Jessica Pier
Summary
Chef de Partie with 5 years’ experience working in high-volume corporate dining, retail, and hospitality environments across London and Spain. Strong background within large-scale operations, supporting kitchen leadership, and maintaining high food standards under pressure. Experienced in section management, menu preparation, and food cost control. Currently seeking for a new challenge.
Overview
5
5
years of professional experience
Work history
Chef de Partie
The Evolve Group and Costellation Agencies
London, UK
2026.01 - 2026.04
- Worked across corporate dining, hospitality events, retail kitchens, and high-volume service environments
- Delivered consistent food quality during peak service periods
- Adapted quickly to different kitchen teams, systems, and service styles
- Supported kitchen operations including prep, service, and organisation
- Maintained high standards of food safety, hygiene, and presentation
- Worked efficiently under pressure in fast-paced environments
Chef de Partie
Restaurant Associates, Compass group
London, UK
2024.01 - 2026.02
- Supported the Sous Chef in daily kitchen operations within a corporate staff dining environment
- Worked across hospitality events and high-volume service periods
- Managed multiple retail sections including deli, sandwiches, salads, and hot street food
- Ensured consistency, quality, and presentation across all service areas
- Assisted with stock control, prep organisation, and kitchen coordination
- Maintained strict food safety and hygiene standards at all times
Chef de Partie
Spanish Tapas Bar Restaurant
, Spain
2021.01 - 2024.01
- Responsible for menu preparation including tapas and daily specials
- Managed food cost control, portioning, and waste reduction
- Developed and prepared dishes with consistency and attention to detail
- Organised mise en place and kitchen workflow for efficient service
- Maintained high standards of hygiene and food safety
- Worked in a busy restaurant environment delivering consistent quality under pressure
Education
BA (Hons) - Tourism Management
UKHigher Vocational Qualification - Hospitality & Tourism
Level 3 Food Safety & Hygiene - undefined
UKAllergen Awareness + 20+ culinary & food safety courses - undefined
Skills
- High-volume corporate dining service
- Kitchen operations & section management
- Food cost control & menu preparation
- Team collaboration & supporting senior chefs
- Stock control & organisation
- Food safety & hygiene compliance
- Ability to work under pressure in fast-paced environments
- Passion for cooking
Languages
Spanish – Native
Portuguese fluent
English – Fluent
References
References available upon request.
Timeline
Chef de Partie
The Evolve Group and Costellation Agencies
2026.01 - 2026.04
Chef de Partie
Restaurant Associates, Compass group
2024.01 - 2026.02
Chef de Partie
Spanish Tapas Bar Restaurant
2021.01 - 2024.01