SUMMARYDeveloped skills and knowledge have sharpened throughout twenty years of practice and intensive, working in luxury hotels and establishments with European exposure. Assertive, ambitious and passionate. Possesses solid proven track records in hotel preopening, opening and renovation, that have effectively sharpened the proficiency in key aspects of F&B and kitchen operations.
Fully dedicated to the industry of hospitality, by benefiting from a strong background in international companies such as Hyatt, Intercontinental and Marriott. Expert in managing large kitchen teams and developing menus and events for every occasion with standard recipes, food cost analysis using the latest food trends |
Education
Bachelor degree in Hotel Management
T.E.I. College for Tourism studies –Thessaloniki - Greece (year of graduation 2001)
T.E.I. College for Tourism studies –Thessaloniki - Greece (year of graduation 2001)
Foreign Languages
- Greek, Native.
- English, Fluent (Lower degree, Cambridge University).
- French, initial level (D.E.L.F. unite 1, 2, 3, 4).
- Spanish, beginner’s level
Computer skills
- Microsoft Office software (Advanced word, excel, PowerPoint)
- Digital cookbook (standard recipe and menu management Software)
- Floor planner (3D Kitchen designing software)
Work Experience
Hilton Alexandria Corniche Hotel - EGYPT
Executive Chef Dec 2017 - today
Located in the Heart of Historic City of Alexandria. A full service five-star hotel in the beachfront of Alexandria bay. With the capacity of 158 rooms, with 4 a la carte restaurants, and 3 levels of function rooms, features a Greek, a Lebanese, an international cuisine and a beach casual a la cart restaurant, plus 3 bars and a night club, all with appropriate menus.
Key responsibilities:
Located in the Heart of Historic City of Alexandria. A full service five-star hotel in the beachfront of Alexandria bay. With the capacity of 158 rooms, with 4 a la carte restaurants, and 3 levels of function rooms, features a Greek, a Lebanese, an international cuisine and a beach casual a la cart restaurant, plus 3 bars and a night club, all with appropriate menus.
Key responsibilities:
- Managing all culinary function of the hotel and supervising the daily operation.
- Creation of all menus for the restaurants and events with standard recipes, food cost analysis and menu engineering.
- Managing, supervising and scheduling for a brigade of over 40 team members and 20 dishwashers.
- Monitoring all HACCP records in line with Hygiene Manager
- Managing the Hilton procurement Software (BIRCH STREET).
- Using Hilton’s maintenance and departmental communication software (SYNERGY)
- Dealing straight with the guests for all special dietary requirements
Princess Andriana Resort & Spa ▪ Rhodes – GREECE
Executive Chef Dec 2015 – Nov 2017
Located in the island of Rhodes in Greece. A luxury five-star hotel awarded in 2016 to be between the fifty best all inclusive hotels in the world by Hotels.com, considered one of the best five-star hotel in Rhodes island. With the capacity of almost 1500 guests, with two dinner a la carte restaurants, two all day snack bars, a new launched BBQ themed buffet restaurant, full breakfast, Lunch and Dinner Buffet with 14 days Mediterranean menu rotation including Italian, Mexican, Asian, Arabian and Greek themed nights.
Key responsibilities:
Located in the island of Rhodes in Greece. A luxury five-star hotel awarded in 2016 to be between the fifty best all inclusive hotels in the world by Hotels.com, considered one of the best five-star hotel in Rhodes island. With the capacity of almost 1500 guests, with two dinner a la carte restaurants, two all day snack bars, a new launched BBQ themed buffet restaurant, full breakfast, Lunch and Dinner Buffet with 14 days Mediterranean menu rotation including Italian, Mexican, Asian, Arabian and Greek themed nights.
Key responsibilities:
- Responsible for all culinary function of the hotel and the daily operation.
- Creation of all menus for the restaurants and events with standard recipes.
- Supervising and scheduling for a brigade of over 65 team members.
- Organizing all buffet and open kitchen decoration
- Keeping all HACCP records
- Controlling the inventory.
- Dealing straight with the guests for all special dietary requirements
Domes of Elounda ▪ Elounda – Crete - GREECE
Executive Chef Dec 2012 – Nov 2015
Executive chef in Luxury hotel in Crete, awarded as the best family resort in Greece 2014, with a capacity of 450 guests, all ultra-lux villas and suites, 3 Α la Carte restaurants (Mediterranean grill, all day fish and seafood, and quality steakhouse), 24h Room service and 2 breakfast and dinner themed buffet. Responsible also for the planning and coordination of the annual gourmet festival where international awarded chefs presented high end menus & cooking techniques.
