Nikolaos Maniadakis
Queens,United States
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
11
11
years of professional experience
Work History
Line cook
Eleven Madison Park, 3 *, Relais & Châteaux
07.2024 - Current
- Completing a J1 trainee Program at a 3 Michelin-star restaurant, gaining in-depth experience across savory and pastry departments.
- Immersed in the unique culture and mentality of EMP, gaining insight into the high standards and dedication required in a 3 Michelin-star kitchen.
- Observed and learned effective management techniques that drive the success of the restaurant's operations.
- Developed advanced culinary skills through hands-on experience with various cooking techniques utilized by seasoned chefs.
- Contributed to the smooth operation of the kitchen by assisting with mise en place for every station, ensuring all ingredients were prepared and ready for service.
- Work as a production cook in both savory and pastry sections, assisting with mise en place, daily prep, and service execution.
- Responsible for the bread course and final plated dessert during dinner service, ensuring consistency, precision, and presentation.
- Continue to develop advanced culinary techniques while immersed in EMP's high-performance kitchen culture and standards.
- Observe and learn leadership and management strategies that contribute to the restaurant's operational excellence.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Plated and presented all dishes to match established restaurant standards.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
Sous chef
11 Gadogan gardens,5 stars boutique hotel, Relais & Châteaux
03.2023 - 09.2024
- Manage kitchen inventory.
- Test and approve menus.
- Hire and train new chefs.
- Enforce food safety measures.
- Perform head chef's duties in their absence.
- Keeps stations clean and complies with food safety standards.
- Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
- Schedules staff shifts.
- Orders food supplies.
- Solves problems that arise and seizes control of issues in the kitchen.
- Executed head chef responsibilities from 24 July 2024 to 18 August 2024.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Snr Chef de partie
Loam Restaurant 1*
11.2021 - 09.2022
- Company Overview: Website https://loamgalway.com/
- Awarded restaurant with 1 & the green michelin star.
- Sustainable and zero waste kitchen.
- Worked at all the sections (snacks,garnishes, meat and pastry when needed).
- High end intense recipes and service
- Working with local seasonal products from the restaurants farm.
- Helped manage inventory and quality control of fermented products to meet restaurant standards.
Jnr sous chef
Aghadoe Heights Hotel & Spa ,5 Stars
05.2021 - 10.2021
- Company Overview: Website https://www.aghadoeheights.com/dining
- Team of 16 in kitchen
- Running the restaurant section alongside the Sous Chef and full autonomy
- 2 AA Lakeside Restaurant 60 – 90 covers per evening
- Boutique weddings
- Events
- Ordering, assisting with rosters, new dish creation and menu development
- Modern European style with a refined twist on local ingredients
- Farm to fork ethos
Head chef
Godmamas yard
01.2020 - 04.2021
- Managing a team of 5 chefs
- Bistro style cuisine modern and experimental
- Rosters
- Ordering
- Training young team
- Very busy hands on position-Leading the team of 5 chefs
- Running the pass during the service time
- Consulting the new menu
MIlitary services
E.A.A.Y.K
05.2019 - 01.2020
Snr Chef de partie
Frenchie ,Covent Garden
10.2018 - 04.2019
- Working multiple sections but based on the meat section
- Maintaining 3AA rosettes continuously
- Highly regarded by senior team
- Fast paced long days at this restaurant
- French style with a modern take on classics and new ideas
- Left Frenchie to work a brief statutory military service in Greece
Chef de partie
The Glasshouse
02.2018 - 09.2018
- Company Overview: Website https://www.glasshouserestaurant.co.uk/
- 1 Michelin level pastry
- High end intense recipes and service
- Famous restaurant since 1999
- Also works the grill, fish and salad sections when needed
- Likes the mix and keeping busy
- Full responsibility of HACCP and company systems
- Working with Greg Wellman
Chef De Partie
Cookoovaya
01.2017 - 02.2018
- Company Overview: Website http://cookoovaya.com/el/
- Michelin guide restaurant
- High end fish, pastry and oven baked classic dishes with modern twist
- Colourful, fresh, vibrant and experimental
- He worked mainly on pastry but also fish, starters and the stone oven
- Very busy restaurant
Chef de partie
Travolta Restaurant
12.2015 - 12.2016
- Company Overview: Website https://www.facebook.com/travoltaathens/
- One of Athens best renowned seafood restaurants
- Regular VIP guests
- Fresh daily deliveries from local seafood suppliers
- Menu changes regularly within seasons
- Medium sized team
- He worked pastry mainly but again assisted in whatever needed done
Internship
ARK. BAR-RESTRAUANT
05.2015 - 09.2015
- Company Overview: Website http://www.ark-glyfada.gr/
- Another famous seafood restaurant
- Very classic Greek style cuisine
- Braising, slow cooking with fresh a la minute delicate seafood dishes
- Worked the cold starters, prep and some pastry
- Moving closer to Athens to further his career after a very busy summer season
Internship
MITSIS NORIDA BEACH
05.2014 - 09.2014
- Company Overview: Website http://norida.mitsishotels.com/
- One of the many large resorts owned by this prestigious company
- A huge resort with multiple outlets
- It was here that he developed his passion for cooking
- Working all sections though mainly starters, salads and prep
Education
STCW1 - Mairitime Studies
SEASCOPE
Liverpool, Uk07-2023
Certification Pearson Edexcel - undefined
IEK AKMI
Diploma of Culinary Arts - undefined
IEK AKMI
04.2015
High School Diploma - undefined
7th High School
06.2013
Skills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Professional attitude
- Customer service
- Reliable and trustworthy
- Problem-solving
- Food safety knowledge
- Team coordination
- Crew training
- Back of house operations
- Allergen awareness
LANGUAGE SKILLS
MOTHER TONGUE(S): Greek
OTHER LANGUAGE(S): English
Awards
Honours and awards, -Award By the World Association of Chefs Societies. (WACS), - Award Hennequin (Greek Academy of Gastronomy)
Timeline
Line cook
Eleven Madison Park, 3 *, Relais & Châteaux
07.2024 - Current
Sous chef
11 Gadogan gardens,5 stars boutique hotel, Relais & Châteaux
03.2023 - 09.2024
Snr Chef de partie
Loam Restaurant 1*
11.2021 - 09.2022
Jnr sous chef
Aghadoe Heights Hotel & Spa ,5 Stars
05.2021 - 10.2021
Head chef
Godmamas yard
01.2020 - 04.2021
MIlitary services
E.A.A.Y.K
05.2019 - 01.2020
Snr Chef de partie
Frenchie ,Covent Garden
10.2018 - 04.2019
Chef de partie
The Glasshouse
02.2018 - 09.2018
Chef De Partie
Cookoovaya
01.2017 - 02.2018
Chef de partie
Travolta Restaurant
12.2015 - 12.2016
Internship
ARK. BAR-RESTRAUANT
05.2015 - 09.2015
Internship
MITSIS NORIDA BEACH
05.2014 - 09.2014
Certification Pearson Edexcel - undefined
IEK AKMI
Diploma of Culinary Arts - undefined
IEK AKMI
High School Diploma - undefined
7th High School
STCW1 - Mairitime Studies
SEASCOPE
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