Christos Ganoglou

Executive-chef

Medi Tours Caravia Maina Junior Suites and Spa Hotel

04.2018 - Current

Assisted in daily kitchen operations, ensuring adherence to food safety standards.
Supported menu development by researching current culinary trends and customer preferences.
Collaborated with team members to maintain cleanliness and organization in the kitchen environment.
Assisted in inventory management by monitoring stock levels and reporting shortages.
Participated in staff training sessions to understand operational procedures and kitchen equipment usage.
Engaged with customers to gather feedback on menu items, enhancing overall dining experience.
Contributed to special event preparations, assisting in the execution of catering services for large groups.
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.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Streamlined kitchen operations with effective inventory management and cost controls.
Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.