D'shanti Thomas

I am hard-working and a very reliable candidate. I can be trusted to be open-minded and learn new skills. I can be best described to work under pressure and be approachable in any and every situation given. I am good influence to people around me, I can also be best described as a great team player and the ability to work individually. I am fully confident that I possess all the abilities to prove an outstanding employee and to make a real contribution to any designated position acquired.

Chef de Partie at Felix Restaurant (2025-05 – Present)

Currently working as a Chef de Partie in a high-end fish restaurant, leading the grill section, responsible for cooking steaks, fish, chicken, and lobsters, along with accompanying sauces.

• Manage the execution of mains, ensuring consistency, timing, and quality during busy services.
• Oversee daily preparation of stocks, sauces, and lobsters, maintaining high standards of freshness and flavour.
• Collaborate across sections, including assisting the pastry team, to ensure smooth service and teamwork within the kitchen.

Prep Chef at Fonda (Mexican Restaurant) (2024-10 – 2025-05)

Part of the opening team, supporting the setup and launch of a new Mexican restaurant.

• Gained hands-on experience in authentic Mexican cuisine, including making tortillas from scratch by cooking Mexican corn in calcium and grinding it into masa dough.
• Prepared a variety of traditional Mexican dishes, maintaining high standards of freshness, flavour, and presentation.
• Developed strong skills in organisation, prep efficiency, and teamwork during the restaurant's opening phase.

Pastry Demi chef de partie at Maison Estelle (2023-05 – 2024-09)

I was previously working in a private members club owned by Sharan Pasricha MBE in the west end of London as a pastry Demi chef de partie. When I first started with Maison Estelle, I started in there Spanish kitchen as a commis chef and managed to work my way up to a Demi chef de partie with in 6 months. I always expressed interest in pastry and eventually moved to the pastry kitchen.

Chef / Chef de Partie at Burger & Lobster (2022-02 – 2023-05)

I worked as a chef at Burger and Lobster and recently have been promoted to a chef de parte position due to my hard work and the effort I put in my job role.

Waitress at Gioia restaurant

I worked as a waitress which consisted of serving guess, taking bookings via phone and email(using seven rooms), cleaning tables and setting tables, meeting customers needs.etc.

Waitress at Nana's restaurant

Nana was one of my first employer, I worked with nana though most of my school and college life earning minimum wage. I worked as a waitress, during this role, I had to; set tables, entertain guest, serve food, take bookings using the-seven rooms system and form good relationships with customers.

Customer Service Apprenticeship at Business Virtual Work Experience (Heathrow Airport) (2021 – 2022)

I done a Business virtual work experience where I got to speak with the CEO's of Heathrow airport and educate myself more on the background and upcoming of Heathrow airport. This was a Customer Service Apprenticeship which was completed in the year 2021-2022.

Work Experience at Capital Business Links

I completed a two-week work experience at Capital Business Links which is an accounting firm. I worked closely with an accountant and through this I gained experienced and knowledge in admin work such as:

• Printing
• Filing/Shredding
• Reporting duties to the accountant
• Analysing data work electronically
• Telephone etiquette/mannerism

Level 1 IT Course in IT – HAVERING COLLEGE (2025)

AAT Level 2 Certificate in Accounting in Accounting – HAVERING COLLEGE (2025)

Business Studies Level 2 & 3 in Business Studies – WEST THAMES COLLEGE (2019 – 2022)

GCSE in General Education – WOODBRIDGE PARK EDUCATION (2014 – 2019)