CHRYSAFIS NIKOLAIDIS

Head Chef Dermant Murphy

• Monitored line production to achieve consistent quality.
• Executed efficient mise en place to facilitate smooth service.
• Built and maintained strong working relationship with staff across business.
• Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.

Resposible for hole project with ''Bao Bun'' breads, production, marketing,management,economical advisors for the kichen,deliveries,service of the company.

https://www.e-food.gr/delivery/peiraias/barriostreet

https://www.youtube.com/watch?v=lDV_sn6rqSw

• Leads kitchen team in chef's absence.

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dishplating.

• Oversees and organizes kitchen stock and ingredients. ... • Hires and trains new kitchen employees to restaurant and kitchen standards.

• Preparing, cooking and presenting high quality dishes within the speciality section

• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes

• Preparing meat and fish

• Assisting with the management of health and safety

• Assisting with the management of food hygiene practices

• Managing and training any Commis Chefs

• Monitoring portion and waste control

• Overseeing the maintenance of kitchen and food safety standards

• https://www.costanavarino.com/

• Developed positive rapport with restaurant guests by offering exemplary customer service and diverse breakfast options.
• Delivered exceptional and consistent food service for 150+ guests daily for 4 years.
• Prepared and cooked hearty dishes, including Full English breakfast, pancakes, omelettes and sauteed vegetables.

• Followed precise recipe cards and food preparation procedures.
• Carried out tasks assigned by Chef De Partie.
• Cooked and presented dished in line with standardised recipes.