Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
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Aris Tzerrachi

Astoria,NY

Summary

Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Executive Chef

GAIA Restaurant
11.2024 - 05.2025
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Oversaw recruitment efforts for kitchen staff members, ensuring a talented workforce committed to excellence in culinary execution.
  • Introduced new culinary techniques and trends, elevating the dining experience for patrons.
  • Collaborated with marketing teams to create effective promotional materials, resulting in increased brand awareness and customer interest.

Executive Chef

Amylos Taverna
05.2021 - 11.2024
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Reduced labor costs by optimizing staff schedules according to business demands without compromising service quality.
  • Streamlined kitchen operations for increased efficiency and reduced food waste.

Executive Chef

Lefkes Restaurant
02.2018 - 02.2020
  • Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
  • Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
  • Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.

Executive Sous Chef

Under the Bridge
05.2016 - 01.2018


  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.

Education

Bachelor of Arts - Cullinary Arts

Le Monde Cullinary School
Athens, Greece
06-2013

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Hospitality service expertise
  • ServSafe certification
  • Team leadership
  • Hiring, training, and development
  • Inventory control
  • Kitchen management

Certification

Food Handlers Card - Issued By New York City Department of Health and Mental Hygiene.

Languages

English
Native or Bilingual
Albanian
Native or Bilingual
Greek
Native or Bilingual
Spanish
Professional Working

Timeline

Executive Chef

GAIA Restaurant
11.2024 - 05.2025

Executive Chef

Amylos Taverna
05.2021 - 11.2024

Executive Chef

Lefkes Restaurant
02.2018 - 02.2020

Executive Sous Chef

Under the Bridge
05.2016 - 01.2018

Bachelor of Arts - Cullinary Arts

Le Monde Cullinary School

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