LEONIDAS-GEORGIOS ZERVAKIS

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Mediterenean cuisine with middle-east influences .
• leading culinary operations for 250 guests daily .
• Manage and supervising up to 20 chefs kitchen
• All day restaurant ,serving breakfast ,lunch and dinner .Every Friday and Saturday we serve Brunch as well .
• Serving Casual all day menu ,elevated with a twist of modern cooking methods.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• EXECUTIVE CHEF :KOSTAS BOUKLIS

HEAD CHEF OF THE MYKONOS SOCIAL BY JASON ATHERTON

Manage and supervising team up to 15 chefs

• Mediterranean cuisine with a Greek influence ,and working with best quality of products can give us the Greek territory
• Leading culinary operations for high volume breakfast aproximatelly 300 covers daily ,all day casual menu lunch and dinner .Dinner time fine dining menu serving around 50 covers daily .IN ROOM DINING 24/7 serving around 25 rooms daily .Staff food for 300 people .
• Creating all the menus
• Managed food costs effectively with careful menu planning and accurate portion control
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Hired, managed, and trained kitchen staff.
• EXECUTIVE CHEF CONSULTANT :JASON ATHERTON (MICHELIN STAR CHEF )
• EXECUTIVE CHEF HOTEL :STATHIS THERMOS

TASK FORCE : PREOPENING TEAM AT CITY SOCIAL HOUSE BY JASON ATHERTON DUBAI AT GROSVENOR

HOTEL DUBAI MARINA FROM 20/11/2022-20/04/2023

• Trained junior chefs in advanced culinary techniques and food safety procedures.
• Working close with chef Jason Atherton for one of the most amazing opening happens last year in 2023 in Dubai city .

Proven ability to learn quickly and adapt to new situations.

Worked well in a team setting, providing support and guidance.

• Winter seasonal position
• EUROPEAN cuisine with an Italian and French influence
• Very high level of food including a 1*MICHELIN STAR RESTAURANT Sommet by Martin Goschel
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Passionate about learning and committed to continual improvement.
• EXECUTIVE CHEF: MARTIN GOSCHEL

• Cook,prepare and present varius dishes.
• Restaurant high standarsd awarded with a 2 *MICHELIN STARS from michelin guide Espana 2021
• Mediterenean cuisine with strong spanish influence
• learning and developing my personal skills on high end and modern technics
• gained hand on expierence on a varius traditional spanish cooking dishes
• EXECUTIVE CHEF :ALBERTO FERROUZ

• Mediterenean cuisine with Japanese and peruvian influences .SUSHI BAR as well .
• Managing and supervising a kitchen of 15 chefs .
• Very high volume restaurant , very busy daily 450 covers dinner time only .
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Coordinated with vendors to order supplies and maintain high quality standards.
• TASK FORCE :WORKING AS A SOUS CHEF FROM OCTOBER 2020 TO APRIL 2022 LA GUERITE RESTAURANT IN ST BARTH CARIBEAN ISLAND ,ASSISTANT THE TEAM WITH A PREOPENING
• EXECUTIVE CHEF :GIANNIS KIOROGLOU

• Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
• Working closely with a team of 20 chefs ,running daily the breakfast of the hotel ,all day casual dining comfort menu ,banqueting events and th IRD 24/7 MENU.
• Preparation and isnpection of all the sections(larder,garnish ,meat-fish and sauces )
• Assisted with menu development and planning.
• EXECUTIVE CHEF :DAVID GREENHILL

• Very high level restaurant in the center of london .
• latin america cuisine with japanese influenece .
• working alongside with a team of 15 chefs
• food preparation and service daily around 300 guests
• running smoothy all the MSP needed it for every section(larder,sauces ,meat-fish and garnish )
• EXECUTIVE CHEF :MARK MORRANS

Wellness and healthy spa resort .

• The restaurant serving modern healthy european cuisine .All day kitchen ,include breakfast and room service ,covers up to 250 daily .
• Maintained well-organized mise en place to keep work consistent.
• EXECUTIVE CHEF :DAVID COUGH

• Manage kitchen of 5 chefs ,all day menu include breakfast .
• Mediterenean menu with japanese and Greek influence
• Acted as head chef when required to maintain continuity of service and quality.
• Cost managment
• Trained kitchen staff to perform various preparation tasks under pressure.
• EXECUTIVE CHEF :ARISTOTELIS ZERVAS

• The most iconic restaurant inAthens , Greece awarded with a 2*MICHELIN STARS in michelin guide 2014
• Greek contemporary modern elevated cuisine with an european touch
• Gained hands on memorable experience and improving my mentality and my personal skills and technics to another level .
• working alongside with a team of 15 chefs
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
• EXECUTIVE CHEF :NIKOS RUSSOS AND GEORGIANNA HILIADAKI

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• EXECUTIVE CHEF :THANASIS KAPLAGKIOZIS