Fishing
Passionate Chef de Cuisine with more than 10 years of experience in fast- paced kitchen settings in France , Austria , Switzerland , Caribbean Sea and Greek region. Well-developed strengths in team leadership, problem-solving and communication. Demonstrated success building high-performance teams. With excellent kitchen management skills and ability to create innovative recipes. Adapt at developing imaginative menu options, overseeing food prep, supervising staff, ordering, inventory and negotiating with vendors. Experience at supervising more than 35 staff involved in restaurant operations, including dining crew, sous chefs and line cooks.
Overseeing a team of 6, creating seasonal menus.
· Head Chef at Greek modern food restaurant , specializing in authentic Greek modern food cuisine and sta training
· Culinary Consultant for Local Farm-to-Table Eatery, developing sustainable recipes
· Collaborated with cross-functional teams to achieve project goals ahead of deadlines
· Facilitated team meetings to enhance communication and problem-solving skills
· Assisted in the development of a collaborative work environment through team-building activities
· Developed and implemented HACCP plans to ensure food safety compliance in a high-volume kitchen.
· Developed innovative menu concepts that increased customer satisfaction by 30%
Managed a team of 20 culinary staff in a high volume kitchen, ensuring quality and efficiency.
· Developed and implemented seasonal menus that increased customer satisfaction by 30%.
· Oversaw food safety and sanitation protocols, achieving a 100% compliance rating during health inspections.
· Coordinated catering services for events with up to 500 guests, managing logistics and service delivery.
· Trained and mentored junior chefs, fostering skill development and creativity within the kitchen.
· Reduced food costs by 15% through strategic vendor negotiations and inventory management.
· Executed food waste reduction programs, leading to a 25% decrease in waste levels.
· Collaborated with front-of-house management to enhance the overall dining experience through communication and teamwork
Managed a team of 20 culinary staff in a high volume kitchen, ensuring quality and efficiency.
· Developed and implemented seasonal menus that increased customer satisfaction by 30%.
· Oversaw food safety and sanitation protocols, achieving a 100% compliance rating during health inspections.
· Coordinated catering services for events with up to 500 guests, managing logistics and service delivery.
· Trained and mentored junior chefs, fostering skill development and creativity within the kitchen.
· Reduced food costs by 15% through strategic vendor negotiations and inventory management.
· Executed food waste reduction programs, leading to a 25% decrease in waste levels.
· Collaborated with front-of-house management to enhance the overall dining experience through communication and teamwork
Managed a team of 20 culinary staff in a high volume kitchen, ensuring quality and efficiency.
· Developed and implemented seasonal menus that increased customer satisfaction by 30%.
· Oversaw food safety and sanitation protocols, achieving a 100% compliance rating during health inspections.
· Coordinated catering services for events with up to 500 guests, managing logistics and service delivery.
· Trained and mentored junior chefs, fostering skill development and creativity within the kitchen.
· Reduced food costs by 15% through strategic vendor negotiations and inventory management.
· Executed food waste reduction programs, leading to a 25% decrease in waste levels.
· Collaborated with front-of-house management to enhance the overall dining experience through communication and teamwork
Managed a team of 10 culinary staff in a high volume kitchen, ensuring quality and efficiency.
· Developed and implemented seasonal menus that increased customer satisfaction by 30%.
· Oversaw food safety and sanitation protocols, achieving a 100% compliance rating during health inspections.
· Coordinated catering services for events with up to 200 guests, managing logistics and service delivery.
· Trained and mentored junior chefs, fostering skill development and creativity within the kitchen.
· Reduced food costs by 15% through strategic vendor negotiations and inventory management.
· Executed food waste reduction programs, leading to a 25% decrease in waste levels.
· Collaborated with front-of-house management to enhance the overall dining experience through communication and teamwork.
Managed a team of 20 culinary staff in a high volume kitchen, ensuring quality and efficiency.
· Developed and implemented seasonal menus that increased customer satisfaction by 30%.
· Oversaw food safety and sanitation protocols, achieving a 100% compliance rating during health inspections.
