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Executive Chef στο «HILTON Hotel»

Education: Bachelor degree in National School of Tourism-Athens (major professional cooking)

 

Career History 

Executive Chef:-Hilton Athens

Time period: March 2014 – Present (4 years 6 months) Athens, Greece www.hiltonathens.gr

5 star City Hotel, 506 rooms, 4 restaurants.

 

 Galaxy restaurant & bar:

Fine dining Mediterranean and Greek contemporary cuisine and a very famous Sushi bar.

 

Byzantino all day restaurant:

 All day restaurant, breakfast buffet,

A la carte Greek modern cuisine.

 

Oasis Pool restaurant & bar:

Snack Mediterenean restaurant and bar during summer period

 

Aethrion lounch:

Deligatessen Lounch (new project in process).

 

C&E operation:

23 conferences rooms.

43 + cooks culinary team.

 

Executive Sous Chef: -Hilton Athens

Time period: January 2014 – February 2014 (2 months) Athens, Greecewww.hiltonathens.gr

Acting Executive chef, in trial period for two months before be promoted for the next position.

 

Executive Sous Chef: Queenco Leisure International Ltd.Club Hotel Casino Loutraki[email protected]

Time period: August 2002 – January 2014 (11 years 6 months) Loutraki, Korinthos, Greece

Promoted as an Executive Sous Chef in April 2012 ( active Executive Chef responsibilities till January  2014).

 

Casino & Resort hotel with 274 rooms.

 C&E operation: function & events center 750 pax capacity .

 

Casino operation:

The biggest Casino in Greece included all day Buffet restaurant "Neptune ".

Top VIP fine dining restaurant "Tholos"

 

Hotel operation:

Fine dining Italian restaurant "Aquarius".

Fine dining seafood restaurant "Oceanos»

Asian sushi restaurant "Sushiro"

All day restaurant Greek &Mediterenean "Deep Blue".

 

 Coordinator for HACCP –ISO 22000 system

Also trainer for HACCP system for all the employees in company

 

Kitchen with: 9O cooks & 12 food outlets.

 

 Rensposibilities:

Leading all the casino & hotel, kitchen operation.

Controlling kitchen activities and projects.

Generated and developed new culinary consepts, Consulted  & Introduced ,all new menus.

Controlling food cost.

Banquet Sous Chef -Hyatt Hotels Corporationwww.hyatt.gr

Time period: June 2001-August 2002 (1 year & 3 months) Thessaloniki, Greece.

5 stars City & Resort Hotel. (152 rooms included 34 suites) a fine dining Mediterranean restaurant “Ambrosia” and 1503 square meters for conferences.

 

Executive Sous Chef –ANKAR A.ETHERMAE SYLLA SPA WELLNESS HOTELwww.thermaesylla.gr

Time period: April 2000 – January 2001 (10 months) Aidipsos, Evia, Greece

5 stars Hotel &SPA (106 rooms):  Mediterranean cuisine

Been in charge for: fine dining ala carte restaurant "Mesogeios", breakfast Lunch and Dinner operation, all C&E activities. (Acting Executive Chef Responsibilities for the last 4 months)

 

Chef De Cuisine: Queenco Leisure International Ltd. Club Hotel Casino Loutraki [email protected]

Time period: April 1997-April 2000 (3 years) Loutraki, Korinthos, Greece

The biggest Casino in Greece for that period, included Fine dining ala carte restaurant:”Baccarat” and all day full buffet .Average guests number 4000-5000 on a daily basis

In charge for the cold kitchen department (10 cooks)

 

Commie: InterContinental Hotels Group (Athens)www.athenaeumintercontinentalathens.com

Time period: April 1997-April 2000 (11months), Athens, Greece

5 stars Hotel, 553 rooms and suites, 3 restaurants (rooftop restaurant Première, café Vienna and all day restaurant Cafezoe,) and 38 event and meting spaces (3500 sq. ft)

Part of Cold Kitchen Department.

 

Demi Chef de Partie: Divani Collection Hotels (Athens-Acropolis)[email protected] 

Time period: October 1994-May1996 (2 years & 1 month), Athens, Greece

5 stars Hotelwith 170 Deluxe rooms, 60 Executive rooms, 10 Deluxe Triple rooms ,9 Junior Suite, and one executive suite,  23 different conferences rooms, an all day restaurant and one roof restaurant .

Trainee from May 1994 until September 1994.

Commis from October 1994 until May 1995, Promoted as a Demi Chef de Partie, from May 1995

Was part of hot kitchen & cold kitchen(Greek & Mediterranean Cuisine.)

 

Education-Seminars:

1992-1994 S.T.E ANAVISOUNational School of Tourism-Athens:Major professional cooking

  • 1998     Certification: Management by the Yama Comp
  • 2002     Leadership Hyatt on Skills Training
  • 2003     Safety and Hygiene by GOLD AXID COMP
  • 2005    Certification:of public authority (H.AC.C.P)
  • 2006     H.A.C.C.P    training by C. H. C. L.
  • 2006     Certification: for “Managerial Skills” BY BCE COMP
  • 2007     Certification:public authority by  (H.AC.C.P)
  • 2008     Certification: of “ECOLE RITZ ESCOFFIER” for “GASTRONOMIE   FRANCAISE”
  • 2009     Certification: of “ECONOMOTECHNIKI  SEMINARS”  for practical ways “reduces Expenses”
  • 2009 Certification: “Business Academy Award in Management” of institute Leadership & Management
  • 2009    Certification:  of “Alain Ducasse Formation & Conseil for trilogy of restaurants spoon, LOUIS XV &       PLAZA      ATHENEE
  • 2010 Certification:  of KRAUTHAMMER INTERNATIONAL for “Leveraging Management and Leadership Skills”
  • 2011 Certificationof  ISO 22000 :2005 Internal Audit  by ADVENT Company
  • 2014 -2016:completed  71 Hilton University courses , some of them :
  • 2016-2017 Lobster Ink “Kitchen  Management 301” for Executive Chef`s (by Hotel school The Hague)

(Finance results, generated revenue, reducingfood cost, efficient leading and coaching, creating a pop up restaurant): action plans.

(Grade score 97-100)

Καλωσόρισμα

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