BAKERY MANAGER

ANDREAS **-** CHASE SIDE, LONDON, N** *PA

CONSTANTINIDES cv **********@*****.**

Born in Cyprus on the 19th of May 1971

0044(0)746-***-****

Mother language Greek

Speaks fluent English

Andros195

PROFILE

“Baking is my profession and love; food and wine are my passion”

Dedicated and focused in the BAKERY and RESTAURANT industry in managing and operating position over 20 years.

Energetic with strong personality, goal oriented and determined 100% to achieve the targets. Can work, perform and

results driven under pressure. Ability to train, motivate, manage large group of people. Track records of improving P & L

by consistently increasing sales and decreasing cost.

SKILLS

Leader, dynamic and team oriented Extensive knowledge and tracking records of

maximizing customer satisfaction and

Excellent communication and interpersonal skills

profitability.

Strong visual and mental ability to organize, plan

Ability to operate, manage, produce, perform and

and perform complex work

control.

Exceptional ability to maintain, analyse and Knowledge of HACCP plans and procedures

control manufacture, food/product and labour Exceptional knowledge of ingredients and mixing

costs P & L management

Creative, skilful, resourceful Instant decision making

Excellent knowledge of Sourdough, long

fermentation procedures and methods

ACHIEVEMENTS

LEFTERIS BAKERY SOURDOUGH HIGH FIBER PROTEIN BREAD

TIPTREE WORLD BREAD AWARDS 2014 SILVER MEDAL

BOULEVARD BISTRO WINE BAR NOMINEE TOP FIVE BAR RESTAURANT IN CYPRUS

TIMEOUT 2013

LAZY BULL BAR AND GRILL BEST RESTAURANT WINE LIST- CYPRUS

CYPRUS MAIL 2005/2006

EDUCATION AND QUALIFICATIONS

1997 APPLIED BAKING TECHNOLOGY AMERICAN INSTITUTE OF BAKING

1991 DIPLOMA IN BUSINESS ADMINISTRATION INTERCOLLEGE CYPRUS

BAKING COURSES

2008 PART BAKE PURATOS, BELGIUM

2007 VIENNOISERIE PURATOS, BELGIUM

2006 HOW TO WORK WITH SOURDOUGH IREKS, GERMANY

2004 YEAST FUNDAMENTALS BRUGGEMANN, BELGIUM

INTERESTS

OMONOIA FC, WINE, COOKING, MOVIES, BOAT MODELLING, GYM

BAKERY LEADERSHIP

LEFTERIS BAKERY, 23 GREEN LANES, N13 4TN, LONDON, UK MAY 2014 - FEB 2015

BAKERY MANAGER

Direct all aspects in the production, retail and customer service. Managed to twist the loss of the

bakery into profit by following simple economics and business rules .

Increase the whole sale intakes

• Managing and operating a team of 25

people • Train the sales department and customer

• Reorganize bakery lay out service

• Reconstructing staff program for • Increase the retail intakes

maximum efficient and profitability of the • Increase profitability of the bakery

bakery • Handling all the sales and purchases Invoices

• Negotiate prices with Suppliers on a and Payments

weekly basis • P & L management

• Decrease the production costs by 15%

• Decrease the salary cost by 18%

• Reschedule the whole sale department

LEFTERIS BAKERY, 23 GREEN LANES, N13 4TN, LONDON, UK MARCH 2014 – MAY 2014

HEAD BAKER

Operate, plan, demonstrate production plans and increased the production efficiency. Advising the

management about costs control and customer service.

Operating a team of 15 bakers and helpers Quality and cost control

Reorganise bakery production plans Innovate new products and introduce pastry

Minimize manufacture, labour costs and eliminate Introduce new mixing and slow fermentation

waste techniques

Standardization of the recipes and quality

CONSTANTINIDES BAKERY, PAPHOS, CYPRUS 1994 - 2013

GENERAL MANAGER

Operate, manage, plan and organize for more than 20 years an 85 personnel production factory, 2 retail and 2

bakery cafes, in store bake off and production. Serving daily more than 2000 customers. Supply ing on a daily

basis restaurants with bread, viennoiserie and homemade pies. Hire, train and develop the staff to achieve the

desired high quality standards.

• Does specialized decorating

Supervising and preparing a large volume

• Responsible for manufacture / cost control

of pastries, pies and bread; determine

best methods of preparation for individual NEW PRODUCT DEVELOPING on weekly basis:

items sandwiches, pies, viennoiserie, salads, bread, cakes and

pastries

Planning bakery menus, preparing special

pastries Designing, ordering and supervising in all new bakery

projects for smoothing openings

Estimate baking needs, requisitions

adequate supplies, inventories, supplies Teach and enforce health and safety regulations

and keep records of products made

Insure bakery equipment is maintained

according to H&S standards

RESTAURANT LEADERSHIP

BOULEVARD BISTRO AND WINE BAR NOV 2012 – SEP 2013

GENERAL MANAGER

A small coffee shop in the centre of town has been transformed into a must bistro/wine bar. Serving daily

150 -250 customers. The word of simplicity had worked perfectly, assuring that the love for great food

matching the passion of wine. Great at customer service, good knowledge of wine and organising occasional

wine and live events

Hire, supervise and discipline management team, Responsible for customer service and matching

cooks, waiters and barmen wine with food

Planning, organizing, scheduling and directing Dealing direct with internal and external

work customers about events and cater

Training employees in customer service and food Organizing and advertising weekly theme events

preparation procedures in line with h igh-end (ethnic food and wine )

Organizing wine presentations

establishment standards

Training staff about wine and service of the wine Direct dealing with suppliers and managing orders

Menu planning & development Food costing and inventory management and l abor

Create the menu designing and wine list cost

Responsible for food presentation Extensive knowledge of raw materials, production

Strong knowledge and understanding of wine, processes and responsibility for the quality control

Establish high standards for health & safety issues

matching food with wine and wine culture.

LAZY BULL BAR AND GRILL, PAPHOS, CYPRUS 2005 - 2008

MANAGING DIRECTOR

Managing, operating and leading a high volume American bar and grill house in the heart of Paphos tourist area. Serving

over 250 people a night. Famous for the XL T-bones, steaks, burgers, fajitas, the great margaritas and excellent service.

Awarded for the 303 bottles wine list.

Planning, organizing, scheduling and directing Food costing and inventory management and labor

work, discipline personnel, termination cost

Training employees in customer service and food Extensive knowledge of raw materials, production

preparation procedures in line with high -end processes, quality control and other techniques for

establishment standards. maximizing the effective manufacturing and

Responsible for customer service and matching distribution of goods

Effectively expedited dinner service

wine with food

Food and cocktail menu planning & development Dealing direct with internal and external

Dealing and negotiate with suppliers customers about wedding events

REFERENCES

JOHN KOUPHOU: Executive chef at WENTWORTH CLUB, SURREY, UK TEL: 0044(0)134*******

JAKE STEPHANIDES: General Manager at LEFTERIS BAKERY, PALMERS GREEN, UK TEL: 0044(0)793-***-****

GEORGE KASSIANOS: General Manager of Almyra Boutique Hotel 5 * Paphos TEL: 003**-**-***-***

President of Cyprus Sommelier Association

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