Cristian Melis
Chelmsford ,Essex
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.
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
11
11
years of professional experience
Work history
Sous chef
Old kings head
Stock , Essex
10.2025 - 03.2026
- Streamlined kitchen processes by implementing effective time management strategies.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Maintained high standards of food preparation by following recipes accurately.
Junior Sous Chef
Stock Brook Manor Golf Club
Billericay , Essex
05.2024 - 11.2025
- Prepared dishes according to recipes ensuring consistency in taste and presentation.
- Assisted in stock management to prevent food wastage.
- Improved efficiency by streamlining food preparation processes.
- Received high praise from head chef through consistent performance and dedication.
- Kept up-to-date with current food trends, infusing creativity into the menu development process.
Temporary chef
Evolve
London , Uk
03.2024 - 04.2024
- Enhanced team productivity with effective delegation of tasks.
- Coordinated prep work, streamlined cooking process.
- Maintained high safety standards during food preparation and serving procedures.
Chef de Partie
JPMorgan
London, Uk
03.2022 - 03.2024
- Planned dishes to reduce food costs and maximise gross profits.
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
- Managed team of 2 junior chefs and porters.
- Butchered meat to minimise wastage and deliver quality cuts.
- Prepared and cooked high quality food following recipes and menu guidelines.
- Delegated jobs to junior chefs and apprentices and offered support when necessary.
- Offered right training and optimum guidance to junior chefs and trainees.
- Developed menus and created new dishes based on trends and seasons.
- Developed high-quality dishes for guests, including starters, mains and desserts.
- Designed new ways to present and enhance dishes.
Chef De Partie
Broadleaf Restaurant ETM
London
06.2021 - 03.2022
- All sections
- Preparing, cooking and presenting dishes within our specialty
- Helping head chef to develop new dishes and menus
- Keeping high standards of food hygiene and follow rules of health and safety
- Monitoring portion and waste control to maintain profit margins.
Chef de partie
Enoteca da Luca, Saint Paul
London
04.2019 - 10.2020
- All sections
- Opening of the restaurant
- Delivery control
- Sendingthe order to the chef
- Working with head chef and colleagues
Chef de partie
Maison Mekong
London
04.2018 - 04.2019
- All sections
- Preparing, cooking and presenting dishes within our specialty
- Helping the head chef to develop new dishes and menus
- Keeping high standards of food hygiene and fo low the rules of health and safety
- Monitoring portion and waste control to maintain profit margins.
Chef de partie
Thomas Cubbit
London
12.2017 - 03.2018
- Starter section
- Preparing, cooking and presenting dishes within our speciality
- Helping the sous chef and head chef to develop new dishes and menus
- Keeping high standards of food hygiene and fo low the rules of health and safety
- Monitoring portion and waste control to maintain profit margins
Chef de partie
San Carlo Cicchetti Restaurant
London
11.2016 - 05.2017
- Starter and dessert section
- Preparing, cooking and presenting dishes within ours speciality
- Make order and give it to the head chef
- Make training to new chef
- Make breakfast during morning shift
chef de partie
Hotel Capo Testa ***** (Italy, Sardinia
Santa Teresa di Gallura , Italy
05.2016 - 09.2016
- Planned dishes to reduce food costs and maximise gross profits.
- Followed strict health and safety guidelines in kitchen.
- Upheld standards by assessing ingredient quality and final products.
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
- Butchered meat to minimise wastage and deliver quality cuts.
- 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.
- Developed high-quality dishes for guests, including starters, mains and desserts.
Chef de partie
Hotel Portillo
Bolzen , Italy
11.2015 - 03.2016
- Starter and breakfast section
- Responsible starter and breakfast section
- Breakfast show cooking
- Responsible cold buffet
- To help Chef to send out the dishes during service
Chef de partie
Hotel Capo Testa ***** (Italy
Santa Teresa di Gallura , Italy
05.2015 - 09.2015
- 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.
- Developed menus and created new dishes based on trends and seasons.
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
- Butchered meat to minimise wastage and deliver quality cuts.
Education
High School Graduation - Kitchen
Catering school
Sassari 07-2008
Skills
- Food Prep
- Plating presentation
- Meat butchering
- Food Hygiene
- Seafood handling
Languages
Italian
Native
English
Upper intermediate
B2
Timeline
Sous chef
Old kings head
10.2025 - 03.2026
Junior Sous Chef
Stock Brook Manor Golf Club
05.2024 - 11.2025
Temporary chef
Evolve
03.2024 - 04.2024
Chef de Partie
JPMorgan
03.2022 - 03.2024
Chef De Partie
Broadleaf Restaurant ETM
06.2021 - 03.2022
Chef de partie
Enoteca da Luca, Saint Paul
04.2019 - 10.2020
Chef de partie
Maison Mekong
04.2018 - 04.2019
Chef de partie
Thomas Cubbit
12.2017 - 03.2018
Chef de partie
San Carlo Cicchetti Restaurant
11.2016 - 05.2017
chef de partie
Hotel Capo Testa ***** (Italy, Sardinia
05.2016 - 09.2016
Chef de partie
Hotel Portillo
11.2015 - 03.2016
Chef de partie
Hotel Capo Testa ***** (Italy
05.2015 - 09.2015
High School Graduation - Kitchen
Catering school