Christelle KALALA
London
Summary
Passionate and hardworking Chef de Partie with skills in food preparation, strong skills in luxury desserts , such afternoon tea or playing Desserts for fine dinning cuisine through to presentation . I'm Experienced working independently as well as supporting head and sous chefs. Robust knowledge in policies and procedures.
Culinary professional with strong abilities in preparing high-quality dishes and managing kitchen operations. Proven track record in maintaining hygiene standards, training junior staff, and ensuring timely service. Consistently delivers flavourful and visually appealing meals while adhering to dietary requirements and safety protocols.
Creative Chef de Partie with flair for innovative cuisine and strong foundation in traditional cooking techniques. Demonstrates expertise in menu planning, ingredient selection, and kitchen management. Known for delivering high-quality dishes while maintaining clean and organised workspace. Brings collaborative spirit and commitment to enhancing dining experiences through exceptional culinary skills.
Overview
20
20
years of professional experience
Work History
Chef de partie
British Airways business class lounge
London
2025.12 - 2026.02
- British airways lounge Concorde restaurant fine dinning, At Heathrow at airport terminal 5.
Chef at La belle Assiette
Belle assiette
Nice
2017.09 - 2024.08
- Plus intership hospitality and culinary project +work
Chef de partie saisonniere
HOTEL MAJESTIC
Cannes
2021.06 - 2021.10
- Organisation du poste garde manger , service en autonomie ou equipe .
- Restaurant et service continue au bar de standard 5
Chef de Partie
Jamie Italian restaurant
London
2016.09 - 2017.08
- Main kitchen and Pastry section.
- Italian Fresh cuisine.
Assistant head chef SARL
Restaurant miz
2014.09 - 2016.08
Sous chef at basement galley pop up Restaurant
Basement Galley
London
2014.06 - 2014.08
- Working close to the head chef.
- British cuisine-London, UK
- Www.basementgalley.com
Junior sous Chef
Waterslash
Brockenhurst
2013.04 - 2014.06
- -Involved in the a la carte menu creation and choices with the head Chef
- -In charge of starters, main course, dessert preparation
- -Responsible for the Mise en Place
- -Stock management
- -Looking after a commis chef and kitchen porter
- -Looking after delivering, ordering
- -Responsible for cleanliness of the kitchen
- -In charge of checking food labelling and temperature
- -Daily average breakfast 50 Coverts, dinner 40 coverts.
- Family run hotel
Chef de Partie
Barlotti Restaurant
2011.07 - 2012.12
- Italian cuisine Garde manger, pizza section, desserts.
- George Group V
Demi Chef de Partie
Restaurant ' Le sens'
2008.09 - 2010.08
- Cuisine and pastry role section.
Demi chef de partie
Alain Ducasse
2007.09 - 2008.08
- Service a la carte service, and Galery and bar service, Gastronomic cuisine.
- Court jardin Alain ducasse' restaurant.
- Www.alain-ducasse.com
Apprentice Commis chef
Restaurant Tokyo Eat
Paris
2005.09 - 2007.08
- Japenese and French creative cuisine
- Plus pastry departement:
- Recipe designed by famous head pastry chef Pierre Hermée.
- Palais de Tokyo museum
- Www.palaisdetokyo.com
Education
Baccalaureat level - Diploma
University la Sorbonne
06.2011
Diploma - Cap cuisine
Hospitality industries and cookery school Roissy
Villepinte, France2007-01
1 year -
Hospitality industries and culinary art school
St Gratien, 200506.2005
NVQ Level 2 - Bep Restauration Diploma
CFA Mederic École des metiers de la table.
Paris, France 2008-01
Skills
- Menu planning
- Food safety
- Kitchen organization
- Inventory management
- Culinary techniques
- Recipe development
- HACCP compliance
- Quality control
- Time management
- Team collaboration
- Cooking
- Culinary arts
- Food preparation techniques
- Plating presentation
- Recipes and menu planning
- Culinary creativity
- Innovative recipe development
- Menu design
- Event menu design
- Food inventories
- Private chef experiences
Languages
French
First language
Anglais
Beginner
A1
Additional information
Voyages, Cuisine, Meeting gathering, Sports, Etats Unis, Angleterre, Irlande, Allemagne, France, Canada, Belgique
Personal Information
Willing To Relocate: 1
Timeline
Chef de partie
British Airways business class lounge
2025.12 - 2026.02
Chef de partie saisonniere
HOTEL MAJESTIC
2021.06 - 2021.10
Chef at La belle Assiette
Belle assiette
2017.09 - 2024.08
Chef de Partie
Jamie Italian restaurant
2016.09 - 2017.08
Assistant head chef SARL
Restaurant miz
2014.09 - 2016.08
Sous chef at basement galley pop up Restaurant
Basement Galley
2014.06 - 2014.08
Junior sous Chef
Waterslash
2013.04 - 2014.06
Chef de Partie
Barlotti Restaurant
2011.07 - 2012.12
Demi Chef de Partie
Restaurant ' Le sens'
2008.09 - 2010.08
Demi chef de partie
Alain Ducasse
2007.09 - 2008.08
Apprentice Commis chef
Restaurant Tokyo Eat
2005.09 - 2007.08
Baccalaureat level - Diploma
University la Sorbonne
Diploma - Cap cuisine
Hospitality industries and cookery school Roissy
1 year -
Hospitality industries and culinary art school
NVQ Level 2 - Bep Restauration Diploma
CFA Mederic École des metiers de la table.