Dionysios Kokkinis
Chef/Consultant
Zefyri
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation. Organized and dependable.
Overview
11
11
years of professional experience
2
2
Languages
Work History
Owner, Chef
EPILEKTON, Greek Traditional Restaurant
01.2024 - 01.2025
- In charge of the day to day operations of every aspect of the restaurant.
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Skilled at working independently and collaboratively in a team environment.
- Managed time efficiently in order to complete all tasks within deadlines.
- Worked effectively in fast-paced environments.
- Worked flexible hours across night, weekend, and holiday shifts.
- Organized and detail-oriented with a strong work ethic.
- This experience has provided me with the knowledge and patience required to run a restaurant efficiently and smoothly.
Chef De Partie, Line Cook
Gargaretta Street Bistrot
04.2022 - 12.2023
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Managed time efficiently in order to complete all tasks within deadlines.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Paid attention to detail while completing assignments.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Resolved problems, improved operations and provided exceptional service.
- Proved successful working within tight deadlines and a fast-paced environment.
Brunch Chef (Sole), Line Cook (Evening Shift)
LuvnRoll House
04.2021 - 12.2021
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Pizzaiolo
Il Vero, Italian Traditional Restaurant
04.2020 - 04.2021
- In charge of the day to day production of the pizza dough along with its fermentation process.
- Tracked inventory of ingredients and supplies to keep kitchen well stocked and meet product and service demands.
- Enforced the usage of Fi-Fo and HACCP.
- Learned and memorized menu items and specials to provide accurate and up-to-date information to kitchen staff.
- Developed strong time management skills by juggling multiple orders during peak hours without compromising quality.
- Resolved any kitchen issues swiftly, minimizing disruption to service.
- Collaborated with team members to streamline kitchen operations and maintain timely order fulfillment.
- Monitored and maintained clean working areas and cooking surfaces.
Sous Chef
Ophelia Signature Restaurant
03.2019 - 11.2019
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Participated in food tastings and taste tests.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
Chef De Partie
Ophelia Signature Restaurant
08.2018 - 11.2018
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Rotated stock to use items before expiration date.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Maintained well-organized mise en place to keep work consistent.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
Sole Chef
El Sol Hotel
04.2018 - 08.2018
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
- Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
- Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Set up and broke down kitchen for service.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Disciplined and dedicated to meeting high-quality standards.
Show Kitchen Chef (Split Shift)
Corissia Hotels
04.2017 - 11.2017
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Maintained well-organized mise en place to keep work consistent.
Mandatory Military Service
Greek Army
01.2016 - 10.2016
Event Banquet/Kitchen Prep, Breakfast Banquet Cook
Athenian Hilton Hotel
04.2015 - 11.2015
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Maintained a clean and sanitary work environment in compliance with health department regulations, promoting food safety standards.
- Learned menu items produced by assigned station to achieve proper quantities.
- Reduced food waste through proper portion control and strategic use of leftover ingredients in creative dishes.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
Commis
Disneyland Paris
04.2014 - 10.2014
- Prepped daily menu items to quickly deliver upon request.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Cleaned kitchen counters, refrigerators, and freezers.
- Maintained proper food handling procedures to ensure safe and sanitary food service operations.
- Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Received positive feedback from supervisors for exceptional teamwork and adaptability during busy shifts.
- Adhered to strict hygiene standards while working with raw ingredients such as poultry and seafood, reducing contamination risks.
- Demonstrated versatility by cross-training in multiple kitchen stations, increasing overall team productivity.
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
- Learned essential time-management strategies while working under pressure in fast-paced kitchen environments.
- Worked closely with front-of-house staff to address customer concerns and ensure satisfactory dining experiences.
Education
Ship's Cook Training
Piraeus Maritime Training Center, S.Ranis
Piraeus, Greece05-2025
Culinary Arts, Hospitality.
Etoile, Les Chefs
Neos Kosmos, Athens, Greece 04.2001 -
Skills
- Budget administration
- Regulatory compliance
- Business marketing
- Administrative oversight
- Quality management systems
- Consulting
- Cost reduction
- Menu development
- Kitchen management
- Food quality
- Staff coordination
- Time management
- Signature dish creation
Additional Information
In possession of :
- Seaman's Book, issued in Piraeus, Greece on April 25, 2025
- Basic training certificate (STCW).
- Ship Security Awareness Seminar Certificate.
Timeline
Owner, Chef
EPILEKTON, Greek Traditional Restaurant
01.2024 - 01.2025
Chef De Partie, Line Cook
Gargaretta Street Bistrot
04.2022 - 12.2023
Brunch Chef (Sole), Line Cook (Evening Shift)
LuvnRoll House
04.2021 - 12.2021
Pizzaiolo
Il Vero, Italian Traditional Restaurant
04.2020 - 04.2021
Sous Chef
Ophelia Signature Restaurant
03.2019 - 11.2019
Chef De Partie
Ophelia Signature Restaurant
08.2018 - 11.2018
Sole Chef
El Sol Hotel
04.2018 - 08.2018
Show Kitchen Chef (Split Shift)
Corissia Hotels
04.2017 - 11.2017
Mandatory Military Service
Greek Army
01.2016 - 10.2016
Event Banquet/Kitchen Prep, Breakfast Banquet Cook
Athenian Hilton Hotel
04.2015 - 11.2015
Commis
Disneyland Paris
04.2014 - 10.2014
Culinary Arts, Hospitality.
Etoile, Les Chefs
04.2001 -
Ship's Cook Training
Piraeus Maritime Training Center, S.Ranis
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