Ioannis Lemonias
Amssterdam,North Holland
Summary
Resourceful Chef de Partie with creative flair for dish creation and presentation. Team player offering well-developed culinary abilities and advanced knife skills. Proven history training new kitchen personnel to maintain rigorous high standards.
Artistic professional with background in preparation, cooking and presentation of dishes. Creates innovative dishes by grilling, baking and frying to offer wide selection. Intensifies drive to deliver customer satisfaction.
Overview
7
7
years of professional experience
Work history
Chef De Partie
Okura Hotel
Amsterdam
2022.03 - Current
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Maintained clean and tidy food preparation areas.
- Plated completed meals with meticulous attention to presentation and portion control.
- Prepared, produced and packed food in tight timescales.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Executed efficient mise en place to facilitate smooth service.
- Supervised and trained junior chefs cook assigned dishes.
- Checked freezers and refrigerators to verify correct storage and temperatures.
Demi Chef De Partie
Robinson
Serifos, Greece
2021.07 - 2021.08
- Followed recipe specifications strictly to produce high volume of food orders.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Executed efficient mise en place to facilitate smooth service.
Chef De Partie
DoubleTree by Hilton
Amsterdam
2019.10 - 2021.04
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Maintained clean and tidy food preparation areas.
- Plated completed meals with meticulous attention to presentation and portion control.
Chef De Partie
RnD Burger Bar
Chania, Greece
2019.04 - 2019.08
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Maintained clean and tidy food preparation areas.
- Plated completed meals with meticulous attention to presentation and portion control.
Chef De Partie
RnD Burger Bar
Chania, Greece
2018.05 - 2018.10
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Maintained clean and tidy food preparation areas.
Chef De Partie
PizzArt
Patras, Greece
2016.12 - 2018.05
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Maintained clean and tidy food preparation areas.
- Plated completed meals with meticulous attention to presentation and portion control.
Chef De Partie
Preveza Sunset Beach Resort
Preveza, Greece
2016.05 - 2016.10
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Maintained clean and tidy food preparation areas.
- Plated completed meals with meticulous attention to presentation and portion control.
Education
Culinary Arts
Private Institute of Vocational Training IEK Xini
PatrasSkills
- Culinary arts
- Hospitality
- Food allergy understanding
- Recipes and menu planning
- Cleaning and sanitizing methods
- Food preparation techniques
- Meal preparation
- Grilling and deep frying skills
- Kitchen equipment and tools
Languages
Greek
Native
English
Advanced
Spanish
Beginner
Timeline
Chef De Partie
Okura Hotel
2022.03 - Current
Demi Chef De Partie
Robinson
2021.07 - 2021.08
Chef De Partie
DoubleTree by Hilton
2019.10 - 2021.04
Chef De Partie
RnD Burger Bar
2019.04 - 2019.08
Chef De Partie
RnD Burger Bar
2018.05 - 2018.10
Chef De Partie
PizzArt
2016.12 - 2018.05
Chef De Partie
Preveza Sunset Beach Resort
2016.05 - 2016.10
Culinary Arts
Private Institute of Vocational Training IEK Xini