Anastasios Tsigkros

• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Hired, managed, and trained kitchen staff.
• Maintained well-organized mise en place to keep work consistent.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
• Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Created recipes and prepared advanced dishes.
• Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
• Arranged for kitchen equipment maintenance and repair when needed.
• Obtained fresh, local ingredients to lower grocery costs.
• Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.

• Placed orders to restock items before supplies ran out.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.

• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
• Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
• Enhanced dining experience by creating innovative and visually appealing menu items.

Meat and Fish preparation

Pastry section

• Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
• Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
• Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
• Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
• Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
• Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
• Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
• Contributed to the establishment''s excellent reputation through consistent creation of visually appealing, delicious dishes using fresh ingredients.
• Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.

Game and Hunt Preparation

Bread Making

Pastry

French Cuisine

Service around all post in the kitchen