Sofya Basalay
London,UK
Summary
Enthusiastic, organised, and dedicated cook. Passionate about food and learning new skills in the kitchen. Highly adaptive, quick learner and a great team worker. Punctual, hardworking, and comfortable in a high-pressure fast-paced environment.
Overview
2
2
years of professional experience
4045
4045
years of post-secondary education
Work History
Senior Chef de Partie
Super 8 Group
London , UK
05.2024 - Current
- Learned to work in every section of a Michelin-stared restaurant and received a promotion to a senior position within 8 months. Gained experience in - larder, wood oven, plancha, and pastry departments.
- Maintained excellent standards of daily miss en place tasks in a restaurant serving up to 450 covers daily.
- Streamlined and improved kitchen operations including recipe refinement, quality control, cleanliness procedures, and safety regulations.
- Trained and supervised junior chefs on the above mentioned sections, ensuring an efficient and organised workflow, good communication, and culture.
Chef De Partie
Barrafina
London, ENG
08.2023 - 04.2024
- Learned every section in the restaurant within 3 months of employment. Worked fryer, solid top, charcoal grill, pastry, and cold starter sections on daily basis.
- Catered private events for up to 25 guests with specialised menus that included; meat, pescatarian, vegetarian, vegan, and high-allergen options.
- Collaborated with the head chef to create seasonal dishes for the daily service. Designed menus to reduce food wastage depending on the available stock.
- Supervised and trained junior chefs. Built and maintained a strong relationship with staff across the business.
Education
SCQF Level 8 - Le Cordon Bleu Diplôme de Cuisine - Culinary Arts
Le Cordon Bleu
London 01/2023 - 06/2023
Master of Science - Neuroscience
Imperial College London
London September 2021 - 09.2022
Bachelor of Science - Biomedicine
University College London
London September 2018 - 06.2021
Skills
- Butchery, poultry, fish and shellfish preparation, vegetable cuts
- Recipe and menu creation with seasonal produce
- Private event catering
- Classical French, Spanish, and Italian cuisines
- Pastry and deserts
- Cost control and budgeting, stock ordering
- Food safety and hygiene (Level 2 RSPH)
- Dietary needs awareness and allergen management
- Illustration
- Microsoft Office, statistics, data analysis, coding
Timeline
Senior Chef de Partie
Super 8 Group
05.2024 - Current
Chef De Partie
Barrafina
08.2023 - 04.2024
SCQF Level 8 - Le Cordon Bleu Diplôme de Cuisine - Culinary Arts
Le Cordon Bleu
01/2023 - 06/2023
Master of Science - Neuroscience
Imperial College London
September 2021 - 09.2022
Bachelor of Science - Biomedicine
University College London
September 2018 - 06.2021
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