LUKE MARTIN
Chef De Cuisine
Valencia ,Valencia
Summary
Dynamic culinary professional with over 10 years of diverse hospitality experience, recognized for exceptional organizational skills and meticulous attention to detail. Proven track record of advancement through various kitchen roles, consistently striving to exceed personal and organizational objectives. Expertise in award-winning menu development and a strong commitment to achieving departmental goals while effectively managing budgets and profit margins. Passionate about delivering high-quality culinary experiences that align with company vision and enhance guest satisfaction.
Overview
23
23
years of professional experience
2
2
Certifications
3
3
Languages
Work History
Executive Sous Chef
Seabourn Luxury Cruise
02.2021 - Current
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Enhanced dining experience by creating innovative and visually appealing menu experiences
Head Chef
Valentín Sánchez al Tun Tun
03.2019 - 02.2021
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Arranged for kitchen equipment maintenance and repair when needed.
- Coordinated employee schedules and developed staff teams to boost productivity.
Head chef
The Jockey
01.2016 - 01.2019
- Company Overview: The Jockey in valencia is located in the centre of valencia in Spain and is one of the most busiest and vibrant restaurants in valencia.
- As head chef I was in charge of overseeing 6 other chefs making the orders. Gp,and stock control. The restaurant was doing around 150 covers every night at a high level
Head Chef
Bel and the Dragon
11.2014 - 01.2016
- Company Overview: Bel & The Dragon combines 600 years of history with the best in modern British cuisine. The menu is created by award-winning Executive Chef, Ronnie Kimbugwe.
- In my position as a Head Chef I lead a team of staff and efficiently run a kitchen, organize and oversee the work of the kitchen staff, decide which tasks need to be done and share these among the team. Another tasks and responsibilities are: managing stocks of food, ordering food from suppliers, controlling a budget and keeping accurate records and managing health and hygiene procedures. Also I'm involved into the team in the some of the preparation and cooking of food.
Sous Chef
The Crown at Bray
11.2013 - 11.2014
- Company Overview: The Crown at Bray is a traditional 16th Century inn belongs “ The Fat Duck” group which serves wonderful British food under management of Heston Blumenthal, english Celebrity Chef awarded with three Michelin star.
- As Sous Chef I was responsible for planning and directing food preparation in a kitchen and I was involved in a large degree of supervising other kitchen staff. Also I was responsible to maintain high culinary standards, manage food purchasing and storage and maintain a safe and hygienic kitchen environment.
Sous Chef
Rhinefield House Hotel
03.2013 - 10.2013
- Company Overview: Rhinefield House is a magnificent country house with 4 red star and two rosette restaurant which covers for 60, a brasserie with a terrace which can do 100 covers and covering weddings for up 200 covers.
- My reason for coming to Rhinefield was to help out at the head chef who I worked with when I first started this trade. I am in charge for the training of the junior chefs and all the ordering and maintain the high levels of food whilst he is away. In collaboration with head chef I created new recipes and wrote menus. Also I was responsible for managing kitchen staff to ensure that food that leaves the kitchen is of the highest quality and make diners happy.
Head Chef
New Park Manor Hotel
02.2012 - 02.2013
- Company Overview: New Park Manor is a part of the luxury family hotel groups which caters for family breaks so therefore I had to cater different needs as the stag restaurant had 2 AA rosettes and purely focused on fine dining food.
- I run the kitchen food cost at 25% and bellow whilst keeping high standards of food. I lead a team of 7 and we are pushing forward to 3 rosettes standard food. New Park Manor is a very busy operation as we also do many weddings and functions.
Sous Chef
The White Oak
01.2011 - 03.2012
- Company Overview: The White Oak is a very popular restaurant and was fully booked for at least 2 weeks in advance.
- Whilst working under Chef Patron Clive Dixon I was learning French classic dishes at a one Michelin star level. I was also showed management skills within a team of 9 and training new employers. Whilst working with Clive I was being brushed up on my leadership skills and was carrying out more paper work jobs.
