STYLIANOS GEORGIOS PAPANIKOLAOU
Dubai,UAE
Summary
Results-focused Sous Chef bringing 5 years of experience in restaurant kitchens. Well-developed strengths in team leadership, problem-solving and communication. Demonstrated success building high-performance teams.
Enthusiastic CHEF eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality food and experiences. Adept at team collaboration for improved kitchen efficiency.
Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style.
Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons.
Overview
18
18
years of professional experience
2
2
years of post-secondary education
Work history
Sous chef
Mandarin Oriental Jumeriah
Dubai, UAE
12.2023 - Current
- Developed chefs to run stations efficiently during peak service periods.
- Planned and directed food preparation in fast-paced restaurant environments.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Acted as head chef when required, maintaining continuity of service and quality.
- Supported chefs to deliver smooth-running kitchen operations, serving [Number]+ guests per dinner service.
- Developed tasting and special events menus celebrating seasonal, local produce.
Chef de cuisine
AMAZON RESORT HOTEL
MYKONOS, GREECE
03.2023 - 11.2023
- Minimised food wastage by 10% through effective staff training
- Produce large amount dishes per service, exercising strict quality control to avoid customer complaints and meal returns.
- Planned and executed innovative menus and dishes, utilising fresh, seasonal produce to create a memorable customer experience.
- Recruited, supervised and mentored chef de parties to maximise kitchen efficiency and produce improved result.
Private chef
LEBANESE FAMILY
ATHENS, GREECE
11.2022 - 03.2023
- Designed special menus for events and holidays and coordinated all aspect of catering requirements.
- Reduced wastage by 25% by adhering to food storage standards.
- Prepared food for 8 guests and family members at 55 events successfully.
- Provided 15 healthy and hearty meals per 3 hours on a strict budget of $100.
Private chef
ATARAXIA ESTATE MYKONOS
MYKONOS, GREECE
03.2021 - 11.2022
- Designed special menus for events and holidays and coordinated all aspect of catering requirements.
- Sourced top-quality ingredients to ensure meals were nutritious and of the best quality.
- Reduced the risk of contamination by keeping kitchen immaculately clean.
- Reduced customer complaints by enforcing strict quality control procedures.
Chef de cuisine
SANTORINI, SUITES AND SPA
SANTORINI, GREECE
03.2020 - 11.2020
- Minimised food wastage by 15% through effective staff training and discipline.
- Produced 200 dishes per service, exercising strict quality control to avoid customer complaints and meal returns.
- Planned and executed innovative fusion menus and mediterenean dishes, utilising fresh, seasonal produce to create a memorable customer experience.
Sous chef
NIKKEI PERUVIAN RESTAURANT
ATHENS, GREECE
06.2017 - 03.2020
- Developed chefs to run stations efficiently during peak service periods.
- Planned and directed food preparation in fast-paced restaurant environments.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Acted as head chef when required, maintaining continuity of service and quality.
- Created recipes to maximise profit by delivering on target food costs per dish.
CHEF DE CUISINE
MYKONOS BAY HOTEL
MYKONOS, GREECE
01.2015 - 01.2017
- Ordered produce according to menus and special requests, strategically planning to reduce costs by 15000$.
- Performed mise en place procedures in collaboration with kitchen staff to facilitate smooth, efficient service outcomes.
- Recruited, supervised and mentored cooks to maximise kitchen efficiency and produce improved results.
- Effectively managed a team of 10+ staff through training and serving.
Commis de cuisine-Chef de partie-Junior sous chef
HOTEL SCRIBE(ACCOR)
Paris, FRANCE
09.2012 - 12.2014
- Used kitchen equipment as instructed and to safety protocols.
- Prioritised busy kitchen workloads, managing multiple tasks simultaneously without sacrificing food quality.
- Rotated stock with first-in, first-out methods to ensure strong food safety, hygiene and quality.
- Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
- Catered to allergies and modified diets with meticulous attention to detail and accuracy.
- Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.
Chef de partie
PULMAN RESORTS
PARIS, FRANCE
01.2011 - 09.2012
- Plated completed meals with meticulous attention to presentation and portion control.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Checked freezers and refrigerators to verify correct storage and temperatures.
