George Georgiadis
Head Chef
Athens
Summary
A seasoned Head Chef with a proven track record at Petra Restaurant, Canaves Collection, I excel in kitchen management and team leadership. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Italian and Greek cuisine.
Overview
14
14
years of professional experience
5
5
Certifications
3
3
Languages
Work History
Head Chef
Petra Restaurant, Canaves Collection
01.2024 - Current
- Managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Petra Restaurant, Canaves Collection
01.2022 - 01.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef De Partie
Petra Restaurant, Canaves Collection
05.2021 - 01.2022
- 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.
Head Chef
Ristorante Trippini, Hotel La Badia
01.2017 - 01.2020
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
RIstorante Il Piastrino*
10.2016 - 01.2017
- 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.
Chef De Partie/Sous Chef
Ristorante Trippini
11.2015 - 11.2016
- 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.
Commis Chef
Al Carroponte
11.2014 - 03.2015
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
Stager
Hotel Royal & Imperial Belvedere
06.2011 - 10.2011
Education
Master of Arts - Superior Course of Italian Kitchen
Alma La Scuola Internazionale Di Cucina Italiana
Parma, Italy 04.2001 -
Master of Arts - Basic Italian Cooking Techniques Course
Alma Scuola Internazionale Di Cucina
Parma, Italy 04.2001 -
Italian Language -
University For Foreigners of Perugia
Perugia, Italy 04.2001 -
Culinary Arts Technician - Culinary Arts
Le Monde
Athens, Greece 04.2001 -
Skills
Food safety regulations
Signature dish creation
Performance assessments
Kitchen management
Food safety
Inventory rotation
Staff training
Banquets and catering
Ingredient selection
Team management
Menu supervision
Menu planning
Certification
PERFORMANCE MANAGEMENT, effective feedback approaches & techniques,INSETE
Timeline
SEAMLESS COMMUNICATION, empathy – collaboration – authenticity - freedom, INSETE
02-2025
BUILDING TEAMS | MANAGING WORKPLACE CONFLICTS, αποφυγή - διαχείριση - αξιοποίηση εσωτερικών συγκρούσεων, INSETE
02-2025
PERFORMANCE MANAGEMENT, effective feedback approaches & techniques,INSETE
01-2025
BUILDING HEALTHY RELATIONSHIPS AT WORK, attitudes - behaviors - emotions, INSETE
01-2025
LEADING IN ACTION, process & people management - situational leadership, INSETE
01-2025
Head Chef
Petra Restaurant, Canaves Collection
01.2024 - Current
Sous Chef
Petra Restaurant, Canaves Collection
01.2022 - 01.2024
Chef De Partie
Petra Restaurant, Canaves Collection
05.2021 - 01.2022
Head Chef
Ristorante Trippini, Hotel La Badia
01.2017 - 01.2020
Chef De Partie
RIstorante Il Piastrino*
10.2016 - 01.2017
Chef De Partie/Sous Chef
Ristorante Trippini
11.2015 - 11.2016
Commis Chef
Al Carroponte
11.2014 - 03.2015
Stager
Hotel Royal & Imperial Belvedere
06.2011 - 10.2011
Master of Arts - Superior Course of Italian Kitchen
Alma La Scuola Internazionale Di Cucina Italiana
04.2001 -
Master of Arts - Basic Italian Cooking Techniques Course
Alma Scuola Internazionale Di Cucina
04.2001 -
Italian Language -
University For Foreigners of Perugia
04.2001 -
Culinary Arts Technician - Culinary Arts
Le Monde
04.2001 -