Matt Barnett
Godalming,Surrey
Summary
Highly motivated and hardworking individual with an exemplary track record and 25 years experience running prestigious kitchens globally. Unbridled passion for food, sourcing the finest ingredients and creating menus that reflect this passion through simplicity and elegant plating.
Exceptional communication and people skills with a strong desire to maintain continuous personal development and the ability to adapt and succeed in any situation presented with. Adept at multitasking, leading group discussions and managing projects.
Overview
27
27
years of professional experience
Work history
Director, Culinary Operations
Brinkley's Restaurants
London, Chelsea
01.2001 - 08.2022
- Company Director, responsible for culinary operations of established group of London based restaurants, overseeing front and back of house teams of up to 90 people.
- Managed daily operations by overseeing financials, key performance indicators and employee performance.
- Interviewed, hired and trained staff, maintaining highly efficient service teams.
- Planned staff rotas to meet customer demand whilst remaining under budget.
- Monitored and maintained stock levels for maximised efficiency and minimised waste.
- Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
- Developed menus with strict cost controls to maximise restaurant profits.
- Liaised with kitchen teams to develop innovative, seasonal menus for maximised customer appeal.
- Negotiated with suppliers to obtain quality ingredients at excellent prices.
Group Executive Chef
Antony Worrall Thompson Restaurants
London, Notting Hill
03.1998 - 12.2000
- Initially employed as Senior Sous Chef, progressing to Head Chef and then Executive Chef of AWT's two prominent Notting Hill establishments.
- Worked closely with owner and local suppliers to produce London's only six course, 'no choice' daily changing menus.
- Received five stars from Fay Maschler in Evening Standard column 'Maschler Revisits.'
- Maintained excellent profit margins and ensured exceptional standards across two restaurants
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
- Hired, managed and trained kitchen staff, maintaining competent, efficient service teams.
Junior Sous Chef
River Cafe
London, Hammersmith
01.1997 - 03.1998
- Part of large culinary team, at height of restaurant's popularity, working closely every day with owners, Rose Grey and Ruth Rogers, designing and planning twice daily changing menu.
- Sourced local ingredients to design seasonal menu items, specialising in modern Italian cuisine.
- Demonstrated excellent food knowledge through continuous personal development and consistent study of produce and it's provenance.
- Developed tasting and special events menus celebrating seasonal, local produce.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Trained junior kitchen staff in food preparation and hygiene practices.
Senior Chef De Partie
The Cub Room, Henry Meer
New York City, New York
03.1995 - 12.1997
- Worked under Henry Meer, previously of Lutece Restaurant initially as a Commis / Demi Chef de Partie, quickly progressing to Chef de Partie, running the fish and sauce section of The Cub Room Restaurant, one of downtown Manhattan's busiest and most highly regarded venues.
- Plated meals with meticulous attention to presentation and portion control to chef / patron's exacting standards.
- Oversaw daily mise en place of all kitchen sections, expediting quality of all pre prepared food, sauces etc.
- Gained a good knowledge of the Spanish language and developed excellent communication skills as one of the only English speaking members of the brigade.
Education
Grand Diplome -
Le Cordon Bleu Culinary Arts Institute
London, Marylebone1994
A-Levels -
Mill Hill School
LondonSkills
- Teamwork and collaboration
- Critical thinking
- High-value project management
- Health and safety compliance
- Staff education and training
- Cost control
- Customer rapport
- Exceptional communication skills
Timeline
Director, Culinary Operations
Brinkley's Restaurants
01.2001 - 08.2022
Group Executive Chef
Antony Worrall Thompson Restaurants
03.1998 - 12.2000
Junior Sous Chef
River Cafe
01.1997 - 03.1998
Senior Chef De Partie
The Cub Room, Henry Meer
03.1995 - 12.1997
Grand Diplome -
Le Cordon Bleu Culinary Arts Institute
A-Levels -
Mill Hill School