Sous Chef
The Warrington
09.2010 - 01.2011
- Company Overview: Owned by Gordon Ramsay, though left position due to new ownership.
- My main Responsibilities were: working at two AA rosette level: working daily with fresh produce; menu costing; working closely with brigade and front of house staff; staff management and ongoing training; stock rotation; due diligence; practicing COSHH and HACCAP procedures; maintaining gross profit margins; ordering stock; stock taking; health & safety auditing; supplier sourcing and rotas.
Sous Chef
The Running Horse
06.2009 - 08.2010
- Starting as Sous Chef, showed willing to learn and gain experience from Head Chef, Craig Dunn, working with this experienced and talented chef on several occasions from the beginning of my career. Supported a new Head Chef as Senior Sous Chef in April 2010, responsibilities were: creative menu preparation, in a bid for a third AA rosette: working daily with fresh produce; menu costing; working closely with brigade and front of house staff; staff management and ongoing training; stock rotation; due diligence; practicing COSHH and HACCAP procedures; maintaining gross profit margins; ordering stock; stock taking; health & safety auditing; supplier sourcing.
Head Chef
Archie's Restaurant
06.2008 - 06.2009
- With similar responsibilities at the Running Horse, Archie’s Restaurant was first to give rise to the opportunity of a managerial position. With support from Paul Rowland, the restaurant’s owner, helping with stock management and developing skills in gross profit formulation, margins, menu costing and expenditure in order to manage the kitchen, team and production of food closely.
Chef de Partie
The Quay Brasserie
01.2008 - 06.2008
- Company Overview: The Quay Brasserie specializes in French cuisine which helped in developing European culinary techniques.
- Supported Sous Chef and Head Chef, Responsibilities included: implementing cleaning schedules, stock rotation, ideas for French a la carte dishes. Began to learn how to cost out dishes individually, ensuring correct gross profit margins were met and how to calculate gross profits.
Commis Chef
Nottingham Belfry Hotel
01.2007 - 12.2007
- As a commis chef my responsibilities were: Preparing the ingredients for a senior chef, measuring dish ingredients and portion sizes accurately, dealing with deliveries and stock rotation and basically carrying out many different orders simultaneously in a brief amount of time and perform many basic tasks of food preparation.
Commis Chef
Risley Hall Hotel
01.2003 - 12.2006
- Risley Hall Hotel was one of my first jobs in the hospitality industry and as a Commis chef I started learning the basics cooking under the supervision of a chef de partie and rotating through sections such as sauce, vegetables, fish, butchery and bakery.
Education
9 GCSE’s -
George Spencer Academy and Technology College
Stapleford, Nottinghamshire01.2005
Skills
Award Winning Menu Creation
Certification
Health & Hygiene Certificate Level 1, 2008
References
Full references are available upon request.
ADDITIONAL INFORMATION
- Currently I live in England (Berkshire)
- Also I have residence in Spain (Valencia)
Timeline
Executive Sous Chef
Seabourn Luxury Cruise
02.2021 - Current
Head Chef
Valentín Sánchez al Tun Tun
03.2019 - 02.2021
Head chef
The Jockey
01.2016 - 01.2019
Head Chef
Bel and the Dragon
11.2014 - 01.2016
Sous Chef
The Crown at Bray
11.2013 - 11.2014
Sous Chef
Rhinefield House Hotel
03.2013 - 10.2013
Head Chef
New Park Manor Hotel
02.2012 - 02.2013
Sous Chef
The White Oak
01.2011 - 03.2012
Sous Chef
The Warrington
09.2010 - 01.2011
Sous Chef
The Running Horse
06.2009 - 08.2010
Head Chef
Archie's Restaurant
06.2008 - 06.2009
Chef de Partie
The Quay Brasserie
01.2008 - 06.2008
Commis Chef
Nottingham Belfry Hotel
01.2007 - 12.2007
Commis Chef
Risley Hall Hotel
01.2003 - 12.2006
9 GCSE’s -
George Spencer Academy and Technology College