Dimitris Apsokardos

Responsible for the cold section of the kitchen.

• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
• Plated and presented all dishes to match established restaurant standards.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.

• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
• Checked food temperature regularly to verify proper cooking and safety.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
• Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
• Plated and presented all dishes to match established restaurant standards.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
• Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
• Assisted in inventory management by accurately tracking supplies and placing orders as needed.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
• Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
• Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
• Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
• Enhanced kitchen efficiency by maintaining clean and organized workstation.
• Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
• Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
• Prepared and cooked meals according to recipes and customer specifications.
• Verified proper portion sizes to consistently attain high food quality standards.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Assisted in developing new menu items to reflect restaurant's style and standards.

• Responsible for 3 sections in the kitchen,garnish,fry,wok.
• Responsible for my team of cooks. Coordinating them through preparation time also at the time of service.
• Responsible for restocking goods of all three sections , keeping companies guidelines and delivery schedules.
• Communicated with all the other team,chef de parties, sous chef and chef de cuisine for new menu ideas, food wasting management ,special events plans and coordination, cleaning programs and staff food planing.
• Rotated stock to use items before expiration date.
• Prepared items for roasting, sautéing, frying, and baking.
• Sanitized all counters properly to prevent food-borne illness.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
• Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Complied with portion and serving sizes as per restaurant standards.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
• Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Coordinated with team members to prepare orders on time.
• Planned and directed high-volume food preparation in fast-paced environment.
• Disciplined and dedicated to meeting high-quality standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Implemented food cost and waste reduction initiatives to save money.
• Participated in food tastings and taste tests.
• Evaluated food products to verify freshness and quality.
• Set up and broke down kitchen for service.
• Monitored food production to verify quality and consistency.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Modified recipes to accommodate dietary restrictions and allergies.
• Assisted with menu development and planning.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained and managed kitchen personnel and supervised related culinary activity.

• Responsible for the cold, raw and pastry sections. Preparations and service.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
• Checked food temperature regularly to verify proper cooking and safety.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Grilled meats and seafood to customer specifications.
• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
• Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
• Plated and presented all dishes to match established restaurant standards.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
• Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
• Assisted in inventory management by accurately tracking supplies and placing orders as needed.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
• Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
• Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
• Reduced food waste significantly by implementing innovative inventory tracking system.
• Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
• Optimized food presentation, resulting in positive customer feedback and increased social media attention.
• Enhanced kitchen efficiency by maintaining clean and organized workstation.
• Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
• Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.
• Sourced locally grown produce to support community farmers and improve dish freshness.
• Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Monitored food quality and presentation to maintain high standards.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Prepared and cooked meals according to recipes and customer specifications.
• Trained new kitchen staff on food safety, preparation and cooking techniques.
• Maintained smooth and timely operations in preparation and delivery of meals.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Managed inventory and ordered food and supplies to maintain adequate stock.
• Verified proper portion sizes to consistently attain high food quality standards.
• Developed innovative, creative menu items and recipes.
• Assisted in developing new menu items to reflect restaurant's style and standards.

• As a prep cook i was responsible for doing fine cuts , making fresh pasta, filleting fresh fish and poultry , from scratch fresh broths and stocks (joue,chicken stock,demi glace,tomato sauce base etc), preparing line kitchen for service and refilling all sections with the needed ingredients and preparations.
• Refiling all walk in fridges,managing and cleaning shelves.
• Assisted in training new team members on cooking techniques, kitchen equipment usage, and company policies.
• Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests.
• Reduced food waste by implementing proper storage techniques and monitoring expiration dates.
• Managed multiple tasks simultaneously while maintaining attention to detail, ensuring accuracy in food preparation and presentation.
• Maintained a clean and sanitary work environment, adhering to health department regulations and ensuring safety for all staff members.
• Supported inventory management efforts through accurate tracking of supplies and placing timely orders with suppliers as needed.
• Contributed to a positive working atmosphere, fostering teamwork among kitchen staff for seamless service delivery.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Followed orders from head chef to establish productive and timely preparation of meals.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Trained and assisted new kitchen staff members.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Monitored food quality and presentation to maintain high standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained new kitchen staff on food safety, preparation and cooking techniques.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Verified proper portion sizes to consistently attain high food quality standards.

• Responsible for mise en place for all the kitchen sections
• Line cook during lunch and dinner service.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Checked food temperature regularly to verify proper cooking and safety.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Grilled meats and seafood to customer specifications.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Assisted in inventory management by accurately tracking supplies and placing orders as needed.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
• Enhanced kitchen efficiency by maintaining clean and organized workstation.
• Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Monitored food quality and presentation to maintain high standards.
• Verified proper portion sizes to consistently attain high food quality standards.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
• Adapted quickly to menu changes, demonstrating flexibility and keen ability to learn new recipes.