Riken Shahi

Reliable and motivated culinary professional with experience across hotels, restaurants and casual dining venues. Confident running a section, supporting senior chefs and maintaining high standards of food quality, hygiene and teamwork during busy services. Calm under pressure, quick to learn new menus and committed to delivering a consistent guest experience.

Junior Sous Chef - The Good Oak - London

(2025-09)

• Supervise a hot or cold section during service and support senior chefs with day-to-day operations.
• Lead plating and pass communication so dishes leave the kitchen on time and to brand standards.
• Train and coach Commis Chefs on recipes, knife skills, prep standards and safe working practices.
• Maintain cleaning schedules, temperature logs and opening/closing checklists for the section.
• Liaise with front-of-house on specials, wait times and dietary or allergen requests from guests.
• Support stocktakes, highlight low or slow-moving items and monitor food waste on the section.

Senior Chef De Partie - CITY SOCIAL, TOWER 42 LONDON - London

(2025-09)

• Consistently delivered high-quality dishes to Michelin standards, focusing on exact flavor, texture, and plating under pressure.
• Oversaw daily prep and service for a busy section, managing over 100 covers per service with a focus on zero-waste efficiency.
• Managed section ordering and inventory, maintaining high profitability through strict portion control and smart rotation.
• Upheld rigorous food safety and HACCP standards, ensuring the section was consistently inspection-ready.
• Thrived in a high-pressure, fast-paced environment, balancing meticulous attention to detail with the urgency required for seamless coursing and service flow.

Chef De Partie - The Runnymede on Thames - Surrey

(2024-07 - 2025-09)

• Refined section workflows to reduce service ticket times by 15% without compromising technical precision.
• Executed advanced culinary techniques daily, including sous-vide, precision curing, and complex pastry components.
• Conducted rigorous final-pass checks on all outgoing plates to guarantee consistency with the Executive Chef's vision.
• Managed daily COSHH and health and safety documentation, maintaining a 5-star food hygiene rating.
• Reduced section food waste by 10% through creative ingredient repurposing and precise prep-sheet management.

Reception Manager - Meraki Thai Spa - Hounslow

(2024-01 - 2025-11)

• Led reception desk operations including bookings, check-in and payments.
• Answered phone and email enquiries and matched guests with suitable treatments.
• Managed therapist schedules to maximise utilisation and minimise gaps.
• Promoted add-on treatments and retail products to grow revenue.

Chef De Partie - The Murder Express - Pedley St, London

(2024-01 - 2024-07)

• Ran a designated section independently during immersive dining events.
• Reviewed prep lists against expected covers, ensuring all mise en place was ready before service.
• Briefed Commis Chefs on daily tasks, checked their work and provided feedback.
• Coordinated ticket timings with the pass so components were ready together.
• Followed allergen matrix and labelling procedures and recorded key food safety checks.
• Supported menu changes by trialling new dishes and feeding back on consistency.

Commis Chef - The Weir Bar - Brentford

(2023-10 - 2024-01)

• Prepared vegetables, garnishes, sauces and mise en place to support the line chefs.
• Cooked simple menu items and bar snacks following recipes and portion standards.
• Labelled and dated prepped items correctly and stored them according to FIFO procedures.
• Followed opening and closing checklists, including station setup and deep cleaning.
• Responded quickly to ticket orders and communicated with chefs about wait times.

Food Production Assistant - Garbanzos Falafel & Salad Bar - London

(2023-09 - 2024-01)

• Scaled recipes and produced batched items such as falafel mix, sauces and salads.
• Operated and cleaned mixers and equipment in line with health and safety rules.
• Packaged finished products consistently and checked portion weights before dispatch.
• Recorded production quantities and waste to support planning and ordering.

Commis Chef - Pillars Restaurant - Ealing

(2023-09 - 2024-01)

• Supported chefs with preparation of meats, vegetables, sauces and desserts.
• Organised fridges and prep areas for efficient service in the teaching restaurant.
• Assisted with plating on the pass during busy lunch and dinner services.
• Followed food safety procedures for cooling, reheating and storage.

F&B Team Member - Pillars Restaurant - Ealing

(2024-02 - 2024-05)

• Welcomed guests, presented menus and explained daily specials.
• Used POS system to input orders accurately and handled cash and card payments.
• Cleared and reset tables quickly to maintain smooth service flow.
• Advised guests on allergens, checking with chefs where necessary.

Barista - FBI Bartenders Nepal - Kathmandu

(2021-10 - 2023-08)

• Prepared espresso-based drinks and teas to consistent quality standards.
• Adjusted grinder and machine settings at the start of shifts for good extraction.
• Maintained a clean, organised coffee station and seating area.
• Managed queues efficiently and communicated clearly with guests.

Music Performance - Svana Studio - Kathmandu

(2020-03 - 2023-08)

• Performed at weddings, private events and studio sessions.
• Rehearsed new material to meet client and event requirements.
• Worked with sound engineers and other musicians to achieve balanced sound.
• Music production and recording

BSc (Hons) - International Hospitality Management - UNIVERSITY OF WEST LONDON (2023)

A Levels - Hotel Management - UNIQUE ACADEMY (2022-06)

A Levels - Hospitality Management - UNIQUE ACADEMY (2022-06)