Georgios Sguras

Work History

Head Chef

Tom & Gerry's

Sydney, NSW

02.2020 - Current

Monitored line processes to maintain consistency in quality, quantity and presentation.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Supervised and enhanced work of 8 person team producing more than 20 plates per day.
Developed kitchen staff through training, disciplinary action and performance reviews.
Mentored kitchen staff to prepare each for demanding roles.

Catering Manager

Artemis Foods Pty Ltd

Sydney, NSW

06.2016 - 01.2020

Secured new clients and accounts by analyzing and catering products to specific needs.
Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.
Handled payment collection and payroll of 6 employees.
Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
Met with clients to outline desired goals and prepared quotes for overall catering costs.

Head Chef

Nissaki Taverna

Sydney, NSW

11.2014 - 04.2016

Arranged for kitchen equipment maintenance and repair when needed.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Obtained fresh, local ingredients to lower grocery costs.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Maintained well-organized mise en place to keep work consistent.
Placed orders to restock items before supplies ran out.
Handled and stored food to eliminate illness and prevent cross-contamination.
Verified compliance in preparation of menu items and customer special requests.
Produced revolutionary menu offerings to put establishments on local, regional and national map.
Developed and cooked memorable dishes that brought new customers into establishment.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

Chef De Cuisine

MEET THE GREEK

Sydney, NSW

11.2013 - 10.2014

Forecasted seasonal staffing levels and interviewed and hired new staff members.
Implemented successful cross-marketing strategies such as food and wine pairings.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Oversaw preparation of creatively-designed recipes for Meet the Greek.
Scheduled and supervised all kitchen employees such as dishwashers and waiters.
Created menus and designed corresponding recipes for Meet the Greek.
Verified compliance in preparation of menu items and customer special requests.
Forecasted supply needs and estimated costs.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Mentored kitchen staff to prepare each for demanding roles.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

Site Manager

Protek Australia Pty Ltd

Sydney, NSW

02.2010 - 09.2013

Supervised contractor work processes and adherence to project schedule.
Complied with safe operating practices and assessed operational procedures against best practices.
Kept sites compliant with OSHA, federal, state and local regulations to prevent unnecessary delays.
Read pump controls and piping configurations, testing calibration and monitoring equipment.
Executed basic trade activities such as electrical, mechanical, plumbing, piping, carpentry, concrete work, monitoring safety regulations and performing other duties as assigned.
Assumed responsibility for personnel deployed to work site.
Inspected cleanliness of common areas and offices.
Oversaw all daily office operations and equipment maintenance.

Kitchen Staff Member

Kings Charcoal Chicken

Sydney, NSW

11.2009 - 02.2010

Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
Maintained clean, trash-free workspaces to maximize productivity and safety.
Learned other teammates' work tasks to train as backup.
Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
Operated standard kitchen equipment with focus on safety and sanitation.
Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
Inspected culinary departments for proper employee hygiene, employee productivity, sanitation and cleanliness.

Business Owner/Operator

Artorama

Patras/Greece, Achaea

11.2004 - 06.2009

Put together realistic budgets based upon costs and fees for successfully operating business.
Monitored staff performance, providing final-say assessment over inquiries.
Oversaw end-to-end business processes to maintain proficiency and profitability.
Served as primary point-of-contact with suppliers and contractors to achieve inventory expectations.
Consulted with customers to assess needs and propose optimal solutions.
Optimized team hiring, training and performance.
Trained and motivated employees to perform daily business functions.
Kept all building areas and equipment functional and well-organized to promote business performance.
Used print strategies such as newspaper ads, business catalogs and marketing brochures to bring in and capture new customer business.

Bakery Manager

Genial

Patras/Greece, Achaea

02.2003 - 09.2004

Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Guaranteed all baked goods were cooked according to customers tastes and needs.
Arranged bakery displays to showcase baked goods, cakes and pies to drive product sales.
Trained new bakery staff on company policies and POS system use to maximize job satisfaction, expertise and team performance.
Maintained and controlled inventory of baked goods.
Managed all baking operations professionally and handled all problems confidently.
Motivated staff to perform at peak efficiency and quality.
Oversaw food preparation and monitored safety protocols.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Helped general management develop prices based on inventory costs and portion sizes.
Maintained cleanliness and hygiene in bakery premises.

Chef Apprentice

Louis Hotels, Cyprus-greece-egypt

Greece/Zakynthos, Zante

01.2000 - 10.2002

Disciplined and dedicated to meeting high-quality standards.
Used coordination and planning skills to achieve results according to schedule.
Participated in team-building activities to enhance working relationships.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Developed and remained accountable for safety, quality, consistency and adherence to standards.

Summary

Overview

Work History

Head Chef

Catering Manager

Head Chef

Chef De Cuisine

Site Manager

Kitchen Staff Member

Business Owner/Operator

Bakery Manager

Chef Apprentice

Education

High School Diploma -

Graduate Diploma - Culinary Diploma

Skills

Timeline

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