Giorgos Mathioudakis

• Rotated through all prep stations to learn different techniques.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.

• 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.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.

• Maintained well-organized mise en place to keep work consistent.
• Prepared items for roasting, sautéing, frying and baking.
• Set up and broke down kitchen for service.

• Plated meals paying special attention to garnishes and overall presentation.
• Prepared items for roasting, sautéing, frying and baking.
• Maintained well-organized mise en place to keep work consistent.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Planned promotional menu additions based on seasonal pricing and product availability.

*Summer seasons

• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Planned and directed high-volume food preparation in fast-paced environment.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Assisted with menu development and planning.
• Evaluated food products to verify freshness and quality.

• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Scheduled and supervised all kitchen employees such as dishwashers and waiters.
• Forecasted seasonal staffing levels and interviewed and hired new staff members.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Hired, managed, and trained kitchen staff.
• Coordinated employee schedules and developed staff teams to boost productivity.