MARTIN BOWER

Mobile Phone: +66 945 488 018(E)

Mailing Address:73/152 Paholyothin Road 54/1 Saimai Bangkok 10220 THAILAND

Email:

Skype: chef.martin81

EXECUTIVE CHEF

Menu Design-Business Growth-Staff Management-Kitchen Management

Special Events, Catering and Event Planning-OHS and HACCP

Customer Service Settings-Diverse Settings-Diverse Styles

KEY COMPETENCIES:

  • Leadership – Successful implementation of critical service procedures and processes including food safety plans and quality systems to improve all aspects of operational efficiency. Creativity in menu design according to individual client base, utilizing seasonal local produce and trends whilst maintaining core company standards.
  • Kitchen Management – Maximizing productivity, kitchen efficiency and financial return whilst maintaining outstanding service standards and budgetary targets. Leadership and direction of all kitchen staff. Effective monitoring of current kitchen operationsand standards including portion size, stock control, hygiene and waste minimization.
  • Staff Management– Ability to understand individual strengths, weaknesses and backgrounds. Able to successfully implement and deliver staff performance and management processes.Identification of training and development needs and boosting morale of kitchen staff through training and proficiency of interpersonal skills.
  • Team Building – Proven track record of fostering a cohesive and supportive work environment ensuring a smooth transition between kitchen and floor.
  • Customer Service/Customer Relations – Establish solid customer relationships and customer retention through feedback to assure continual growth. Continuously monitoring food trends to ensure thatcustomer needs are satisfied.

EDUCATIONAL AND PROFESSIONAL DEVELOPMENT:

2000 Diploma of Advanced Culinary Skills - Stratford upon Avon College

Certificate in Food Hygiene - Chartered Institute of Environment Health

National Vocational Qualification 3 Catering and Hospitality (Kitchen & Larder) - Stratford upon Avon College

1999National Vocational Qualification 2 Catering and Hospitality (Food Preparation & Cooking) - Stratford upon Avon CollegeNational Vocational Qualification 2 (Preparing & Serving Drink – Front of House) - Stratford upon Avon College

1998National Vocational Qualification 1 Catering and Hospitality (Preparing & Serving Food) - Stratford upon Avon College

PROFESSIONAL EXPERIENCE:

April 2014 to present

EXECUTIVE CHEF at Merlin Beach resort Tri Trang beach Phuket, Thailand

Key Responsibility & Achievements:

  • Responsible for sevenF&B outlets including conference and wedding facilities
  • ImplementedFilipino internship trainee programme across 3 individual Merlin resorts

April 2014

Guest lecturer at Far Eastern University Manila, Philippines

I was fortunate enough to be selected provide coaching in professional cateringto many different nationalities and personalities, thus gaining a valuable experience in man- management.

April 2013 to April 2014

EXECUTIVE CHEF at RawiWarin Resort and Spa, KohLanta, Thailand

Key Responsibility & Achievements:

  • Installedeffective kitchen standard operating procedures with improved kitchen hygiene and food standards
  • Introduced stream lined and cost effective menus
  • Cut food costsfrom 45% to 33%
  • Enhanced buffet presentations and standard of room service
  • Trained staff in all catering disciplines including food presentation
  • Implemented a working system between purchasingand suppliers to ease product acquisitions
  • Createda positive workenvironment through training and feedback in food storage, purchasing and wastage processing
  • Assisted in the running of the F&B Department in the absence of any F&B management team
  • Bought in new product ranges and services all supported by onsite staff training to increase sales and guest satisfaction
  • Introduced a special promotions calendarwhich successfully generated increased sales
  • Responsible for sourcing 45 intern trainees from the Philippines, thereafter managed hands on training and welfare

August 2012 to April 2013

EXECUTIVE CHEF at Beach Republic Ocean Club and Residences.KohSamui, Thailand

Key Responsibility & Achievements:

  • Improved food costs and hygiene levels to reach overall customer satisfaction
  • Key training in preparation of making fresh, cost effective menus instead of buying in costly prepared items
  • Enhanced buffet presentations and quality of food and increased kitchen hygiene to international standards
  • Implemented a kitchen storage and cold room plan to achieve more hygienic healthier facilities
  • Management of purchasing and stock control to minimize wastage on a la carte service and special functions
  • Trained staff in bakery practices introducing new desserts and bakery items
  • Inducting new chefs ensuring they were adequately trained in hotel standards, policies and procedures
  • Mentoring and staff consultation to adhere to company standards creating a positive work environment
  • Worked directly with suppliers to improve cost and quality of ingredients

