Kostas Giotis

10 urban rooftop head chef

• Coordinated employee schedules and developed staff teams to boost productivity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Participated in food tastings and taste tests.
• Hired, managed, and trained kitchen staff.
• Created recipes and prepared advanced dishes.

• Developed new recipes and flavor combinations to enhance customer dining experience.
• Participated in food tastings and taste tests.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Prepared high-quality seafood, rice and ingredients for sushi.
• Cooked memorable dishes that brought new customers into establishment.

Consulting c

Sushi Chef

• Developed new recipes and flavor combinations to enhance customer dining experience.
• Participated in food tastings and taste tests.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Prepared high-quality seafood, rice and ingredients for sushi.
• Cooked memorable dishes that brought new customers into establishment.

• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Maintained well-organized mise en place to keep work consistent.
• Implemented food cost and waste reduction initiatives to save money.
• Developed new recipes and flavor combinations to enhance customer dining experience.

• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Arranged for kitchen equipment maintenance and repair when needed.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Planned and directed high-volume food preparation in fast-paced environment.
• Acted as head chef when required to maintain continuity of service and quality.
• Disciplined and dedicated to meeting high-quality standards.

• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Cultivated positive relationships with vendors to source best ingredients at best prices.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Acted as head chef when required to maintain continuity of service and quality.
• Disciplined and dedicated to meeting high-quality standards.

• Undertook Japanese recipes and added innovative ingredients to create dynamic sushi rolls for the restaurant.
• Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Aligned seasonal promotions with ingredient availability to maximize profits.

• Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
• Maintained well-organized mise en place to keep work consistent.
• Disciplined and dedicated to meeting high-quality standards.

• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Hired, managed and trained kitchen staff.
• Actively participated in planning sushi menu and crafted new items for special events.
• Supervised and enhanced work of 5-person team producing more than 200 plates per day.

• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Disciplined and dedicated to meeting high-quality standards.

• Cultivated positive relationships with vendors to source best ingredients at best prices.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Disciplined and dedicated to meeting high-quality standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Teppanyaki and wok expert
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

• American and Mexican cuisine
• Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
• Cooked memorable dishes that brought new customers into establishment.
• Kitchen Coach
• NSO (new stores openings) team member

• Italian cusine
• Prepared items for roasting, sautéing, frying and baking.
• Maintained well-organized mise en place to keep work consistent.
• Cooked memorable dishes that brought new customers into establishment.

• Modern Greek cuisine with an English twist
• Maintained well-organized mise en place to keep work consistent.
• Prepared items for roasting, sautéing, frying and baking.
• Cooked memorable dishes that brought new customers into establishment.

• Produced classic cuisine plates
• Maintained well-organized mise en place to keep work consistent.
• Cooked memorable dishes that brought new customers into establishment.
• Plated meals paying special attention to garnishes and overall presentation.

• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities for the hotel's pool restaurant.
• Worked in main kitchen and grilled, roasted, baked and performed other cooking techniques to produce high volume meals for banquet events like big conferences and marriages .

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.