ATHANASIOS KOUKOUMTZIS
Ylläsjärvi
Summary
Results-driven Chef de Partie with a commitment to excellence in meal preparation and product quality. Recognized for strong productivity and efficiency, leveraging specialized skills in menu development, inventory management, and food safety compliance. Demonstrates exceptional leadership, communication, and problem-solving abilities to ensure seamless kitchen operations and deliver outstanding dining experiences.
Overview
2025
2025
years of professional experience
Work History
Chef De Partie
SnowVillage Lapland Hotels
Kittilä
11.2024 - Current
- Checked the quality of raw materials used for cooking and preparation purposes.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Restocked grill station with condiments and ingredients.
- Prepared and cooked various meats, poultry, seafood, vegetables, and other food items according to recipes or customer specifications.
CHEF DE PARTIE - JUNIOR SOUS CHEF
VIKING RIVER CRUISES
LYON -PARIS
03.2022 - 12.2024
- Acquired in-depth knowledge of station-specific tasks within galley operations.
- Breakfast
- Conducted efficient cold galley operations adhering to required standards.
- Hot galley
- Created meals suitable for menu offerings and crew requirements.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
CHEF DE PARTIE
FOURSEASONS ASTIR PALLAS
ATHENS
05.2021 - 10.2021
- Prepped foods that would be roasted, sautéed, fried and baked
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
- Supervised the preparation of specialist items and customer requests to verify accuracy in production
- Planned and prepared food products orders to maintain appropriate stock levels
CHEF DE CUISINE
FISHALIDA BEACH BAR RESTAURANT
ZAKYNTHOS
05.2017 - 10.2020
- Managed kitchen staff team of 5 cooks and assigned various stages of food production
- Developed recipes and menus to meet consumer demand and align with culinary trends
- Prepared various local and seasonal specialties for 22 table restaurant
- Approved and polished dishes before delivery to customers to maintain signature reputation
- Planned and prepared food products orders to maintain appropriate stock levels
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections
- Experimented new dish creations by incorporating customer recommendations and feedback
CHEF DE CUISINE
THE LAKE HOTEL
IOANNINA
11.2019 - 04.2020
- Implemented effective stock control measures that reduced wastage
SOUS CHEF
IL SORPASSO
KARDITSA
06.2016 - 07.2017
- Company Overview: Italian restaurant
- Developed recipes and menus to meet consumer demand and align with culinary trends
- Planned and prepared food products orders to maintain appropriate stock levels
- Italian restaurant
Kitchen Supervisor
ARNI HOTEL DOMOTEL Casa nostra restaurant
KARDITSA
01.2009 - 06.2014
- Managed operations with a hands-on approach to ensure top service standards.
- Organised kitchen facilities and staff effectively to minimise order delays
- Organised the kitchen to guarantee a trouble-free service that promoted customer satisfaction
- Developed recipes and menus to meet consumer demand and align with culinary trends
- Ensure CASA NOSTRA restaurant met all regulations, including safety and sanitary guidelines
- Controlled and directed the food preparation process
Sous Chef
Santas Hotel Arctic eye restaurant
Rovaniemi, Lapland
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Implemented and followed routine upkeep schedule, ensuring functionality of kitchen tools and equipment.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Achieved cost-savings by developing functional solutions to problems.
Education
RESTAURANT MANAGMEMENT - E-LEARNING FOR RESTAURANT MANAGMENT
UOA ATHENS
ATHENS04.2021
CULINARY ARTS HIGHER DIPLOMA -
IEK DOMI
Athens, ATHENS07.2003
Skills
- Proper food handling
- Portion standards
- Sauce preparation
- Team management
- Grilling techniques
- Kitchen organization
- Food cost control
Hobbies and Interests
- SNOWBOARDING
- RUNNING
- CULINARY BOOKS
- CROSSFIT
- RIDING SUPERBIKES
Languages
- GREEK
- English
Personal Information
- Date of Birth: 04/14/79
- Nationality: GREECE
- Marital Status: MARRIED
Timeline
Chef De Partie
SnowVillage Lapland Hotels
11.2024 - Current
CHEF DE PARTIE - JUNIOR SOUS CHEF
VIKING RIVER CRUISES
03.2022 - 12.2024
CHEF DE PARTIE
FOURSEASONS ASTIR PALLAS
05.2021 - 10.2021
CHEF DE CUISINE
THE LAKE HOTEL
11.2019 - 04.2020
CHEF DE CUISINE
FISHALIDA BEACH BAR RESTAURANT
05.2017 - 10.2020
SOUS CHEF
IL SORPASSO
06.2016 - 07.2017
Kitchen Supervisor
ARNI HOTEL DOMOTEL Casa nostra restaurant
01.2009 - 06.2014
Sous Chef
Santas Hotel Arctic eye restaurant
RESTAURANT MANAGMEMENT - E-LEARNING FOR RESTAURANT MANAGMENT
UOA ATHENS
CULINARY ARTS HIGHER DIPLOMA -
IEK DOMI
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