Matthew Alexander is an experienced executive chef and sous chef seeking a new opportunity. He has over 10 years of experience in culinary roles of increasing responsibility at restaurants, catering companies, and as a personal chef. His experience includes overseeing food production, managing staff and costs, developing menus, and executing events for hundreds of guests. He holds a certificate in professional cooking from the Culinary Academy of Long Island.

1. 1656 Sumner Ave Merrick, NY 11003•516-637-0498•Matz06@hotmail.com
Matthew Alexander
Objective
Currently looking for an opportunity to broaden culinary repertoire skills, and expand my knowledge in the field.
Interested in joining an organization that believes in mentoring and developing their employees while providing
them with additional career opportunities.
Experience
August 2016- Present Seaview Caterer/Gala Event Group Cedarhurst, NY Melville NY
Executive Sous Chef
. Orchestrated food tastings for perspective clients
. Point of contact and responsible for overseeing all production for events
. Inventory control, food cost, labor cost
. In charge of preparation and execution of all major proteins and passed hor d’oeuvres
Business Description- 2 property entity, Venue 1 (350) person capacity, Venue 2 (450) person capacity, Glatt kosher
and Kosher cuisine
February 2013- April 2016 Roma View Catering Howard Beach, New York
Executive Chef
▪ Executed banquets in a multilevel facility with 3 different rooms for separate venus up to 500 people
▪ Developed menu items to reflect current trends and local taste
▪ Scheduling, payroll, new hiring training
▪ Orchestrated food tastings for perspective applicants
▪ Source and negotiate cost for food and products
▪ Communicated directly with FOH managers to ensure all events and details are to guest expectations
Business Description- Multi level facility. 500 guest capacity. Italian Cuisine
January 2012- February 2013 The Cutting Room New York, New York
Chef de Cuisine
▪ Assisted in creating menu concept with fresh local organic ingredients

2. ▪ Instrumental in the design of the kitchen
▪ Chose plates, utensils, etc. to match menu concept
▪ Hired and trained entire kitchen staff
▪ Standardization of menu recipes with presentation & photo to create blue print for success
▪ Establishing and controlling food cost at or below 26.5% compared to industry standard of 34%
Business Description- Multi level seating of 300 casual dining. Global inspired New American Cuisine,
dinner corporate, social events, and entertainment.
February 2011- January 2012 The Amsterdam at Harborside Port Washington, New York
Saucier
▪ Lead sauté cook, saucier, grill man, expeditor, carving station, menu planning
▪ Fabricate all proteins, fish on and off the bone, preparation and execution of all stocks
▪ Preparation of all vegetables, starch, and protein on a daily basis for weekly menu
▪ Specialize in Cultural American cuisine
▪ Meal service consist of ala minute, banquet, catering on site, and weekly brunch
Business Description- Private gated community. 300-400 seated Casual Dining location. 175-225 covers a
night.
July 2011 - Present Chef Matthew Alexander Servicing all Locations
Personal Chef
▪ Provide four course dinner for private parties
▪ Design menu to fit specific occasion such as, private dinners, holiday parties, Corporate or social events
▪ Provide full ambience for all catered events
▪ Perform shopping and clean up duties of event
May 2010 – Jan. 2011 Burton & Doyle Steakhouse Great Neck, NY
Line Cook
▪ Responsible for executing Amuse Bouche on a daily basis for the restaurant
▪ Prepping, closing, and taking inventory of raw bar, salad, fry and dessert station
▪ Executing dishes from raw bar, salad, fry, and dessert station for ala minute service
Business Description- 400-500 seated Fine-Dining location. 200-300 covers a night
November 2010 – January 2011 Jean-George, JoJo New York, New York
Culinary Internship
▪ Fabricate meat, fish, vegetables, and fruit
▪ Prepare stock and sauces
▪ Assist executive chef with culinary projects

3. Business Description- 150-200 seated Fine-Dining location for French Cuisine.100-150 covers a night
Education
May 2010–Nov. 2010 Culinary Academy of Long Island Syosset, New York
Certificate in Professional Cooking
▪ SERVSAFE certified
▪ Completed 600hrs in Skills Development, Food Preparation, Baking and Pastry Arts, Catering and
International and Regional Cuisine
References
References are available upon request.
Highlights
Featured as Guest Chef for hit show Long Island Medium
Cooked for celebrities, Billy Joel, “The Teners”, Sting
Successful execution of start up Entertainment Venue (The Cutting Room) owned by celebrity Chris
North