Bio

Personal Information

Country of Origin Greece

Date of Birth 19 December 1979

Place of Birth Athens, Greece

Mobile Number 0030 6932569783

Education

Graduate of Faculty: Palmie Academy - Private Educational Studies of Restaurant 2005 – 2007
Iofontos 29-31,Square Caravel - Pagrati, Zip Code 11634, Athens - Greece
tel:+30 210 7218127

Culinary, Pastry ,Food Cost, French Culinary Terminology, Sommelier,

Food Science, Nutrition & Diet, Menu Planning

Graduate of Faculty: IEK Agency Tourism Education and Training- O.T.E.K – 2007 – 2008

Meat Cutter/butchers Academy

Paionios 25, Victoria Square, Zip Code 10440, Athens – Greece

tel: +30 2108222518

Receive-cut & package animal meat products, Recognition for beef, pork, veal, lamb,

poultry- fancy and smoked meats, Storage, Meat Sanitation- Rotation, Quality Control,

Meat Handling Laws and Regulations, Purchasing Safety, Customer Service

http://www.otek.edu.gr/gr/iek.htm

Graduate of Faculty: IEK Agency Tourism Education and Training- O.T.E.K – 2009 – 2010

Culinary Art Academy

Amalias Avenue 12, Suntagma Square, Zip Code 10557, Athens-Greece

tel: +30 210-3736182

Principles of Economics, Culinary Art, Patisserie Facilities - Kitchen Equipment, Nutrition knowledge,

English- French Terminology , Healthy Food, Commodity Inspection, Composition Menu,

Chopping Meat, Oenology , Decorative preparations Culinary Arts

ADDITIONAL KNOWLEDGE

London Computer Council, Laboratories of Free Study, Certification of Study of language of information technology - Basic I (Jun 1995)
London Computer Council, Laboratories of Free Study, Certification of Study of language of information technology - Basic II (Sept 1995)
London Computer Council, Laboratories of Free Study, Program Pascal - Turbo Pascal (Jun 1997)

SEMINARS

FEB 2007: Basic Beginnings in the Hygiene and Safety of Foods with rapporteur Mr. Konstantinos Karabasilis, under the aegis of [EFET] in collaboration with the Palmie Academy H.A.C.C.P. (20 hours)

NOV 2007: Sausages fresh and Fruits with rapporteur Chef Mr. Pavlos Manolas, organization of Palmie Academy (8 hours)

NOV 2004: “Maestro dell' Espresso” theory & practice for preparing unique espresso and cappuccino (10 hours)

NOV 2002: “Effective Manager and how you ensure the Stability of your Personnel” organization of Primus Business and IT Training

Languages

Greek Fluent

English First Certificate in English (Lower)

Working experience

Chef De Cuisine may 2014 – present

Company Nikki Beach Resort & Spa Porto Heli - Nikki Beach Hotels & Resorts EMEA

Task

Demonstrated ability to coordinate staff and resources in a high volume.
Ability to manage food ordering, and process invoices according to standards set.
Ability to organize food production sheets for varied menu.
Ability to follow and improve upon system for distributing meals in an efficient

and accurate way to ensure proper delivery of food items and the delivery to

leave on time.

Conducting scheduled and routine physical inventories for food and supplies.
Purchasing orders for food and supplies with vendors and farmers.
Ability to receive records and properly storing food and supplies for kitchen.
Ensuring freshness of all food products through proper product rotation.
Supervising and develop staff train, supervising kitchen staff and their daily activities,

assign responsibilities and provide clear/concise instructions while offering suggestions

for increased productivity.

Managing food costs for organic and conventional ingredients
Maintaining an efficient workflow between the staff with prep, cooking, cleaning, and
deliveries.
Submitting ideas for future goals, operational improvements, and personnel management to

Executive Management.

Pre-opening New associate training.

Pre-Opening Team

Address Porto Heli, Greece

Website http://www.nikkibeachhotels.com/destinations

Chef de cuisine mar 2014 – Apr 2014

Company nice n easy - biorestaurant

Tasks

Demonstrated ability to coordinate staff and resources in a high volume.
Ability to organize food production sheets for varied menu.
Purchasing orders for food and supplies with vendors and farmers.
Ensuring freshness of all food products through proper product rotation.
Supervising and develop staff train, supervising kitchen staff and their daily activities,

assign responsibilities and provide clear/concise instructions while offering suggestions

for increased productivity.

