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
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
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