Martin Stones

I am a highly motivated and hardworking individual that has a passion for the hospitality industry. Having worked both front and back of house has allowed me to gain a greater understanding of how successful businesses are run and maintained. Having worked in a variety of establishments ranging from large scale restaurants to fine dining and gastro pubs I am a highly experienced and talented chef with a wealth of culinary knowledge.

Chef Consultant - Days - York

+£1m turnover, 2 sites plus catering vehicles for events

• Full redesign and implementation of fresh food menus
• SOP's
• Food costing
• Staff recruitment, development and training
• Improved food hygiene from 2 and 3 star to 5 star
• Implemented new suppliers to align with locally sourced ingredients and promote cost effectiveness
• Implemented new till system to improve sales by efficiency of service and stock management
• Trained and developed kitchen and front of house team to evolve the business and promote creativity and increase skillset of staff
• Stepped into control FOH training and development in absence of a FOH Manager

Head Chef - Hotel du Vin - York

(2025-04 - 2025-09)

Short employment maintained 5 star food hygiene and improved food GP figures, trained staff according to SOPS and rolled out seasonal menus according to national roll out. Due to annual leave being repeatedly cancelled at last minute and the financial loss of holidays being cancelled I chose to leave the company as I was unable to gain a healthy work life balance.

Executive Head Chef - Bascos Bistro, Leeds & Bascos Tapas, Selby - Leeds & Selby

(2017-03 - 2025-04)

Multi-Site Operation - rebranding after lock down

• Opening of both sites – kitchen design, menu specs, costings
• Daily Changing Specials
• Achieved 5* Food Hygiene Rating at both sites
• Advertising, Interviewing, Hiring and Training of new team members for kitchen and front of house positions
• Ensuring menus evolve with trends but remain creative and profitable

Head Chef - Harewood House - Harewood, Leeds

(2016-03 - 2017-03)

Fresh Homemade Produce. Main Kitchen run alongside tearoom/café

• Achieved 5* Food Hygiene Rating
• Private Fine Dining Functions catered for
• Oversaw the running of the terrace tearoom (afternoon teas), courtyard tearoom and Yorkshire Larder food truck
• Advertising, Interviewing, Hiring and Training of new team members for kitchen and front of house positions

Head Chef (Relief) - The Crown Hotel - Horton

(2015-05 - 2016-02)

150 – 200 covers at peak times (Fri/Sat evenings). 2 Kitchens

• Homemade Fresh Produce
• Seasonally Changing menus
• Locally Sourcing Ingredients
• Enforcing Health & Safety legislation
• Delegating to a team of 6
• Catering the annual BT 3 Peaks Challenge

Head Chef - The White Swan - Deighton, York

(2013-08 - 2015-05)

Head Chef - The Northern Monkey & The Mexborough Arms - Leeds

(2010-10 - 2013-07)

General Manager - The Lounge Bar & Nightclub - Bournemouth

(2008-11 - 2010-09)

Formerly Melange

• Advertising, Interviewing, Hiring & Training of Staff
• Create & Implement new Food & Cocktail Menus
• Responsible for weekly stock takes
• Ensuring cost effective purchasing for the Food & Beverage Department
• Implemented in house training and incentive programs
• Accountable for in house Profit & Loss
• Promote & Market the business to attract and retain customer base

General Manager - Melange Restaurant & Champagne Bar - Bournemouth

(2007-02 - 2008-11)

Became The Lounge

General Manager - Puccinos Restaurant & Tapas Bar - Leeds

(2005-06 - 2007-01)

International Hospitality & Food Innovation Foundation Degree (2007)

Culinary Arts (2007)

International Events Management PG Diploma (2008)

Clait Plus Diploma - Word, Excel, Database Creation and Manipulation, PowerPoint

GCSE's