Oscar Nute

City Social – Demi-chef de partie → chef de partie

I began my role at City Social as a Demi chef de partie, initially working in the larder section with a primary focus on pasta and hot larder. I was responsible for producing high volumes of fresh pasta daily, including ravioli and tagliatelle, while also supporting the cold larder section as required.

I later progressed to the main kitchen, starting on garnish before moving onto fish and ultimately sauce (meat). This progression required quickly learning the full responsibilities of each section and consistently operating to a high standard during fast-paced, high-volume services.

Around the time I moved onto the sauce section, I was promoted to Chef de partie. Working on sauce developed my technical skills in stock and sauce preparation and the cooking of a wide range of meats. It also strengthened my leadership and organisational skills, as the sauce section plays a key role in managing service flow, coordinating timings, and ensuring dishes are sent to the pass efficiently. Effective communication and oversight were essential to maintaining smooth service across the kitchen.

Reference:
Paul Walsh
Paul.walsh@citysocial-london.com

Barrafina – Commis Chef → Promoted after 6 months (May 2024)

I joined Barrafina as a Commis Chef to gain experience in a foundational kitchen role, with the goal of demonstrating my capabilities. After just over six months, I was promoted, achieving my initial target.

I have worked confidently across four sections: grill, solid top/larder, pastry, and the pass. This experience taught me the importance of managing my section efficiently, maintaining clear communication with team members, and upholding high standards in all aspects of service—including preparation quality, cooking, cleanliness, and overall section organisation.

I have also demonstrated adaptability by working at other Barrafina branches, often at short notice, quickly adjusting to different sections and maintaining performance under varied conditions.

Furthermore, because it is a heavily Spanish-speaking workplace, I learnt how to overcome language barriers when communicating with a range of kitchen roles, from fellow chefs to kitchen porters. My GCSE Spanish was tested!

Being in an open kitchen taught me essential lessons on working cleanly, being organised and professional, and staying calm under pressure to avoid disrupting the customers sitting opposite you and give them the best and most enjoyable dining experience possible.

• Reference: Alejandro (head chef). Tel. 07933 337456

• Handled special customer requests to meet dietary needs and mitigate allergen risks.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Removed expired food from kitchen areas, composted waste, and recycled packaging.
• Prepared, produced and packed food in tight timescales.
• I adapted and worked well to stay calm even when things were stressful or did not go to plan. I did not let it knock my confidence; instead, I focused and kept the service flow running.
• Executed efficient mise en place to facilitate smooth service.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• I have outside catering experience, working in a high-end food truck and cooking for an investor's birthday party for 50 people. This experience helped me adapt to and overcome working in a different environment.
• Monitored line production to achieve consistent quality.

Reference: Executive chef-Keir Black. Tel. 07914 958795.

• I started working here at 16. It was my first job in cooking, which helped me understand how a kitchen ran. I learnt lots of essential skills and techniques from working here.
• It was a tiny kitchen, which helped me learn to adapt to utilising the space as effectively as possible while also working hard to keep it organised and clean so that an efficient workflow could occur.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.