Key responsibilities:
Executive chef in Luxury hotel in Crete, awarded as the best family resort in Greece 2014, with a capacity of 450 guests, all ultra-lux villas and suites, 3 Α la Carte restaurants (Mediterranean grill, all day fish and seafood, and quality steakhouse), 24h Room service and 2 breakfast and dinner themed buffet. Responsible also for the planning and coordination of the annual gourmet festival where international awarded chefs presented high end menus & cooking techniques.
Key responsibilities:
- Responsible for all culinary function of the hotel and the daily operation.
- Creation of all menus for the restaurants and events with standard recipes. Also menus for all dietary needs such as low carb, gluten and lactose free, and special menus for allergies.
- Hiring, training and supervising a brigade of over 45 team members.
- Monitoring the productivity by efficient shift scheduling to avoid working hour wastage.
- Pressuring to achieve goals and follow the deadlines.
- Keeping all HACCP records, delegate with sous chefs on the daily briefing to maximize the quality of service, together with minimizing the food wastage and always by exceeding the guest’s expectations.
- Controlling the inventory.
- Dealing with the suppliers to find the best quality at the best price.
Polis Convention Center ▪ Thessaloniki – GREECE
Executive Chef Noe 2008 – Dec 2012
Key responsibilities:
I’ve been in charge of an 18 permanent cook brigade, plus up to 20 casual.
Responsible to hire and train the staff according ISO 22000 and HACCP rules, in a modern equipped kitchen.
Planning high volume events, such as 2000 covers set menu and 1000 covers outside catering.
Planning and scheduling 2 more permanent convention outlets, of 200 and 500 covers a day.
Key responsibilities:
I’ve been in charge of an 18 permanent cook brigade, plus up to 20 casual.
Responsible to hire and train the staff according ISO 22000 and HACCP rules, in a modern equipped kitchen.
Planning high volume events, such as 2000 covers set menu and 1000 covers outside catering.
Planning and scheduling 2 more permanent convention outlets, of 200 and 500 covers a day.
Polis Convention Center ▪ Thessaloniki – GREECE
Sous Chef Noe 2008 – Dec 2012
Started at the position of sous chef, where I had been promoted as Executive chef after two years.
Key responsibilities:
Keep the day to day operation under control.
Ensuring a high quality of cleanliness within kitchens.
Replace executive chef at his absence.
Started at the position of sous chef, where I had been promoted as Executive chef after two years.
Key responsibilities:
Keep the day to day operation under control.
Ensuring a high quality of cleanliness within kitchens.
Replace executive chef at his absence.
Hotel Mariott Riviera, La Porte de Monaco Hotel - FRANCE
Chef de partie Mar 2006 – Noe 2006
Responsible for hot section at the all-day a la carte restaurant “le cap Brasserie”, French-Mediterranean Cuisine, 120-160 covers daily.
Responsible for hot section at the all-day a la carte restaurant “le cap Brasserie”, French-Mediterranean Cuisine, 120-160 covers daily.
Intercontinental Aphrodite Hills Hotel ▪ Paphos – CYPRUS
Chef de partie Dec 2004 – Mar 2006
Responsible for “Eleonas” lunch a la cart restaurant 100-120 covers daily local-Mediterranean cuisine, and dinner buffet for up to 600 guests
Responsible for “Eleonas” lunch a la cart restaurant 100-120 covers daily local-Mediterranean cuisine, and dinner buffet for up to 600 guests
Holiday Inn Hotel ▪ Thessaloniki – GREECE
Chef de partie Sep 2002 – Dec 2004
Preparing and deliver high quality meals for breakfast buffet and all day a la carte restaurant, 50-60 covers daily
Preparing and deliver high quality meals for breakfast buffet and all day a la carte restaurant, 50-60 covers daily
Hyatt Regency Hotel ▪ Thessaloniki – GREECE
Demi Chef de partie Mar 1999 – Dec 2001
I had been working in Ambrosia a la carte restaurant 100-120 covers daily and for banqueting events
I had been working in Ambrosia a la carte restaurant 100-120 covers daily and for banqueting events
Relevant skills and qualificationsMastering Greek-Mediterranean Cuisine. Modern Greek Fusion. Molecular and fine dining cooking. Modern techniques (cooking Sous-vide, creating textures with pacojet and thermomix, under pressure with gastrovac, instant frozen cooking with liquid Hydrogen and dry ice presentations). Main Japanese, maki rolls, nigiri, sashimi, California rolls and vegetable decoration. Asian Style cooking, (woks, rolls, fish, duck, soups etc). |
Relevant skills and qualificationsMexican recipes with classic presentation. Italian fresh pasta, pizza, focaccia, antipasti and classic Italian recipes. Special Diets: Low Carb, Vegetarian, gluten free and allergies. Pastry- Knowledge of all standard pastry and bakery mise en place for the hotel. Basic sugar paste and chocolate decoration. Modern pastry decoration using isomalt, gellan, and crumiel. Ability in preparation of a great number of sorbets and ice creams in pacojet or machine. |
Professional Trainings
I have been attended in a large number of hospitality trainings according to training schedule of the hotels I have been working in the past, relatively with excellent service skills, train the trainer, managerial skills, and all hygiene trainings. I’ve got HACCP certification of training attendance from two different countries (Greece & Cyprus).
