Dimitrios Thodis

Culinary professional with talent for creating innovative menus and managing high-volume kitchens. Focus on sourcing quality ingredients, maintaining hygiene standards, and leading kitchen teams to deliver exceptional dining experiences. Adept at cost control, inventory management, and staff training to ensure efficient and consistent operations.

Executive Chef - The Nines Hotel - Agia Napa, Cyprus

(2025-11)

• New opening - 5* hotel.
• Supported operational tasks during hotel opening.
• Maintain service standards through staff training.
• Aided in controlling food costs through menu management.
• Helped in fostering team collaboration across departments.
• Created the design of the menus.
• In charge of stewarding.
• Handled the management of four restaurants and three bars within the hotel.

Executive Sous Chef - Bulgari Hotels and Residences - London

(2025-01 - 2025-10)

• Supervised all kitchen food preparation, operating in demanding, high-volume environment.
• Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
• Led a team of junior chefs, providing training and guidance to improve skills and foster a collaborative work environment.
• Collaborated with Executive chef to devise creative, innovative menus.
• Monitored food costs closely, implementing cost-saving measures that reduced expenses without affecting menu quality.
• Crafted seasonal menus alongside Executive Chef, emphasising sustainable and local ingredients to elevate dining experience.

Sous Chef - Bulgari Hotels and Residences - London

(2021-12 - 2024-12)

• Supervised all kitchen food preparation, operating in demanding, high-volume environment.
• Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
• Enforced health and safety standards for food storage, preparation and handling.
• Established clear standards for cooking, garnishing and presenting food.
• Established kitchen rotas in alignment with operational needs, ensuring adequate cover and budget adherence.
• Assisted Executive chef in training and mentoring new kitchen team members.

Junior Sous Chef - Bulgari Hotels and Residences - London

(2021-06 - 2021-11)

• Products high-quality, first-class dishes, both taste waste and plating presentation.
• Implemented health and safety protocols in the kitchen, ensuring compliance with food hygiene regulations and standards.
• Oversaw preparation of specialist items and customer requests to verify accuracy.

Chef de Partie - Bulgari Hotels and Residences - London

(2019-06 - 2021-05)

• Prepared and cooked high quality food following recipes and menu guidelines.
• Operating across all kitchen departments (cold larder, hot section)
• Delegated jobs to junior chefs and apprentices and offered support when necessary.

Chef de Partie - The Arch Hotel, Small Luxury Boutique Hotel - London

(2019-03 - 2019-05)

• Functioning in hot section, guaranteeing highest quality of food in 1 Rosette restaurant.

Chef de Partie - London Hilton Park Lane (Trader Vic's Restaurant) - London

(2018-10 - 2019-02)

• Overseeing operations in hot section (Asian and European fusion cuisine).
• Helped prevent waste of food of any kind and overproduction of mis-en-place.
• Devised tasty dishes using popular recipes, delighting guests and generating return business.

Chef de Partie - Social Eating House Restaurant (1* Michelin) - London

(2018-08 - 2018-09)

• Prepared and cooked high quality food following recipes and menu guidelines.
• Prepped foods to be roasted, sautéed, fried and baked.
• Delivered exceptional quality in food production

Chef de Partie - Hilton Olympia (Main Kitchen) - London

(2018-03 - 2018-08)

• Main kitchen (Cold section, Hot section, Events, Parties, Private dining).
• Following recipes to maintain the standards of that kitchen (British and Indian infusion kitchen).
• Bulking productions when it comed to large events.

Junior Sous Chef - Almyra Hotel & Resorts - Pafos, Cyprus

(2017-03 - 2017-11)

• Led the kitchen team in Head Chef's absence, ensuring continuity of service and standards.
• Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
• Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods.
• Collaborated with head chefs to design imaginative and innovative menus for starters, mains, and sides.
• Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.

Head Chef - Avanti Hotel and Avanti Village - Pafos, Cyprus

(2015-03 - 2016-11)

• Managed and maintained staff of 20 chefs and 7 kitchen porters, fostering harmonious work environment.
• Developing menus and maintainingthe standards and the expectations of the guests.
• Organised large corporate and special events accommodating 50+ guests.
• Prepared meals for 600 covers during dinner service in restaurant, ensuring consistent quality across diverse daily menus
• Supervision of two hotel outlets.
• Negotiated with vendors for the best prices on kitchen supplies and equipment, balancing quality and cost-effectiveness.
• Prepared rotas to optimise coverage while balancing payroll costs.

Sous Chef - Avanti Hotel and Avanti Village - Pafos, Cyprus

(2013-02 - 2015-02)

• Devised tasty dishes using popular recipes, delighting guests and generating return business.
• Assisted in the planning and execution of special events and catering, tailoring menus to client preferences and dietary requirements.
• Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
• Assessed portion control measures, evaluating resizes based on budgets, dish cost and previous waste.
• Streamlined in-house meat butchering and fish filleting processes, ensuring timely preparation for service.

Sous Chef - Pithari Restaurant and Catering - Arginio, Greece

(2012-04 - 2013-02)

• Operating in hot section executing 100 covers daily à la carte
• Managed serving of 2000-2500 covers each weekend during main events.
• Working under pressure and delivering highest quality.
• Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.

Chef de Partie - St George Lycabettus - Athens, Greece

(2008-03 - 2012-03)

• Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
• Followed strict health and safety guidelines in kitchen.
• Optimised in-house meat butchering and fish filleting processes, ensuring timely preparation for service and minimising wastage while delivering quality cuts.
• Received, recorded and accounted for supplies and deliveries.
• Contributed across all sections and supported numerous events.

Demi Chef De Partie - St George Lycabettus - Athens, Greece

(2004-12 - 2008-02)

• Worked with experienced chefs to learn requirements of different cooking stations and dishes.
• Prepared and cooked high quality food following recipes and menu guidelines.
• Managed mise en place for assigned stations, guaranteeing efficient service during peak hours.
• Assisted other chefs prepare and plate food during busy restaurant periods.
• Managed the preparations of meal ingredients, carrying out tasks such as chopping, cutting, dicing and washing.

Demi Chef De Partie - Trata Restaurant - Kefalonia, Greece

(2002-03 - 2004-11)

• Sliced meats into specific cuts using excellent knife skills.
• Crafted foundational sauces
• Helped prevent waste of food of any kind and overproduction of mis-en-place.
• Prepped foods to be roasted, sautéed, fried and baked.

Commis Chef - Trata Restaurant - Kefalonia, Greece

(1999-05 - 2002-11)

• Washed, peeled and chopped food before cooking preparation.
• Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
• Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.
• Conducted daily checks of refrigerator temperatures and food storage arrangements to prevent spoilage.
• Performed opening mise-en-place duties, maintaining professionalism of restaurant.
• Oversaw preparation of specialist items and customer requests to verify accuracy.

Chef - Chef D' Oeuvre, Culinary School

ECDL - European Computer Driving License ( How to use - Internet, Word, Excel)