control
- Equipment maintenance
- Performance evaluation
- Training staff
- Reliability
- Cleaning and sanitation
- Safe food handling
- Team building and development
- High-volume production
- Teamwork
- Order management
- Food storage
- Food preparation techniques
- Food plating and presentation
- Strong work ethic
- Kitchen operations oversight
- Food inventories
- Professionalism
- Verify food quality
- Purchasing
- Supervision and leadership
- ServSafe food manager
References
References available upon request.
Timeline
Executive Chef
North Italia
08.2009 - Current
Associate of Applied Science - Culinary Arts
Pima Community College
High School Diploma -
Marana High School
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