MATTHEW BOND
St Adolph D’Howard
Summary
Passionate about the golf industry, I strive to advance in a direction/management role. I inspire passion in my team and colleagues, aiming to contribute to the growth of the sport. I seek opportunities to leverage my expertise and dedication, committed to making a meaningful impact and driving industry success.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Quality Assurance Inspector
Origine Nature
01.2023 - Current
- Performed visual inspections and non-destructive tests where appropriate.
- Reported repeated issues to supervisors and other departments, collaborating to identify issue roots and rectify problems.
- Communicated with production team members about quality issues.
- Used calipers and micrometer measuring instruments.
- Maintained accurate records of inspection findings, facilitating data-driven decision-making for process improvements.
- Kept detailed records of quality and imperfect products.
- Identified where product issues were coming from and rectified issues.
- Influenced positive change within the organization by driving a culture focused on high-quality products and services.
- Conducted training sessions for new Quality Assurance Inspectors, ensuring a consistent approach across the team.
- Recommended changes to assembly and production lines based on repeat product issues.
- Upheld safety regulations within the workplace by consistently following guidelines during inspections.
- Ensured compliance with industry standards by meticulously reviewing product specifications and requirements.
- Provided valuable input during product development stages, ensuring seamless integration between design specifications and QA requirements.
- Compared colors, shapes, textures and grades of products and materials with color charts, templates, or samples to verify conformance to standards.
- Streamlined workflow processes, optimizing inspection times without compromising on quality standards.
- Improved production efficiency with timely reporting of inspection results to relevant parties.
- Aided in reducing material waste by identifying recurring issues early on in the production cycle.
- Reduced defect rates by implementing effective inspection processes and recommending corrective actions.
Director-Harvest
Origine Nature
06.2020 - 01.2023
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
- Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
- Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
- Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
- Strengthened internal controls by reviewing existing policies and procedures, ensuring compliance with regulatory requirements.
- Facilitated cross-functional collaboration for improved decision-making processes within the organization.
- Improved project efficiency with strategic planning, resource allocation, and time management practices.
- Implemented innovative solutions to solve complex problems, resulting in increased productivity and streamlined operations.
- Optimized staff performance by designing comprehensive training programs tailored to individual needs.
- Increased company revenue by streamlining processes and implementing cost-saving measures.
Customer Service
Club de Golf Le Maître-Clublink
06.2012 - 06.2020
- Customer service for Le Maitre, one of the top 50 courses in Canada
- Duties included regular contact with clients and members, responsible for cart fleet maintenance, safe care and storage of clubs
- Also responsible for the driving range
- Regularly in communication with the members to enhance their experience at the course, and working one on one with management to make sure the course is running on time with all clients satisfied
Server/Cook
Fairmont Chateau Mont-Tremblant
10.2015 - 03.2019
- Service and culinary duties for a high-volume cafe (Le Ricochet) located in the only ski-in, ski-out hôtel in MT
- Task included executing the menu, cashier, WHMIS/MSDS procedures, restocking and requisition
- Working hand-in-hand with management to improve service speed while maintaining all relevant food quality regulations
- Because of my background in culinary/food service and WHMIS, I was generally selected to be attached to MAPAQ and Fairmont's own food service inspection team when it came time to be inspected on a semi monthly basis
- Due to my direct involvement in this process, Le Ricochet was able to extend time between provincial inspections, from every 3 months, to every one to three years
- Selected as employee of the Month January 2016
- Finalist for Employee of the Year 2016
- Cafe selected as Department of the trimester Dec/Jan/Feb 2017 and finalist for yearly award
- Numerous commendations from clients and condo owners
Line Cook/Sous Chef
Montreal General Hospital
05.2008 - 06.2012
- Duties include execution of a rotating menu, for patients, staff, and visitors, following a very strict ingredient set list, based on various dietary restrictions (gluten, diabetic, fibre, no sodium, low sugar, infant, et al)
- Daily MSDS/WHMIS procedural verification, temperature testing practices, product rotation were all a part of my daily interactions at the MGH
- I was also trained across many different positions at the hospital (Dish, catering, service, restocking) and used that to better coordinate with the team to ensure the best service/standards possible
Line Cook/Sous Chef
Montreal Children's Hospital
05.2008 - 06.2012
- Duties include execution of a rotating menu, for infant, children, young adults, patients, staff, and visitors, following a very strict ingredient set list, based on various dietary restrictions (gluten, diabetic, fibre, no sodium, low sugar, compromised immune system, baby formula, processed meals, et al)
- Daily MSDS/WHMIS procedural verification, temperature testing practices and product rotation were strictly enforced, as the patients we looked after were more susceptible to food-born allergies and dietary concerns
Education
Culinary Arts - Chef Certification Food Service Standards
St Pius X
05.2007
Security Management - Law and Security
Algonquin College
06.1999
High School Diploma - Secondary
Woodroffe High
06.1996
Skills
- Yearly Certification CPR
- WHMIS/MSDS
- Quality inspections
- File management
- Defect tracking
- Safety trained
- Product inspection
- Measurement techniques
- Calibration procedures development
- Blueprint reading
- Report preparation
- Supply maintenance
- Preventive measures
- Type product expert
- Corrective actions
- Staff training
- Error correction
- Test equipment calibration
- Quality control
- Six sigma methodology
- Quality processes
- Training and mentorship
- Employee supervision
- Inspection documentation
- Equipment calibration
- Safety protocols
Languages
English
Full Professional
French
Full Professional
Spanish
Elementary
Certification
- Yearly Certification CPR
- WHMIS/MSDS
Personal Information
Age: 42
Phone
18192161799, 18192161799
Timeline
Quality Assurance Inspector
Origine Nature
01.2023 - Current
Director-Harvest
Origine Nature
06.2020 - 01.2023
Server/Cook
Fairmont Chateau Mont-Tremblant
10.2015 - 03.2019
Customer Service
Club de Golf Le Maître-Clublink
06.2012 - 06.2020
Line Cook/Sous Chef
Montreal General Hospital
05.2008 - 06.2012
Line Cook/Sous Chef
Montreal Children's Hospital
05.2008 - 06.2012
Culinary Arts - Chef Certification Food Service Standards
St Pius X
Security Management - Law and Security
Algonquin College
High School Diploma - Secondary
Woodroffe High
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