Matthew Ludlow
London
Summary
Dedicated and ambitious Executive Chef who is able to lead from the front by setting, following and delivering the highest culinary standards. Strong passion for excellence, who always strives hard to improve standards and guest satisfaction.
A strong leader and a good team player who has the experience required to create a stimulating, positive and energetic working atmosphere.
Innovative and confident to make changes needed to improve a working environment and a kitchen team’s performance.
Organised professional offering more than 24 years of experience working in fast-paced fresh food kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
24
24
years of professional experience
Work History
Executive Chef
Tuttons Brasserie Covent Garden / Dirty Martini Covent Garden
03.2021 - Current
- Effective re-opening after lock down of both Tuttons Brasserie and Dirty Martini Covent Garden kitchens
- Running both high volume sites delivering financial targets from all aspects of the P&L.
- Developing, creating and costing multiple menus, from the A La Carte to Large group functions, private dinning, canape and seasonal menus.
- Developing the Brunch offering for all 1Dirty Martini sites
- Liaising with existing suppliers and new local suppliers, to source the best fresh ingredients to work with.
- Developed kitchen staff through training and performance reviews.
Senior Head Chef
Cote Brasserie in Oxford Street (London)
07.2017 - 03.2021
- Responsible for the day-to-day running of the kitchen, delivering financial targets set
- Maintaining of the training kitchen for weekly cook offs with CEO, Directors, Regional and Area Chefs
- Assisted in successful new menu training.
- Assisted with menu development.
- Responsible for New Head Chefs and Sous Chefs training and trial shifts in London area.
- Increased the food hygiene rating from 3 to 5 stars.
Head Chef
Carluccio’s Restaurant
08.2007 - 07.2017
- In charge of running large-scale commercial kitchens, and responsible for ensuring that the restaurant operates efficiently and profitably, and that its customers are given a high-class culinary experience.
- All fresh produce made in house, full training days given to other senior kitchen managers to replicate in their branches.
- Was moved to some branches to recover the kitchen to the standards expected, with excellent results and increasing the revenue of the branches.
Sous Chef
Novotel in Plymouth (Devon)
11.2003 - 08.2007
- Making sure that all the kitchen brigade works to the highest culinary standards
- Creating specials on a daily basis
- Making sure that all kitchen staff understood duties and tasks needed to be carried out.
- Acted as head chef when required to maintain continuity of service and quality.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planning, preparing and direction food operations in the kitchen
- Ensuring that the presentation of food is compliant with Hotel standard
- Helping to train, develop and grow a kitchen staff.
Sous Chef
The Trading House Restaurant in Plymouth Harbor (Devon)
03.2003 - 11.2003
- Responsible for ensuring that food specifications and labor objectives meet goals set by the Head Chef as well as customer requirements
- Scheduling duties for kitchen staff, and organising the daily responsibilities of chefs.
- Also involved to create a daily menu changes with fresh seafood's and local produce.
- Acted as head chef when required to maintain continuity of service and quality.
Chef de Partie
Novotel in Plymouth (Devon)
09.2002 - 03.2003
- Working in a high-level place that held sit down conferences and banquets for up to 400 people.
- In charge to make sure all the food was to company standard.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Chef de Partie
Manor Farm in South-fleet (Kent)
02.2002 - 09.2002
- Responsible for the complete kitchen management, food preparations, and also involved to create special dishes of the day.
Commis Chef/Chef De Partie
The Dome Restaurant in Bluewater (Kent)
10.2000 - 02.2002
- Working as a part of a team of highly motivated Chefs
- Responsible for the efficient running of the kitchen area, and directly in charge of the overall preparation
- Got promotion as Supervisor and Kitchen Management with qualification “NVQ” level 1/2/3.
Education
N.W.K College Art and Design BTEC/ NVQ 1 and 2
Food Hygiene level 3
Hospitality & Catering NVQ Levels 1,2 & 3
KentSt. Johns R.C.C.
06.1999
Skills
- ICIF Italy
- Comprehensive knowledge of budgets, labor costs, P&L
- Proven judgement and decision making skills
- Self-starter, innovative and having the ability to multitask
- Menu Planning
- Menu development
- Cost Control
- Supplier Relations
- Running multisite venues
- Food Safety
- Strong Work Ethic
References
On request
System knowledge
- Fourth Hospitality
- Fourth FnB
- Zonal
- Acquire
- Comptrex
- ifoodi
- Star Chef
- Beagle
- Word and Excel
Timeline
Executive Chef
Tuttons Brasserie Covent Garden / Dirty Martini Covent Garden
03.2021 - Current
Senior Head Chef
Cote Brasserie in Oxford Street (London)
07.2017 - 03.2021
Head Chef
Carluccio’s Restaurant
08.2007 - 07.2017
Sous Chef
Novotel in Plymouth (Devon)
11.2003 - 08.2007
Sous Chef
The Trading House Restaurant in Plymouth Harbor (Devon)
03.2003 - 11.2003
Chef de Partie
Novotel in Plymouth (Devon)
09.2002 - 03.2003
Chef de Partie
Manor Farm in South-fleet (Kent)
02.2002 - 09.2002
Commis Chef/Chef De Partie
The Dome Restaurant in Bluewater (Kent)
10.2000 - 02.2002
N.W.K College Art and Design BTEC/ NVQ 1 and 2
Food Hygiene level 3
Hospitality & Catering NVQ Levels 1,2 & 3
St. Johns R.C.C.
Similar Profiles
Honoka InoueHonoka Inoue
Waitress at Akatuki Covent GardenWaitress at Akatuki Covent Garden
Bettina KekiBettina Keki
Fitness Operation Manager at Nuffield Health Ealing and Covent GardenFitness Operation Manager at Nuffield Health Ealing and Covent Garden
Anurag YadavAnurag Yadav
Front of House Wait Staff Member at Rossopomodoro Covent GardenFront of House Wait Staff Member at Rossopomodoro Covent Garden