Haris Andreou

Dwdeka Apostolwn ** Pera Chorio-Nisou

Nicosia

adhvfc@r.postjobfree.com

99748246/ 004***********

FULLY QUALIFIED CHEF

Specialized in Banqueting, Production and Continental Fine Dining cuisine.

Objective: Energetic, results driven culinary professional seeking a challenging position as a chef. Bringing integnity, professionalism and skills to provide high standard of service.

Overview: More than ten years of experience in 4⃰ and 5⃰ hotels and restaurants. Passion for cooking and experimenting in the creation of new food dishes.

Skills: Menu planning, Grocery shopping, food preparation presentation and serving, discretion and flexibility, organization, cleanness.

Culinary: Healthy, Sushi, Middle East, Vegan, Seafood, French, Fusion and Mediterranean.

Professional experience:

Chef De Partie at Harrods, London July 2018- July 2020

•Ensuring high standards of food safety & hygiene.

•Responsible for food quality and presentation, ensuring that food is delivered on time and to the agreed standards.

•Support other Chefs within the kitchen by preparing ingredients as required and ensuring portion sizes are as requires.

Demi Chef De Partie at 5* The Savoy hotel, London August 2017-July 2018

•Have full knowledge of all menu items, daily features and promotions.

•Follow all safety and sanitation policies when handling food.

•Maintain proper rotation of product in all chillers to minimize wastage/spoilage.

•Actively share ideas, opinions and suggestions in daily shift briefings.

Commis 1 at 5* The Savoy hotel, London January 2017- July 2017

•Prepare and service all food items for a la carte andor buffet menus according to hotel recipes and standards.

•Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.

•Prepare salads, sandwiches and canapés for the buffets.

Commis 2 at 5* The Savoy hotel, London May 2016- December 2016

•Responsible for storing and rotating produce, dairy, meat, fish, poultry and shellfish base on a FIFO rotation.

•Ensure a clean and organized work station while preparing food items for service.

•Ensure the cleanliness and maintenance of all work areas, utensils and equipment.

•Follow kitchen policies, procedures and service standards.

Cook C at 4 * Hilton Park hotel, Cyprus October 2009- April 2016

•Prepare and present high quality dishes within company guidelines.

•Confidence when working under pressure in an a la carte kitchen.

•Keep all working areas clean and tidy and ensure no cross contamination.

•Assist other departments wherever necessary and maintain good working relationships.

•Comply with hotel security, fire regulations and all health and safety and food safety legislation.

Internship chef at 5 * Le Meridien Hotel, Cyprus. June 2008- October 2008

•Training from top chefs for preparation and serving of Italian, Middle East, Caribbean and French cuisine.

•Prepare and cook food according to recipes, quality standards, presentation standards and food preparation checklist, establishing priority items.

•Monitor food quality while preparing food.

Apprentice chef at La Vieille Maison restaurant, France. October 2005

•Three weeks training at a restaurant in France during the Leonardo Da Vinci student exchange program.

•Trained by famous French chef Letartre Bruno.

•Preparation and line cook, help the dishwashing post.

•Practice the duties of busing tables.

Apprentice chef at Hilton Park Hotel Cyprus. November 2006- May 2008

•First steps of training in the role of professional cookery.

•Operate stoves, grills, fryers, stew, boil, bake, steam and poach.

Education & Qualifications:

•BA Degree Food and Professional Cookery (Top-up) University of West London 2019

•Certificate of Food Safety and Hygiene for Catering 2018

•Certificate of Food Allergy Online training 2017

•Attended the Fairmont hotel orientation, brand promise, i am Savoy and F&B orientation programs. 2016

•Certificate of completion "MAKE IT RIGHT" for our Guests by Hilton. 2012

•CRM Training Completion Certificate. It is all about the relationship by Hilton. 2012

•Culinary Arts Degree. Higher Hotel Institute of Cyprus. 2006-2009

•Certificate to Fundamentals of Nutrition, HACCP and Food Hygiene Qualification by the Royal Society for the Promotion of Health. 2006-2007

•Participate in Leonardo Da Vinci Program, mobility project, “Flavors from Abroad.” 2005

•Graduation from Technical School based on Hospitality and Catering. 2003-2006

Skills:

•Excellent attention to detail. Able to work under pressure.

•Maintaining a high standard of hygiene at all times.

•Experience, talent, enthusiasm, hard working person. Able to learn quickly.

•Keen eye for detail, extremely organized with the ability to multi-task.

•Good command of Excel, Word and Power Point, excellent use of the internet.

•Languages: Native Greek. Intermediate English.

Activities and interested:

•Cooking, travelling, reading, swimming, social media.

Contact this candidate