Matthew Basilio
Victoria,Canada
Summary
Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Sous Chef
Delta Hotels Victoria Ocean Pointe Resort
Victoria , British Columbia
08.2023 - Current
- Assisted in menu development and recipe testing.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Trained new hires in proper cooking techniques and recipes.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Sous Chef
Brentwood Bay Resort
Victoria , BC
10.2022 - 08.2024
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Performed as head chef to maintain team productivity and restaurant quality.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Trained and supervised line cooks to develop new skills and improve team performance.
Sous Chef
Craft Beer Market
Victoria , BC
11.2021 - 10.2022
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Monitored food products, driving quality, freshness and integrity.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Assisted with interviewing, hiring and training kitchen personnel.
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
Junior Sous Chef
Canoe Brewpub
Victoria , BC
05.2021 - 10.2021
- Supervised kitchen food preparation in demanding, high-volume environments...
- Checked food portioning for optimal presentation and cost control.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Trained kitchen workers on culinary techniques.
- Assisted with interviewing, hiring and training kitchen personnel.
Saucier
The Palms Restaurant and Lounge
Victoria , BC
08.2020 - 05.2021
- Trained new employees on cleanliness, client engagement strategies and various types of meat cuts.
- Evaluated meat temperatures for safety and quality and kept detailed records of heat statuses.
- Kept detailed records of meat cuts for accurate inventories.
- Processed fresh meat items in walk-in cooler.
- Prioritized and organized tasks to efficiently accomplish service goals.
First Cook
Canoe Brewpub
Victoria , BC
08.2019 - 08.2020
- Managed food usage with proper stock rotation to prevent spoilage.
- Trained kitchen workers on culinary techniques.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Improved performance of team members resulting in high-quality meals produced daily.
- Supervised kitchen food preparation in demanding, high-volume environments.
Sushi Cook
Sapporo Kitchen
Delta , BC
06.2018 - 07.2019
- Sanitized counters, knives, utensils, plates and other items used in food preparation.
- Safely utilized knives and other sharp instruments to prepare fish for sushi-making.
- Trained kitchen workers on culinary techniques.
- Greeted restaurant guests arriving at establishment and explained special sushi items and options.
- Managed food stock to fulfill orders within quality standards.
Education
Bachelor of Science - International Hospitality Major in Culinary Arts
Lyceum of The Philippines University
Manila, Philippines03.2017
Skills
- Team Leadership
- Staff Training
- Food Preparation
- Line Inspections
- Safe Food Handling
- Kitchen Management
- Inventory Management
- Staff Recruiting and Hiring
- Coordinating Kitchen Staff
- Sanitation and Cleaning
- Equipment Inspection and Maintenance
- Garnishing and Plating
- Strong Work Ethic
Certification
- SafeCheck - 2022-2027
- First Aid & CPR/AED level C - 2022-2025
CHARACTER REFERENCE
- David Lang
( Culinary Director at Camosun College )
250-240-1218
- Samuel Harris
( Executive Chef at Cafe Brio )
250-514-8515
Timeline
Sous Chef
Delta Hotels Victoria Ocean Pointe Resort
08.2023 - Current
Sous Chef
Brentwood Bay Resort
10.2022 - 08.2024
Sous Chef
Craft Beer Market
11.2021 - 10.2022
Junior Sous Chef
Canoe Brewpub
05.2021 - 10.2021
Saucier
The Palms Restaurant and Lounge
08.2020 - 05.2021
First Cook
Canoe Brewpub
08.2019 - 08.2020
Sushi Cook
Sapporo Kitchen
06.2018 - 07.2019
Bachelor of Science - International Hospitality Major in Culinary Arts
Lyceum of The Philippines University
- SafeCheck - 2022-2027
- First Aid & CPR/AED level C - 2022-2025
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