Excellent computer knowledge
Eustathios Platakidis
Cooker
Summary
Detail-oriented Chef de Partie with experience working in several modern restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in food equipment and mediterranean cuisine. Seasoned Sous Chef specializing in mediterranean cuisine. Successful 5 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Accomplished Chef de Partie with success in baking and pastry creation. Educated in culinary arts and background working for several top restaurants in thessaloniki. Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
7
7
years of professional experience
6
6
years of post-secondary education
1
1
Language
Work History
Chef De Partie
Kohylia resorts
thasos
05.2022 - 10.2022
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
- Prepared items for roasting, sautéing, frying and baking.
Trainee Cook
mediterranean village
katerini
05.2017 - 10.2022
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Maintained food safety and sanitation standards.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Reduced food costs [Number]% by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Learned new skills and applied to daily tasks to improve efficiency and productivity.
- Participated in team-building activities to enhance working relationships.
- Collaborated with team members to achieve target results.
Demi Chef De Partie
saint george palace
corfu
05.2020 - 10.2020
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Planned and directed high-volume food preparation in fast-paced environment.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
Demi Chef De Partie
amilia mare
rhodes
04.2019 - 11.2019
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Demi Chef De Partie
blue princess beach
corfu
04.2018 - 10.2018
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
Education
Diploma - Degree in Culinary Arts Technician-Chef
New York College
Thessaloniki Greece 01.2016 - 10.2018
High School Diploma -
3o General High School
Thessaloniki,greece 01.2013 - 06.2016
Skills
Portion standards
Counter sanitization
Proper food handling
Food spoilage prevention
Stocking and replenishing
Recipes and menu planning
Safety standards and protocols
Plating and presentation
Freezer/refrigerator temperature oversight
Attention to taste
Food preparation and safety
Menu memorization
Safe handling
Operations support
Software
Interests
Culinary art, sports, traveling
Timeline
Chef De Partie
Kohylia resorts
05.2022 - 10.2022
Demi Chef De Partie
saint george palace
05.2020 - 10.2020
Demi Chef De Partie
amilia mare
04.2019 - 11.2019
Demi Chef De Partie
blue princess beach
04.2018 - 10.2018
Trainee Cook
mediterranean village
05.2017 - 10.2022
Diploma - Degree in Culinary Arts Technician-Chef
New York College
01.2016 - 10.2018
High School Diploma -
3o General High School
01.2013 - 06.2016