FOTIOS ALEVIZAKIS

• Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
• Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
• Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
• Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
• Created menus and designed corresponding recipes for Bergidyll Hotel.
• Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
• Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
• Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
• Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.

• Managed a team of 9 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 180 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.

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.

• Balanced labor costs by effectively scheduling kitchen staff according to business needs.
• Maintained high standards of food presentation by supervising plating techniques during service hours.
• Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
• Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Mentored junior chefs and provided constructive feedback for professional growth.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Enhanced dining experience by creating innovative and visually appealing menu items.
• Developed and implemented staff training programs to elevate culinary skills and knowledge.
• Disciplined and dedicated to meeting high-quality standards.

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.

• Assist with food preparation and cooking.
• Maintain cleanliness and organization in the kitchen.
• Follow recipes and presentation specifications.
• Adhere to food safety and sanitation guidelines.
• Support the kitchen staff in various tasks.
• Participate in menu planning and development.
• Assist with inventory management and stock control.