Alexandre Martin

Alexandre Martin

Senior Head Chef at Ladurée Harrods
Lives in London, United Kingdom
over 6 months ago

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Proven leadership and management with progressive corporate experience, dynamic and highly experienced in kitchen management with solid history of success including organizing, planning and analytical skills

Management in hospitality, kitchen operation & restaurant (French, Continental, Mediterranean, Asian, Oriental), logistic & supply chain, coaching and supervision.

Expertise in luxury Hotels chain & Restaurant high end or casual fast pace large venues with high volume intake, I specialize as well in catering functions, weddings, seminars etc. finally I’m able to set up serious logistic & supply chain systems to support the operations

Experience

  • Senior Head Chef

    Ladurée Harrods - London, United Kingdom

    F&B kitchen
    February 2018 - Now · 12 months

    Based in London, fully in charge of all production for the celebrated restaurant/boutique “Ladurée at Harrods”, • Stock control, supply chain & purchasing • Recruitment, coaching and supervision of 20 chefs & stewards • Set up standard operating procedures, production, HSE, cost control • Manage the production and execution of the catering division in & outside the premises. • New menu implementation, training and presentation to staffs and management. • Creative control, menu development in collaboration with Paris headquarters. This is a high end restaurant/boutique with large volume intake, 15000 £ income average per day, serving minimum 600/700 guests per day. Close collaboration with Celebrated Michelin stars corporate Chef Jean Sevegnes for menu creation 4 times a year according to each season, report to Group LA DUREE UK Executive Chef on daily basis.

Education

  • Technical degree CAP BEP

    Lycee & Cfa Hoteliers De Marseille

    September 1987 - July 1992

    Full cycle training and theoretical courses in kitchen management, front service and room division. Graduated with CAP and BEP certficates in 1992

Languages

  • English
    Native or fluent
    100%
  • French
    Native or fluent
    100%
  • Spanish
    Professional working
    60%

Skills

  • Arabic Cuisine
  • Asian Cuisine
  • Banqueting and Events
  • Cost control
  • F&B management
  • Food and beverage kitchen
  • Food purchasing
  • French cuisine
  • Luxury Hospitality
  • Mediterranean Cuisine
  • Menu Creation and Development
  • Recrutment, coaching and supervison of staffs
  • Restaurant Operation
  • Room service Management
  • SOP development
  • Stores and logistics
Connections
Mark Sampson H
Human Resources Intern at International banking sector
Following
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