Andreas Gkionis

• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Rotated stock to use items before expiration date.
• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
• Maintained well-organized mise en place to keep work consistent.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.

• The position required skils and for a person who had perfect timing and work perfect under the pressure
• Mostly served Meat cuts like T,bone, PorterHouses ,Rump Steaks whitch required excellent grill skills under the pressure of the line.
• in charge of the Shift and managing, and having controll of the whole operation.

• Doing the Pan Session, while in the Line
• Preparation of the Dough, and other italian Based Sauses and preparations
• One restaurant fully booked everyday i made the preparation a lot more difficult
• In charge of searching for Staff and train them properly if they were proper for the work requirements

• Was a Seafood Fusion Cuisine with a focus on fish product that i loved doing
• Was a Cpd and in charge of the Pan session
• In charge of the preparation timing and the best value and time of the product using
• Sadly During the Corona times, the restaurant Closed on 30 november 2020 for Lockdown and i returned back to greece

Managed kitchen staff team of 6 and assigned various stages of food production.

• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• The restaurant was excellent with high starndards and all the food needed to be prepared to perfection and have a 100% value for the price the client payed
• Worked with a Famous Chef from Greece who had experience in michelin restaurants, And also the Maitree of the restaurant had michelin, experience
• High skills was required for handling the Fish properly

• Newly opened Restaurant from a Friend of mine and helped him making his first steps to the restaurant buissness
• Help him find good suppliers,butchers and trained his staff

• Developed recipes and menus to align culinary trends with consumer demand.
• Had to change the restaurant, at most of the prespectives there, the food cost was too much, the menu was randomly written and the reicipes needed to replace with lower food cost reicipes
• Trained the staff and reworked all the reicipes from the start
• Reduced food costs by 30% by expertly estimating purchasing needs and buying through approved suppliers.

• Mostly worked there for the experience and discovering more of the traditional reicipes from the islands of greece
• After Learning the making of casseroles properly i was in charge for their preparation every day freshly made\
• Small and busy kitchen, and every morning had to go pick the ingridients freshly from the island and all the meats to cook them freshly
• The experience was something totally new and nothing like the freshly baught local ingredients

• Preparation of the stocks, mother sauses and the sous vide marinades
• excellent training from the saucier of the restaurant
• Mise en place and filleting of the fish and ensuring the Fifo method

• Managed the preparations of meal ingredients, carrying out tasks such as chopping, cutting, dicing and washing.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Maximised efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.

• Assisting the CPD with the preparation of the italian restaurant located in the Hotel
• Preparation of the dough making for the pizzas and the freshly made pasta for the restaurant
• Salad session during the Line
• Learning Rissoto and pasta preparation

• Learnt filleting of the fish
• Learnt the Proper way to clean the seafood mostly spieces of clams and other crustaces
• Worked with many spieces of Fish
• Leart ways to cook the octapus
• the experience was 100% seafood theme
• Learned the proper mise en place of a restaurant
• Assisting chef with the preparation and the dicing of the ingridients and sauces and other traditional dough based appetizers