Ericka Espino
Brentford
Summary
Creative and versatile chef and baker with experience crafting menus, pastries, and breads across cafés, high-end restaurants, and freelance projects. Expert in Austrian, Mediterranean, Asian, and contemporary European cuisine, with a flair for innovative desserts, laminated pastries, and full-service catering. Skilled at managing kitchens, leading teams, and delivering high-quality, visually stunning dishes and baked goods. Passionate about developing new recipes, refining techniques, and creating memorable culinary experiences for clients and events.
Overview
9
9
years of professional experience
4
4
years of post-secondary education
Work history
Freelance Chef de Partie
Pique Catering
07.2025 - Current
- Prepared and executed set menus including salads, sandwiches, rice bowls, and wraps with consistent quality and presentation.
- Provided meal prep services for diverse clients, including schools, personal orders, catering events, and corporate lunches.
- Managed efficient kitchen prep and workflow to meet high-volume orders within tight deadlines.
- Maintained food safety and hygiene standards while ensuring freshness and flavor across all menu items.
- Collaborated with clients to adapt menus for dietary preferences, portion requirements, and event needs.
Freelance Chef de Partie
Rare Food Company Ltd.
06.2025 - 08.2025
- Delivered full-service catering for weddings, birthdays, corporate functions, and private celebrations, adapting menus to client preferences and event themes.
- Provided tailored dining experiences for a wide range of clients, from high-profile individuals to intimate gatherings.
- Executed diverse cuisines and techniques, from slow-smoked meats to bespoke international dishes.
- Managed on-site cooking, presentation, and professional service to ensure a seamless guest experience.
- Collaborated closely with clients to design and execute customized menus that met dietary, cultural, and aesthetic requirements.
Holiday Cover Pastry Sous Chef de Partie
Carmel Fitzrovia
11.2024 - 01.2025
- Created and executed desserts including cheesecakes, labneh mousse, chocolate mousse, tarts, and tortellini pasta, ensuring consistency and refined presentation. Adapted recipes and techniques to match the restaurant’s Mediterranean-inspired style.
- Supported service with plating and larder responsibilities, contributing to smooth kitchen operations during high-volume services. Collaborated closely with chefs to maintain pace and quality in a fast-paced environment.
- Delivered desserts that balanced creativity with precision, aligning with Carmel’s reputation for bold and vibrant dishes. Incorporated seasonal produce and modern techniques to elevate flavor and texture.
- Maintained meticulous standards of food safety, storage, and preparation across pastry and larder sections. Ensured allergens and dietary requirements were handled with care and accuracy.
- Gained exposure to high-end restaurant service, working within a professional team to deliver memorable dining experiences. Contributed flexibility and reliability as a freelance chef within a dynamic and short-term project.
Head Chef
KAFFEE LTD.
Putney
04.2024 - 01.2025
- Directed daily kitchen operations, leading menu execution and supervising staff to ensure smooth service. Balanced hands-on cooking with administrative responsibilities, maintaining efficiency across all areas.
- Oversaw supplier relationships, ordering, and inventory control to secure consistent quality ingredients. Implemented cost control measures to reduce waste and manage budgets effectively.
- Led research and development projects to expand the menu with authentic Austrian baked goods and hot dishes. Tested and refined recipes to achieve both traditional flavor and modern appeal.
- Delivered consistent product development, creating pastries, breads, and seasonal specials that aligned with Viennese café culture. Regularly introduced new offerings that increased customer engagement and sales.
- Maintained strict food safety and hygiene standards in line with UK regulations. Trained and monitored team members to uphold best practices in preparation, storage, and service.
- Acted as a bridge between kitchen and management, handling admin duties such as scheduling, costing, and event planning. Provided input on long-term strategy to strengthen the café’s identity and reputation.
Baker
Arôme Bakery
09.2023 - 04.2024
- Produced signature breads including the famous Shokupan, ensuring consistent texture, flavor, and presentation. Managed all stages of dough preparation, proofing, and baking to maintain daily production standards.
- Executed laminated pastries and viennoiserie, including croissants and pain au chocolat, with precision and attention to detail. Achieved the perfect balance of flakiness, butteriness, and rise expected in premium bakery products.
- Mixed, shaped, and baked breads and pastries according to recipes, maintaining quality control throughout the production process. Adapted techniques to meet high-volume and time-sensitive demands.
- Monitored proofing and fermentation processes to ensure optimal dough performance and final product consistency. Adjusted baking parameters as needed based on environmental factors like humidity and temperature.
