Raffy De Guzman Gamueda
Head Sushi Chef
Athens,leof. Kifisias
Summary
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Sushi world with skills in concept development and high-quality restaurant operation.
Overview
9
9
years of professional experience
Work History
Chef de Partie
Zelia Halkidiki, part of DESTINATION by HYATT
Potidea, Halkidiki Greece
04.2025 - Current
- Prepared and presented high-quality dishes in a fast-paced kitchen environment.
- Assisted in menu planning and ingredient selection to enhance culinary offerings.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Collaborated with team members to ensure timely food preparation and service.
- Trained new staff on kitchen procedures and safety protocols effectively.
- Monitored inventory levels and assisted with stock management tasks efficiently.
- Implemented standard operating procedures to improve kitchen efficiency and consistency.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Chef de partie
Shizen Rituals
ATHENS, Greece
11.2024 - 04.2025
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Trained junior kitchen staff on food preparation techniques and quality control measures.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Sous Chef
NAMI SUSHI
ATHENS, Greece
04.2024 - 07.2024
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
Commis Chef
Taiyo sushi and noddles VODAS PAPADIMITRIOY
07.2022 - 01.2024
- Maintained well-organized mise en place to work consistent.
- Plated meals paying special attention to garnishes and overall presentation.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef Trainee
Vatistas, FISH I.K.E
Glyfada, Greece
10.2024 - 10.2024
Demmi-Chef
Nomura
Taipei taiwan
03.2018 - 01.2021
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
Certification
Food Hygiene & Safety in the context of the implementation of the study ( H.A.C.C.P ) for 8 hours conducted by SAMARAS & ASSOCIATES Ltd. 29.05.2025
BAFATAKIS Lambros
Chemist EFET
Education
Associate of Science - Culinary
University of Baguio
Philippines10-2018
Bachelor of Arts - Nursing
University of Baguio
Philippines03-2018
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Plating and presentation
- Sauce preparation
- Proper food handling
- Menu development
- Hospitality
- Sushi preparation
- Food safety
Timeline
Chef de Partie
Zelia Halkidiki, part of DESTINATION by HYATT
04.2025 - Current
Chef de partie
Shizen Rituals
11.2024 - 04.2025
Chef Trainee
Vatistas, FISH I.K.E
10.2024 - 10.2024
Sous Chef
NAMI SUSHI
04.2024 - 07.2024
Commis Chef
Taiyo sushi and noddles VODAS PAPADIMITRIOY
07.2022 - 01.2024
Demmi-Chef
Nomura
03.2018 - 01.2021
Associate of Science - Culinary
University of Baguio
Bachelor of Arts - Nursing
University of Baguio