Jade Jallow

A creative and dedicated chef with over a decade of professional experience in high-paced environments, ranging from luxury restaurants and high fashion culinary collaborations to innovative street food ventures. Known for exceptional leadership, I have independently managed kitchens, mentored young chefs, and maintained high standards in food quality, health & safety, and menu innovation. I thrive under pressure, inspire teams, and deliver consistent, top-notch culinary experiences.

Senior Chef De Partie - Compass, Google

(2024-05)

• Oversee the general kitchen and ensure top standards in health & safety.
• Manage and train a team of younger chefs, delegating tasks and coaching for excellence.
• Running two kitchens independently, including handling peak periods and pizza production.

Sous Chef - La Cantine, Bethnal Green - Bethnal Green

(2019-05 - 2024-05)

• Led operations in a small family-run business, managing daily production, catering services, and street food ventures.
• Developed menus for an attached cafe; actively involved in recipe development, testing new dishes, and refining culinary techniques.
• Collaborated with a high fashion team to create innovative culinary presentations for exclusive events.
• Managed a busy Camden Art Centre cafe.

Chef de Partie - Ottolenghi Rovi, Well Street & Spitalfields - Well Street & Spitalfields

(2018-04 - 2019-05)

• Worked across multiple sections (hot starters, larder, prep, and pastry) and played a key role in recipe development.
• Mentored young chefs and contributed to the successful opening and sustained performance of the new Rovi location, including work in the salad and meat/grill sections.

Chef de Partie - Petersham Nurseries, Kensal Green - Kensal Green

(2017-07 - 2018-04)

• Developed new recipes, provided training, and managed hot section operations (sauces, pasta, pastry) in the production kitchen for the deli.
• Played an instrumental role in the development of a new restaurant opening in Covent Garden.

Chef de Partie - Grain Store, Kings Cross - Kings Cross

(2016-09 - 2017-07)

• Rotated through all kitchen areas (back prep, larder, pastry, hot starters), ensuring consistency and quality.
• Led training for junior chefs and contributed to a smooth daily operation in a high-volume setting.

Demi Chef de Partie - Aqua Shard, London Bridge - London Bridge

(2015-09 - 2016-08)

• Managed the fish section and assisted in running the larder for large-scale lunch and dinner services serving up to 500 covers.

Trainee Chef (Apprentice) - Fifteen London Restaurant

(2014-09 - 2015-08)

• Completed an intensive apprenticeship covering all kitchen sections.
• Involved in ordering, stock control, hygiene, menu compilation, and kitchen management.
• Additional placements: The Parlour, The Dorchester, Oxo Tower, Jamie's Italian, Fin & Flounder, Barbecoa.

Parcel Inspector - Yamoto

(2014-07 - 2014-08)

• Ensured quality control and packaging for dispatch.

Warehouse Operative - First Call / Blue Arrow / 24/7 Response

(2013-11 - 2014-01)

• Managed stock picking, packing, and shipping for over 500 product lines.

Street Food Chef - Duck Shed and Le Swine

• Worked with Duck Shed and Le Swine, gaining fast-paced, high-volume culinary experience.

Fifteen London Apprentice Programme - Jamie Oliver Food Foundation

NVQ Level 2 - Professional Cookery - Hackney College

Security Apprenticeship - APS Security, Moor Park

Motor Industry Apprenticeship - Manor Motor Services, Ruislip

GCSEs - English, Maths, Science, Business Studies, Food Technology - Hatch End High School