Get to know me better
Cuisine enthusiast, I seek perfection in every dish
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.
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
May 2017-Sep 2017 Head Chef
Hotel Paros Running the hotel’s restaurant breakfast and dinner service
Mar 2017-May 2017 Executive Chef
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
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
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
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
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
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
Nov 2009 – Apr 2011 Demi Chef de Partie
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.
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”.
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