· Coordinated catering services for events with up to 500 guests, managing logistics and service delivery.
· Trained and mentored junior chefs, fostering skill development and creativity within the kitchen.
· Reduced food costs by 15% through strategic vendor negotiations and inventory management.
· Executed food waste reduction programs, leading to a 25% decrease in waste levels.
· Collaborated with front-of-house management to enhance the overall dining experience through communication and teamwork
Managed a team of 20 culinary staff in a high volume kitchen, ensuring quality and efficiency.
· Developed and implemented seasonal menus that increased customer satisfaction by 30%.
· Oversaw food safety and sanitation protocols, achieving a 100% compliance rating during health inspections. · Coordinated catering services for events with up to 500 guests, managing logistics and service delivery.
· Trained and mentored junior chefs, fostering skill development and creativity within the kitchen.
· Reduced food costs by 15% through strategic vendor negotiations and inventory management.
· Executed food waste reduction programs, leading to a 25% decrease in waste levels.
· Collaborated with front-of-house management to enhance the overall dining experience through communication and teamwork.
Led a culinary team in a high-volume restaurant, achieving a 15% increase in customer satisfaction ratings.
· Designed innovative seasonal menus that resulted in a 20% boost in overall sales.
· Implemented cost control measures, reducing food waste by 30% without compromising quality.
· Trained and mentored junior chefs, fostering a collaborative and efficient kitchen environment.
· Coordinated with suppliers to source local and sustainable ingredients, enhancing menu appeal.
· Streamlined kitchen operations, improving service speed by 25% during peak hours.
· Managed food safety and sanitation practices, achieving a perfect score on health inspections.
· Established partnerships with local farms, creating exclusive farm-to-table dining experiences.
Experience in managing a section of the kitchen, ensuring high standards of food preparation and presentation.
· Skilled in creating and developing sauces that complement various dishes.
· Proficient in various cooking techniques including sautéing, poaching, and braising.
· Strong ability to collaborate with other kitchen sta to produce timely and quality meals.
· Knowledgeable in food safety regulations and maintaining cleanliness in the kitchen.
· Demonstrated ability to manage inventory and minimize waste in a fast-paced environment.
· Experience in training and mentoring junior kitchen staff to enhance their culinary skills.
· Ability to execute seasonal menus and special events with creativity and air.
Developed and implemented seasonal menus that resulted in a 20% reduction in food costs without compromising quality.
· Managed food safety and sanitation standards across multiple kitchen operations, consistently passing health inspections with zero violations.
· Trained and mentored junior chefs, enhancing their culinary skills and promoting a positive kitchen culture.
· Collaborated with local farmers to source organic ingredients, improving menu freshness and supporting sustainable practices.
· Utilized food waste reduction strategies, decreasing waste by 30% and increasing kitchen efficiency.
· Conducted market research to identify culinary trends, incorporating innovative dishes that boosted repeat business.
· Led a culinary team in a high-volume ne dining restaurant, achieving a 15% increase in customer satisfaction scores within one year.
Managed kitchen operations and supervised a team of 10 culinary staff , ensuring high standards of food quality and presentation.
· Developed and implemented new menu items that increased customer satisfaction by 20%.
· Conducted inventory management and procurement, reducing food costs by 15% through strategic supplier negotiations.
· Trained and mentored junior chefs in food preparation techniques and safety standards, improving overall kitchen efficiency.
· Collaborated with front-of-house staff to ensure seamless service and guest experience during peak hours.
· Oversaw food safety and sanitation practices, maintaining compliance with health regulations and achieving a 100% inspection score.
· Executed large-scale catering events, successfully serving over 500 guests with customized menus.
· Participated in culinary competitions and received awards for innovative dish presentations and flavor profiles.
Managed kitchen operations and supervised a team of 10 culinary staff , ensuring high standards of food quality and presentation.
· Developed and implemented new menu items that increased customer satisfaction by 20%.
· Conducted inventory management and procurement, reducing food costs by 15% through strategic supplier negotiations.
