Thomas Papas
Dubai,UAE
Summary
Accomplished culinary professional with extensive expertise in multi-course tasting menus and gourmet cuisine. Demonstrated proficiency in team leadership and training, creative menu development, and kitchen management with a strong focus on cost control. Adept in global cuisines and modern cooking techniques, with a commitment to sustainable sourcing and seasonal ingredients. Maintains high standards in food safety and hygiene, consistently delivering exceptional dining experiences.
Overview
10
10
years of professional experience
Work History
Head chef
ZENON
Dubai
07.2023 - Current
- Demonstrated culinary expertise in Mediterranean- Asian cuisine whilst maintaining authenticity.
- Ensured high-quality dishes with meticulous attention to detail.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Instituted a rotation system to minimise food waste.
Chef
Vasiliki Kouzina
Milan, Italy
09.2022 - 05.2023
- Enhanced team productivity with effective delegation of tasks.
- Developed new recipes for a diverse culinary experience.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
Head Chef
Der Grieche Modern Greek Restaurant
Vienna, Austria
03.2021 - 08.2022
- Assisted restaurant manager in cost control strategies implementation.
- Achieved 1 cap Gault Millau by delivering exceptional dishes and prompt service.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Created estimates of food and labour costs to set accurate operating budgets.
Head Chef
Vittoria Gati Italian Restaurant
Athens, Greece
02.2020 - 02.2021
- Fostered a positive work environment, boosted team morale.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Implemented new recipes for enhanced menu diversity.
Chef de partie
NAMMOS
Dubai, UAE
10.2019 - 02.2020
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Maintained inventory control without compromising on food quality or taste.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Adapted quickly under high-pressure situations to deliver consistent results.
Demi chef de partie
NAMMOS
Mykonos, Greece
03.2019 - 10.2019
- Supported head chef during busy periods, enabling effective time management across the kitchen brigade.
- Maintained consistency in food production, ensuring a high standard of quality in every dish served.
- Enhanced hygiene standards with strict adherence to health and safety regulations.
Demi chef de partie
HOTEL MYTHOS 5 *
Chania, Greece
04.2018 - 11.2018
- Kept updated on latest culinary trends and techniques for ongoing personal development.
- Assisted in preparing banquets and events, leading to successful large-scale services.
- Streamlined food preparation processes for faster service times.
- Maintained consistency in food production, ensuring a high standard of quality in every dish served.
Demi chef de partie
Cosmolitan Luxury Suites
Santorini, Greece
03.2017 - 06.2017
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Monitored line production to achieve consistent quality.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
Commis chef
Hotel Georgioupoli 5*
Chania, Greece
03.2016 - 11.2016
- Provided support to senior chefs, improving speed of service delivery.
- Assisted in large-scale catering events, ensuring successful execution.
- Ensured proper portion control reducing unnecessary wastage.
- Maintained high hygiene standards throughout kitchen operations.
Commis chef
Mparmpa Giorgis Greek Tavern
Sani Chalkidiki
05.2015 - 09.2015
- Maintained high hygiene standards throughout kitchen operations.
- Followed recipes meticulously, ensuring consistent dish quality.
- Collaborated with team members for smooth kitchen operations.
Education
Institute of Hotels and Tourism Studies -
Institute of Hotels and Tourism Studies
Sindos, Thessaloniki 01.2013 - 1 2015
Technical Hight School - undefined
Technical Hight School
Sindos, Thessaloniki 01.2005 - 1 2008
Skills
- Expertise in multi-course tasting menus
- Team leadership and training
- Creative menu development
- Kitchen management and cost control
- Knowledge of global cuisines and modern cooking techniques
- Focus on sustainable sourcing and seasonal ingredients
- High standards in food safety and hygiene
- Gourmet cuisine experience
Languages
Greek
Native
English
Fluent
Personal Information
- Date of birth: 01/01/89
- Gender: Male
- Nationality: Greek
- Marital status: Single
Custom
Greek Mediterranean, Deeply experienced in Greek Mediterranean cuisine, with a profound understanding of traditional flavors, ingredients, and cooking techniques. Passionate about preserving the authenticity of Greek culinary traditions while infusing modern elements to create innovative, yet familiar dishes. Skilled in preparing a wide range of classic Greek dishes, from mezze to seafood and slow-cooked lamb, using the freshest local and seasonal ingredients. Known for crafting menus that celebrate the rich heritage of Greek cuisine, with a focus on olive oil, fresh herbs, seafood and the vibrant tastes of the Mediterranean.
Timeline
Head chef
ZENON
07.2023 - Current
Chef
Vasiliki Kouzina
09.2022 - 05.2023
Head Chef
Der Grieche Modern Greek Restaurant
03.2021 - 08.2022
Head Chef
Vittoria Gati Italian Restaurant
02.2020 - 02.2021
Chef de partie
NAMMOS
10.2019 - 02.2020
Demi chef de partie
NAMMOS
03.2019 - 10.2019
Demi chef de partie
HOTEL MYTHOS 5 *
04.2018 - 11.2018
Demi chef de partie
Cosmolitan Luxury Suites
03.2017 - 06.2017
Commis chef
Hotel Georgioupoli 5*
03.2016 - 11.2016
Commis chef
Mparmpa Giorgis Greek Tavern
05.2015 - 09.2015
Institute of Hotels and Tourism Studies -
Institute of Hotels and Tourism Studies
01.2013 - 1 2015
Technical Hight School - undefined
Technical Hight School
01.2005 - 1 2008
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