Αλέξανδρος Μπακάλης

Passionate Sous Chef with over 5 years of experience in 4* and 5* hotels and fine dining restaurants. Skilled in Mediterranean and international cuisine, with expertise in sashimi, cold starters, and large banquet events. Creative, detail-oriented, and eager to keep growing in the culinary field.

Sous Chef at Tinos Beach 5* Hotel (2026-05 – Present)

• Assisted the Executive Chef in the overall management and organization of the kitchen.
• Coordinated the daily kitchen workflow, ensuring high standards of quality and efficiency.
• Supervised breakfast buffet, breakfast à la carte and lunch à la carte operations.
• Responsible for kitchen ordering, stock control, and daily inventory management.

Chef de Partie – A' Cook at LPM Restaurant & Bar (2024-12 – 2026-02)

• Responsible for sashimi, salads, and cold starters, ensuring high-quality preparation and consistency according to LPM international standards.
• Collaborated with multicultural teams in both Cyprus and Greece locations, adapting quickly to different kitchen dynamics.
• Supported service for high-volume à la carte operations and special events, serving up to 200 guests daily.
• Assisted in training and supervising junior staff to maintain consistency and efficiency.

Chef de Partie – A' Cook at La Petite Maison (2024-05 – 2024-12)

• In charge of fish section, managing 3 commis, responsible for cleaning, deboning, cooking, and serving fresh fish.
• Prepared all hot starters of the menu and served up to 350–400 guests daily.
• Assisted with à la carte service and special events.

Demi Chef de Partie – B' Cook at ANANTI 5* (2023-08 – 2024-04)

• Responsible for the grill post of the à la carte menu and banquet events (up to 300 guests).
• Gained very good knowledge of risotto and pasta.
• Handled rotating shifts including breakfast buffet preparation, large events, and night service.

Demi Chef de Partie – B' Cook at Lindos Aqua Terra 5* (2022-05 – 2023-07)

• Initially worked as Commis de Cuisine responsible for cold kitchen and patisserie for à la carte menu.
• Promoted to Demi Chef de Partie for reliability, productivity, and speed.
• Managed the grill post under Executive Chef Dimitrios Kontaratos.

Second de Cuisine at Retous – Cocktail Bar & Restaurant (2022-12 – 2023-04)

• Managed kitchen operations with brunch menu and special events.
• Maintained records of food production and quality.
• Oversaw food stock and performed administrative duties.
• Trained and supervised new cooks.

Commis de Cuisine – C' Cook at Aeton Melathron 4* (2021-05 – 2021-11)

• Responsible for cold kitchen and banquet events (up to 500 guests).
• Gained knowledge of grilling, meat cutting, risotto, and dessert preparation.
• Worked under Chef Konstantinos Laiakis.

Technician in Culinary Arts – IEK Giatsos (2020-10 – 2022-04)

BSc in Mathematics – University of the Aegean (2014-09 – 2019-06)