MATTHEW PETER COLE81 Jessie Street, Brampton Ontario Canada

L6Y 1L8egamboa123@gmail.com

PROFESSIONAL PROFILEComprehensive experience in kitchen, banquet and a-la-carte operations for domestic and international hotels, resorts and restaurants with passion for food and flawless service. Became Integral member of the Senior F&B management for very successful companies. Developed a very good business skill for the hospitality field. Introduced and streamline effective management and productive practices. Developed strong purchasing and costing skill, along with a very strong culinary background. Established a strong network for hospitality division. Successfully implement new creative ideal to up sale a restaurant. Successfully won a gold and silver medal and bronze medal for best menu selection, best flavor and presentation from Alberta Canada Legislature. Received few awards as Manager of the Month from Norwegian Cruise Lines. Managed and owned restaurants businesses: La Tournasole and Quiznos franchise restaurant.

KEY SKILLS Multi-Outlet / High Volume Operations

Budgeting / P & L Management

Staff Training / Leadership Supervision

Creative Menu Development & Research

Service & Market Share Expansion

Price Structuring & Cost Containment

Inventory & Purchasing

Excellent Communications and Organizational Skills

Guest Relations

PROFESSIONAL EXPERIENCE

EXECUTIVE CHEF December 2014 to present

Norwegian Cruise Line Miami, Florida U.S.A.

Oversees all productions and provision areas ( pastry, bakery and butcher shops, platinum impression audits, functions & food tasting in complimentary main dining room, 8 specialty restaurants and buffets.)

Department head for entire culinary team. Manages an operational team with 4 Executive Sous Chefs and more than 200 cooks. Schedules and coordinates the work of Sous Chefs, cooks and kitchen staff to assure food preparation is technically correct and maintain high quality standards.

Produce high volume of work in a highly professional and efficient manner. Work in flexible hours to supervise the functional team in each area and ensure that the guests service are in quality standards.

Responsible for Sanitations and all Public Health Inspections. Ensures high standards of Safety and Sanitations through implementing and training all staff.

Attends food and beverage staff and management meetings. Coach, motivates and provides professional training opportunities to all staff.

Approves products requisitions. Monitors actual financial budget and provide directions to help culinary department achieves financial obligations.

EXECUTIVE SOUS CHEF August 2007- November 2014

Norwegian Cruise Line Miami, Florida U.S.A

In charged of 8 specialty restaurants in addition to two 600 seat complimentary dining rooms .Also in charged of garden café buffets which catered to 3000 plus per day include breakfast, lunch and dinner .

Managed a team of up to 250 galley personnel, took charge of rolling out new corporate menus for all outlets on seven ships.

Ordered and monitored all aspects of provisions with P.M. In charged of all food and small wear requisitions and implementing S.O.P. Successfully exceeded sanitation and food safety standards and procedures. In seven years with the company we received 98 to 100 point with U.S.P.H and C.P.H .

Other responsibilities include safety procedure and standards were followed according to Maritime Law and NCL standards. Safety rolls include life boat commander, chute commander, fire fighter, zone leader. Additional responsibilities included trouble shooting in all area of galleys ship to ship. Also Executive Chef Reliever when the Chef is off for vacation.

EXECUTIVE CHEF / MANAGER December 2004 to April 2007

Proctor & Gamble

Eurest / Compass Group Ontario Canada Full scale food outlet and high end catering with 3 million sales provide a-la-carte service

group functions and banquets. Produced first class food and service to 700 executive i.e. plated meals, specialty

buffets, receptions and in-house catering .

Purchased all product and equipment from top suppliers at best prices.

Recruited, organized and trained the chefs/cooks and service staff.

Setup a quality assurance programs i.e. standards all food recipes, including production and waste logs. Enforced all sanitation and safety procedures were followed through WHMIS training.

Participated in all financial aspect of the business, i.e. P&L statements, annual budgets, sales reports, cash reports, purchase summaries, inventory, A&R and A&P and PLU summaries analyzes.

Also setup a weekly physical inventory count of all product, food, paper, chemicals, small wears. I attended weekly and monthly F&B meetings at head office.

EXECUTIVE CHEF July 15 2003-July 15, 2004

Mountain Park Lodges & Conference Center

Alberta, Canada

Planned, recruited and managed 35 kitchen staff. Trained staffs according to M.P.L highest standards and policies.

Created new menus according to seasons, sales summaries, trends and customer demand. Maintained a consistent food and labor cost according to monthly budgets. Counted monthly end food inventories.

Attended weekly F&B meetings and attended month end department head meetings.