Managing food costs for organic and conventional ingredients
Maintaining an efficient workflow between the staff with prep, cooking, cleaning

Address Omirou 60 & Skoufa 106 72, Athens, Greece

Website http://niceneasy.gr/en/

Chef de cuisine Jan 2014 - Mar 2014

Company Proto - Restaurant

Tasks

Making sure the implementation of the executive chef’s orders are followed
Involved in menu planning and development of new dishes
Guaranteeing that the ingredients used are high quality
Inventory control and ordering of needed supplies
Ensuring that the high standards of food safety and sanitation are followed
Supervising all kitchen staff
Scheduling staff and assigning tasks
Oversees food production for quality and cost standards
Serving as a liaison between kitchen staff and customers
Jumping in to work as an auxiliary cook when needed
Showing complete loyalty to executive chef
Performing any function necessary for the success of the kitchen

Address Rijnkade 5 2406 CA, Alphen aan den Rijn, Netherlands

Website http://www.proto.nl/

Chef de cuisine nov 2013 – jan 2014

Company APHRODITE - Restaurant

Tasks

Making sure the implementation of the executive chef’s orders are followed
Involved in menu planning and development of new dishes
Inventory control and ordering of needed supplies
Ensuring that the high standards of food safety and sanitation are followed
Supervising all kitchen staff
Scheduling staff and assigning tasks
Monitoring the training of staff
Oversees food production for quality and cost standards
Demonstrates proper use of equipment and cooking techniques
Serving as a liaison between kitchen staff and customers
Helping expedite orders
Jumping in to work as an auxiliary cook when needed
Showing complete loyalty to executive chef
Performing any function necessary for the success of the kitchen

Address Aachener Straße 698, 50933 Köln – Müngersdorf, Germany

Website http://www.aphroditerestaurant.de/

Sous chef

Company Selene – Restaurant APR 2012 - OCT 2013

Tasks

Making sure the implementation of the executive chef’s orders are followed
Involved in menu planning and development of new dishes
Guaranteeing that the ingredients used are high quality
Inventory control and ordering of needed supplies
Ensuring that the high standards of food safety and sanitation are followed
Supervising all kitchen staff
Scheduling staff and assigning tasks
Working with executive chef to keep up with latest restaurant trends
Monitoring the training of staff
Oversees food production for quality and cost standards
Hiring and firing of kitchen staff
Serving as a liaison between kitchen staff and customers
Jumping in to work as an auxiliary cook when needed
Showing complete loyalty to executive chef
Performing any function necessary for the success of the kitchen

Address Santorini, Greece

Website http://www.selene.gr/

Sous chef aug 2011 - feb 2012

Company Abovo - Restaurant

Tasks

Involved in menu planning and development of new dishes
Guaranteeing that the ingredients used are high quality
Ensuring that the high standards of food safety and sanitation are followed
Supervising all kitchen staff
Monitoring the training of staff
Oversees food production for quality and cost standards
Demonstrates proper use of equipment and cooking techniques
Serving as a liaison between kitchen staff and customers
Helping expedite orders
Performing any function necessary for the success of the kitchen

Address 37 Kolokotroni Str, Kifissia 145 62, Athens, Greece

Website http://www.abovo-restaurant.gr/

chef de partie jul 2009 - aug 2011

Company Cibus - Restaurant

Tasks

· Manage a section within the kitchen with the assistance of a Demi Chef de Partie and Commis Chef.

· Ensure that dishes are prepared and cooked according to the specific restaurant standards.

· Managing the development and supervision of the Commis Chefs on the section, ensuring they are fully trained and understand their duties.

· Ensure that stock is rotated and controlled within the specific section of the kitchen.

· Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate.

· Ensure full understanding of the functional administration of the restaurant.

· Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions.