Chef de cuisine
NYKTERIDA RESTAURANT
CRETE, GREECE
01.2010 - 12.2010
- Minimised food wastage by 10% through effective staff training .
- Produced 600 dishes per service, exercising strict quality control to avoid customer complaints and meal returns.
- Planned and executed innovative greek menus and haute cuisine dishes, utilising fresh, seasonal produce to create a memorable customer experience.
Chef de partie
Santa Pasta(ITALIAN)
ATHENS, GRRECE
09.2006 - 07.2009
- Plated completed meals with meticulous attention to presentation and portion control.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
Cook,CHEF DE PARTIE
LA PASTERIA
ATHENS, GREECE
10.2005 - 08.2006
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Enforced appropriate workflow and quality controls, maintaining high-end restaurant standards.
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
Education
Diploma of Education - CULINARY
ECOLE GREGOIRE FERANDI
PARIS/FRANCE 09.2009 - 01.2010
Diploma - CULINARY
LE MONDE
ATHENS/GREECE 09.2005 - 08.2007
Skills
- Problem solving
- Plating
- Head Chef deputising
- Haute cuisine
- Vegetarian menu options
- Staff training
- Shellfish preparation
- Kitchen staff rotas
- Stock control
- Staff scheduling
- French cooking methods
- Kitchen management
- Back of house admin
- Local ingredient sourcing
- Special requests
- Hotel restaurant operations
- Attention to detail
- Food allergens knowledge
- COSHH regulations knowledge
- Commanding leadership style
- Food preparation
- Sales planning
- Dish costing
- Wine expertise
- Menu development
- Motivational team management
- Food service
- Creativity
Languages
Greek
Native
French
Fluent
English
Fluent
Crypto player,football,volleyball
In my free time i mostly read business theme books or trading magazines so i can exceed my goals,
also when the work and time suits me i occasionally play football with friends.
Timeline
Sous chef
Mandarin Oriental Jumeriah
12.2023 - Current
Chef de cuisine
AMAZON RESORT HOTEL
03.2023 - 11.2023
Private chef
LEBANESE FAMILY
11.2022 - 03.2023
Private chef
ATARAXIA ESTATE MYKONOS
03.2021 - 11.2022
Chef de cuisine
SANTORINI, SUITES AND SPA
03.2020 - 11.2020
Sous chef
NIKKEI PERUVIAN RESTAURANT
06.2017 - 03.2020
CHEF DE CUISINE
MYKONOS BAY HOTEL
01.2015 - 01.2017
Commis de cuisine-Chef de partie-Junior sous chef
HOTEL SCRIBE(ACCOR)
09.2012 - 12.2014
Chef de partie
PULMAN RESORTS
01.2011 - 09.2012
Chef de cuisine
NYKTERIDA RESTAURANT
01.2010 - 12.2010
Diploma of Education - CULINARY
ECOLE GREGOIRE FERANDI
09.2009 - 01.2010
Chef de partie
Santa Pasta(ITALIAN)
09.2006 - 07.2009
Cook,CHEF DE PARTIE
LA PASTERIA
10.2005 - 08.2006
Diploma - CULINARY
LE MONDE
09.2005 - 08.2007
Similar Profiles
Maria Vaia RousakiMaria Vaia Rousaki
Culinary Coordinator at Mandarin Oriental Hotel GroupCulinary Coordinator at Mandarin Oriental Hotel Group
Fabio PrimiceriFabio Primiceri
Commis Pastry Chef at Mandarin OrientalCommis Pastry Chef at Mandarin Oriental
Bryan LohBryan Loh
Bakery Commis at Mandarin Oriental, Kuala LumpurBakery Commis at Mandarin Oriental, Kuala Lumpur
Mayur PrajapatiMayur Prajapati
Senior Sitecore Consultant at Emirates NBDSenior Sitecore Consultant at Emirates NBD
Anagh GopalakrishnanAnagh Gopalakrishnan
HR Specialist/ PRO at PURE FOOD PROCESSING INDUSTRIES LLCHR Specialist/ PRO at PURE FOOD PROCESSING INDUSTRIES LLC