Purchased all product and equipment base on price comparisons, quality and service .Consistently exceeded food sale budget because of catering functions, daily feature menus and good reputation for food and proper costing.

Standardized recipes, quality, consistency and serve by control measures with a strong solid team. Maintaining moral at high level by doing evaluations, motivating, exercising good communication on daily bases, training and coaching my team. Successfully received two culinary silver medal from Alberta Ministries of Legislature Assembly for menu design and entree

EXECUTIVE CHEF November 1, 2001- June 01, 2003

Remza Investment, Bahrain and Qatar

In charged of internally setting up two franchise restaurants. Implementing and standardizing menus. Bring on board new local suppliers, Galaxy foods, Fine Foods, Swiss Chocolate, Echo lab. Purchasing and refitting kitchens with new equipment

Recruiting chefs, cook and supervisors from Philippines, India, Nepal, and Sri Lanka. Trained all staff according franchise policies and procedures Training key people for all aspects of proper method of operation financial record keeping. Inventory and purchasing methods and H&R. Introduce Quality Assurance programs example Food Safe, H&Safety, Sanitation standards

EXECUTIVE SOUS CHEF September15 ,2000-October15 ,2001

Walt Disney Cruise Line Fortlauderdale, Florida, U.S.A.

In charged of up to 220 galley crew. Managed Parrot Key restaurant of two seating of 420 per seating. Took charge of the main buffet.

Ordered food supplies for breakfast, lunch and dinner. Implemented new menus according to port of call. Inspected kitchens daily with sanitation officer so that strict sanitation and safety standards and procedures were met. Successfully passing with 98% in U.S.P.H. In charge of all aspect of food safe handling procedures and standards were met according to Walt Disney Cruise lines.

CHEF De CUISINE May 3,1999- August 5, 2000

Holland America Cruise Lines Seattle Washington, U.S.A.

Prepared culinary cooking and in charged with kitchen crew of 170. Exceeded food rating of five star levels by assuring recipes, quality of food and presentation was consistent with Holland America standards.

Managed and supervised a crew of 26 for one of four restaurants with double seating of 400 per seating. Ordered food supplies for breakfast, lunch and dinner. Inspected kitchens daily with sanitation officer so that strict sanitation standards and procedures where maintained, filled out HACCP reports for all daily food functions.

EXECUTIVE SOUS CHEF Aug. 1996 – Aug. 01, 1998

Muskoka Sands Resort and Conference Center / Ont. Canada

Supervised, coordinated and prepared daily functions and la carte menus for all eating operations. Administered organizational and communication procedures resulting in higher food quality, consistency and service. Implemented staff schedules.

Purchased food from Sysco, Bridge Brand, Butcher shop and other suppliers. Created daily tab and seasonal menus. Maintained all aspects of food safe handling by training staff with proper sanitation, H.A.C.C.P record keeping and health and safety procedures.

EXECUTIVE SOUS CHEF Aug. 01, 1994 - July 31, 1996 Hockley Valley Resort& Conference Center / Ont. Canada

Managed and supervised a crew of fifteen cooks and chefs including the banquet chef. Purchased all food, paper goods, and beverage product for all the resort. Cost out, purchased and prep all menus for dining rooms, banquet. Submitted a weekly work schedule, payroll for staff, also filled out a weekly purchase summary. With account analyst, counted monthly inventory

APPRENTICE May 3, 1986 – Dec. 28, 1988

Four Seasons Hotels- Inn On The Park / Ontario, Canada

Trained as an apprentice under Executive Chef Lorschide Gunther (captain of Canadian culinary national team of Canada and head of Germany culinary team) Worked and trained in various kitchen departments i.eGarmanger, patissier, butcher shop, banquet department, saucier, entremetier, possinnier, potage.

EDUCATIONKirkwood and Associate / Holland America LinesWestours Inc. April 01- Aug.01

(Trainer in Food Safety and HACCP) Food Protection Manager Certification and Inspection (cert. 2646196)

Maritime Training Center / Holland America LinesWestours Inc. Certificate Proficiency Survival Craft and Rescue Boats (STC-003 ) (NR 801)

Ontario Training and Adjustment Board / Ontario, Canada 1996

Successfully completed the Certification of chef under The Trade Qualification and Apprenticeship Act. Cert. Introprovencial standards red seal 339256 Trade cert. 415A-339256

George Brown College Hospitality & Culinary Arts 1988 – 1991

Graduate of Culinary Arts George Brown College 2005 - 2012

Certificate courses , starting small business, marketing , accounting , creative writing