Georgios Keramaris
Mississauga,ON
Summary
Experienced and passionate Sous Chef with experience in various restaurant and company settings, striving to serve the best food possible. Recognized as a visionary man with knowledge of food trends and the ability to think outside the box when it comes to any section of the kitchen. Bringing forth an inspiring and experienced character in the cooking industry.
Overview
12
12
years of professional experience
Work History
sous chef
DineAmic Hospitality
10.2022 - 05.2023
- Violi was the second restaurant of the enterprise both of which specialized in modern Greek/Mediterranean cuisine
- I was again working as a sous chef, in both restaurants I upgraded my management abilities as I had to keep a multinational kitchen unified and inspired by a sorely different culture to theirs
- It was also challenging for me to work in the United States and contributing in fulfilling the creation of a high-quality food and service restaurant that turned out quite lucrative.
sous chef
DineAmic Hospitality
01.2022 - 04.2022
- In 2022 as a member of a very talented team of chefs and line cooks from executive chef and Greece's TOP CHEF winner, Athinagoras Kostakos, we initiated the project APOLLO in association with DINEAMIC HOSPITALITY
- I was a sous chef at the first restaurant named LYRA, a very profitable and must dine destination till present.
Cook A promoted to sous chef
Scorpios Mykonos
06.2018 - 09.2022
- In Scorpios Mykonos I became a member of a very talented team they managed to incorporate me really fast in the crew, so I saw how to bond and inspire
- I learned how to be faster more agile and effective in what I do since the restaurant is highly demanding
- I manage to bring out all the best of me and the team has rewarded me with endless trust and by promoting me in sous chef, since I was really creative, responsible and an inspiration for many of my coworkers.
sous chef
feedΕΛ urban gastronomy Athens
10.2016 - 05.2017
- In this restaurant I had the opportunity to work very close with one of the most experienced and influential chefs of Greece, Leonidas Koutsopoulos, as he is one of Greece's master chef judges.
Butcher trainee
Floridis
11.2014 - 03.2016
- I evolved my experience in meat since I learned how to carve, slice and manage the variety of cuts so as not to waste any of the product
- Through the skills that I obtained there I could cook each piece of meat in the best way fitted so as to bring out the best of each cut.
Cook C
Sofitel Athens airport
11.2011 - 02.2015
- In this company I managed to evolve and improve my cooking skills, I worked in every section of the kitchen (cold, prep kitchen, pans, grill) since I wanted to learn as much as I could
- I showed responsibility, speed, creativity, discipline, and through the fact of how organised the team that I was in, I managed to respond in any difficulties and the pressure of the job
- This company also helped in team work and team leading.
Education
Culinary degree -
Culinary Institute of Anabyssos
09.2011
High School Diploma -
Acharnai High School
Acharnai, Athens05.2009
Skills
- Leadership Skills
- Problem Solving Skills
- Strong Communication Skills
- Culinary Techniques
- Excellent Customer Service Skills
- Food Safety and Sanitation Practices
- Quality Assurance
- Inventory Management
- Plating
- Food Preparation
- Portion Control
- Menu Memorization
Details
Acharnai, Athens, 13674, 6947144906, keramarisgi@gmail.com, 12/26/91, Athens, Greek, From E.U.
Personal Information
Title: Sous Chef
Hobbies and Interests
- Freediving
- Hiking
- Sharpshooting
Languages
English
Full Professional
Greek
Native or Bilingual
Timeline
sous chef
DineAmic Hospitality
10.2022 - 05.2023
sous chef
DineAmic Hospitality
01.2022 - 04.2022
Cook A promoted to sous chef
Scorpios Mykonos
06.2018 - 09.2022
sous chef
feedΕΛ urban gastronomy Athens
10.2016 - 05.2017
Butcher trainee
Floridis
11.2014 - 03.2016
Cook C
Sofitel Athens airport
11.2011 - 02.2015
Culinary degree -
Culinary Institute of Anabyssos
High School Diploma -
Acharnai High School
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