Ashish Johnson
Tetbury,Gloucestershire
Summary
Experienced Chef de Partie with 6 years in high-volume and fine-dining kitchens. Skilled at delivering consistent, high-quality dishes, maintaining efficient kitchen operations, and leading teams under pressure to achieve exceptional results.
Overview
6
6
years of professional experience
5
5
years of post-secondary education
1
1
Certification
Work history
CDP
Calcot and Spa
Tetbury, Gloucestershire
2025.04 - Current
- Managed mise en place and prep workflow, ensuring smooth high-volume service delivery
- Collaborated with team to streamline menu execution and optimise kitchen efficiency
- Trained and supported junior staff, enhancing skills and ensuring consistent output
- Maintained strict HACCP compliance and high kitchen hygiene standards
- Specialised in Larder section, preparing cold dishes, salads, starters, and garnishes with precision
- Worked across all kitchen sections, including Entrée, special menus, and prep, demonstrating full versatility
- Adapted quickly to new techniques and sections, ensuring consistent quality under pressure
Sous chef
Grand Kerala
Bristol, South Gloucestershire
2024.11 - 2025.03
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Led staff training sessions to improve culinary skills and knowledge, resulting in more proficient team.
- Ensured high standards of food preparation by accurately following recipes, contributing to consistent quality.
- Cultivated positive working environment through effective communication and team motivation, enhancing collaboration.
Sous chef
The Red Lion
Luton
2024.05 - 2024.10
- Prepared diverse à la carte and delivery dishes to exacting standards
- Maintained strict HACCP compliance and kitchen hygiene standards
- Coordinated staff across Entrée, Vegetarian, Dessert, and Prep sections, ensuring seamless service and teamwork
- Led evening shift operations, ensuring smooth service and high-quality food output
- Refined menu items and implemented new culinary techniques in collaboration with senior chefs, enhancing overall dining experience
- Mentored junior chefs, fostering skill development and consistency in food preparation
Chef de partie
Mercer
London
2023.09 - 2024.04
- Led operations of the Entrée section, ensuring smooth, efficient, and high-quality service.
- Delivered high-quality à la carte dishes in line with presentation and timing standards.
- Executed and presented new menu trials to management, contributing innovative dishes that enhanced seasonal offerings.
- Managed mise en place, controlled inventory, and organised section ordering to ensure top-quality produce and minimise waste.
- Enforced HACCP standards, ensuring compliance with food safety regulations and promoting a safe kitchen environment.
- Implemented safe and organised work practices in kitchen environment.
Commis chef
QLA Restaurant and Bar
New Delhi
2021.09 - 2022.09
- Executed preparation of salads, starters, cold appetisers, and plated garnishes with precision, enhancing overall dish quality
- Led Cold Section during service, maintaining consistency and high presentation standards
- Managed mise en place independently to support smooth, high-volume service
- Maintained strict adherence to HACCP and food safety regulations
- Assisted in stock rotation (FIFO), portion control, and waste minimisation
- Developed advanced knife skills and plating techniques under Head Chef mentorship
- Refined menu offerings and improved presentation of cold dishes, elevating guest experience
Commis 3
St. Regis
2020.01 - 2021.03
- Gained hands-on experience under Mauro Colagreco, Head Chef of Mirazur (Best Restaurant in the World 2020)
- Assisted in special menu preparation and fine dining plating, improving presentation quality and precision
- Supported all kitchen sections, including prep and mise en place, in a fast-paced luxury environment
- Managed section-specific store requirements, organising ingredients for timely service delivery
- Maintained strict HACCP compliance and health & safety standards
- Contributed to kitchen workflow by mastering organisation, timing, and service standards
Education
Bachelor of Science - Culinary Arts
Chitkara School of Culinary Arts
India 2017.08 - 2020.05
Masters of Science - Hospitality Tourism and Events Management
Southern New Hampshire University
Hatfield 2023.09 - 2026.03
Skills
- Modern European, Italian & International Cuisine
- South & North Indian Cuisine
- Fine Dining & Plating
- Larder & Hot Kitchen
- Butchery & Pasta/Pizza
- Section & Shift Management
- HACCP & Food Safety
- Staff Training & Team Leadership
- Menu Planning & Special Menus
Certification
- W-Set Level One
- Server Safe Food Handler Online Course
- HACCP Certified Food Safety Level I
- HACCP Certified Food Safety Level II
Languages
English
Hindi
Malayalam
Links
Internships
- Trainee, Sheraton Grand Bangalore, Jul 2018 - Nov 2018, Bangalore
- Trainee, Qla European restaurant and bar, May 2019 - Jul 2024, Delhi
Timeline
CDP
Calcot and Spa
2025.04 - Current
Sous chef
Grand Kerala
2024.11 - 2025.03
Sous chef
The Red Lion
2024.05 - 2024.10
Chef de partie
Mercer
2023.09 - 2024.04
Masters of Science - Hospitality Tourism and Events Management
Southern New Hampshire University
2023.09 - 2026.03
Commis chef
QLA Restaurant and Bar
2021.09 - 2022.09
Commis 3
St. Regis
2020.01 - 2021.03
Bachelor of Science - Culinary Arts
Chitkara School of Culinary Arts
2017.08 - 2020.05