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
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 -
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