ABDESSELAM REZIG
London
Summary
Proven culinary professional in restaurant industry with exceptional skills in meal preparation, portion sizing and plating. Seeking position as next Chef de Partie with establishment that appreciates extensive Indian cuisine expertise. Enthusiastic Chef de Partie offering background working at high-end cafes and restaurants in multiple inner-city locations. Committed to safe food handling practices and consistently high quality dishes. Takes initiative to increase efficiency of kitchen processes. Created new recipes successfully received by clients. Hardworking Chef de Partie with skills in food preparation through to presentation. Experience working independently as well as supporting head and sous chefs. Robust knowledge in policies and procedures. Passionate and reliable team player with ability to remaining calm under pressure. Skilled at following processes to exact detail and delivering beautifully presented, high quality products.
Overview
14
14
years of professional experience
1
1
Certification
Work history
Chef de partie
Chelsea Harbour hotel
London, United Kingdom
2025.09 - Current
- Demonstrated versatility by preparing both hot and cold meals as required.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Maintained inventory control without compromising on food quality or taste.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Collaborated with other chefs for special events and banquets.
- Maintained clean and tidy food preparation areas.
- Prepared, produced and packed food in tight timescales.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Followed recipe specifications strictly to produce high volume of food orders.
- Plated completed meals with meticulous attention to presentation and portion control.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Built and maintained strong working relationship with staff across business.
Chef De Partie
CECCONI’S MAYFAIR
London
2023.05 - 2025.05
- Delivered high-quality Italian dishes in a fast-paced, fine-dining environment.
- Worked closely with the Head Chef and Sous Chef to execute menu items with precision.
- Maintained strict hygiene and safety standards in alignment with HACCP.
- Trained junior chefs and supported kitchen brigade during peak service hours.
- Oversaw daily mise en place and ensured efficient section operation.
- Played a key role in seasonal menu development and specials creation.
- Maintained consistency in presentation and taste to uphold Cecconi’s standards.
- Contributed to stock control and waste reduction through efficient planning.
Chef De Partie
PRIVATE COMPANY
London
2021.10 - 2023.08
- Developed high-quality dishes for guests, including starters, mains and desserts.
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
- Followed strict health and safety guidelines in kitchen.
- Prepped foods to be roasted, sautéed, fried and baked.
- Sliced fruit and vegetables for various menu items and stored for later use at proper temperatures.
- Safely operated kitchen equipment, including industrial size mixers.
- Developed menus and created new dishes based on trends and seasons.
- Cleaned counters with sanitising agents to prevent food-borne illness.
- Planned dishes to reduce food costs and maximise gross profits.
- Worked with sous chef to manage day-to-day rostering of catering team.
- Delegated jobs to junior chefs and apprentices and offered support when necessary.
- Offered right training and optimum guidance to junior chefs and trainees.
- Prepared and cooked high quality food following recipes and menu guidelines.
- Provided supervision of shift staff in line with established policies and guidelines.
- Controlled consumption of gas, electricity and water to minimise expenditure on recurring bills.
- Received, recorded and accounted for supplies and deliveries.
Sous Chef
PREZZO
London
2018.01 - 2021.05
- Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Maximised customer satisfaction and team performance through command-based structure.
- Supported head chef with training and mentoring new kitchen team members.
- Recorded waste on company inventory system to account for stock loss.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Disposed of waste, recyclables and out-of-date stock into designated disposal systems.
- Worked collaboratively to reduce food waste and implemented creative ways to give second life to ingredients.
- Pre-prepared food ingredients for each shift, chopping vegetables, mixing marinades and stocking garnish stations.
- Deep cleaned preparation tables, workspaces and floors to reduce hazards and support sanitation requirements.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
- Stepped into diverse kitchen roles to maintain team productivity and restaurant quality.
- Monitored kitchen cleanliness and enforced adherence to procedures in alignment with company policies and HACCP plan.
- Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.
- Kept up-to-date on current allergen information, monitoring orders to accommodate dietary restrictions.
Line Chef
SHERATON HOTEL
Alger
2015.03 - 2017.11
- Minimized incorrect orders through excellent teamwork and communication.
- Prepared and made [Type] cuisine for [Number]+ cover restaurant daily.
- Recorded waste on company inventory system to account for stock loss.
- Complied with and enforced food safety and hygiene requirements.
- Pre-prepared all food ingredients daily, including chopping vegetables, seasoning meat and making pasta.
- Communicated effectively with pot wash staff on cutlery and crockery needs.
- Checked and approved ingredients quality before preparation and plating.
- Sliced fruit and vegetables for various menu items and stored for later use at proper temperatures.
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
- Followed strict health and safety guidelines in kitchen.
- Safely operated kitchen equipment, including industrial size mixers.
- Designed new ways to present and enhance dishes.
- Butchered meat to minimise wastage and deliver quality cuts.
- Helped prevent waste of food of any kind and overproduction of mis-en-place.
- Planned dishes to reduce food costs and maximise gross profits.
- Offered right training and optimum guidance to junior chefs and trainees.
- Worked with sous chef to manage day-to-day rostering of catering team.
- Delegated jobs to junior chefs and apprentices and offered support when necessary.
Commis Chef
HILTON HOTEL
Alger
2012.02 - 2015.06
- Managed ingredient deliveries and stock rotation, maintaining optimum product quality.
- Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.
- Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.
- Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
- Washed, peeled and chopped food before cooking preparation.
Skills
- Ingredient pairing
- Health and hygiene enforcement
- Junior chef management
- Special events
- Ingredient cost control
- Proficiency in cooking
- Food prep
- Garnish prep
- Equipment cleaning
- Kitchen equipment and tools
- Food preparation techniques
- Cleaning and sanitizing methods
- Recipes and menu planning
- Portion and cost control
- Performance assessments
- Quality Assurance (QA)
- Workflow optimization
- Food pairing knowledge
- Cold food preparation
- Adaptability in the kitchen
- Gastronomy understanding
- Culinary creativity
- Leadership potential
- Food trend awareness
- Sous-Chef assistance
- Sauces preparation
- Seafood preparation expertise
- Bread making
- Grill cooking expertise
- Passion for cooking
- Special dietary cooking
- Staff training experience
- Grilling mastery
- Health and safety consciousness
- Budgeting capability
- Composure during rush hours
- Efficient delegation
- Passionate about cuisine
- High-Energy personality
- Advanced culinary techniques
- Artistic presentation
- Baking and roasting proficiency
- Portion control proficiency
- Service-Oriented mindset
- Calm under pressure
Certification
- Level 2 Food Safety & Hygiene for Catering
- Food Allergy Awareness Training
LANGUAGES
Arabic: First language
English: B2 Upper intermediate
French: B2 Upper intermediate
Timeline
Chef de partie
Chelsea Harbour hotel
2025.09 - Current
Chef De Partie
CECCONI’S MAYFAIR
2023.05 - 2025.05
Chef De Partie
PRIVATE COMPANY
2021.10 - 2023.08
Sous Chef
PREZZO
2018.01 - 2021.05
Line Chef
SHERATON HOTEL
2015.03 - 2017.11
Commis Chef
HILTON HOTEL
2012.02 - 2015.06