- Maintained strict adherence to food safety and hygiene standards within the bakery. Ensured all baked goods met the café’s presentation and quality requirements before service.
Baker
Kuro Bakery
Notting Hill Gate, Royal Kensington and Chelsea
07.2023 - 09.2023
- Prepared exceptional pastries and desserts.
- Maintained strong knowledge of food safety practices.
- Demonstrated excellent time management and organizational skills.
- Prepared custom-made pastries based on customer preferences.
- Researched, developed, and recommended recipes to keep the menu fresh and attract more customers.
- Researched new recipes to create a distinctive bakery brand.
- Produced brioche, croissants, and all breakfast pastry items.
- Packaged and labeled baked goods with accurate descriptions and ingredients.
Baker
Albys Bakery
12.2021 - 09.2022
- Packaged and labelled baked goods with accurate descriptions and ingredients.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Performed bakery opening duties following procedures.
- Produced brioche, croissants and all breakfast pastry items.
- Baked pretzels, bagels, baguettes and wide variety of breads.
- Researched new recipes to create distinctive bakery brand.
Kitchen Supervisor/Recipe Developer
Wheelcake Island
10.2019 - 06.2021
- Provided external catering provision, commercial contracts and event catering.
- Enforced health and safety regulations and restaurant standards by supervising food preparation.
- Set and managed budgets, monitoring income and expenditure and addressing any shortfalls.
- Oversaw safe storage practices and compliance with Food Safety Act, accurately completing relevant documentation.
- Conducted weekly inventories to maintain optimal stock levels for kitchen.
- Built and maintained strong working relationship with staff across business.
Senior Pastry Chef
Big Shot Ltd.
09.2019 - 03.2020
- Increased customer satisfaction by designing new pastries according to demands and upcoming cooking trends.
- Used proper kneading techniques to achieve optimal dough development.
- Worked by hand and with mixing machinery to combine taking ingredients and chocolates.
- Maintained constant product availability and prepared accurate inventory and production reports for budgeting.
- Inspected and cleaned food preparation areas to maintain sanitary practices.
- Followed set baking recipes to measure and mix ingredients to specifications and guarantee product consistency.
- Designed displays to showcase baked produce.
Kitchen Porter/Junior Pastry Chef
Yolkin Ltd.
04.2016 - 02.2019
- Maintained and controlled pastry kitchen supply inventory to minimize waste.
- Communicated new standards from management to kitchen staff members.
- Executed strict quality control measures to maintain high standards of baked goods.
- Performed pastry trend and industry development research to offer innovative product offerings.
- Checked the quality of raw and cooked food products to verify high standards.
- Closely followed recipes, maintaining consistency across baking processes.
Education
A-Levels - Business
Alton College
Alton, STS 09.2011 - 06.2014
Bachelor of Business Administration - LLB Law with Criminology
University of Portsmouth
Portsmouth, POR 09.2016 - 06.2018
Skills
- Culinary Expertise: Menu development, multi-cuisine cooking (Austrian, Mediterranean, Asian, European), hot & cold prep, plating & presentation
- Baking & Pastry: Pastries, laminated dough, desserts (cheesecakes, mousses, tarts, tortes), artisan bread including Shokupan
- Kitchen Operations: Team leadership, kitchen management, food safety & hygiene, inventory control, supplier liaison
- Event & Catering: Full-service catering, small & high-profile events, menu adaptation for dietary needs
- Creative & Technical: Recipe development, R&D, flavor pairing, fermentation control, visual styling of dishes and baked goods
Languages
English
Filipino
Korean
Timeline
Freelance Chef de Partie
Pique Catering
07.2025 - Current
Freelance Chef de Partie
Rare Food Company Ltd.
06.2025 - 08.2025
Holiday Cover Pastry Sous Chef de Partie
Carmel Fitzrovia
11.2024 - 01.2025
Head Chef
KAFFEE LTD.
04.2024 - 01.2025
Baker
Arôme Bakery
09.2023 - 04.2024
Baker
Kuro Bakery
07.2023 - 09.2023
Baker
Albys Bakery
12.2021 - 09.2022
Kitchen Supervisor/Recipe Developer
Wheelcake Island
10.2019 - 06.2021
Senior Pastry Chef
Big Shot Ltd.
09.2019 - 03.2020
Bachelor of Business Administration - LLB Law with Criminology
University of Portsmouth
09.2016 - 06.2018
Kitchen Porter/Junior Pastry Chef
Yolkin Ltd.
04.2016 - 02.2019
A-Levels - Business
Alton College
09.2011 - 06.2014
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