Matthew Kovach Resume 2015

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Matthew E

Matthew E. Kovach

Email: mkovach08@yahoo.comCell # (401) 261-6372PROFESSIONAL EXPERIENCE:Traveling Sous Chef, Restaurant Associates, Boston, MA

September 21015 Present

Traveling Sous Chef for all Boston area locations assisting on a as needed operational basis Executed numerous high-end functions and corporate parties throughout the Boston area, including the Museum of Fine Arts. Numbers ranging from small and intimate dinners to large Holiday functions. Responsibilities ranged from assembling and expediting service, to assisting in large scale butchery, to finishing and plating custom hors doeuvres Facilitated operations for several upscale corporate dining locations, including Novartis Biomedical in Cambridge. Creating and implementing a number of custom menus and chefs tables based on needs and dietary restrictions of clientele Restructured facility layouts and daily procedures in order to improve overall cleanliness and structure as to aid in day to day operationsSenior Cook I, MC Spiedo, Renaissance Boston Waterfront Hotel, Boston, MA

January 2008 July 2015 Senior cook 1; responsible for facilitating nightly food service for the hotels fine dining restaurant, Capiz bar and room service operation. Italian, from scratch kitchen focusing on fresh pasta, local and sustainable seafood and ingredients Trained on every station, including but not limited to saut, and grill executing each based on the operations needs and necessities Produced house made charcuterie items, fresh pastas and raviolis using local and sustainable products Butchered any number of meats including; whole fish: ex. salmon, and flounder. Broke down and deboned whole pigs with weights up 250lbs for use in roasts, sausages and house made charcuterie items

Assisted in leading operation in restaurant chefs absence, including expediting line during service hours and ensured all closing procedures were followed Assisted banquet operations in completing numerous hotel functions including weddings and VIP events for the hotels high end clienteleLine Cook I, Jurys Hotel, Boston, MA

May 2007 December 2007Managed food preparation for saut and garde mange station for daily restaurant service Created new garnishes and plate designs for hotels desserts

Assisted sous chef to prepare and expedite banquet services Filled in positions as needed based upon staffing demandsLine Cook III, Taj Hotel, Boston MA

February 2007 - May 2007

Prepared daily menu specials for The Caf restaurant based on customer preferences. Managed and prepared food for both grill and saut stations

Assisted in new menu planning


Bachelor of Science in Culinary Arts, Johnson & Wales University, Providence RI

December 2006


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