Vasilis Sotiriadis
Chef De Partie
Thessaloniki
Summary
Adept at knife skills and showcasing exceptional leadership, I significantly enhanced kitchen operations at Canaves Collection. My expertise in sauce preparation and grilling techniques, combined with a proven ability to lead and organize teams, resulted in streamlined service and innovative menu contributions, driving customer satisfaction and repeat business.
A hard-working and passionate Cook with 10 years of experience in the hospitality industry, adept at preparing a variety of dishes with excellent presentation. Possesses excellent organizational, interpersonal, and multitasking skills. Looking to further develop culinary skills and techniques in a professional environment
Overview
10
10
years of professional experience
2
2
Languages
Work History
Chef De Partie
Canaves Collection
03.2024 - 11.2024
- Collaborated with the kitchen team for prompt service of orders, especially during peak hours.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Chef De Partie
Canaves Collection
03.2023 - 10.2023
- Responsible for the preparation and production of the garnish and sauces
- Planned and directed high-volume food preparation in fast-paced environment.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
Chef De Partie
Canaves Collection
03.2022 - 11.2022
- Preperation and production in the grill section (fish&meat)
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Line Cook
Canaves Collection
05.2021 - 11.2021
- Cooked specialty quiches, challah French toast and omelets for breakfast buffet.
- Monitored food portion sizes and presentation standards, maintaining consistency across all prepared dishes.
- Successfully managed multiple orders simultaneously without sacrificing attention-to-detail or presentation standards.
Head Night Cook
Canaves Collection
06.2020 - 11.2020
- Provided exceptional customer service by accommodating special dietary requests and addressing concerns promptly.
- Monitored equipment maintenance needs and coordinated repairs to minimize downtime in the kitchen.
- Enhanced kitchen efficiency by streamlining cooking processes and optimizing workstations.
Breakfast Line Cook
Canaves Collection
03.2019 - 11.2019
- Learning how to operate in a hotel kitchen.
- Mise en place and producing in breakfast and lunch
- Expedited orders accurately and efficiently, ensuring seamless coordination between front-of-house staff and kitchen team members.
Cook's Assistant
Ostria Hotel
07.2017 - 10.2017
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Line Cook
Alas Thessaloniki
10.2015 - 07.2017
- Started as a cook in charge of fryer and saute , later in charge of the grill and the whole kitchen
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Mastered various fryer techniques, contributing to an expanded menu variety that attracted new customers.
Trainee Cook
Poseidon Palace
06.2015 - 09.2015
- Expanded culinary knowledge by attending weekly training sessions and learning from experienced chefs on staff.
- Streamlined plating process by organizing mise en place and following presentation guidelines consistently.
- Collaborated with fellow trainee cooks, fostering a team-oriented environment for efficient meal production.
- Enhanced kitchen efficiency by prepping ingredients and keeping the workspace clean.
Trainee Cook
Hanioti Grand Hotel
06.2014 - 09.2014
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Mastered knife skills for precision cuts, contributing to visually appealing dish presentations and reduced waste in ingredient usage.
- Supported head cook in creating delicious meals through precise execution of recipes.
- Developed strong multitasking skills while managing multiple orders simultaneously under tight deadlines.
Education
Bachelor of Tourism Studies ( Cullinary Arts ) - Tourism And Hospitality
Ι.E.K(Former O.T.E.K)
Peraia, Thessaloniki 04.2001 -
Skills
Knife skills
Proper food handling
Counter sanitization
Teamwork
Leadership
Organizational
Portion standards
Plating and presentation
Pizza making
Sauce preparation
Grilling techniques
Garnishing techniques
Pasta making
Fish cookery
Timeline
Chef De Partie
Canaves Collection
03.2024 - 11.2024
Chef De Partie
Canaves Collection
03.2023 - 10.2023
Chef De Partie
Canaves Collection
03.2022 - 11.2022
Line Cook
Canaves Collection
05.2021 - 11.2021
Head Night Cook
Canaves Collection
06.2020 - 11.2020
Breakfast Line Cook
Canaves Collection
03.2019 - 11.2019
Cook's Assistant
Ostria Hotel
07.2017 - 10.2017
Line Cook
Alas Thessaloniki
10.2015 - 07.2017
Trainee Cook
Poseidon Palace
06.2015 - 09.2015
Trainee Cook
Hanioti Grand Hotel
06.2014 - 09.2014
Bachelor of Tourism Studies ( Cullinary Arts ) - Tourism And Hospitality
Ι.E.K(Former O.T.E.K)
04.2001 -
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