Hello,
My name is Thanos and I have been working as chef in various Michelin star restaurants in London and south of France.
February 2024 – July 2025
Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel – Restaurant Le Cap ⭐
Chef de Partie
• Began in the Garde Manger section, working closely with the Sous Chef; supervised three Commis Chefs and one Demi Chef
de Partie, ensuring timely completion of mise en place for canapés, amuse-bouche, à la carte and dégustation menus, all with
rigorous standards of quality, hygiene, and detail.
• Progressed to the Garnish section, managing a one-chef section responsible for garnitures across all hot dishes.
• Later advanced to the Meat, Fish & Sauce section, collaborating with another Chef de Partie and a Sous Chef. Responsibilities
included cooking meats and fish, preparing sauces, and executing plating at the pass during service.
March 2023 – January 2024
Angler, London ⭐
Junior Sous Chef
• Supported the Head Chef and Sous Chef in maintaining consistency and excellence in dish presentation and service.
• Led the Fish & Meat section, overseeing preparation, butchery, and descaling.
• Assisted in recipe development and menu updates.
• Managed mise en place to ensure readiness and delivery of high-quality dishes.
June 2022 – February 2023
Angler, London ⭐
Chef de Partie
• Assisted the Head Chef and Sous Chef in daily kitchen operations.
• Prepared menu items to precise standards, ensuring proper techniques and recipes were followed.
• Supervised and coordinated kitchen staff, fostering efficiency during prep and service.
• Maintained stringent quality control over taste, texture, and presentation.
January 2022 – June 2022
Pétrus, London (Gordon Ramsay Group) ⭐
Demi Chef de Partie – Garnish Section
• Independently managed the garnish section, ensuring timely ordering and full product knowledge.
• Trained and informed colleagues on product handling while minimizing food waste.
• Ensured compliance with statutory food hygiene and safety regulations.
May 2021 – December 2021
Galvin La Chapelle, London ⭐
Demi Chef de Partie
• Prepared and cooked elements of refined French dishes, with an emphasis on classical techniques.
• Worked across multiple sections to ensure consistency and support during high-volume services.
• Upheld kitchen hygiene, food safety, and regulatory standards.
• Assisted with deliveries, stock rotation, and restocking.
January 2020 – May 2021
Emilia’s Crafted Pasta, London
Chef de Partie – Pasta Section
• Led the fresh pasta section, mastering traditional Italian techniques.
• Adapted dishes for guests with allergies or dietary requirements while maintaining quality and authenticity.
