SAMM DIMAKIS
Queens,NY
Summary
Culinary Professional with hands-on, high-powered, and customer-driven expertise managing a range of administrative and guest service related activities within a hospitality setting. Innovative planning, strong coordination, effective communication, and exemplary customer service abilities. Displays well-cultured skills in administration, personnel management, menu development, crisis management, and resolution of issues. Dedicated to meeting the company's goals and objectives while providing the best possible customer service. Ability to communicate with people at all levels in a fast-paced workplace.
Overview
12
12
years of professional experience
Work History
Chef de Cuisine
Virgin Hotels
01.2023 - Current
Executive Sous Chef
Union Square Cafe
04.2022 - 08.2022
Executive Sous Chef
La Pecora Bianca
05.2021 - 01.2022
Senior sous chef
The Standard, High Line
10.2017 - 04.2020
- Managed over 80 employees and oversaw 6 outlets; two nightclubs, chophouse, biergarten and two lounges in a $33M F&B operation
- Scheduling per business requirements and controlling BOH overtime
- Approve new hires and ensure training and induction are to company policy
- Assist CDC in Menu research/development for seasonal changes, special menus, holiday and banquet events
- Assist banquets chefs in production and execution of events ranging from 60 to 200 guests
- Develop recipes and checklists
- Purchasing and inventory management.
Exec Banquet Sous
Hotel On Rivington
03.2017 - 09.2017
- Collaborated with the executive chef on inventory control, operations and menu development
- Coordinated events for a $8-10m banquet operation
- Manage and train BOH staff
- Food cost adherence and reduction from budget.
Exec Sous Chef
Reserve Cut
01.2016 - 03.2017
- Assisted Exec Chef on menu development
- Hiring and training of BOH employees
- Scheduling, purchasing, creating daily menu additions.
Sous Chef
Freemans Restaurant
07.2015 - 10.2016
Sous chef
David Burke Fabrick
11.2014 - 06.2015
Executive Chef
Buschenschank Brooklyn
10.2013 - 11.2014
- Promoted to corporate chef
- Overseen all kitchen and food operations for 3 locations with different concepts
- Worked in tandem with team of managers to ensure overall success
- Menu development
- Budgeting, cost control, review and reconciliation of P&L/inventory.
Tournant
David Burke Townhouse
06.2012 - 10.2013
- Worked all stations
- Assisted chefs on specials.
Sous-Chef
Highpoint Bistro & Bar
02.2012 - 06.2012
- Hiring and training employees, scheduling staff, cost control, ordering and pricing
- Cooked online and developed daily specials
Skills
- Training and development
- Purchasing
- Quality assurance
- Menu development
- Expense control
- Operations management
- Procurement
- Team leadership
- Inventory management
- Logistics
Timeline
Chef de Cuisine
Virgin Hotels
01.2023 - Current
Executive Sous Chef
Union Square Cafe
04.2022 - 08.2022
Executive Sous Chef
La Pecora Bianca
05.2021 - 01.2022
Senior sous chef
The Standard, High Line
10.2017 - 04.2020
Exec Banquet Sous
Hotel On Rivington
03.2017 - 09.2017
Exec Sous Chef
Reserve Cut
01.2016 - 03.2017
Sous Chef
Freemans Restaurant
07.2015 - 10.2016
Sous chef
David Burke Fabrick
11.2014 - 06.2015
Executive Chef
Buschenschank Brooklyn
10.2013 - 11.2014
Tournant
David Burke Townhouse
06.2012 - 10.2013
Sous-Chef
Highpoint Bistro & Bar
02.2012 - 06.2012
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