Summary
Work History
Education
Skills
Languages
Timeline
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Iraklis Pantzos

Iraklis Pantzos

Westport,CT

Summary

Dynamic culinary leader with a proven track record at Mykonos Hotel, excelling in menu development and cost management. Recognized for enhancing guest satisfaction through innovative dishes and effective team management. Expertise in food safety regulations and a commitment to reducing waste, driving operational efficiency while fostering a collaborative kitchen environment.

Work History

Head Chef

Mykonos Hotel
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Head Waiter

Great Britania Athens
  • Developed strong rapport with returning guests, leading to increased customer loyalty and positive reviews.
  • Trained staff members on use of POS system.
  • Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
  • Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
  • Supervised server staff and simultaneously served personal section of tables.
  • Utilized knowledge of menu offerings to upsell specials and premium dishes, contributing positively to the restaurant''s overall revenue.
  • Upheld high standards of professionalism when dealing with customer issues, supporting serving staff, and waiting on tables.
  • Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
  • Managed food resources, memorized orders, and coordinated customer service.

Chef De Cuisine

Cheesecake Collection
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
  • Created menus and designed corresponding recipes for Business Name.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
  • Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
  • Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.

Education

Bachelor In Architectural Science - Cooking

Athens Cooking School
Athens Greece

Skills

  • Food safety
  • Kitchen management
  • Team management
  • Menu development
  • Menu planning
  • Waste reduction
  • Culinary expertise
  • Food safety regulations
  • Kitchen operations
  • Menu supervision
  • Special event catering
  • Regulatory compliance
  • Banquets and catering
  • Food presentation
  • Cost reduction
  • Cost management
  • Seasonal menu planning
  • Recipe creation
  • Leadership qualities
  • Ingredient selection
  • Cost control
  • Process improvements
  • Fine-dining expertise
  • Workflow optimization
  • Sanitation standards
  • Allergy awareness
  • Purchasing
  • Regional cuisine expertise
  • Grilling
  • Cost control and budgeting
  • Health regulations
  • Ingredient sourcing
  • Inventory rotation
  • Food spoilage prevention

Languages

English
Elementary
Greek
Elementary
Spanish
Elementary

Timeline

Head Chef

Mykonos Hotel

Head Waiter

Great Britania Athens

Chef De Cuisine

Cheesecake Collection

Bachelor In Architectural Science - Cooking

Athens Cooking School

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Iraklis Pantzos