Solomos Ioannou C.V

Personal info: Contact info:

Date of birth: 18/09/1966 e-mail: adzm0m@r.postjobfree.com

Marital status: Married Mob.num: +357-********

Nationality: Cypriot Skype name: solomos.ioannou

Location: Timiou Prodromou 13a Dromolaxia 7020 Larnaka-Cyprus

Professional profile:

Dedicated and innovative Chef with over 20 years’ experience in the management of kitchen operations and food preparation.

Safety and Covid-19 conscious, skilled in the application of Health and Safety procedures with profound knowledge on HACCP procedures.

Passionate about working with fresh produce, creating innovative dishes and improving restaurant ratings.

Experienced in large scale hotel/venues catering events, airlines and private jets.

Capable to work under pressure and time limits, organize his brigade, delegate tasks to his chefs and deliver the best results in a timely manner.

Collaborative communicator, continually focused on building relationships, managing and developing staff and promoting synergy across business settings.

Core skills:

Kitchen management- Cooking/food preparation- Menu development- Standard Recipes to SAP System/Standard Recipes to BTW files for food labelling

Cost control- Wastage management- HACCP and ISO 22000:2018F application-Relationship building

Staff training/leadership- Health and safety application

Language skills:

Greek: Native

English: Fluent

Computer skills: MS office literate

Education:

1982 to 1984: Higher Hotel and Catering Institute-Cyprus

Certificate in Culinary Arts

1991: ROYAL HEALTH SOCIETY- LONDON

Certificate in HACCP Principles

Career summary:

Feb2022 to present: Executive Chef/Skylink Gourmet Services

OUTLINE:

Set a kitchen that provides freshly cooked dishes for private airline customers to a highest quality level.

KEY RESPONSIBILITIES:

Pass Government Hygiene and Safety credentials so they issue a permit to our company to produce pre packed food and get the ISO 22000:2018F certification so we are allowed to sell our products to private airline companies.

Create standard recipes and connect them to SAP System so we automatically charge our customers and control our expenses-stocks-wastages, connect recipes to Bartender files reader so we issue barcodes and labels for ingredients and allergens to our products.

Keep HACCP procedures alive through our daily production.

Jan2021 to Jan2022: Executive Chef/Grab Restobakers

OUTLINE:

Set a High-End take-away kitchen, similar to PRED A MANGER LONDON

KEY RESPONSIBILITIES:

Create standard recipes and connect them to Bartender file reader so we can produce labels and selling codes for our products.

Train staff to follow and cook recipes

Research and study on new materials, machines and techniques.

Jan 2020 to Oct 2020: Head Chef/Oriental Venue

OUTLINE:

Oversaw the overall daily kitchen operation of the venue which seated over 350 guests and directed a kitchen team of 16 staff members.

KEY RESPONSIBILITIES:

Ensure the ongoing maintenance of the highest standards throughout kitchen area.

Facilitated to the planning, design and cooking of menus for venues functions according to customer’s needs.

KEY ACHIEVEMENTS:

Responded to manager’s feedback to improve the quality of buffet dishes, resulting in high numbers of positive comments from customers.

Jan2019 to Dec2019: HEAD CHEF/A.ZORBAS CATERING SERVICES

OUTLINE:

Hands-on production Chef for outside catering services kitchen, directed a team comprising 20 staff members.

KEY RESPONSIBILITIES:

Direct communication with the customers to assist to create their own menu. Live cooking and presentation of their sample menu. Staff training and explanation of the menu.

Ensure that everything is cooked, loaded and delivered to customers’ area, in the highest quality and hygiene standards, on agreed time.

KEY ACHIEVEMENTS:

Led the preparation of buffet service for an average of four events per day, alongside with menu preparation and presentation live to customers’ area. Consistently delivered service in a timely manner by delegating tasks to chefs in line with workloads and organizing kitchen activities.

Professional budget and wastage control awarded from company with wages increase to all the team.

