Adriana Rosales Quinde
London
Summary
Dedicated culinary professional with a passion for food and a strong knowledge of culinary ingredients. Demonstrates exceptional organisation and communication skills, with the ability to work under pressure and multitask effectively. Proven track record in motivational team management and fostering a collaborative team environment. Committed to leveraging skills in a dynamic culinary setting to achieve excellence.
Overview
9
9
years of professional experience
5
5
years of post-secondary education
Work history
Agency chef
Indeedflex
London
2025.03 - Current
- Working across 5* hotels, fine dinning restaurants, stadiums and kitchen production, covering roles as Chef de partie and junior sous chef.
- Adapting quickly to different menus, teams and service styles.
- Maintaining high food quality, hygiene and safety standard.
Chef de partie (Event kitchen)
St Pancras Renaissance 5* hotel, Marriott
London
2022.11 - 2025.03
- Preparing and serving meals for special events, such as weddings, conventions, and other large gatherings.
- Managing afternoon tea section and others private club member rooms.
- Leading and supervising a team of chefs, cooks, and kitchen assistants during banquet service, providing guidance, training, and support as needed.
- Monitoring inventory levels, ordering supplies, and minimizing waste through effective stock control for banquet-specific ingredients.
- Helping to the head chef and Sous chef to preparing menu tasting for future events.
- Working closely with event planners, banquet managers, and serving staff to coordinate the timing and execution of food service for banquets and events.
Senior chef de partie
Koji (Japanese restaurant)
London
2021.11 - 2022.10
- Responsible for preparing and cooking Japanese dishes according to restaurant standards and recipes. This includes tempura, yakitori, ramen, and other traditional Japanese dishes.
- Working in the Robata section, grilling a variety of meat, vegetables, and other ingredients over a charcoal grill.
- Executed efficient mise en place to facilitate smooth service.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Junior sous chef/ chef de partie
Barrafina & Parrillan CDY (Spanish restaurant)
London
2019.06 - 2021.11
- Preparing, cooking spanish traditional recipes and presenting fine dining Spanish dishes within the speciality section. (Rices & chargrill meat and fish)
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Assisting the head chef and sous chef in creating menu items, recipes and developing dishes.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Managing and training any demi, commis and chef de partie.
- Contributing to maintaining a positive and efficient work environment in the kitchen.
Chef de partie
Drakes & Tabanco
London
2018.10 - 2019.06
- Followed recipe specifications strictly to produce high volume of food orders.
- Preparing food and meals at different stations of the kitchen.
- Assisting in other areas of the kitchen when required.
- Collaborating with the rest of the team to ensure high-quality food and service.
- Monitor and control stock levels and order supplies as needed.
Commis chef
Seven at Brixton (Brixton market raw)
London
2017.07 - 2018.10
- Methigh standardsof foodhygiene andsafety.
- Preparing and plating Spanish tapas meals such a breakfast, lunch and dinner.
- Checking and maintaining proper cooking temperature through the preparation of all dishes.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Carried out tasks assigned by Chef De Partie.
- Learning and developing culinary skills: learning techniques, knife skills, cooking methods and food handling procedures.
Education
A-Levels - Level 2- Food safety and Hygiene for catering
Virtual collage
London 2017.10 - 2017.11
Certificate of Higher Education - Chemistry
INS Terrassa
Spain-Barcelona 2011.09 - 2016.09
Skills
- Passion for food
- Strong organisation and communication skills
- Ability to work under pressure
- Motivational team management
- Ability multitask
- Ability to work in a team
- Strong knowledge of culinary ingredients
LANGUAGES
Spanish - Native
English - Fluent
Timeline
Agency chef
Indeedflex
2025.03 - Current
Chef de partie (Event kitchen)
St Pancras Renaissance 5* hotel, Marriott
2022.11 - 2025.03
Senior chef de partie
Koji (Japanese restaurant)
2021.11 - 2022.10
Junior sous chef/ chef de partie
Barrafina & Parrillan CDY (Spanish restaurant)
2019.06 - 2021.11
Chef de partie
Drakes & Tabanco
2018.10 - 2019.06
A-Levels - Level 2- Food safety and Hygiene for catering
Virtual collage
2017.10 - 2017.11
Commis chef
Seven at Brixton (Brixton market raw)
2017.07 - 2018.10
Certificate of Higher Education - Chemistry
INS Terrassa
2011.09 - 2016.09