DHIMITRIS GERDHUQI
Toronto,ON
Summary
Disciplined and hardworking cook with 7+ years of experience in fast paced kitchens, detail-oriented and committed to maintain a clean and organized cooking area. Excellent knife skills, Team player with communication skills and reliable with problem-solving skills.
Overview
9
9
years of professional experience
Work History
Line Cook
Enoteca Sociale
Toronto, Ontario
10.2023 - 08.2024
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Maintained flexibility to work across multiple stations.
- Provided support to cooks in various aspects of food preparation such as chopping vegetables, butchering meat, and filleting fish.
Demi Chef De Partie
Zuma restaurants
Kitzbuhel, Tyrol, Austria
12.2022 - 03.2023
- Completed side work and prep according to station checklist.
- Kept accurate records of food consumption levels for inventory purposes.
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Operated fryers (tempura) according to instructions to maintain safety and food quality.
Demi Chef De Partie
Zuma restaurants
Mykonos, Southern Aegean, Greece
06.2022 - 10.2022
- Kept accurate records of food consumption levels for inventory purposes.
- Operated fryers (tempura) according to instructions to maintain safety and food quality.
- Managed food usage with proper stock rotation to prevent spoilage.
- Assisted with the training of new employees in proper techniques for food preparation, sanitation, safety procedures.
Chef De Partie
IGUAZU ATHENS RESTAURANT
Athens, Attiki, Greece, ON
10.2021 - 02.2022
- Supervised and trained new kitchen staff to ensure quality standards of food production.
- Food production for brunch and dinner service including desserts.
- Covered the day offs of my colleagues.
- Resolved conflicts between kitchen staff members in a professional manner.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
Chef De Partie
Karma fine dining restaurant (SEMELI HOTEL)
Mykonos, Southern Aegean, Greece
06.2021 - 09.2021
- At that time I was working for both restaurants under the same establishment.
- Supervised and trained new kitchen staff to ensure quality standards of food production.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Enforced portion control guidelines to minimize costs associated with overproduction.
Chef De Partie
Theoni restaurant (SEMELI HOTEL)
Mykonos, Southern Aegean, Greece
04.2021 - 09.2021
- Supervised and trained new kitchen staff to ensure quality standards of food production.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Enforced portion control guidelines to minimize costs associated with overproduction.
Chef De Cuisine
BayBeez Beach Bar
Xylokastro, Greece
07.2020 - 09.2020
- Being the only cook on the establishment, that resolved me to do everything.
- Maintained a clean and organized kitchen environment.
- Ensured compliance with food safety regulations.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Chef De Partie
THEONI RESTAURANT (SEMELI HOTEL)
Mykonos, Southern Aegean, Greece
09.2019 - 11.2019
Chef De Partie
KRAMA Fine Dining Restaurant (SEMELI HOTEL)
Mykonos, Southern Aegean, Greece
05.2019 - 09.2019
- I was in charge of making all the stocks, sauces and items for the hot line and fryers.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Enforced portion control guidelines to minimize costs associated with overproduction.
Chef De Partie
THEONI Restaurant (SEMELI HOTEL)
Mykonos, Southern Aegean, Greece
03.2019 - 05.2019
- Had a break from May to September.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Helped in production for the whole kitchen including desserts.
Kitchen Helper/Bartender/Barista
NIKOS TAVERNA
Mykonos, Southern Aegean, Greece
04.2018 - 09.2018
- I was solely operating sous vide, vacuum, blast chillers machines needed for all stations.
- Organized walk-in coolers and freezers.
- Restocked kitchen and bar stations with necessary supplies.
- Unboxed, stored and organized incoming kitchen supplies with every delivery.
- Operated and maintained industrial mixer and ice cream machine.
- Produced various coffee and alcohol beverages as well as plating fruit salads and desserts.
Commis Chef
Pasta Fresca Barkia
Mykonos, Southern Aegean, Greece
05.2017 - 11.2017
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Handled food deliveries, processing items and accurately placing into inventory.
- Prepared workstations with ingredients and tools to increase efficiency.
Seller/Donuts Maker
Niko's Donuts
Mykonos, Southern Aegean, Greece
05.2016 - 09.2016
- Demonstrated a strong commitment to customer satisfaction by ensuring orders were accurate and timely.
- Fried, glazed, and decorated donuts.
- Monitored fryers to ensure proper cooking times and temperatures were maintained.
- Fried "loukoumades" also known as honey balls.
- Operated ice cream machine for producing frozen yogurt.
Commis Chef
D'Angelo
Mykonos, Southern Aegean, Greece
06.2015 - 09.2015
- This was an apprentice season.
- Ensured all food was stored properly in accordance with safety regulations.
- Controlled usage of all products to reduce wastefulness.
- Followed proper plate presentation techniques when serving dishes.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Education
Culinary Arts - CHEF -
I.I.E.K. DELTA Athens
Athens, Attiki, Greece06.2016
High School Diploma -
2ο ΓΕΛ ΓΑΛΑΤΣΙΟΥ
Athens, Attiki, Greece06.2014
Skills
- Food preparation
- Culinary Arts
- Customer experience
- Teamwork
- Quality control
- Hygiene
- Communication
- Food safety
- Stock management
Seminars
● SUSHI (17 March 2016)
● PASTRY SEMINAR CELEBRATE SUMMER:STRAWBERRY &
VANILLA ( 18 MARCH 2015)
● FRESH PASTA (2 Νovember 2015)
● Molecular Gastronomy (5 Νovember 2015)
● Restaurant Management
● Menu Composition
Timeline
Line Cook
Enoteca Sociale
10.2023 - 08.2024
Demi Chef De Partie
Zuma restaurants
12.2022 - 03.2023
Demi Chef De Partie
Zuma restaurants
06.2022 - 10.2022
Chef De Partie
IGUAZU ATHENS RESTAURANT
10.2021 - 02.2022
Chef De Partie
Karma fine dining restaurant (SEMELI HOTEL)
06.2021 - 09.2021
Chef De Partie
Theoni restaurant (SEMELI HOTEL)
04.2021 - 09.2021
Chef De Cuisine
BayBeez Beach Bar
07.2020 - 09.2020
Chef De Partie
THEONI RESTAURANT (SEMELI HOTEL)
09.2019 - 11.2019
Chef De Partie
KRAMA Fine Dining Restaurant (SEMELI HOTEL)
05.2019 - 09.2019
Chef De Partie
THEONI Restaurant (SEMELI HOTEL)
03.2019 - 05.2019
Kitchen Helper/Bartender/Barista
NIKOS TAVERNA
04.2018 - 09.2018
Commis Chef
Pasta Fresca Barkia
05.2017 - 11.2017
Seller/Donuts Maker
Niko's Donuts
05.2016 - 09.2016
Commis Chef
D'Angelo
06.2015 - 09.2015
Culinary Arts - CHEF -
I.I.E.K. DELTA Athens
High School Diploma -
2ο ΓΕΛ ΓΑΛΑΤΣΙΟΥ
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