Panos Lamprakis

Preparing the stocks and the daily pots .

Responsible for the quality of mise an place .

Oversaw cleanliness of each station in kitchen.

Plating in service .

Upgrade from chef de partie to junior sous chef .

Working on zero waste techniques

Preparing the daily amuse bouche with local products

Responsible for cold station and raw dishes

• 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.

• Rotated through all prep stations to learn different techniques.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Planned and directed high-volume food preparation in fast-paced environment.
• Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.