KONSTANTINA BAKALI
Melbourne,VIC
Summary
Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Overview
16
16
years of professional experience
Work History
Chef De Partie
Delaware North
03.2019 - Current
- Monitored food production to verify quality and consistency.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Head Chef
MYKONOS RESTAYRANT BAR
06.2018 - 12.2018
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
Sous Chef
MARE MARINE
04.2017 - 03.2018
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Executive Chef
CHARISMA SUITES
04.2016 - 11.2016
- Modernized work processes to reduce guest wait times and boost daily output.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
Head Waiter
GRAFFITY MUSIC CAFE
04.2015 - 11.2015
- Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
- Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
- Supervised restocking of salad bar and buffet for lunch and dinner service.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Implemented quality control measures that helped maintain consistent food presentation across all menu items served in the dining area.
- Assisted in menu development by offering valuable insights about popular dishes and ingredients.
Sous Chef
IDOL RESTAURANT BAR
04.2014 - 11.2014
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Modified recipes to accommodate dietary restrictions and allergies.
Sous Chef
RESTAURANT BARBECUE
03.2012 - 11.2013
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated with team members to prepare orders on time.
- Utilized culinary techniques to create visually appealing dishes.
Catering Chef
D'AMORE WEDDING AND BAPTISM PLANNING
11.2010 - 02.2013
- Assisted with menu development and planning.
- Increased customer satisfaction by consistently delivering high-quality catering services for various events.
- Maximized staff productivity by optimizing scheduling based on event needs and employee availability.
- Facilitated smooth transitions between courses during formal dinners with expertly timed plating, ensuring an enjoyable dining experience for guests.
- Participated in food tastings and taste tests.
- Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
- Crafted exciting catering options for clients.
Catering Chef
ARIA FINE CATERING
11.2009 - 10.2010
- Increased customer satisfaction by consistently delivering high-quality catering services for various events.
- Crafted exciting catering options for clients.
- Balanced budgets effectively, managing expenses while maintaining the highest standards of service quality.
- Evaluated event success through post-event debriefs, identifying areas for improvement to continually refine catering processes.
Sous Chef
SUITES OF THE GODS CAVE SPA
04.2009 - 10.2009
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Monitored food and labor costs to verify budget targets were met.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
Commis Chef
GRECOTEL HOTELS AND RESORTS
05.2008 - 09.2008
- Modified recipes to accommodate dietary restrictions and allergies.
- Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Education
CERTIFICATION OF VOCATIONAL TRAINING - Culinary Arts Technician
PRIVATE INSTITUTE FOR VOCATIONAL TRAINING DELTA
ATHENS GREECE07.2009
Skills
- Kitchen Staff Management
- Cooking techniques
- Sales Planning
- Banquets and catering
- Food Stock and Supply Management
- Prioritization and Organization
- Supervising Food Prep
- Catering background
- Ordering and Requisitions
- Kitchen Management
- Allergen awareness
- Team Training
Languages
Greek
English
Timeline
Chef De Partie
Delaware North
03.2019 - Current
Head Chef
MYKONOS RESTAYRANT BAR
06.2018 - 12.2018
Sous Chef
MARE MARINE
04.2017 - 03.2018
Executive Chef
CHARISMA SUITES
04.2016 - 11.2016
Head Waiter
GRAFFITY MUSIC CAFE
04.2015 - 11.2015
Sous Chef
IDOL RESTAURANT BAR
04.2014 - 11.2014
Sous Chef
RESTAURANT BARBECUE
03.2012 - 11.2013
Catering Chef
D'AMORE WEDDING AND BAPTISM PLANNING
11.2010 - 02.2013
Catering Chef
ARIA FINE CATERING
11.2009 - 10.2010
Sous Chef
SUITES OF THE GODS CAVE SPA
04.2009 - 10.2009
Commis Chef
GRECOTEL HOTELS AND RESORTS
05.2008 - 09.2008
CERTIFICATION OF VOCATIONAL TRAINING - Culinary Arts Technician
PRIVATE INSTITUTE FOR VOCATIONAL TRAINING DELTA
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