Chef Anastasios Georgas

A highly energetic and ambitious individual with proven ability to deliver in demanding commercial kitchens, lead by example, and break new grounds while mastering the classics. Comprehensive understanding of the food manufacturing industry and of what drives sophisticated contemporary dining. Passionate to elevate skills to the highest culinary standards within reputable establishments that reward hard work and offer progressive career paths.

KEY COMPETENCIES

Culinary Personal

Cooking methods Self-motivated

All types of cuts Highly organised

Butchering, filleting Strong communication skills

Baking and pastry skills Passion for cooking

Special diets Learning attitude

Food costing Professional

Meal preparation Level 1,2 Hygiene certificate

Hygiene French cooking terminology

CAREER HISTORY

May 2017-Sep 2017 Head Chef

Calme boutique

Hotel Paros Running the hotel’s restaurant breakfast and dinner service

Mar 2017-May 2017 Executive Chef

Semeli Hotel

Mykonos Supervising the breakfast session and responsible for setting up the a la carte

restaurant fine dinning level and maintaining all the hygiene standards required

Feb 2016-Sep 2016 Sous Chef

Hilton London

Bankside UK After six months in the grill section had the opportunity to take over the

responsibility of managing the kitchen and the whole F&B department

overnight. Responsible for the service of the in room dinning department

and the next day’s mic en place with a team of four commis chefs.

Aug 2015-Feb 2016 Chef de Partie

Oxbo Restaurant

Hilton London UK Starting as a supervisor in the grill section in this fine dining grill restaurant was

responsible for the organisation of the section along side with the sous-chef as

it was the opening not only of the restaurant but the hotel in general.The grill

was based in the usage of the Josper Grill Oven so I had the opportunity to

perfect this technique.

Mar 2015-Jul 2015 Sous Chef

Vasilis Restaurant

Paxoi Greece Responsible for the creation of a pure Mediterranean menu fine dining level

alongside with the head chef handling the ordering and assisting in the cost

calculation plus the management of the kitchen and covering in all sections

when needed. Running the pass was the main duty in this busy restaurant.

Nov 2014 – Mar 2015 Demi Chef de Partie-Chef de Partie

May Fair Kitchen at

The May Fair Hotel

London UK

Worked in the starters section of a high-end restaurant throughout the busy

Christmas period (150-250 couverts daily). Promoted to station chef for hot

garnishes since the beginning of 2015. Daily tasks included mise en place, and

perfecting all types of cuts and butchering on high quality fish and meat

produce. Exposed to several other areas of the kitchen such as banqueting,

preparation of new menus, and pastry.

Aug 2014 – Oct 2014 Demi Chef de Partie - Chef de Partie

Ergon Restaurant

London UK Starting part-time in the Cold Kitchen (Salads, Pastry) and moving into a full-time

position in the Hot Kitchen area (Grill, Oven, Pans) I was responsible for 80-120

daily couverts in a busy Central London restaurant. Completed numerous shifts

as Kitchen Supervisor that honed my organisational and time-management skills.

Jul 2013 – Sep 2013 Commis Chef - Demi Chef de Partie

Thermae Sylla Hotel

Spa and Resort Three-month internship to a 5-star hotel restaurant with speciality on fish-dishes.

Practiced advanced butchery in various types of fish, mise en place, and station

organisation. Also had the opportunity to discover everything that is going on to

a 5-star hotel-restaurant from the central kitchen breakfasts to the restaurant

and the bar in the evening. Involved in most of the à-la-carte menu that

specialized in fish dishes and had ~100 couverts daily turnover.

May 2011 – Feb 2012 Military Chef

Greek Armed Forces

Responsible for menu creation, sourcing of produce, and kitchen supervision in

the Officers Club. A very demanding restaurant serving 500 daily portions from a

highly varied menu. Added accountabilities included the training of new chefs,

the overseeing of food preparation, and kitchen hygiene. The ability to deliver a

reliable service in such a fast-paced kitchen pushed my organisational and

leadership skills to the next level and aspired me to pursue a long-life career as a

professional chef.

Nov 2009 – Apr 2011 Demi Chef de Partie

Central-Café

Restaurant In charge of starters, desserts, and the entire mise-en-place sessions at a popular

restaurant in a touristic hotspot (Lesvos island). Worked under the supervision of

a seasoned chef who taught me and helped me grow my skills. Additional duties

included the part-time management of the store and the full-time control of the

kitchen and bar finances.

EXTRACURRICULAR ACTIVITIES

Research in scientific approaches to gastronomy through online material and notable volumes by Harold

McGee “The Science and Lore of the Kitchen”, Herve This “Molecular Gastronomy”, “Kitchen Mysteries”,

Joan Roca “Sous Vide Cuisine”, and Alicia Foundation elBullitaller “Modern Gastronomy, A to Z”.