Summary

Experiencecurrent

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⁻ Food styling at professional photo shoots for promotional purposes.

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⁻ Implemented fnb shop and Starchef systems

I am currently working for Giraffe Restaurants as Executive Development Chef,

with responsibility for developing menus from concept through to execution,

delivering profitable menu changes which are on brand and on trend. With

over 20 years' of experience working in a diverse range of sectors from fine

dining to casual dining, crossing many different cuisines, I have a broad

knowledge of food and have the creative innovation to positively influence

menu direction. I started as a Commis Chef working for Albert Roux and have

held positions as Sous Chef for Caprice Holdings and Executive Chef with

Strada before taking on Operational and Training roles for Giraffe which has

led to my current position of Executive Development Chef.

Executive Development Chef

Giraffe Concepts

26 Overcliff Road, Grays, Essex, RM17 6AJ M:07980 556017 ben.martin05@tiscali.co.uk

BEN MARTIN

Responsibilities:

Develop on trend menus which deliver great food quality and required cost

margins within the operational capabilities of the brand.

Manage the menu change process from concept to execution, coordinating the

relevant departments to ensure that the menu is delivered on budget and on

time.

Conduct thorough presentation's of new menu/dish concepts to the board of

directors which detail quality of product, cash margins and added or re-moved

process.

Create recipe specs for the Giraffe menu which include coherent, user friendly

instructions and clear photos using fnb shop and starchef systems.

Conduct thorough training sessions of new menu/concepts to the training

team to ensure that the attention to detail and critical control points to each

new dish is instilled.

Produce video training specs for the training teams to use to enhance the

overall training capability.Liaise and negotiate with suppliers and the buying department on new product

lines to source the best quality ingredients at competitive prices and be ahead

on upcoming food trends.

Manage multiple development projects within the various brands of giraffe

within established time frames.

Developed, trained and opened Wondertree restaurant, the new brand in

Heathrow Terminal 2.

2004

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2001

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1999

⁻ Developed the brand from concept.

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1999

⁻ Opening of restaurant and research of Vietnamese cuisine.

⁻ Menu development, working alongside a Vietnamese chef consultant.

⁻ Day to day running of the kitchen.

1997

Giraffe Concepts

Responsibilities:

Operations & Training Chef

Responsible for all aspects of the smooth running of a cluster of kitchens

including food quality, financial targets, personnel and legislation.

The rolling out of new menus and special menu across a cluster of restaurants

and ensuring that the highest levels of food quality are achieved whilst

delivering company standard gross profit margins.

Head Chef

Archipelago (The Bird Cage) Global Fusion cuisine, 2AA rosettes

Responsibilities:

All aspects of kitchen management including menu development, costings and

stock control management.

Management of new site openings including kitchen design, ordering and

budget control, recruitment and training.

Ensure that all food safety and health and safety legislation is adhered to in all

kitchens and conduct regular audits.

BOH franchise manager: maintaining good working relationships with franchise

partner, ensuring that all company standards in food quality and operational

procedures are adhered to.

Over seeing the day to day running of the SBC branch which is the companies

£5m a year flagship restaurant.

Ensuring that all employees were trained to the company standards and that

their personal development was structured and managed.

Training and development of all team members.

Implementation of all food safety and health and safety controls.

Executive ChefStrada, (Caprice Holdings ltd) - Italian Cuisine

Responsibilities:

Senior Sous Chef

Responsibilities:

Junior Sous Chef

Pasha (Caprice Holdings ltd) Moroccan cuisine

Responsible for all BOH aspects of restaurant openings including kitchen

design, budget adherence, food quality, training and recruitment.

Overall responsibility for daily operations of all kitchens.

Supplier liaisons and management.

Overall responsibility for the control of profit margins and financial targets.

Produced all menus and specials with responsibility for the training and rolling

out of them.

Responsibilities:

Bam-Bou (Caprice Holdings ltd) Vietnamese cuisine

⁻⁻⁻ Training.

⁻ Rotas.

⁻ Ordering.

1995

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⁻ G.N.V.Q Level 2 Catering and Hospitality

⁻ Intermediate Food Hygiene

⁻ Health & safety level 3

⁻ HACCP level 3

⁻ English Language

⁻ Physical Education

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Running kitchen in absence of head chef.Assisting with menus.

Commis Chef

Interests

References

Cooking, Sport, Reading, Travelling, Camping

Responsibilities:

Roux Fine Dining, Classical French & Traditional British cuisine

Working on all sections and outlets including Fine dining restaurant, Private

dining rooms, outside catering and functions.

EducationCatering Qualifications

Russel Joffe

Steve Bullock

Chris Benians

A Levels

GCSE's

A-C in English, Maths & Science