Summary
Overview
Work History
Education
Skills
Timeline
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Yanny Georgiev

Head Chef
London

Summary

High performing Head Chef with over 10 years of experience across pubs, Italian restaurants, fine dining establishments, and large-scale kitchens. Skilled in menu development, cost control, and leading diverse teams in high-pressure environments. Adept at combining creativity with consistency to deliver exceptional dining experiences, from traditional pub classics to refined fine dining dishes. Proven ability to maintain the highest standards of food quality, hygiene, and presentation while meeting GP targets and ensuring smooth kitchen operations. Recognised for strong leadership, adaptability, and a passion for both culinary excellence and staff development.

Overview

9
9
years of professional experience
2
2
Languages

Work History

Head Chef

Metropolitan Pub Company
01.2022 - Current
  • Hired, managed, and trained kitchen staff.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

Sous Chef

Rhapsody Hospitality
06.2021 - 01.2022
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Juniour Sous Chef

The Ivy Collection
06.2020 - 06.2021
  • Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
  • Prepped daily menu items to quickly deliver upon request.
  • Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
  • Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.

Chef De Partie

Gladwing Brothers
09.2019 - 06.2021
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.

Commis Chef/CDP

Greene King
11.2016 - 09.2019
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Rotated through all prep stations to learn different techniques.

Education

Associate of Science - Electrical Installation

College of North West London
London
04.2001 -

Skills

Menu planning & costing

Team leadership & staff training

Food safety & hygiene (HACCP)

Stock control & ordering

Working to GP targets & reducing waste

Time management & working under pressure

Customer focus & consistency in quality

Timeline

Head Chef

Metropolitan Pub Company
01.2022 - Current

Sous Chef

Rhapsody Hospitality
06.2021 - 01.2022

Juniour Sous Chef

The Ivy Collection
06.2020 - 06.2021

Chef De Partie

Gladwing Brothers
09.2019 - 06.2021

Commis Chef/CDP

Greene King
11.2016 - 09.2019

Associate of Science - Electrical Installation

College of North West London
04.2001 -

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Yanny GeorgievHead Chef