Address Aegli Zappiou - Garden of Zappio, Athens, Greece

Website http://www.aeglizappiou.gr/index_uk.html

DEMI chef de partie mar 2009 - jun 2009

Company Spondi - Restaurant

Tasks
•       Work according to the menu specifications by the Chef de Partie
•       Keep work area at all times in hygienic conditions according to the rules set by the hotel
•        Control food stock and food cost in his section
•        Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
•       Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
•       Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the      new products, recipes and preparation techniques
•       Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
•       Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Address Pyrronos 5 - 11638 Pagrati - Athens - Greece

Website http://www.spondi.gr/uk/navigation.htm

Internship Nov 2008 - jan 2009

Company Veria - Buthery

Tasks

· Attend and perform work in a professional and courteous manner in accordance with the employer’s requirements

· Take care of workplace property and resources

· Work safely, not just for personal safety but for that of co-workers

· Remember that information obtained from the employer must be kept confidential and not disclosed without approval from the employer

· Participate in the development of theTraining Plan

· Make all reasonable efforts to achieve the competencies specified in the Training Plan and undertake any training and assessment required

Address Nikaia , Athens, Greece

Website N/A

DEMI chef de partie mar 2008 - mar 2009

Company Hilton Athens - Hotel

Tasks

                                            •       Work according to the menu specifications by the Chef de Partie
•       Keep work area at all times in hygienic conditions according to the rules set by the hotel
•        Control food stock and food cost in his section
•        Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
•       Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
•       Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
•       Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
•       Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Address 6 Vassilissis Sofias Avenue Athens, 11528, Greece

Website http://www.hiltonathens.gr/en/home.html

Commis chef oct 2007 - apr 2008

Company O&B Athens - Boutique Hotel

Tasks

Rotating old and new stock
Receiving and storing product properly
Learning to prepare every dish on the menu
Practicing safe food handling
Keeping station sanitary and clean
Testing creativity with leftovers
Performing the station set up before each service
Measuring ingredients and portion sizes
Creating requisitions for items at the station
Understanding the organization of the kitchen and various stations

Address 7 Leokoriou, Thisio, 105 54, Athens, Greece

Website http://www.oandbhotel.com/default.aspx?lang=en

commis chef may 2007 – sep 2007

Company Elies Resorts Sifnos – Elies Resorts

Tasks

Rotating old and new stock
Receiving and storing product properly
Learning to prepare every dish on the menu
Practicing safe food handling
Keeping station sanitary and clean
Testing creativity with leftovers
Performing the station set up before each service
Staying abreast of the latest culinary trends
Prepping vegetables and trimming meats
Measuring ingredients and portion sizes
Creating requisitions for items at the station
Understanding the organization of the kitchen and various stations

Address Vathi, Sifnos 84003, Cyclades, Greece

Website http://www.eliesresorts.com/#!

commis chef Dec 2006 – FeB 2007

Company Ibox – Café Restaurant

Tasks

Rotating old and new stock
Receiving and storing product properly
Learning to prepare every dish on the menu
Practicing safe food handling
Keeping station sanitary and clean
Performing the station set up before each service
Staying abreast of the latest culinary trends
Prepping vegetables
Measuring ingredients and portion sizes
Creating requisitions for items at the station

Address Nikaia, Athens, Greece

Website N/A

Buffet Oct 2005 – aug 2006

Company Traffico Café – Snack Bar

Tasks

Rotating old and new stock
Receiving and storing product properly
Learning to prepare every dish on the menu
Practicing safe food handling
Keeping station sanitary and clean
Performing the station set up before each service
Prepping vegetables and trimming meats
Measuring ingredients and portion sizes
Understanding the organization of the kitchen and various stations

Address Koridallos, Athens, Greece

Website N/A

Manager dec 2003 – aug 2005

Company FLOCAFE – Espresso Room

Tasks

Maintain a clean, organized and stocked environment and when necessary assists in the distribution of product shipments.
Perform all POS duties, front and back of house functions including opening and closing procedures, coordinating with the Corporate Office as necessary.
Establishe effective and positive communication amongst all team members.
Assist store manager in maintaining proper coverage and team member schedules ensuring that the store maintains customer service standards and team members adhere to meal and break policy.
Ensure all cash handling procedures are upheld. Is accountable for store funds while running a shift.
Follow and direct team members to follow store policies, procedures and adhere to merchandising and cleanliness standards.
Promote and practics safe work habits, reporting potential safety hazards, operational inconsistencies and team member incidents to the store manager. Report team member accidents, conducts initial investigation and determinations of root cause in the interest of maintaining a safe work environment