2017 Preparing Espadon restaurant’s new menu, Ecole Ritz Escoffier, Paris FRANCE
2017 Food & wine paring, Le GORDON BLU, Paris FRANCE
2016 Fine dining techniques with chef Marc Vaca, by “Le GORDON BLU” Bansko BULGARIA.
2016 COST DRIVERS for street food operators by Ecole Le Monde, Rhodes-GREECE
2015 Spanish Fusion Cuisine & Modern Tapas by “Le GORDON BLU” Bansko BULGARIA.
2015 Molecular cooking skills, by French Michelin star Chef Phillipe Geneletti, Crete-GREECE
2015 I.T. SKILLS program (advanced MICROSOFT OFFICE), Crete- GREECE
2014 Kosher cooking at HERODS hotel and SEGEV restaurant Tel – Aviv, ISRAEL.
2014 Cooking Sous Vide, G. STYLIANOUDAKIS Unilever training center Athens –GREECE.
2014 Hot and Cold buffet for 5* Hotels “Le GORDON BLU” Bansko- BULGARIA.
2013 Asian Buffet for 5* Hotels, Panprapa Bonchuay – THE MET Hotel Thessaloniki - GREECE.
2013 Molecular Cooking by “Original Sin Privee Cuisine” Heraklion – Crete - GREECE
2012 Desserts for 5* hotels by Valrhona, D. Hronopoulos, Thessaloniki GREECE.
2009 - “Creation et production en Banquet” ALAIN DUCASSE Centre de formation Paris FRANCE.
2008 HACCP Certificate (EFET, Greek government authority for food safety), number 1735/6.
Holder of health certification booklet and working license for Europe.
European driving license.
Holder of rescuer certification, issued by the European Union, for basic life support and use of external defibrillator (2011).
2017 Food & wine paring, Le GORDON BLU, Paris FRANCE
2016 Fine dining techniques with chef Marc Vaca, by “Le GORDON BLU” Bansko BULGARIA.
2016 COST DRIVERS for street food operators by Ecole Le Monde, Rhodes-GREECE
2015 Spanish Fusion Cuisine & Modern Tapas by “Le GORDON BLU” Bansko BULGARIA.
2015 Molecular cooking skills, by French Michelin star Chef Phillipe Geneletti, Crete-GREECE
2015 I.T. SKILLS program (advanced MICROSOFT OFFICE), Crete- GREECE
2014 Kosher cooking at HERODS hotel and SEGEV restaurant Tel – Aviv, ISRAEL.
2014 Cooking Sous Vide, G. STYLIANOUDAKIS Unilever training center Athens –GREECE.
2014 Hot and Cold buffet for 5* Hotels “Le GORDON BLU” Bansko- BULGARIA.
2013 Asian Buffet for 5* Hotels, Panprapa Bonchuay – THE MET Hotel Thessaloniki - GREECE.
2013 Molecular Cooking by “Original Sin Privee Cuisine” Heraklion – Crete - GREECE
2012 Desserts for 5* hotels by Valrhona, D. Hronopoulos, Thessaloniki GREECE.
2009 - “Creation et production en Banquet” ALAIN DUCASSE Centre de formation Paris FRANCE.
2008 HACCP Certificate (EFET, Greek government authority for food safety), number 1735/6.
Holder of health certification booklet and working license for Europe.
European driving license.
Holder of rescuer certification, issued by the European Union, for basic life support and use of external defibrillator (2011).