Hi, I’m
Vasileios Papamarkou
Professional Cook
Galatsi
Summary
Developed culinary expertise and leadership skills in high-pressure kitchen environments, focusing on menu creation and operational improvements. Adaptable and ready to transition into new field, leveraging strong problem-solving and team collaboration abilities. Looking to bring passion for innovation and quality to new professional challenge.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
14
years of professional experience
2
years of post-secondary education
Work History
SaltIos, Nomos Kykladon
Chef Assistant
05.2024 - 11.2024
Job overview
- Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
- Collaborated with head chef on menu development, incorporating customer feedback and industry trends to create innovative dishes that increased repeat business.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
- Monitored inventory levels and communicated supply needs to management, reducing instances of stock shortages during service hours.
- Trained new staff members on kitchen procedures, contributing to the growth of a cohesive culinary team.
Santorre
Chef Assistant
04.2024 - 10.2024
Job overview
- Managed client relationships through regular check-ins and updates on project progress.
- Developed innovative strategies for clients, resulting in increased revenue and business growth.
- Facilitated training sessions for culinary staff to improve technical skills and foster teamwork in the kitchen environment.
- Evaluated staffing requirements during peak periods or large-scale events, ensuring optimal personnel allocation without compromising quality or service standards.
- Mentored junior chefs and culinary staff, fostering professional growth and skill development within the team.
OX Chop House
Sous Chef
10.2023 - 04.2024
Job overview
- 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.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
PREMIERE RESTAURANT
Chef De Partie
02.2022 - 11.2023
Job overview
- 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.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Divine Gastronomy Catering
Catering Sous Chef
04.2022 - Current
Job overview
- Ensured timely completion of all assigned tasks while simultaneously overseeing multiple catering events with varying requirements.
- Promoted positive brand image through active participation in community events such as charity dinners, food festivals, and culinary competitions.
- Showcased culinary expertise in various promotional materials such as brochures, website content, and social media platforms to attract new clients.
- Elevated guest satisfaction levels by promptly addressing concerns or complaints related to catering services.
- Maximized kitchen efficiency with effective delegation of tasks among team members according to their skills and strengths.
- Maintained a safe and sanitary work environment by enforcing strict adherence to food safety regulations and hygiene protocols.
- Successfully executed high-profile events while adhering to tight deadlines and maintaining excellent communication with clients throughout the process.
Barolo
Sous Chef
11.2021 - 11.2022
Job overview
- 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.
Narkissos Brasserie
Chef
02.2021 - 11.2021
Job overview
- 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.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
Kapari Natural Resort
Sous-Chef
05.2019 - 11.2020
Job overview
- Company Overview: https://www.kaparisantorini.gr/
- Mise en place
- Handling guest's special requests while on duty
- Responsible for the a la carte preparations
- Lunch shift control
- Health and Safety standards in work areas
- Staff Training and Supervising within the culinary premises
- Maintaining Sanitation
- Https://www.kaparisantorini.gr/
- 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.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
100 Rizes Seaside Resort
Consultant Chef
04.2019 - 05.2019
Job overview
- Company Overview: https://www.100rizesseasideresort.com
- Cost Control
- Price list definition
- Menu inspiration and composition
- Health and Safety standards in work areas
- Staff Training and Supervising within the culinary premises
- Maintaining Sanitation
- Https://www.100rizesseasideresort.com
- Developed successful menu concepts with a focus on seasonal ingredients and local produce, resulting in repeat clientele.
- Streamlined kitchen operations for increased efficiency by implementing innovative preparation techniques and organizational systems.
- Facilitated training sessions for culinary staff to improve technical skills and foster teamwork in the kitchen environment.
Acropolis Select
Chef de Partie/ Tournant
10.2018 - 03.2019
Job overview
- Company Overview: https://www.acropoliselect.gr/
- Mise en place
- Handling guest's special requests while on duty
- Responsible for breakfast preparations
- Responsible for desserts preparation
- Responsible for Cold Kitchen
- Breakfast & Lunch shift control
- Health and Safety standards in work areas
- Staff Training and Supervising within the culinary premises
- Maintaining Sanitation
- Https://www.acropoliselect.gr/
- 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.
- Maintained well-organized mise en place to keep work consistent.
