Matthew Becnel is seeking an Executive Chef position and has over 20 years of culinary experience. He is currently the Acting Executive Chef at Perry's Steakhouse & Grille in Frisco, TX, where he oversees a staff of 15-20 employees and helps maintain a weekly labor cost of 10-12%. Previously he held Sous Chef positions at several upscale restaurants in Dallas, TX, where his responsibilities included scheduling, inventory, purchasing, and overseeing kitchen operations. He has a strong background in Cajun and Creole cuisine and holds an Associate's degree in Culinary Arts from Delgado Community College.

1. Matthew Becnel
351 State Hwy 121 Byp, #1223, Lewisville, Texas 7 5067
Cell (97 2)345-8014
E-mail: chefmattbecnel@gmail.com
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Professional Objective
Seeking an Executive Chefposition within an organization in which culinary education,
Organizational skills, and a desire to producenew ideas are encouraged.
Strengths
 Proven ability to think quickly under pressure without sacrificing quality.
 Implement,practice, and understandall health and sanitation concerns.
Experienced knowledge in the HACCP system.
 Create good standing relationships with vendors.
 Ability to lead and train staffand/or students.
 Organized and accuratein regards to purchasing and daily inventories.
 Knowledge ofstandards offood preparation and kitchen procedures.
Professional Experience
April 2016 Perry’s Steakhouse &Grille – Frisco, TX
To Present Acting Executive Chef
 Responsible for a staffof 15-20 daily.
 AORs included scheduling, inventory, and purchasing.
 Worked all shifts with restaurant averaging $150,000 weekly.
 Responsible for expo ofall stations during service.
 Helped to maintain a 10-12 %weekly laborcost.
May 2014 The Capital Grille-Plano, Texas / The Capital Grille-Dallas, Texas
To April 2016 Sous Chef
 Multiple shifts toinclude open,mid,and closing.
 Accountable for reviewing weekly/monthly programs covering AvT,COGS,
inv entory
 Duties toinclude management of 1 0-12person BOH team
 Responsible for closing FOH duties including counting down bankand cashing
out service staff
 Comfortable with ordering/receiving
 AORs includedSafety/Sanitation, Inventory,Scheduling
 Responsible for station assignment and expofor service time
May 2013 Consilient Hospitality-TheFront Room - Dallas, Texas
to February 2014 Executive Sous Chef
 Responsible for managementofkitchen operations in Executive Chef's
absence
 In charge ofall purchasing, receiving, and inventory concerns.
 Responsible for daily features and production.
 Managed a staff of15-18 hourly employees
 Familiar with Ctuit software
 Responsible for new hire orientation.
February 2010 Pappas Bros. Steakhouse –Dallas, Texas

2. To May 2013 Sous Chef/ Kitchen Manager
 Manage kitchen operations on one ofthree different shifts.
 Responsible for daily features.
 Oversee production on opening shifts.
 Have the duties ofbeing Safety manager for the property.
 Expedite kitchen during service.
 Responsible for labor tracking, daily/period end inventory, and
purchasing.
October 2007 Charlie Palmer @ The Joule – Dallas, Texas
To Dec. 2009 Sous Chef
 Took part in all weekly meetings as part ofmanagement team.
 In charge ofall purchasing concerns, including proteins, chemical,and
dry store.
 Oversee breakfast, lunch, and production operations with 15-20
employees.
 In charge ofany production concerning catering or banquet functions.
 Manage daily checkbooks and invoicing concerns.
 Purchased $12,ooo - $18,000 weekly.
 Weekly food sales of$40,000 - $60,000
• Responsible for specials in a Progressive American styleofcuisine.
Ju ne 2006 Craft Restaurant –Dallas, Texas
To October 2007 Chefde Partie
• Prepare fresh meats and seafood for lunch service, a la carte.
• Produce fresh pastas in a variety ofshapes for all services.
 Prepare potato gnocchi, heirloom polenta, and risotto.
 Prepare sauces, purees and garnishes for all stations.
 Assist chefwith any butchering concerns.
 Instructat least two co-workers in propertechnique
November2002 Sodexho –Irving, Texas
To December 2005 Corporate Line Cook –ExxonMobil Corporate HQ.
 Performed Line Cook duties in a corporate setting for lunch service.
 Duties included:butcher,saucier, grill and sauté cook, and cold food
production.
 Involved in menu planning and creatednew recipes daily.
 Participated in the continuing education program in order to stay current
with today’s food trends.
August 1998 K-Paul’s Louisiana Kitchen –New Orleans, La.
To May 2002 Saute Cook
 Implemented and practiced techniques ofCajun and Creole Cuisine.
 Worked all kitchen stations.
 Prepared sauces and pasta dishesa la carte.
 Catered off-site functions in addition to daily responsibilities.
 Acquired many skills and techniques, along with a strong culinary
background.
EDUCAT ION DELGADO COMMUNITY COLLEGE – New Orleans LA.
Associate of Applied Science Degree:Culinary Arts
Graduated:December14,2001
Membership in ACF as a Certified Culinarian