Nikolaos Giassakis

• Lead daily kitchen operations within your assigned area, guiding and mentoring culinary teams to deliver exceptional food quality, consistent portioning, presentation, and cost control.
• Maintain seamless production flow by monitoring inventory levels, preventing shortages, and proactively communicating needs or discrepancies to the Executive Chef.
• Ensured menu items met DO&CO's signature standards, delivering products that align precisely with airline meal specs and premium catering expectations.
• Maintained a world-class kitchen environment by enforcing strict compliance with federal/ state food safety regulations, sanitation protocols, equipment care, and overall cleanliness standards
• Trained and managed union team members to elevate food quality and service speed, while optimizing shift schedules and labor costs.

• Assisted the Executive Chef with daily kitchen operations in a high-volume food court environment.
• Supervised and directed cooks, prep cooks, and kitchen staff to ensure efficient food production and consistent quality.
• Prepared and presented a variety of menu items while maintaining company recipes, portion controls, and quality standards.
• Helped control labor, food costs, waste, and portion sizes while maintaining high standards of quality and service.
• Trained and managed union team members to elevate food quality and service speed, while optimizing shift schedules to control labor costs.

Graduated with Honors in Culinary Arts