Stavros Siomos
Chef
ATHENS
Overview
10
10
years of professional experience
Work History
Private Yatch Chef
Antoninis Vasileios
Athens, Attica
07.2024 - Current
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Hotel Grande Bretagne
11.2017 - 06.2024
- 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.
Chef De Partie
Avaton Luxury Villas Resort
04.2017 - 10.2017
Demi Chef De Partie
Myconian Ambassador Hotel
04.2016 - 10.2016
Commis Chef
Myconian Ambassador Hotel
03.2015 - 10.2015
Apprenticeship Trainee
Myconian Ambassador Hotel
Mykonos
04.2014 - 09.2014
Education
Cullinary Arts - Cooking
IEK AKMH
Athens 09.2024 - 02.2015
Skills
Meal Preparation
Menu development
Kitchen Management
Food quality
Languages
Greek
Native language
English
Proficient
C2
Timeline
Cullinary Arts - Cooking
IEK AKMH
09.2024 - 02.2015
Private Yatch Chef
Antoninis Vasileios
07.2024 - Current
Chef De Partie
Hotel Grande Bretagne
11.2017 - 06.2024
Chef De Partie
Avaton Luxury Villas Resort
04.2017 - 10.2017
Demi Chef De Partie
Myconian Ambassador Hotel
04.2016 - 10.2016
Commis Chef
Myconian Ambassador Hotel
03.2015 - 10.2015
Apprenticeship Trainee
Myconian Ambassador Hotel
04.2014 - 09.2014