Matthew Rush Email & Phone Number

Birkdale, England, United Kingdom

I decided to do something different and learn the way front of house operates not only from a food and beverage stand point, but also as a whole business. After 2months of working as a waiter I was promoted to Hotel Duty Manager, where I had an involvement looking after the whole hotel - including food & beverage.My tasks include:• Creating a run of service for Breakfast, Lunch and Dinner.• Created SOP’s for afternoon tea and breakfast services.• Ensure all our customer needs are met, to a high standard.• Created SOP’s for new drinks – hot and cold.• Run the restaurant during service.• Host during the evening service, and create a seating plan.• Help assist staff with training and food knowledge.• Created a bar, wine, tea and coffee par stock sheet.• Ordered bar stock to a sustainable working level.• Created a staff cleaning programme.• Worked on Reception.• Worked on the bar.• Looked after wedding functions.• Organising wine and coffee training days for staff.• Revamping the wine menu.• Helped decide on a new staff uniform that fit in with the business.• Worked in the office to help gain bookings for both the hotel and restaurant.• Helped the spa increase business revenue

I was employed as Sous Chef to work in Manchester's only 5 star hotel, Hotel Gotham.I was hired to mostly look after the pastry section, come up with dessert ideas for the A La Carté menus, tasting menus, afternoon tea and function menus.I also played a role in creating dishes for starters, mains, snacks and relaunching the breakfast and bar menus.My tasks also included:- overseeing the larder section- overseeing the sauce section- overseeing the garnish section- keeping all the paperwork up to date- helped maintain our 5 star food hygiene and safety rating- helped maintain a good working level GP and food cost level- helped maintain stock and controlled orders

Manchester, United Kingdom

I was in full control of the pastry section. My duties included:- Pastry rotas- Executing menus for A La Carte, 5 course tasting and 7 course tasting menus- Costing up the price of dishes- Keeping up-to-date with EHO paperwork- Take control of pastry orders and deal with suppliers (Cheese and Dairy)

Manchester, United Kingdom

My tasks include:- Working on the starters section.- Working and running the garnish section.- Working, and running the pastry section.- Help find local specialist suppliers, which produce the best product.- Come up with menu ideas, including costing, creating recipes & the best way to present the dish.- Keep all EHO paperwork up-to-date.Grafene was awarded 2 AA rosettes on April 30th.

Askham, Nottinghamshire, United Kingdom

My tasks included: - Working on the Starters section. - Working on the Pastry section. - Working on the Mains section. - Ran the kitchen in the Head Chefs absence on several occasions. - Ordered stock to help maintain a good working level. - Stored Food correctly, making sure it was labelled and sealed in a tub. - Kept all paperwork up to date, including daily cleaning sheets, sous vide cooking sheets and delivery records. - Made sure the kitchen was kept clean to high EHO standards. - Created dishes for the menu, which changed on a monthly basis.

Retford

I have been taken on as a Chef De Partie, and later promoted to Senior Chef De Partie, to work at The Separatist Inn. It is a new establishment opened in Torworth, Retford, I have been here since the rebuilding stage. My taks include:• Working on the Starters section.• Working on the Pastry section.• Working on the Sauce/Mains section.• Working on the pass during busy nights.• Work on the Garnish section.• Help order stock to maintain good working levels.• Store food correctly with a date label.• Make sure kitchen was clean to HO standards.• Help create dishes for new menus.• Do a few shifts at their brother brand ‘Caviars’ in Bawtry, Doncaster

Salford, Media City

I was taken on as a commis chef to work at the restaurant Damson, based in Manchesters newly furbished Media City. My tasks included:- Worked on the Garnish section.- Worked on the Starters section.-Worked on the Pastry section.- Ordered stock to maintain good working levels.- Store food correctly.- Worked the pass on busy and quiet nights.- Check labels on any stock and discarded any outdated stock.- Make sure kitchen as a whole is clean and at OH&S standards.- Worked on the petit fours and amusche bushe section during special event nights.- Brainstorm menu ideas for the set menu.

Misson, Doncaster

I was taken on as an apprentice chef to work and learn from classically trained chef Andrew Galloway, and then Pip Sanders, at the ‘Angel Inn'. Tasks included:- Shadow the Head Chef and learn from him/her about different roles in the kitchen.- Prepped and cooked vegetables.- Taken charge of the pastry section i.e. creating the menu, presentation of dishes, prepped and cooked them to a high standard.- Prepped and cooked meat.- Stored food correctly including checking labels on food and discarded any outdated food.- Clean kitchen, walk in fridge and freezer to maintain health and cleanliness standards.Ordered stock to maintain good working levels.- Make sure working stations are cleaned and at OH&S standards.- Help plate up the food.- Washed pots and pans.- Taken charge of the kitchen on many occasions.Created dishes to go on the specials board and for the menu.

Btec National Diploma Level 2, Interactive Media (Screen Arts)

Education record