Michael Georgiades

Chef

PERSONAL SUMMARY

I am calm, pleasant, helpful and hardworking individual who has a passion for great food and who enjoys cooking mouthwatering dishes. I get a real buzz out of working in a busy kitchen, and great pleasure out of seeing happy faces enjoying a good meal that I have cooked. As a natural leader I am not only able to give orders and delegate tasks but am also able to reliably carry out orders as well. As an experienced Chef I have a proven track record of making great food that will entice diners and leave them wanting more. I love the freedom of expression that cooking gives me and I’m willing to work hard to build a career in the culinary world. Right now, I am looking for a suitable position with a company that wants to recruit talented and enthusiastic individuals. CAREER HISTORY

Nutra-Menu-Various Locations- Athletic nutritional menu and weight cut Specialist Executive Chef October 2016 – Current

Managed a team of 22 highly motivated cooks. Responsible for the efficient creation and determining 11 MMA fighters, 7 Professional Athletes and 12 College Athletes nutritional diet plan and weight cut leading to optimum performance.

Duties:

• Cooking up tasty, nutritious and well-balanced meals for professional fighters

• Assisting in the preparation of all the food.

• Deciding on the quantities of food to be cooked and size of portions to be served.

• Creating dishes for clients with special dietary or cultural needs.

• Making sure that kitchen staff always wear appropriate clothing and head wear in accordance with the relevant guidelines.

• Negotiating with sales representatives on the price of orders and supplies.

• Maintaining the correct level of fresh, frozen and dried foods in the storeroom.

• All banquet related tasks (discussing menu with clients, setup of displays, etc.) Restaurant – Harbor Inn Seafood- Various Locations Corporate Executive Chef October 2008 – August 2016 Managed a leadership team to effectively start and operate multiple restaurants. Responsible of all culinary aspects. Duties:

• Oversee complete kitchen build out

• Hire and train all kitchen personnel

• Effectively negotiated buying deals with manufactures and suppliers to ensure constant flow of products

• Deciding on the quantities of food to be cooked and size of portions to be served.

• Creating dishes for clients with special dietary or cultural needs. Super League Greece–Panathinaikos, A.O.- Apostolos Nikolaidis Stadium Executive Chef/Team and Stadium May 2004 – March 2008 Effectively managed all culinary financial aspects, as well as, delegated kitchen staff in producing food for banquets, catered events, spectator dining areas and athletes’ meals. Duties:

• Reduced food costs by 12.5% by expertly estimating purchasing needs and buying through approved suppliers.

• Collaborated closely with Food and Beverage manager to conduct staff meetings and resolve any service, product or personal issues.

• Consistently kept a clean and safe environment by adhering to all government sanitation and safety requirements.

• Regularly developed new recipes in accordance with consumer tastes, athletes’ nutritional needs and budgetary considerations.

Resort – Faliro – Kos, Greece

Executive Sous Chef April 1999 – October 2014

Led a team of over 105 culinarians from multiple countries. Responsible for the overall success of all food outlets. Duties:

• Cooking up tasty, nutritious and well-balanced meals for guests.

• Assisting in the preparation of all the food.

• Deciding on the quantities of food to be cooked and size of portions to be served.

• Creating dishes for clients with special dietary or cultural needs.

• Making sure that kitchen staff always wear appropriate clothing and head wear in accordance with the relevant guidelines.

• Negotiating with sales representatives on the price of orders and supplies.

• Maintaining the correct level of fresh, frozen and dried foods in the store room.

• All banquet related tasks (discussing menu with clients, setup of displays, etc.) Farm- Sifis Farms- Kos, Greece

Meat Fabricator May 1996 – October 2014

KEY SKILLS AND COMPETENCIES

Culinary attributes

• Strong desire to instill good practice and procedures in those working with me.

• Mentoring, training and supporting junior chefs.

• Ability to bring creative and commercially viable new lines to the market before any competitors do.

• Physically fit and able to lift heavy goods and stand for long periods of time.

• Able to communicate well with both superiors and subordinates.

• Can accurately estimate food and labor costs.

• Enforcing strict health and hygiene standards in the cooking & food preparation area. ACADEMIC QUALIFICATIONS

Culinary Institute of the Carolina Jan 2014-Oct 2016 ASS in Culinary Arts Technology (Will explain why degree came late in career) REFERENCES – Available on request.

AREAS OF EXPERTISE

• Seasonal dishes • Contract catering

• Cooking methods • Food costings

• Implementing recipes • Baking skills

• Preparing meals • Staff supervision

• Food preparation • Fabrication of whole primal’s

• Large Venue Setting • Sports Nutrition

PROFESSIONAL

Food Hygiene Certificate (Tapps, ServSafe Certified Food Handler and ServSafe Certified Manager) Certified Emergency Action and Fire Prevention

Certified Basic First Aid for Medical Emergencies

Multiple language speaker (Greek, Spanish and English) PERSONAL SKILLS

• Creative flair

• Determined to learn

• Self-motivated

• Good communicator

PERSONAL DETAILS

Michael Georgiades

237 Tolson Ln

Columbia, SC 29212

Tel: 917-***-****

Email: adds0l@r.postjobfree.com

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