Iris Samourkasidi

Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets, and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.

• 2006, National chefs club contest - student level, seafood dish, silver medal
• 2007, Winning scholarships for 2nd & 3rd school semesters - highest exams grades

• 05/01/08, Food safety and hygiene principles by Priority S.A, 3 hours
• 06/01/09, H.A.A.C.P (Hazard Analysis & Critical Control Points) by EFET (Hellenic Food Authority), 20 hours
• 12/01/09, Molecular Gastronomy seminar by Original Sin, 5 hours
• 12/01/13, Qualifying certificate in food protection (NYC Department of Health and Mental Hygiene)
• 1/2025 ServSafe certification

• English
• Greek