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Executive Chef Manager

Location:
Almaty, Almaty, Kazakhstan
Posted:
November 05, 2018

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Resume:

Solomos Ioannou- Curriculum Vitae

Timiou Prodromou 13a Dromolaxia 7020 Larnaka Cyprus 003********** ac7lyt@r.postjobfree.com ac7lyt@r.postjobfree.com

Full name: Solomos Ioannou

Date of birth: 18/09/1966

Cyprus I.D No.: 647932

Nationality: Cypriot

Marital Status: Married

Education

Diploma in Culinary Arts / Chef Training

Hotel and Catering School Nicosia Cyprus (H.C.I)

From 1981 to 1984 including training periods in Hotels industry (Hilton-Cyprus)

Skills & Abilities

Management

Executive Chef of a four hundred fifty members team

I train professional cooks in new cooking techniques through seminars set by the hrdauth.org of Cyprus

I create, training and motivating professional groups for the Hotel Industry

As a consultant Chef I apply the HACCP process to Hotel and Restaurant kitchens with the collaboration of the health care authorities

I speak, read and write Greek and English perfectly, French and German to a good degree of understanding and Arabic in the early stages of writing and colloquial reading

I am a good operator of Microsoft Office

Communication

I have excellent communication skills gained through my experience over the years in the profession and with my direct friction with my colleagues and clients in the companies where I have worked

Leadership

Vice president of my school board

In my military service, I was a sergeant responsible for feeding the soldiers

I am an organizing member of my compatriots in Riyadh

Experience

•1/10/2018 Almaty Catering Services/Kazakhstan

•Executive Chef to a kitchen that serves 8 thousand meals daily on 24 hours basis. We produce in house bread and sweets and we use only fresh ingredients. My manager, an operations colleague and me, we were hired by airport authorities to help them solve the existing issues with the old building and support them to build a new one. My role is to train my staff to new equipment, cooking methods,HACCP procedures, waste control, management and micro management procedures, staff schedules,staff evaluation,staff cost control, standard recipes, menu developing, create teams and motivate them to produce fast and better and many other things that appears on daily.

•10/2/2018 to 30/9/2018 Island Boutique Hotel

•Executive Chef in a fine dining resto bar on the seafront of Larnaka. Menu creation-mediterranean fusion cuisine. A menu for breakfast buffet and brunch also. These menus bring financial profit and good marks on Trip Advisor for the company (costing-develop-observe-apply-training-store keeping-suppliers agreements-interaction with customers)

21/9/2013 to 1/12/2017 Ten Groups Overseas (building contracting company) Riyadh/Saudi Arabia

Executive Chef in a kitchen from where we serve all employees, managers, owners and clients such as members of the Royal Family. We are presenting a variety of multinational cuisine such as Arabic, Mediterranean, French and Asian.

1/2/2013 to 30/8/2013 Limanaki Beach Hotel as Executive Chef

A four star boutique Hotel at the seafront of Ayia Napa specialized on fresh seafood creations based on Greek and International cuisine. I created, developed, observed and applied the menu for the restaurants

1/9/2012 to 31/1/2013 Hadjiantonas Domain (Winery and Restaurant) as Executive Chef

A classy winery and restaurant specialized on wedding events, parties with a fantastic menu on games and poultries based on fusion cuisine

1/6/2011 to 30/8/2012 Limanaki Beach Hotel as Executive Chef

I left because the owners rebuild the whole building

13/3/1986 to 11/5/2011 Cyprus Airways Catering Services as Production Chef

Responsible for the production of 6 to 7 thousand meals in a daily basis under HACCP and ISO 22000 rules, contact person for the needs of our 16 airline customers. (B.A, KLM, Lufthansa, Etihad, Emirates etc.) Menu and standard recipes creation, employees working schedules, personal hygiene reports, staff training, and personal training in other airline companies and many other things were among my daily schedule.

January 2012 to present Examiners Verifier for health & safety & kitchen skills, a European Community program under the Human Resources Authority of Cyprus Government

February 2000 to May 2011 Viale Italian Ristorante as Assistant Executive Chef for costing, menu production and menu development



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