Santiago Pingiotti
N1,UK
Summary
Capable of devising unique menus, innovative and creative special dishes and plating arrangements, planning events and coordinating all sections whilst maintaining exceptional standards and quality control. Furthermore, I am highly experienced and effective at operating in fast-paced, demanding environments. My 7 years of experience in a wide variety of kitchens in the industry have taught me vital skills resulting the ability to adapt to any high pressure scenario. I possess developed strengths in team leadership, problem-solving and communication where I successfully built high performance teams throughout my recent experience at Barrafina and Langar Hall Hotel and Restaurant. I possess a detailed understanding of kitchen operations and culinary techniques across international cuisines easily collaborating with colleagues to ensure smooth service and consistent quality.
Overview
7
7
years of professional experience
1
1
Certification
Work history
Junior Sous Chef
Barrafina Central sites
London, UK
2025.08 - 2026.04
- Processed orders to suppliers via Marketman.
- Assisted in creating rotas, managing inventory, and conducting GP performance meetings in absence of head chef.
- Ensured compliance with food safety standards while on duty.
- Adapted to various branches of the company, maintaining rigorous standards.
- Demonstrated proficiency across all sections.
- Exhibited effective leadership skills to guide team performance.
- Motivated team members to uphold high quality in food preparation.
- Collaborated with Pronett maintenance programme.
- Developed new daily specials inspired by modern Spanish cuisine.
- Provided comprehensive training to staff based on extensive knowledge.
Senior Sous Chef
Langar Hall Hotel & Restaurant
Nottinghamshire, UK
2025.01 - 2025.08
- Supported the Head Chef in the daily running of the kitchen.
- Supervised kitchen staff and coordinating service.
- Assisted with menu development using seasonal ingredients.
- Managed stock levels, supplier orders and kitchen organisation.
- Maintained high food quality and presentation standards.
- Ensured food safety and hygiene regulations were followed.
- Trained junior chefs and maintained strong teamwork during service.
Senior Chef de Partie
Langas Brasserie
London, UK
2024.08 - 2025.01
- Worked on every section proficient on the grill and larder sections
- Responsible for making order lists for senior managers
- Experienced at planning and executing private functions for hundreds of people
- Experienced at training new chefs on each section till they are proficient
- Responsible for every tasting for private events and new menu ideas
- Served as a substitute for the chef on the pass when they were absent.
Chef de Partie
Barrafina Drury Lane
London, UK
2024.01 - 2024.08
- Responsible for making innovative, varied and creative specials of the day with the senior manager
- Responsible for all the mise and place and rotation of ingredients and prep
- Expertise at working with a big team of chefs under your command
- Extensive understanding of seasonal ingredients
- Proficient at all monitoring logbooks systems.
Chef de Partie
Century club Soho
London, UK
2021.08 - 2023.12
- Experienced working on big functions for hundreds of people
- Keen to work with a mise and place system
- Fully responsible of ordering ingredients for my section, as well as, the functions
- worked with pre-orders and special food events requests
- Skillful to work with logbooks system and measurement of temperatures
- Expertise on working on a busy environment
- Accustomed to labelling and vac pack procedures
- Able to work on any station required
- Accomplished knife skills
Line Chef
Wagamama Restaurant Old Street
London, UK
2021.03 - 2021.08
- Experience working with a mise and place system.
- Daily food and sauces preparation before cooking
- Working on stations: Teppan, Ramen, Fry and Wok
- Checked daily food stock for all kitchen
- Helped my team prepare fresh food
- Assisting other chefs on daily tasks
- Knowledge of food hygiene and allergies
- Mastered knife skills
- Accustomed to measures of temperatures
- Keen on time management and multitasking
- Keeping workstations clean, along with the knowledge of the ingredients and flavours that make excellent Wagamama dishes
Chef B
Hotel Cayena Caracas, La Sibilla
Caracas, Venezuela
2019.07 - 2019.11
- Prepared sauces
- Set up the kitchen
- Made garnishes for every dish
- Made breakfast and assisted the pastry chef
Education
High School Diploma - Science specialism
Tirso de Molina High School
Caracas, Venezuela 09/2015 - 07/2020
Level 2 Techniques of Cuisine - Cookery Techniques
Capo Cucina Academy
Venezuala 01/2017 - 07/2017
Skills
- Menu innovation
- Restaurant operation understanding
- Advanced knife techniques
- Quality Assurance
- Kitchen management
- Food and beverage supplier management
- Executing high-volume orders
Certification
- Level 2 food safety and hygiene (2022)
- Health and safety awareness, London, UK (2021)
- Hazard Analysis, Critical, Control Points (HACCP) London, UK (2021)
- Food and safety awareness, London, UK (2021)
- Food Allergies awareness, London, UK. (2021)
- Techniques of Cuisine, Capo Cucina Academy, Caracas, Venezuela,(2017)
Affiliations
- Gym
- Guitar
- Reading
- Swimming
Languages
Spanish
Native
English
Fluent
References
References available upon request.
Timeline
Junior Sous Chef
Barrafina Central sites
2025.08 - 2026.04
Senior Sous Chef
Langar Hall Hotel & Restaurant
2025.01 - 2025.08
Senior Chef de Partie
Langas Brasserie
2024.08 - 2025.01
Chef de Partie
Barrafina Drury Lane
2024.01 - 2024.08
Chef de Partie
Century club Soho
2021.08 - 2023.12
Line Chef
Wagamama Restaurant Old Street
2021.03 - 2021.08
Chef B
Hotel Cayena Caracas, La Sibilla
2019.07 - 2019.11
High School Diploma - Science specialism
Tirso de Molina High School
09/2015 - 07/2020
Level 2 Techniques of Cuisine - Cookery Techniques
Capo Cucina Academy
01/2017 - 07/2017