Mike Panagiotou
Chef de Partie
Experienced Chef de Partie with international experience in Greece, Germany, Qatar, Dubai and France. Progressed through professional kitchen positions up to Chef de Partie and Senior Chef de Partie, working across hot and cold kitchen, pasta, grill, Robata, fryer, appetizers and pastry. Experienced in demanding, high-volume service while maintaining strong standards of quality, hygiene, organization and consistency. Reliable and adaptable team member with a professional approach to service and a strong motivation to continue developing within a high-quality hotel kitchen or restaurant.
Hamburg, Germany
0+
Years experience
0
Languages
0
Skills
Work Experience
Senior Chef de Partie
- Led the cold section as Senior Chef de Partie, handling daily mise en place and preparation of cold dishes.
- Oversaw service for around 1,300 to 2,200 covers during high season.
- Maintained high presentation standards and consistency during peak service times.
- Collaborated with the kitchen brigade to ensure smooth operations and efficient preparation.
- Excelled in a luxury hospitality environment, prioritizing efficiency and detail.
Sous Chef
- Worked alongside the Head Chef, supporting the daily operation of the yacht's private kitchen
- Assisted with menu preparation, mise en place and service for guests
- Prepared welcome platters and canapés, adapting presentation and preparation to the yacht environment
- Supported provisioning and organization of ingredients according to the yacht's requirements
- Worked efficiently within a small kitchen team where flexibility and attention to detail were essential
Chef de Partie
- Responsible for the cold section, including appetisers and pastry
- Managed daily mise en place and service preparation for the section
- Developed hands-on experience with sourdough bread, live-fire cooking and smoked ingredients
- Worked with innovative techniques and modern approaches to preparation and presentation
- Continued developing skills under Executive Chef Pavlos Kyriakis, gaining exposure to refined plating and contemporary kitchen techniques
Sous Chef
- Worked primarily on the pasta section, managing mise en place and service preparation
- Supported the grill and cold sections according to service requirements
- Coordinated preparation and workflow across sections during service
- Maintained organization, consistency, and quality throughout daily kitchen operations
- Took on increased responsibility as Sous Chef within a busy Italian kitchen
Senior Chef de Partie
- Led the fryer section during service, ensuring consistent preparation and smooth execution
- Managed produce for the section and monitored stock levels
- Maintained organization of fridges and dry storage
- Supported the cold section pass during service
- Later moved to the private members’ kitchen, gaining experience in a more detail-focused service environment
- Developed greater attention to presentation, plating and consistency, including learning about fermentation and creating greater depth in plated dishes
Chef de Partie
- Managed the fryer section during service, ensuring consistent preparation and execution
- Prepared fresh pasta and maintained mise en place for service
- Handled section orders and monitored produce usage to support efficient stock management
- Worked across the Robata and hot kitchen/pass sections, gaining experience with different cooking techniques and service stations
- Maintained quality, organization, and efficiency during high-volume service
Demi Chef de Partie
- Responsible for the cold section, preparing and maintaining mise en place for service
- Supported the kitchen during high-volume service while maintaining consistency and organization
- Also worked in Nammos Dubai, supporting the cold section and preparation in the Josper section
- Developed experience working across different sections within an international luxury hospitality environment
Commis Chef
- Worked in the cold section
- Prepared mise en place and cold dishes for service
- Worked with the Robata section
- Maintained organization and consistency during busy service
Chef de Partie
- Hot section
- Preparation and service of Greek cuisine
- Mise en place and daily kitchen preparation
- Worked during service while maintaining consistency and organization
Commis Chef
- Prepared and presented hot and cold appetizers for service.
- Supported the pastry section with preparation and service.
- Worked as part of the kitchen team during daily service, maintaining organization and consistent preparation standards.
Commis Chef
- Supported daily mise en place and preparation for service.
- Worked in the cold section, preparing and organizing dishes according to service requirements.
- Maintained a clean, organized and efficient workstation during service.
Skills
Section ManagementHigh-Volume ServiceKitchen OrganizationStock & Produce ManagementTeamwork & CommunicationAttention to DetailWorking Under PressureHACCP
Education
Chef, Culinary Arts / Chef
Etoile by Les Chefs
Languages
Greek
Native
German
Native
English
Fluent
References available upon request.