Athenaeum Palace
Chef De Partie
03.2018 - 10.2018
Job overview
- Company Overview: http://www.athenaeumpalace.com/
- Mise en place
- Handling guest's special requests while on duty
- Responsible for breakfast preparations
- Responsible for desserts preparation
- Responsible for Cold Kitchen
- Breakfast & Lunch shift control
- Health and Safety standards in work areas
- Staff Training and Supervising within the culinary premises
- Maintaining Sanitation
- Http://www.athenaeumpalace.com/
Τα ΜαγυρέματαAthens
Owner and Chef
05.2014 - 04.2018
Job overview
- Responsible for all kind of preparations
- Cost Control
- Price list definition
- Menu inspiration and composition
- Inventory and order control
- Health and Safety standards in work areas
- Staff Training and Supervising within the restaurant's premises
Notos Therme & Spa
Chef De Partie
04.2017 - 10.2017
Job overview
- Company Overview: https://www.notosthermespa.com/
- Mise en place
- Handling guest's special requests while on duty
- Responsible for breakfast preparations
- Responsible for Cold Kitchen
- Breakfast & Lunch shift control
- Health and Safety standards in work areas
- Staff Training and Supervising within the culinary premises
- Maintaining Sanitation
- Https://www.notosthermespa.com/
Container Steaks & Burgers
Chef de Partie/ Tournant
04.2016 - 04.2017
Job overview
- Mise en place
- Handling guest's special requests while on duty
- Responsible for breakfast preparations
- Responsible for Cold Kitchen
- Breakfast & Lunch shift control
- Health and Safety standards in work areas
- Staff Training and Supervising within the culinary premises
- Maintaining Sanitation
- Prepared items for roasting, sautéing, frying, and baking.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Tselios Catering
Cook
05.2011 - 09.2013
Job overview
- Company Overview: http://www.tselios-catering.gr/
- Http://www.tselios-catering.gr/
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Ensured consistency across batch production by following standardized recipes and portion control guidelines.
Filoxenia Kalamata
Cook B
05.2012 - 10.2012
Job overview
- Company Overview: https://www.filoxeniakalamata.com/
- Https://www.filoxeniakalamata.com/
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
Filoxenia KalamataKalamata, Messenia
Kitchen Trainee
05.2011 - 10.2011
Job overview
- Company Overview: https://www.filoxeniakalamata.com/
- Https://www.filoxeniakalamata.com/
- Learned various cooking techniques through hands-on experience under the guidance of skilled chefs.
- Completed assigned tasks within given timeframes, demonstrating reliability and commitment to excellence.
- Followed recipes and chef instructions to prepare food correctly.
Education
Institute of Hotels & Turism StudiesAthens, Greece
LE MONDE
09.2010 - 05.2012
Skills
Personalskillsandcompetences
- Very fluent in English Michigan & Cambridge (Lower)
- Well organized person
- Problem solving attitude
- Strong Referential values of fairness, equity and dignity
- Attention to details
- Multi-tasking skills
- Communication skills
- Team player
- Enjoys sharing knowledge and encouraging development of others to achieve specific team goals
Drivinglicence
Car/Motorcycle Driving licence (2008)
Personal Information
- Date of Birth: 10/09/90
- Nationality: Greek
Accomplishments
- Awarded Premiere Restaurant team with Χρυσοί Σκούφοι in 2023
Timeline
Chef Assistant
Salt
05.2024 - 11.2024
Chef Assistant
Santorre
04.2024 - 10.2024
Sous Chef
OX Chop House
10.2023 - 04.2024
Catering Sous Chef
Divine Gastronomy Catering
04.2022 - Current
Chef De Partie
PREMIERE RESTAURANT
02.2022 - 11.2023
Sous Chef
Barolo
11.2021 - 11.2022
Chef
Narkissos Brasserie
02.2021 - 11.2021
Sous-Chef
Kapari Natural Resort
05.2019 - 11.2020
Consultant Chef
100 Rizes Seaside Resort
04.2019 - 05.2019
Chef de Partie/ Tournant
Acropolis Select
10.2018 - 03.2019
Chef De Partie
Athenaeum Palace
03.2018 - 10.2018
Chef De Partie
Notos Therme & Spa
04.2017 - 10.2017
Chef de Partie/ Tournant
Container Steaks & Burgers
04.2016 - 04.2017
Owner and Chef
Τα Μαγυρέματα
05.2014 - 04.2018
Cook B
Filoxenia Kalamata
05.2012 - 10.2012
Cook
Tselios Catering
05.2011 - 09.2013
Kitchen Trainee
Filoxenia Kalamata
05.2011 - 10.2011
Institute of Hotels & Turism Studies
LE MONDE
09.2010 - 05.2012
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