Tzimas Dimitrios

• Collaborated with executive chef to develop customized 3 or 5 course tasting menus for dinner according to client's preferences.
• My main responsibility was to operate the dinner service, creating high end classic French dishes with local Nordic ingredients.
• Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
• Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
• Streamlined kitchen operations, reducing food waste through meticulous inventory management.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Utilized culinary techniques to create visually appealing dishes.
• Participated in food tastings and taste tests.
• Set up and broke down kitchen for service.

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Second season at the same resort. Due to the Executive Chef's decision to have a more active role in the every day process of the kitchen, I had a different position this year, but with practically the same responsibilities as the previous season. Due to the dramatically increased amounts of customers compared to the previous season, I had to focus my attention mostly on the hot section of the kitchen.

• Managed kitchen operations, ensuring compliance with food safety standards and sanitation practices.
• Coordinated with vendors to procure high-quality ingredients while maintaining budgetary guidelines.
• Collaborated closely with clients to refine menus, accommodating special requests or dietary restrictions efficiently.
• Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
• Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
• Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
• Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
• Developed innovative recipes and cooking techniques to continually exceed client expectations.

• Managed kitchen team of 16 - 20 employees, for a season of 4 months, serving 200 - 450 customers per service. Kitchen was operating every day and served breakfast buffet, lunch buffet and dinner a la carte menu, 3 course half board menus and 5 course tasting menus. The cuisine was mainly Nordic, with French influences, using local ingredients.
• Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
• Maintained well-organized mise en place to keep work consistent.
• Implemented food cost and waste reduction initiatives to save money.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Paid attention to detail while completing assignments.
• Managed, and trained kitchen staff.
• Set up and broke down kitchen for service.

Second season at the same resort, with the same position and responsibilities as the first year (as described below in the previous section).

• Staff training
• Meat/seafood preparation
• Cost control management
• Food waste management
• Supplies management
• Private dining organizing according to customer's preferences

• Kitchen design
• Specialization in wine pairing
• Equipment selection
• Menu creation
• Staff training
• Meat/seafood preparation
• All sections supervising
• Food waste management
• Supplies management
• Food styling

• Private events (villas)
• Banquet and set menu
• Staff training
• Meat/seafood preparation
• Cost control management
• Food waste management
• Supplies management

• Menu creation
• Supplies management
• Equipment selection
• Kitchen design
• Staff training
• Cost control management

• Kitchen design
• Equipment selection
• Menu creation
• Staff training
• Meat/seafood preparation
• Cost control management
• Food waste management
• Supplies management

• Kitchen design
• Equipment selection
• Menu creation
• Staff training
• Meat/seafood preparation
• Cost control management
• Food waste management
• Supplies management
• Special events
• Supervising

• Kitchen design
• Equipment selection
• Menu creation
• Staff training
• Meat/seafood preparation
• Cost control management
• Food waste management
• Supplies management

• Kitchen design
• All section supervising
• Food styling
• Specialization in wine pairing
• Equipment selection
• Menu creation
• Staff training
• Food waste management
• Supplies management

• Meat and poultry butchering specialization
• Josper oven specialization

• Staff training
• Food plating
• Fish/meat preparation
• Supplies management
• Staff food
• Food waste management
• All kitchen sections supervising (raw, cold dishes, wok,pastry,handmade ice creams)

Coordinated various promotional events around Athens, mostly focusing on Peruvian/ Japanese gourmet street food, for a period of around two years.

• Supplies management
• Staff training
• Food waste management
• Meat preparations
• Food plating
• Pastry supervising

• Menu creation
• Meat preparation
• Cost control management
• Supplies management

• Vegeatable preparations , cleaning
• Cold kitchen ,pastry preparations
• Commis chef of cold section
• Chef de partie of cold section
• Commis chef of hot section (Rissoti and pasta)
• Fish ,seafood and meat preparation
• Supply orders and management
• Food plating