Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic
PANAGIOTIS TZANETOPOULOS

PANAGIOTIS TZANETOPOULOS

Volos

Summary

I am a high skilled and passionate chef with more than 10 years of experience. I
have worked in several fine dining restaurants and with different types of menus
with specialization to Mediterranean and Greek cuisine. I am a hard working
fast, reliable, honest and enthusiastic person that acts in a professional manner in
all the aspects of my work. I am comfortable in presenting fine dining
presentations, a la cart ,banquet settings and creating new dishes. My goal as a
chef is to offer an overall great dining experience to my guests and simply make
memorable and tasty food.

Overview

15
15
years of professional experience

Work History

Chef De Cuisine

KOURBETI
09.2024 - 05.2025
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.

Sous Chef

43 Moires Notia
02.2024 - 08.2024
  • 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.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.

Head Chef

Muskat
09.2023 - 12.2023
  • I was invited to Germany for 3 months to support and set up the kitchen of a new Greek Restaurant. In my time there my responsibilities where:
  • Creation of new seasonal menus
  • Planning the dinner menu standardizing recipes and the presentation of the dishes.
  • Aiming to achieve high levels of customer satisfaction, which results in a high rate of repeat costumers.
  • Monitoring and controlling overhead and production costs with responsibility for profit and loss.
  • Supervising the production and cleaning process of the kitchen.
  • Managing hot and cold section.
  • Training new cooks.
  • Placed orders to restock items before supplies ran out.

Sous Chef

Lias Restaurant
04.2022 - 08.2023
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.

Chef De Partie

Pita Gyros
11.2019 - 03.2020
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Cutting,marinating and cooking different meats.
  • Have the food cooked traditionally and the delivery time is met,even under pressure
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Making a variety of salads and cold starters.
  • Preparing and baking bread and Greek pita dough

Chef De Patrie

Real Greek
12.2018 - 10.2019
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Preparing and cooking typical Mediterranean food.
  • Using the grill for different meats and fishes.
  • Maintaining the correct level of fresh, frozen and dried foods in the storeroom.
  • Training and guiding new cooks.
  • Incorporating feedback from restaurant staff and patrons to make improvements
    or resolve issues.

Chef De Partie

Portobello
05.2016 - 09.2018
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Creating dishes for clients with special dietary or cultural needs.
  • Cooperating with the head chef to structure the menu in weekly basis.
  • Weight, measuring and mixing ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Preparing desserts.

Demi Chef De Patrie

ERGON
05.2013 - 09.2015
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Following recipes closely and serving food in accordance with a la cart restaurant serving guidelines.
  • Worked in all stations to facilitate food order including baking, pizza prep ,flat grill,saucier.
  • Responsible for food storage and stock.

Commis Chef

KALYPSO
04.2010 - 10.2012
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated through all prep stations to learn different techniques.

Education

No Degree - CULINARY ART STUDIES

2nd IEK VOLOU
GREECE
05-2017

High School Diploma -

OAED
GREECE
06-2007

Skills

  • Plating techniques
  • Pastry skills
  • Workflow optimization
  • Leadership qualities
  • Food safety
  • Team management
  • Kitchen operations
  • Food presentation
  • Creativity and innovation
  • Menu design
  • Kitchen staff management
  • Teamwork and collaboration
  • Time management
  • Problem-solving
  • Multitasking Abilities

Languages

Greek
Native language
English
Advanced
C1

Timeline

Chef De Cuisine

KOURBETI
09.2024 - 05.2025

Sous Chef

43 Moires Notia
02.2024 - 08.2024

Head Chef

Muskat
09.2023 - 12.2023

Sous Chef

Lias Restaurant
04.2022 - 08.2023

Chef De Partie

Pita Gyros
11.2019 - 03.2020

Chef De Patrie

Real Greek
12.2018 - 10.2019

Chef De Partie

Portobello
05.2016 - 09.2018

Demi Chef De Patrie

ERGON
05.2013 - 09.2015

Commis Chef

KALYPSO
04.2010 - 10.2012

No Degree - CULINARY ART STUDIES

2nd IEK VOLOU

High School Diploma -

OAED

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