DAVID PIÑEROS CASTILLO
Auckland,New Zealand
Summary
Experienced Chef de Partie with approximately eight years of professional culinary experience across Colombia and New Zealand. Passionate about producing high-quality food while maintaining exceptional food safety standards and supporting a positive, respectful team environment. Highly organised, detail-oriented and committed to continuous learning, mentoring junior chefs and delivering an outstanding dining experience. I enjoy working collaboratively with my team, maintaining a clean and organised kitchen, and presenting dishes with consistency and attention to detail. I take pride in creating beautiful food while ensuring the highest standards of quality for every guest. Currently seeking a Chef de Partie or Junior Sous Chef position where I can continue growing professionally and contribute my experience, leadership and passion for cooking.
Overview
11
11
years of professional experience
Work History
Chef de Partie
Fantail & Turtle
Auckland, New Zealand
01.2023 - Current
- Led kitchen section during high-volume service, ensuring efficient operations.
- Prepared and presented dishes to a consistently high standard.
- Ensured consistency and quality of dishes during peak service periods.
- Collaborated with Head Chef and kitchen team to streamline service flow.
- Trained and supported new kitchen team members.
- Maintained excellent food safety and hygiene practices.
- Assisted with stock control and daily kitchen operations.
Chef de Partie
Portofino Takapuna
Auckland, New Zealand
01.2022 - 10.2023
- Prepared meals according to company recipes and quality standards, ensuring consistency in taste and presentation.
- Collaborated with the kitchen team to ensure excellent customer satisfaction.
- Executed tasks promptly during peak hours during busy lunch and dinner services.
- Collaborated with kitchen team to enhance customer satisfaction through efficient service and quality dishes.
- Assisted in upholding high food quality and presentation standards, contributing to overall dining experience.
Commis Chef → Junior Chef de Partie
Santa Costilla Restaurant
, Colombia
01.2017 - 01.2021
- Started as a Commis Chef and was promoted to Junior Chef de Partie through consistent performance and dedication.
- Worked in a high-volume restaurant preparing and presenting dishes during busy services.
- Developed strong culinary skills in food preparation, plating, organisation and teamwork.
- Learned to work efficiently under pressure while maintaining excellent hygiene and food safety standards.
- Worked alongside senior chefs and helped support the training of new kitchen staff.
Kitchen Assistant / Café Cook
Café
, Colombia
01.2016 - 01.2018
- Began my culinary career working in a café environment.
- Prepared breakfasts, sandwiches, pastries and café menu items.
- Assisted with food preparation, customer service and kitchen organisation.
- Maintained cleanliness and food safety standards at all times.
- Developed the professional foundation that led me into restaurant kitchens.
Education
Professional Chef Diploma - culinary programme covering classical and modern cooking techniques, food safety, kitchen management, menu planning and international cuisine
ColombiaSommelier Diploma - wines, food pairing, beverage service and wine knowledge
ColombiaSkills
- Food Preparation & Presentation
- High-Volume Service
- Food Safety & Hygiene
- Kitchen Organisation
- Team Leadership
- Staff Training & Mentoring
- Stock Rotation & Inventory Control
- Time Management
- Excellent Communication
- Attention to Detail
- Customer Focus
- Strong Work Ethic
- Positive Attitude
- Ability to Perform Under Pressure
Timeline
Chef de Partie
Fantail & Turtle
01.2023 - Current
Chef de Partie
Portofino Takapuna
01.2022 - 10.2023
Commis Chef → Junior Chef de Partie
Santa Costilla Restaurant
01.2017 - 01.2021
Kitchen Assistant / Café Cook
Café
01.2016 - 01.2018