Stam Halfmike

Professional Chef | Rhodes | Greece

Raised in a culinary family I developed my interest in cooking from a very young age after watching their passion for food.

Right now i'm a young chef passionate to learn all kind of cuisines and new techniques, i consider myself well creative and curious for nature and traditions. I love to take something tradition and present it through innovation.

Food for me is a method of expression. We communicate, share feelings and sensed.

Work Experience

Mar 2010 - Now Head Chef
Noble fine dining restaurant Responsible for creating menus, designing corresponding recipes and overseeing the preparation of those recipes. Specifically responsible for monitoring and ensuring that company systems and standard operating procedures are met for all areas that directly report to me. Primary responsibilities are overseeing all aspects of commissary production and event execution, however, there is overlap in assisting corporate executive chef in many other areas. I am also responsible for working closely with dorporate executive chef to assure standards are being met in all other aspects of the commissary operation. Must be capable of fulfilling all areas of executive chef’s responsibilities in his absence. Must work closely with executive chef in promoting company’s culture, mission and philosophy.
  
Nov 2015 - Now Commis
Maaemo** Working as a commis chef involves learning a lot of different skills in a short amount of time and then practicing those skills by implementing them in actual tasks throughout the kitchen.
  
Mar 2014 - Nov 2014 Chef de partie
La brezza My primary role was to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise.
  
Nov 2013 - Feb 2014 Chef de partie
Romanoff My primary role was to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise.
  
Jan 2012 - Feb 2012 Commis
Alinea*** Working as a commis chef involves learning a lot of different skills in a short amount of time and then practicing those skills by implementing them in actual tasks throughout the kitchen.
  
Nov 2011 - Dec 2011 Moto*
Commis Working as a commis chef involves learning a lot of different skills in a short amount of time and then practicing those skills by implementing them in actual tasks throughout the kitchen.
  
Mar 2008 - Mar 2010 Demi chef
Harmony resorts A demi chef relays orders to his station cooks and ensures each menu item his station is responsible for is prepared on time. I oversaw all preparation, cooking and presentation for plates. I may be required to assist with cooking, preparation and plating when station chefs are absent. Also i ensured that all health and food safety standards are practiced and he helps troubleshoot any kitchen issues that may arise.
  

Awards

"Culinary Team of the Year 2015 Southern Europe"
18 points of Gault & Millau

Organisations

"Makria mirodia"

Role Models

Grant Achantz
Esben Holmboe Bang
Daniel Humm
Thomas Keller

Cooking Style

Traditional through innovation

Kitchen Skills

  • Food Styling
  • Menu / Recipe Development
  • Molecular Gastronomy
  • Pastry Plating
  • Presentation
  • Tasting, Seasoning, Balance

Business Skills

  • Computer Skills
  • Cost Control
  • Food Industry Consulting
  • Food Pricing / Budgeting
  • Food Safety
  • Menu Development

Personal Skills

  • Attention to Detail
  • Commitment to Quality
  • Creativity
  • Multitasking
  • Problem Solving
  • Speed and Organization


Sponsoring Partners