Athanasios Karageorge

• Performed regular maintenance checks on equipment such as ovens, stoves, fryers.
• Ensured that all food safety regulations were followed in the kitchen.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Determined schedules and staff requirements necessary to prepare and plate food.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Provided guidance and support to cooks during busy periods or when unexpected issues arise.
• Supervised food preparation staff to deliver high-quality results.
• Kept kitchen, cooking utensils and storeroom clean and neat.
• Operated variety of kitchen equipment to measure and mix ingredients.
• Ordered supplies, ingredients, and equipment needed for the kitchen.
• Followed recipes and procedures to prepare, season and cook food products.
• Supervised a team of 8-10 cooks to ensure quality standards were met.
• Worked closely with restaurant managers to ensure smooth operations in the kitchen.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Taught kitchen staff about proper nutrition, food allergies and dietary issues.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Prepared workstations with ingredients and tools to increase efficiency.
• Maintained inventory of all food items and ensured proper storage techniques were used.
• Served as lead cook, guiding and assisting training of less experienced cooks.
• Resolved customer complaints quickly and efficiently while maintaining a professional attitude at all times.
• Evaluated new products from vendors to determine if they meet company standards.
• Planned menus for banquets and special events as requested by management.
• Created recipes for daily specials using seasonal ingredients available locally.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Monitored portion size and waste control to maintain cost effectiveness.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Cut, chopped and sliced meat and produce to prepare for cooking.
• Developed and implemented daily, weekly, and monthly menus based on budget guidelines.
• Worked with cross-functional teams to achieve goals.
• Plan, coordinate, and supervise all culinary activities in the kitchen.
• Develop menus, ensuring variety, creativity, and alignment with the restaurant's concept.
• Create and standardize recipes, portion sizes, and presentation techniques to ensure consistent.
• Collaborate with the restaurant management team to develop seasonal specials and promotions.
• Manage and lead a team of cooks and kitchen staff, fostering a positive and collaborative work environment.
• Foster a culture of teamwork, professionalism, and culinary excellence.
• Ability to thrive in a fast-paced, high-pressure environment.
• Excellent communication and interpersonal skills.

Restaurant Waiter

• Participated in special events such as banquets or catering functions held outside the restaurant premises.
• Answered phone calls providing information about restaurant services, hours of operation, menu items.
• Brought wine selections to tables with appropriate glasses and poured for customers.
• Utilized POS system to total meal costs and add taxes for final bill calculation.
• Promptly reported any maintenance issues concerning kitchen equipment or dining areas.
• Supported other wait staff members when needed during peak times; assisted with taking orders from large groups.
• Communicated with kitchen staff to stay updated on item availability and customer wait times.
• Provided excellent customer service by anticipating guest needs, responding promptly and acknowledging all guests, however busy and whatever time of day.