George Tsoupakis

third year at palazzo for 1-2 times a week also chef de party at he alacarte restaurant of solimar aqua marine and lastly first year of cooperating with a private chef company for a few events

1 mont internship in 1 michelin star restaurnat

second season as a chef de party

chef tournant in the main kichen of a 5 star butique sports hotel.

winter season

• Collaborate with supervisory staff to plan and prepare special dishes for executive guests.
• Quilified on checking the quality and quantity of the supplies to confirm at the maximum level the stocking proccess.
• Rersonsible for the prepetation of all the raw dishes which includs shellfish, fish, seafood and meat.
• Capable to ensure the freshness of the products in use and specialized in fresh fish and oysters.

• Oversaw safe daily set up and shut down of traditional wood oven.
• Trained and supervised junior pizza chef, supporting with positive reinforcement and professional guidance.
• Baked wide variety of Italian doughs, including focaccia, calzone, ciabatta etc. from scratch.
• Invented a pizza production system and process to create high volume of pizzas quickly while maintaining consistently high standards.

• Set up and performed initial prep work for food items such as fine fresh fish cuts salads and dressings.
• Managed the efficient task prioritization and great work ethic in a new station.
• Established communication channels between suppliers and staff to maintain control of inventory flow.
• Succeded to keep a high end result in an understuffed and high pressure season.

• Followed strict health and safety guidelines in kitchen.
• Upheld standards by assessing ingredient quality and final products.
• Helped prevent waste of food of any kind and overproduction of mis-en-place.

• Offered creative input on new dishes, suggesting enhancements or additions according to market trends, seasons or requests.
• Prepped foods to be roasted, sautéed, fried and baked.
• Upheld standards by assessing ingredient quality and final products.
• Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.

• Performed opening mise-en-place duties, maintaining professionalism of restaurant.
• Developed high-quality dishes for guests, including starters, mains and desserts.
• Prepared and cooked high quality food following recipes and menu guidelines.