Hi, I’m
Tasos Kostas
Yacht Chef
Athens
Summary
High-performing Chef offering 15+ years of restaurant, hotel and yacht experience. Excellent communication, and problem-solving skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
14
years of professional experience
2
years of post-secondary education
7
Certifications
2
Languages
Work History
M/Y BenikAthens
Sole Chef
04.2021 - Current
Job overview
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Verified compliance in preparation of menu items and customer special requests.
- Provisioning, cooking and planning for 6 crew and up to 12 guests /3-5 meals per day.
- Help on deck with lines, washing deck
- Planning Birthday parties, Cocktail parties with finger food, formal Diners and romantic Diners with full-scale courses for any occasion anytime anywhere at the best possible way.
M/Y Happy Day 31mAthens
Sole Chef
03.2020 - 09.2020
Job overview
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Verified compliance in preparation of menu items and customer special requests.
- Provisioning, cooking and planning for 6 crew and up to 12 guests /3-5 meals per day.
- Help on deck with lines, washing deck
- Planning Birthday parties, Cocktail parties with finger food, formal Diners and romantic Diners with full-scale courses for any occasion anytime anywhere at the best possible way.
S/Y Victoria 45mAthens
Sole Chef
05.2018 - 03.2020
Job overview
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Verified compliance in preparation of menu items and customer special requests.
- Provisioning, cooking and planning for 6 crew and up to 12 guests /3-5 meals per day.
- Help on deck with lines, washing deck
- Planning Birthday parties, Cocktail parties with finger food, formal Diners and romantic Diners with full-scale courses for any occasion anytime anywhere at the best possible way.
- Participate at Perini Regatta 2018 ,Sardinia ,Italy
- Long Charter Guest experience , 7 weeks long
MAYOR MON REPO ART HOTELCorfu
Head Chef
02.2018 - 05.2018
Job overview
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Forecasted supply needs and estimated costs.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
THE MARGI HOTEL/MALABAR,/PATIO/ THE MARGI FARMAthens
Chef De Partie
12.2015 - 01.2018
Job overview
- In charge of proper receipt and storage of all ingredients and for proper maintenance of health regulations in all the kitchen departments
- Create courses for special occasion clients or with special diet needs or cultural presences
- Effective kitchen operation standards and production lines, preparation for the whole menu of restaurants, banquet department and food for the staff
- Supervision of the line of restaurant menus and event menus assuring the quality and taste of everything.
- In charge of preparation, transfer and complete upon site of the live cooking events of the farm of the hotel
- In charge of supervision of Breakfast buffet of the hotel
- In charge for ordering all the needs of the kitchen according the demands of the time of the year
S/Y Aello 38 m Athens
Sole Chef
06.2015 - 12.2015
Job overview
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Verified compliance in preparation of menu items and customer special requests.
- Provisioning, cooking and planning for 6 crew and up to 12 guests /3-5 meals per day.
- Help on deck with lines, washing deck
- Planning Birthday parties, Cocktail parties with finger food, formal Diners and romantic Diners with full-scale courses for any occasion anytime anywhere at the best possible way.
Cube Coctail BarAthens
Chef
01.2015 - 06.2015
Job overview
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated with staff members to create meals for large banquets.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Marmitas's FoodAthens
Chef De Partie
01.2014 - 03.2015
Job overview
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Supervised and enhanced work of 4-person team producing more than 250 plates per day.
Trapezaria RestaurantAthens
Demi Chef De Partie
10.2013 - 12.2013
Job overview
- Collaborated with staff members to create meals for large banquets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
San Marco HotelMykonos
Chef De Partie
05.2013 - 10.2013
Job overview
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Plated meals paying special attention to garnishes and overall presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Rotated stock to use items before expiration date.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying and baking.
La Pasteria RestaurantAthens
Demi Chef De Partie
09.2011 - 04.2013
Job overview
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
Titania HotelAthens
Practic Cook
07.2010 - 09.2010
Job overview
- Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.
- Developed team communications and information for meetings.
- Received and processed stock into inventory management system.
- Developed and implemented performance improvement strategies and plans to promote continuous improvement.
- Learned new skills and applied to daily tasks to improve efficiency and productivity.
Lure Cafe Cocktail BarAthens
Barista , Bartender
11.2009 - 07.2010
Job overview
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Developed new signature cocktails to support bar marketing brand and increase profits.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Created wide variety of hot and cold drinks in average shifts with consistently positive customer satisfaction scores.
StarbucksAthens
Barista
11.2007 - 03.2010
Job overview
- Created wide variety of hot and cold drinks in average shifts with consistently positive customer satisfaction scores.
- Recommended products based on solid understanding of individual customer needs and preferences.
- Monitored supply levels at counter and maintained customer areas to meet typical demands.
- Repaired minor issues and maintained espresso equipment and coffee machines for smooth functioning.
- Prioritized drink requests while managing interruptions.
- Maintained regular and consistent attendance and punctuality.
- Made and served brand-specific café beverages with focus on speed, quality and consistency.
Aldemar Cretan VillageCrete
Practice Cook
07.2009 - 09.2009
Job overview
- Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.
- Developed team communications and information for meetings.
- Received and processed stock into inventory management system.
- Developed and implemented performance improvement strategies and plans to promote continuous improvement.
- Learned new skills and applied to daily tasks to improve efficiency and productivity.
Education
Public Institute of Education, OTEKAthens,Greece
Culinary Arts Degree from Culinary Arts
10.2008 - 09.2010
Praxis Private Institute of EducationAthens,Greece
Post Graduate from Culinary Arts
11.2022 - 04.2023
2nd Hich School Palaio FaliroAthens,Greece
High School Diploma
04.2001
Skills
Flexible and Adaptable
Certification
Stcw
Timeline
Praxis Private Institute of Education
Post Graduate from Culinary Arts
11.2022 - 04.2023
Sole Chef
M/Y Benik
04.2021 - Current
Sole Chef
M/Y Happy Day 31m
03.2020 - 09.2020
Sole Chef
S/Y Victoria 45m
05.2018 - 03.2020
Head Chef
MAYOR MON REPO ART HOTEL
02.2018 - 05.2018
Chef De Partie
THE MARGI HOTEL/MALABAR,/PATIO/ THE MARGI FARM
12.2015 - 01.2018
Sole Chef
S/Y Aello 38 m
06.2015 - 12.2015
Chef
Cube Coctail Bar
01.2015 - 06.2015
Chef De Partie
Marmitas's Food
01.2014 - 03.2015
Demi Chef De Partie
Trapezaria Restaurant
10.2013 - 12.2013
Chef De Partie
San Marco Hotel
05.2013 - 10.2013
Demi Chef De Partie
La Pasteria Restaurant
09.2011 - 04.2013
Practic Cook
Titania Hotel
07.2010 - 09.2010
Barista , Bartender
Lure Cafe Cocktail Bar
11.2009 - 07.2010
Practice Cook
Aldemar Cretan Village
07.2009 - 09.2009
Public Institute of Education, OTEK
Culinary Arts Degree from Culinary Arts
10.2008 - 09.2010
Barista
Starbucks
11.2007 - 03.2010
2nd Hich School Palaio Faliro
High School Diploma
04.2001
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