July 2011 to August 2012

F&B OPERATIONS MANAGER at Avista Hotels and Resorts Phuket, Thailand

Key Responsibility & Achievements:

  • Oversaw installation of FF&E for the new hotel in Patong and also designed the new roof top bar at the hotel in Kata.
  • Managed team of 15 chefs and stewardsto successfully bring the kitchen up to international hygiene standards
  • Kitchen operations Manager including purchasing and stock control to minimize wastage on a la carte service functions
  • Achievedreduction in food costs of 7% to between 32-35%
  • Implemented new streamlined Mediterranean and Thai menus to reduce costs
  • Introduced, designed and trained staff in new menusincluding tapas, desserts and bakery items
  • Created a comprehensive wine menu with staff being taught in wine pairing with individual menu items
  • Continuously met financial responsibilities of food budget, menu and labour costs through adequate planning and implementation of quality control systems and negotiating supplier contracts

December 2010 to July 2011

EXECUTIVE CHEF & F&B MANAGERat Brush Restaurant and Lounge Kalim Bay, Phuket, Thailand

Key Responsibility & Achievements:

  • Part of the pre-opening team, responsible for the hiring, training and management of staff
  • Implementation of the set and ala carte menus
  • Responsible forordering and stock control of beverages
  • Managed FOH
  • Continuously met financial responsibilities
  • Secured positive press exposure covering the food and services in the restaurant

December2008 to December 2010

SECOND CHEF at the SebelHotelMelbourne, Australia

Key Responsibility & Achievements:

  • Managed a team of 15 chefs within busy banquet kitchen serving up to 400 buffet lunches per day and 80 covers per night,50 room service and up to 1,000 for large banquets. Menus were Australian, Mediterranean and Asian inspired
  • Ensured all controllable expenses meet budgetary requirements through effective planning and forecasting
  • Delivered maximum operational efficiency by managing and preparing all facets of work-flow and set up to complete banquets according to client expectations and requirements
  • Building positive work relationships and environment by engaging in staff consultation, feedback and training
  • Managing HACCP policies and procedures across Sebel’s three kitchens

April 2007 to September 2008 & April 2000 to March 2006

HEAD CHEF at MACDONALD HOTELS & RESORTS LTD UK

Queens hotel - Cheltenham (4 Stars 1 rosette)Hatherley Manor -Gloucestershire

Brandon Hall Hotel- Coventry (4 Stars 1 rosette)Randolph Hotel -Oxford (5 Stars, 2 rosettes)

Rusacks Hotel-Scotland(4 Stars,2 rosettes)Lymm Hotel-Warrington(3 Stars)

Old Swan-Harrogate(4 Stars)Tickled Trout-Preston (4 Stars)

Complete Angler-Marlow (4 Stars,2 rosettes)

The Macdonald Group owns and operates more than 40 luxury hotels and resorts throughout the United Kingdom. Its amenities include conference and meeting and wedding facilities, spas and golf courses. As Head Chef, I was required to move between various properties in order to maximize financial return, operational efficiency and performance standards throughout the chain.My success was proven by increasing gross profitability at every property I was situated.This was achieved by managing the process of standard menu creation across the chain of properties along withconsulting potential corporate clients to suggest ways of improving our service and products. By doing this we broadened our client base by 50%.

April 2006 to April 2007

HEAD CHEF at Barley Mow Inn Warwickshire UK

Key Responsibilities & Achievements:

During my stay I managed the process of a new menu creation; being creative in the design and implementation of food concepts and having an up to date knowledge of local produce in order to meet customer demands and needs, along with the introduction of Daily Specials the turnover of food sales increased three fold.

REFERENCES:

Mr Thomas Smith EXECUTIVE CHEF Le Meridien Phuket, Thailand -

Mr. Duncan Morrison EXECUTIVE CHEFSheraton NhaTrangVietnam

Mr. Andrew North Culinary Director Star Casino Sydney, Australia-

Mr. Marc McCrae GM at Ramada Encore Belfast,Northern Ireland -

Martin Bower- Head Chef