· Trained and mentored junior chefs in food preparation techniques and safety standards, improving overall kitchen efficiency.
· Collaborated with front-of-house staff to ensure seamless service and guest experience during peak hours.
· Oversaw food safety and sanitation practices, maintaining compliance with health regulations and achieving a 100% inspection score.
· Executed large-scale catering events, successfully serving over 300 guests with customized menus.
· Participated in culinary competitions and received awards for innovative dish presentations and flavor profiles.
Prepared and executed high-quality dishes in a fast-paced kitchen environment
· Collaborated with the head chef to develop seasonal menus · Supervised and trained junior kitchen staff on food preparation techniques
· Ensured compliance with food safety and sanitation standards · Maintained inventory and ordered supplies to meet kitchen needs
· Assisted in planning and executing large-scale catering events · Created and tested new recipes for customer feedback and menu development
· Managed kitchen operations during peak hours to ensure efficiency and quality
Prepared and cooked a variety of dishes in a fast paced kitchen environment.
· Maintained a clean and organized kitchen to ensure food safety standards were met.
Assisted head chef in managing kitchen operations and ensuring food quality standards
· Prepared and cooked a variety of dishes according to menu specifications and presentation standards
· Maintained a clean and organized kitchen by adhering to health and safety regulations
· Collaborated with team members to develop new menu items and improve existing recipes
· Received and stored food supplies while monitoring inventory levels
· Trained and supervised junior kitchen staff in food preparation techniques and kitchen operations
· Participated in menu planning and contributed to cost control measures
· Demonstrated strong communication skills while working in a high-pressure environment
Managed a post of 2 kitchen staff to ensure the timely preparation of high-quality salads and cold dishes.
· Created and implemented new menu items focusing on seasonal ingredients and innovative presentation.
· Maintained strict adherence to food safety and sanitation standards in the Garde Manger area.
· Oversaw inventory management, including ordering and receiving of fresh produce and specialty items.
· Collaborated with fellow chefs to streamline kitchen processes and improve overall efficiency.
· Trained and mentored junior staff on proper preparation techniques for cold cuisine.
· Conducted regular quality checks on all Garde Manger dishes before service to maintain high standards.
· Participated in daily menu briefings and contributed ideas for special events and catering services.
Local menu development and cost control
· Leading and training kitchen staff of 4
· Proficient in traditional cooking technique and cuisine . · Managing inventory and food suppliers
· Understanding of health and safety regulations
· Time management and organizational skills .
· Recognized for creating innovative dishes that enhance guest experiences
Assisted in the preparation and presentation of high-quality dishes in a fast-paced kitchen environment.
· Collaborated with the head chef to develop new menu items and seasonal specials.
· Maintained kitchen hygiene and safety standards while ensuring proper food handling procedures.
· Supported team members in various kitchen stations, including grill, sauté, and pastry.
· Participated in inventory management and ordering of kitchen supplies to minimize waste.
· Trained junior kitchen staff in food preparation techniques and safety protocols.
· Executed daily prep lists efficiently while managing time and multitasking effectively.
· Consistently received positive feedback from customers for the taste and presentation of dishes
Prepared and cooked high-quality traditional dishes in a local-paced kitchen environment
· Supervised and trained junior kitchen staff on cooking techniques and safety protocols
· Managed food inventory and ensured proper stock levels for daily operations
· Contributed to menu planning and development based on seasonal ingredients
· Collaborated with front-of-house staff to ensure smooth service and customer satisfaction
· Maintained cleanliness and organization of workstations in accordance with health regulations
· Assisted in cost control measures and minimized food waste through effective portioning
· Participated in staff meetings to discuss kitchen operations and improvements.
Food safety
Food presentation
Team management
Menu development
Kitchen operations
Allergen awareness
Menu planning
Cost control and budgeting
Purchasing management
Waste reduction
Staff training
Kitchen equipment safety
Team building and development
Problem-solving
Food trends awareness
Fine-dining expertise
Fishing
Farming
Breeding animals