Summary
Overview
Work History
Education
Skills
Accomplishments
Interests
Timeline
Hi, I’m

Sidney Marton

Experienced Vegan Chef
240 4th Avenue
Sidney Marton

Summary

Accomplished Executive Vegan Chef with high-level technical expertise and passion for healthy food. Managed team of chefs for large restaurant, pastry shop and earned recognition for creativity and quality of work. Excellent organizational skills and mastery of vegan culinary led to exceptional results. Experienced with French cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.

Overview

13
years of professional experience
8
years of post-secondary education
1
Language

Work History

Freelance
Los Angeles

Private Chef
09.2019 - Current

Job overview

  • Created customized meal plans based on client dietary restrictions and preferences.
  • Prepared and cooked average over 21 meals per week for Vegan family.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
  • Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
  • Cleaned meal preparation areas and washed hands frequently to promote hygienic and sanitary practices.
  • Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
  • Sourced healthy cooking techniques to capture flavor and nutrients of food with fresh ingredients.
  • Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.

Organic Livity
London

Executive Vegan Pastry Chef
02.2013 - 12.2023

Job overview

  • Monitored line processes to maintain consistency in quality and presentation.
  • Cooked memorable dishes seen on big screen ITV London, France 3 Paris and feature in Pop Sugar, Sheerluxe, About Time..
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Collaborated with restaurants, cafes to create and modify menus and selections.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Developed recipes by applying understanding of market demand and culinary trends.
  • Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
  • Created stunning raw, gluten-free and plant-based patisseries variations of classic recipes like cheesecake, macarons, croissants, mill-feuilles, eclairs...

Mallow
London

Executive Sous Chef
02.2023 - 09.2023

Job overview

  • Verified compliance in preparation of menu items and customer special requests.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Monitored food production to verify quality and consistency.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Farmacy
London

Head Pastry Chef
06.2022 - 12.2022

Job overview

  • Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
  • Operated clean pastry cooking station and complied with applicable health and safety standards.
  • Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
  • Prepared French pastries, Afternoon tea, and personalized creations to meet customer order requirements in well-know restaurant which managed over 300-400 customers calls per day.
  • Oversaw purchasing, storage, and use of kitchen supplies.
  • Cycled menus to keep offerings fresh and interesting for customers.
  • Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.

Adesse
London

Sous Chef
02.2022 - 05.2022

Job overview

  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Genesis
London

Research and Development Chef
06.2020 - 11.2020

Job overview

  • Distributed new product specifications to sales, QA and purchasing departments.
  • Analyzed and established standards for menu development, shelf-life testing and qualifying ingredients.
  • Coordinated multiple simultaneous product launches.
  • Provided guidance on improved quality control measures to increase customer satisfaction.
  • Collaborated with operations and production teams for new product market research and product surveys.

Spring Garden Cafe
London

Chef De Cuisine
02.2012 - 11.2013

Job overview

  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Placed orders to restock items before supplies ran out.
  • Created recipes and prepared advanced dishes which increased sales by 10%.

La Cigale
London

11.2011 - 01.2012

Job overview

  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Developed new products based on seasonal ingredients, holidays and dessert trends.
  • Established and maintained positive vendor relationships.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
  • Maintained well-organized mise en place to keep work consistent.

Adam Street Private Member's Cub
London

Waiter
01.2011 - 12.2011

Job overview

  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Inspected culinary departments for proper employee hygiene, employee productivity, sanitation and cleanliness.
  • Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
  • Folded napkins and prepared silverware sets to provide adequate supply for host station.
  • Upsold drink specialty items, wine selections and desserts to increase overall sales and exceed targets.

Education

Veolia University
Paris

Bachelor of Engineering Technology from Engineering Technology
07.2009 - 07.2010

University Overview

Creteil University
Paris

Bachelor of Engineering from Electrical Engineering
09.2005 - 06.2009

University Overview

CFA Ducos
Martinique

Associate of Engineering from Electrical Engineering
09.2003 - 06.2005

University Overview

Chateaubeouf College
Martinique

GED
09.2001 - 07.2003

University Overview

Skills

    Fine-dining expertise

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Accomplishments

Accomplishments
  • 3x nominated at Vegfest - UK's biggest vegan events for the Best Vegan Cake.
  • Featured in Mirror, Daily Mail, Sheerluxe, Balance, About Time, Pop Sugar..

Interests

Healthy food, Fine dining, arts, organic farming, meditation, nature,horses

Timeline

Executive Sous Chef
Mallow
02.2023 - 09.2023
Head Pastry Chef
Farmacy
06.2022 - 12.2022
Sous Chef
Adesse
02.2022 - 05.2022
Research and Development Chef
Genesis
06.2020 - 11.2020
Private Chef
Freelance
09.2019 - Current
Executive Vegan Pastry Chef
Organic Livity
02.2013 - 12.2023
Chef De Cuisine
Spring Garden Cafe
02.2012 - 11.2013
La Cigale
11.2011 - 01.2012
Waiter
Adam Street Private Member's Cub
01.2011 - 12.2011
Veolia University
Bachelor of Engineering Technology from Engineering Technology
07.2009 - 07.2010
Creteil University
Bachelor of Engineering from Electrical Engineering
09.2005 - 06.2009
CFA Ducos
Associate of Engineering from Electrical Engineering
09.2003 - 06.2005
Chateaubeouf College
GED
09.2001 - 07.2003

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Sidney MartonExperienced Vegan Chef