Matthew Prater
Winchester
Summary
Dynamic kitchen leader with a proven track record at Dudleys on Short, excelling in menu development and team leadership. Enhanced guest satisfaction through innovative dishes and strict food safety adherence, while effectively managing inventory to minimize waste. Recognized for fostering a collaborative environment that boosts kitchen efficiency and morale.
Overview
17
17
years of professional experience
Work History
Sous Chef
Dudleys on Short
05.2022 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Kitchen Manager
Mr.Brews Taphose
11.2018 - 05.2022
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
Kitchen Manager
Halls on the River
05.2008 - 11.2014
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Education
Associate of Science - Culinary
Sullivan University
Lexington 04-2009
High School Diploma -
George Rogers Clark
Winchester, KY05-2007
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Menu planning
- Food presentation
- Safe food handling
- Food preparation
- Customer service
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Supervising food prep
- Knife skills
- Ingredient knowledge
- Menu development
- Cost control
- Employee scheduling
- Kitchen management
Timeline
Sous Chef
Dudleys on Short
05.2022 - Current
Kitchen Manager
Mr.Brews Taphose
11.2018 - 05.2022
Kitchen Manager
Halls on the River
05.2008 - 11.2014
Associate of Science - Culinary
Sullivan University
High School Diploma -
George Rogers Clark
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