Summary
Overview
Work History
Education
Skills
Certification
References
Hobbies and Interests
Timeline
Generic
Yorgos Karageorgiou

Yorgos Karageorgiou

Toronto,ON

Summary

Food means everything to me. I believe a chef’s food should convey their love and passion when a customer tastes their cuisine, as chef I live for that smile after someone eats my food. Therefore, my goal is to maintain and sharpen my acquired skills in my pursuit of become a world class chef.

After acquiring my bachelors degree in Tourism and Hospitality Management in May 2023. I further pursued my knowledge in culinary field by working at the Old MIll Toronto.

My passion for food and great work ethic would make me a great pick for your establishment.

Overview

5
5
years of professional experience
1
1
Certification

Work History

First Cook

Old Mill Toronto
06.2023 - Current
  • Contributed to successful catering events by efficiently preparing large quantities of food while maintaining quality standards.
  • Preapring and cooking starches and produce for hotel banquets and events.
  • Assisted in training new staff members, ensuring they were well-versed in kitchen procedures and safety protocols.
  • Working on the hot line during busy servcies.


Line cook

Merhantman
03.2022 - 05.2023
  • Following instructions and reporting to of the Head and Sous Chef
  • Working across all stations garde manger, pan station and fryers
  • Stocking the station and ensuring food is prepared at the standard pleasing to the Head Chef
  • Working in a busy environment while remaining time efficient
  • Maintaining a neat and tidy station.
  • Leading Line during service.

Line Cook

Flying Fish
03.2021 - 09.2021
  • Setting Garde manger station for lunch and dinner service
  • Preparing all prep items for Garde manger
  • Assembling all dishes to the highest standard while maintain a clean station
  • Cleaning and sanitizing station after service.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Plated and presented all dishes to match established restaurant standards.

Intern

Kingsbrae Garden
05.2019 - 10.2019
  • Working and completing all prep in a neat work area and a time efficient manner
  • Completion of assigned prep list items for café/dinner service
  • Setting up hotline and Garde manger stations
  • Occasionally creating daily specials for café service
  • Working hotline and Garde manger stations during service
  • Cleaning and sanitizing restaurant after service.
  • Prep plate and assist my head chef in fine dining tasting courses.

Education

Bachelor of Hospitality And Tourism Management - Business

University of Prince Edward Island
Charlottetown, PE
05.2023

Dimploma - Culinary Arts

Graduate of Culinary Institute of Canada (Culinary Arts)
Charlottetown, PE
06.2020

Skills

  • Training New Staff
  • Food Preparation
  • Knife Skills
  • Creativity in Cooking
  • International cuisine familiarity
  • Sauce making
  • Recipe Development
  • Menu Planning
  • Wine pairing knowledge
  • Mise en place organization
  • Cooking under pressure

Certification

  • WHMIS
  • First Aid
  • TrainCan

References

  • Kirkland Russell, Former Head Chef of the Grand Lucayan Resort, Grand Bahama Island, Bahamas, (242)819-6500
  • Alex Haun, Executive Chef, Kingsbrae Garden, alex@kingsbraegarden.com
  • Douglas Kawlasar, Executive Chef, Old MIll Toronto, douglas.kawlasar@oldmilltoronto.com, (416)-207-2010, (416)-207-2027

Hobbies and Interests

  • Cooking
  • Languages
  • Gardening
  • Traveling

Timeline

First Cook

Old Mill Toronto
06.2023 - Current

Line cook

Merhantman
03.2022 - 05.2023

Line Cook

Flying Fish
03.2021 - 09.2021

Intern

Kingsbrae Garden
05.2019 - 10.2019

Bachelor of Hospitality And Tourism Management - Business

University of Prince Edward Island

Dimploma - Culinary Arts

Graduate of Culinary Institute of Canada (Culinary Arts)

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Yorgos Karageorgiou