Anthony Marshall
Executive Chef @London Hilton On Park Lane
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WORK HISTORY
Executive Chef @London Hilton On Park Lane
London, GB
Responsibilities include:•Managing all kitchens & ensuring the provision of nutritious safe, eye-appealing & properly flavoured food•Designing all menus in the changing seasons & in accordance with the constantly changing trends & demands•Hosting all menu tastings & securing the business•Managing & supporting an extremely diverse & multi-national workforce, ensuring full awareness of cultural diversity within the business•Managing & controlling all staff & food & kitchen equipment related costs within the business as well as formulating & presenting the budgets, headcount plans & annual payroll costs•Ensuring all kitchen staff actions fall in line with the statutory framework, Hilton Policy & ensuring minimal risk of exposure & compliance with the Health & Safety Regulations•Managing all kitchen recruitment & succession planning•Managing organisational restructures, closures & openings in line with hotel strategy plans •Implemented food concept in Whisky Mist a modern contemporary bar/clubAwards- Winners of the hotel department of year 2014- Won Chain Des Rotisseurs Award 2010- Obtained the position to be a fellow at the Academy of Culinary Arts 2010- Won Manager of the Year 2009 at the London Hilton on park Lane- Winner of the Cateys Chef of the Year 2008 for over 250 covers- Won \"Banqueting Chef Award 2001\" from the Craft Guild of Chefs- Obtained Benedict`s Diploma for Good Food in May 2003- Achieved one Rosette in the Memory`s Kitchen for the Second Year- Key Player in the Langham`s achievement of the Award \"Hilton of the Year\"- Went on a 1.5 months cross-exposure in Japan- Won the 1995 Philadelphia Cooking Competition- Won Gold Medal at Culinary Olympics in Frankfurt 1984- Obtained HCITB Travel Scholarship worth £1,5k in 1978/9 (worked in the Palace ST Moritz, Hotel de Paris Monte carlo and Villa Magna in Madrid)- Won Chain Des Rotisseurs for UK 1978
EDUCATION
Slough College
GCE 'O' levels, English; Mathematics, Physics, Geography, Spanish, French & Metal work
City & Guilds
Culinary Arts/Chef Training
ABOUT ANTHONY MARSHALL
A 2 rosette awarded, experienced Executive Chef, restaurateur, hotelier & businessman, who was trained by Anton Mosimann & worked under Anton Edelman. Fascinated with the world of food, a genuine interest in cooking & a love for good ingredients. Representative for stylish food of modern international cuisine with English classics. Fostering the current change in eating habits by using quality fresh produce & putting the emphasis on flavour. Ambitious & continuously in search of perfection & Inspiring recipes, nothing too daunting of a task. Extensive experience in managing change, organisational re-structuring, employee relations management, coaching & mentoring, recruitment & training & strategic kitchen management. Intuitive & reliable with the highest standards of cuisine, ethics & personal integrity. Able to develop trust & foster effective teamwork within complex & multi-national operations.
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