Jan2018 to Dec2018: EXECUTIVE CHEF/ALMATY CATERING SERVICES-KAZAKHSTAN

OUTLINE:

Hired for a year in order to assist their Chefs Brigade to upgrade their services to customers, improve team spirit and organize the smooth operation of a 450 staff member’s kitchen.

KEY RESPONSIBILITIES:

Ensure that HACCP and Health and Safety were applicable in all areas.

Train staff in new cooking techniques, new and up scaled machineries, recipes, Health and Safety procedures.

Oversaw the operation of company’s Korean and cafeterias restaurants in the airport areas.

KEY ACHIEVEMENTS:

New contracts with BA, Lufthansa and Aeroflot. Better kitchen and restaurants operation.

Happy colleagues who get their chance to attend to seminars, so they improve their knowledge in their profession.

Sep2013 to Dec2017: EXECUTIVE CHEF/TEN GROUPS OVERSEAS-RIYADH SAUDI ARABIA

OUTLINE:

Oversaw the overall daily kitchen operations and directed a kitchen team comprising 500 multi-national staff members.

KEY RESPONSIBILITIES:

Train, assist and support my colleagues to their daily routine. Organize the smooth operation of a kitchen divided in 6 nation customs.

Make sure that we provide fresh and clean food to 4 thousand employees, company’s guests, managers, owners and sometimes members of the royal family, state presidents and VVIP persons.

KEY ACHIEVEMENTS:

Among all other achievements the biggest one is that we make our colleagues to feel like home with our work.

May2011 to Aug2013: EXECUTIVE CHEF/ LIMANAKI BEACH HOTEL-AYIA NAPA CYPRUS

OUTLINE:

Commanding a team of 18 members, inclusive a Sous Chef, to ensure adequate preparation for the all-day buffet service, reporting to Hotel owner.

KEY RESPONSIBILITIES:

Collaborating with Sous Chef to develop and execute new menus, control budgets, manage monthly stock-takes and to preserve the wastage spreadsheet.

Constructing training and development programs to develop staff and inspire service improvements. Facilitating daily food orders, ensuring the maintenance of stock and minimization of waste.

Supervising and coordinating the kitchen activities including the supervision of the cleaners, whilst monitoring sanitation practices and following kitchen safety standards. Checking the freshness and availability of food and ingredients, planning menus and ensuring uniform serving sizes and meal quality

KEY ACHIEVEMENTS:

Substantially increased upon the Hotel restaurants TRIP ADVISOR rating from #50 to #4 in our area following the implementation of a new menu in 2012.

Apr1986 to Apr2011: PRODUCTION CHEF/CYPRUS AIRWAYS CATERING SERVICES

OUTLINE:

My first job as a professional Chef, almost my half-life. I started as a commis and I left as a production Chef.

Company gave me all the possible chances to train and educate myself in other countries, schools and colleges.

I had the chance to cook for the previous Pope, other states presidents and many VVIP persons.

KEY RESPONSIBILITIES:

Apply security, HACCP and Health and Safety rules in all kitchen areas.

Make sure that we are always punctual with our tasks and targets, recipes, menus and product freshness.

Collaborating with all team members to develop and execute new menus, control budgets, manage monthly stock-takes and to preserve the wastage spreadsheet. Direct involvement in food presentations and standard recipes creation.

Constructing training and development programs to develop staff and inspire service improvements. Facilitating daily food orders, ensuring the maintenance of stock and minimization of waste.

Supervising and coordinating the kitchen activities including the supervision of the cleaners, whilst monitoring sanitation practices and following kitchen safety standards. Checking the freshness and availability of food and ingredients, planning menus and ensuring uniform serving sizes and meal quality.

Reporting to Executive Chef and Catering Manager.

KEY ACHIEVEMENTS:

BA awarded our kitchen, with the platinum medallion, as the best catering station in Mediterranean and Minor Asia area for almost twenty years in a row and I am very proud that I was a part of this successful team.

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