STYLIANOS PATELIS

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Evaluated food products to verify freshness and quality.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Obtained fresh, local ingredients to lower grocery costs.
• Modified recipes to accommodate dietary restrictions and allergies.

• Placed orders to restock items before supplies ran out.
• Created recipes and prepared advanced dishes.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Evaluated food products to verify freshness and quality.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Obtained fresh, local ingredients to lower grocery costs.
• Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.

• Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
• Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
• Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
• Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
• Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
• Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
• Scheduled and supervised all kitchen employees such as dishwashers and waiters.
• Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.

• Created recipes and prepared advanced dishes.
• Placed orders to restock items before supplies ran out.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
• Obtained fresh, local ingredients to lower grocery costs.
• Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.

• Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
• Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
• Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
• Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
• Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
• Mentored junior chefs in culinary techniques, fostering their growth and development within the team.

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Created recipes and prepared advanced dishes.
• Placed orders to restock items before supplies ran out.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inventoried food, ingredient, and supply stock
• Evaluated food products to verify freshness and quality.

EXECUTIVE CHEF PAVLOS KYRIAKIS ONE MICHELIN STAR AWARDED

• Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
• Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
• Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
• Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
• Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
• Scheduled and supervised all kitchen employees such as dishwashers and waiters.
• Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.

• GKIKAS XENAKIS AWARDED CHEF (ALERIA RESTAURANT)
• Manged 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.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Responsible for patisserie

EXECUTIVE CHEF GKIKAS XENAKIS

AWARDED MIKRASIA RESTAURANT

• 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.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.

• EXECUTIVE CHEF PANOS TZIOURTIOUMIS
• 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.
• Portioning,maintaining,storage.

• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.

EXECUTIVE CHE NIKOLAOS BOUKIS

• Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
• Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
• Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
• Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
• Scheduled and supervised all kitchen employees such as dishwashers and waiters.
• Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
• Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.

• EXECUTIVE CHEF ALEXANDROS FOUROULIS
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Planned and directed high-volume food preparation in fast-paced environment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
• Elevated dining experience by innovating seasonal menu items tailored to local tastes.

EXECUTIVE CHEF MANOS ZOURNATZIS

SOMELIER GIANNIS KAYMENAKIS

• 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.
• Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Resposinble for ordering orders & receiving products

• CHEF NIKOLAOS BARTZOKAS
• Responcible for hot garnish and receiving products
• Maintained a clean and sanitary work environment in compliance with health department standards.
• Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
• Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
• Developed strong relationships with suppliers, ensuring access to top-quality ingredients at competitive prices.

• EXECUTIVE CHEF CHRISTOFOROS PESKIAS
• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
• Rotated through all prep stations to learn different techniques.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Hot kitchen,hot appetizers,garnishes

• Followed recipes and chef instructions to prepare food correctly.
• Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
• Plated and presented food following chef requirements.
• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
• Hot kitchen,hot appetizers,garnishes