Matthew Leereigh Sun
Chef/Cook
Ilfov
Summary
Diligent Cook possessing excellent cooking skills and maintaining kitchen sanitation. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
14
14
years of professional experience
4
4
years of post-secondary education
1
1
Certificate
2
2
Languages
Work History
Lead Line Cook
The Mango Tree Restaurant, Ala Carte/Therme Nord Bucuresti SRL
Ilfov, Balotesti
09.2019 - Current
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Handled portion control activities according to specified instructions provided by chef.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Checked food temperature regularly to verify proper cooking and safety.
Kitchen Supervisor
Din Tai Fung/The Moment Group
Ground Floor, SM Megamall Building D, Mandaluyong City
04.2015 - 01.2019
- Monitored food preparation, production, and plating for quality control.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Controlled food costs and managed inventory.
- Monitored food inventory and supplies to prevent waste.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
Kitchen Line Cook
8cuts Burger Blend/The Moment Group
3rd FL, SM Megamall building D, Mandaluyong City
12.2014 - 04.2015
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
BOH Line Cook
Modern Shanghai,Bulgogi Brothers/The Bistro Group
2nd FL Glorietta 2, Makati City
11.2012 - 12.2014
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
Line Cook
Fish&Co Restaurant/The Bistro Group
2nd FL Shangri-La plaza, Mandaluyong City
11.2010 - 05.2011
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Food Attendant
Flapjacks Restaurant/The Bistro Group
Techno Hub Commonwealth Quezon City
09.2008 - 02.2009
- Examined and double-checked food orders to verify items ordered by customers.
- Assisted with meal prep, making and serving items such as salads, in-house dressings and specialty drinks.
- Managed food rotation activities, promptly discarding expired items.
- Cleaned and maintained dining area and condiment stations.
- Assisted customers with information regarding menu offerings and nutrition information.
Education
High School Diploma -
Antipolo Immaculate Conception School
Antipolo City, Rizal. Philippines 06.2003 - 03.2007
Skills
Kitchen organization
Food processing
Plates presentation
Ingredient preparation
Safe food handling
Food assembly
Quality control
Food rotation
Ingredients measuring
Kitchen sanitation
Food presentation talent
Efficient multitasking
Cooking
Spoilage prevention
Certification
National Certificate (This Credential represents that I Completed the Intermediate Chef/Cook Training)
Timeline
Lead Line Cook
The Mango Tree Restaurant, Ala Carte/Therme Nord Bucuresti SRL
09.2019 - Current
National Certificate (This Credential represents that I Completed the Intermediate Chef/Cook Training)
02-2019
Kitchen Supervisor
Din Tai Fung/The Moment Group
04.2015 - 01.2019
Kitchen Line Cook
8cuts Burger Blend/The Moment Group
12.2014 - 04.2015
BOH Line Cook
Modern Shanghai,Bulgogi Brothers/The Bistro Group
11.2012 - 12.2014
Line Cook
Fish&Co Restaurant/The Bistro Group
11.2010 - 05.2011
Food Attendant
Flapjacks Restaurant/The Bistro Group
09.2008 - 02.2009
High School Diploma -
Antipolo Immaculate Conception School
06.2003 - 03.2007