Konstantin Panteris
Manila, Metro Manila
Summary
A seasoned Executive Chef and Small Business Owner, I excel in kitchen management and team leadership, demonstrated at GainzOnWheels and Griffenfelds. My expertise in menu development and cost control, coupled with a strong work ethic, has significantly enhanced dining experiences and profitability. Skilled in creating diverse menus for varied dietary needs, I prioritize food safety and innovative presentation.
Overview
3
3
years of professional experience
Work History
Executive Chef/Small Business Owner
GainzOnWheels
06.2024 - 01.2025
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Executive Chef
Griffenfelds
04.2023 - 05.2024
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Chef De Partie
Scandic Hotel
02.2022 - 04.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Education
Bachelor - Hotel And Restaurant Management
Dania Academy
Randers Denmark04-2023
Bachelor - Marketing And Managment
VIA University And College
Horsens Denmark05-2022
Certified Chef - Culinary Arts, Specializing in Classic French
HRC Culinary Academy
Sofia, Bulgaria02-2020
Skills
- Food safety
- Small business operations
- Kitchen organization
- Team management
- Cost control
- Menu planning
- Menu development
- Proper food handling
- Strong work ethic
- Cost control and analysis
- Plating and presentation
- Kitchen management
Languages
English
Advanced (C1)
Danish
Intermediate (B1)
Bulgarian
Bilingual or Proficient (C2)
German
Elementary (A2)
Timeline
Executive Chef/Small Business Owner
GainzOnWheels
06.2024 - 01.2025
Executive Chef
Griffenfelds
04.2023 - 05.2024
Chef De Partie
Scandic Hotel
02.2022 - 04.2023
Bachelor - Hotel And Restaurant Management
Dania Academy
Bachelor - Marketing And Managment
VIA University And College
Certified Chef - Culinary Arts, Specializing in Classic French
HRC Culinary Academy
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