Gerald Lala

Highly experienced Operations Manager and Executive Chef with over 10 years of success in high-volume hospitality, retail, and multi-site environments. Proven ability to scale operations, manage overarching P&L, and lead cross-functional teams of up to 50 staff delivering service to over 5,000 customers daily. Adept at creating and implementing Standard Operating Procedures (SOPs), driving area-wide recruitment, and negotiating vendor contracts to maximize operational efficiency and profitability.

Sous Chef at Ergon Foods, Taverna Ermou (2026-04 – Present)

• Directed daily kitchen operations and output for 150-300 covers, ensuring seamless service delivery and high culinary standards.
• Supervised, trained, and mentored a kitchen brigade of 6-10 staff, establishing cross-training initiatives to build a resilient talent pipeline.
• Enforced stringent quality control, food safety compliance, and operational efficiency through regular site auditing and adherence to SOPs.

Shift Leader at Tesco (2024-07 – Present)

• Supported and led cross-functional retail teams of 8-12 staff, driving high performance and operational consistency in a fast-paced environment.
• Managed daily cash operations, resolved escalated customer service issues, and ensured strict compliance with financial handling procedures.
• Maintained exceptional store standards and visual merchandising, contributing to overarching site excellence and customer satisfaction.

Operations Manager at Smashing Plates (2022-06 – 2024-07)

• Orchestrated high-volume daily operations accommodating up to 5,000+ customers, ensuring seamless service delivery and maximum customer satisfaction across multiple touchpoints.
• Managed comprehensive site logistics, including complex workforce planning and dynamic rota creation for a cross-functional team of 25-50 staff members.
• Scaled operational frameworks, streamlined supply chains, and optimized staffing models to support rapid growth and high-volume demand.
• Utilized data management tools for comprehensive business analytics, labor reporting, and operational performance tracking.

Operations Manager / Executive Chef at Street Greek (2019-03 – 2022-06)

• Directed daily operations and kitchen output for 200-400 covers, leading a cross-functional team of 15-25 staff members bridging front-of-house and kitchen workflows.
• Implemented comprehensive stock control, P&L management, and labor planning strategies, successfully reducing operational costs while maintaining high-volume efficiency.
• Negotiated with regional suppliers and vendors to secure competitive pricing, improving overall profit margins without compromising quality.

Head Chef at The Real Greek (2017-08 – 2019-03)

• Spearheaded kitchen operations serving 300-500 covers daily, balancing high-quality culinary execution with rapid service times.
• Led, trained, and scheduled the kitchen team, acting as the primary authority on food safety, hygiene standards, and regulatory compliance.
• Developed and implemented standardized recipes and portion controls to minimize waste and optimize food costs.

Sous Chef at Vrisaki (2014-04 – 2017-08)

• Supported the Executive Chef in managing a busy kitchen serving 150-250 covers, ensuring smooth daily operations.
• Supervised and developed junior staff members, providing hands-on training in culinary techniques and kitchen safety protocols.