Chef De Partie Executive

Alexandros Manos

*****.**********@*****.***

Current Location: Los Angeles, Southern California, USA

Place of Origin: Athens, Greece

Date of Birth: 02/09/1989

Marital Status: Single

Contact number: (USA) +1-310-***-****

LINKEDIN : http://www.linkedin.com/pub/alexandros-manos/51/416/11a

Education

Le Monde 2007-2009, (Athens, Greece)

Professional Chefs Certificate – Higher National Certificate in Culinary Arts.

(Institute of Hotel and Tourism Studies)

www.lemonde.edu.gr

Work Experience

• HILTON WORLDWIDE INC -Hilton Los Angeles Airport Hotel and Towers,

Southern California, United States of America.

Chef de Partie – Kitchen Supervisor 08 October 2011 - PRESENT

http://www1.hilton.com/us/hi/hotel/LAXAHHH/photoGallery.do

• 1230 Rooms, Banquets and Conference up to 3,000 guests!

• There are 2 a la carte restaurants, 1 bar-restaurant and 1 bistro inside the hotel.

Joined the kitchen of every restaurant and banquets as well. Leading a team from 7-15 cooks and reporting to the sous chefs and the executive chef!

• STARWOOD Hotels & Resorts- Costa Navarino Resort, Navarino Dunes

(The Romanos, A luxury collection resort – Westin Resort)

Messinia, Southern Peloponnese, Greece,

Demi Chef de Partie, 09 April 2011 – October 2011

(Hotel Opening Year) 19 April 2010 - 04 November 2010

www.costanavarino.com

www.romanoscostanavarino.com

www.westincostanavarino.com

• Named among the world's Best Hotels in Conde Nast Traveller's Gold List 2012, Best Hotels for leisure facilities.

• Selected in the top 20 destinations to visit in the world by trip Advisor for 2011

Part of the story of the first opening of these two5* luxury Resorts.

There are 11 a la carte restaurants, 2 main buffet restaurants, conference (up to 2.000 guests)! and a signature golf course by TROON GOLF!

Working in the main kitchen of the Romanos resort responsible for 4 outlets (westin and Romanos resort ''in room dining'', Pool Bar restaurant, “ANAX'' lounge bar and the main International themed buffet restaurant ''PERO

I joined every section In the kitchen. My responsibilities included: hot – cold preparations, setting up of the buffet, stock orders, support, train and motivate colleagues.

I was also representing my team in meetings and briefings.

• Big Apple Restaurant – Bar, Kolonaki,Athens, Greece

Kitchen Supervisor - Chef de Partie 22 November 2009 – 10 April 2010

A very busy fine dining restaurant in the “heart” of Athens serving up to 80 covers on average.

I was responsible for all the hot-cold- pastry preparations and the stock orders.

I was working in the hot section while a commis was working in the cold section providing salads

and antipasti. When the head chef of the restaurant wasn’t on sift I was in charge of the shift.

• Lindos Princess 4* Beach Hotel (All-inclusive), Lindos, Rhodes, Greece

Commis Chef 15 June 2009 – 21 October 2009 www.lindosprincess.com

I was working at the hot section of the buffet restaurant next to the chef de partie providing all the hot food of the international and themed menus.

I had the chance to join the cold section as well. Working next to the jr sous chef providing all the cold menus and decorations for the cold buffet.

• Big Apple Restaurant – Bar, Palaio Faliro, Athens, Greece

Chef de Partie 16 December 2008 – 31 May 2009 www.bigapple-south.gr/

A fine dining restaurant serving up to 120 cover on key nights.

Running the hot section resposible for all the hot items of the menus.

I was in charge of a team of 5-7 cooks and responsible for all the stock stock orders as well.

• HILTON WORLDWIDE INC -Hilton Rhodes Resort 5*, Rhodes, Greece

Commis Chef 01 October 2008 – 20 November 2008

Trainee position 23 June 2008 – 31 September 2008

(Website not available as Hilton anymore).

http://www.starwoodhotels.com/sheraton/property/overview/index.html?propertyID=3555

A 5* luxury resort with 448 bedrooms, 3 a la carte restaurants, 1 main buffet restaurant, spa and conference.

In my period as a student i joined almost every section of the kitchen ( hot – cold section, butchery and asian fusion restaurant).

As a commis i was responsible for the night sift of the cold section-Garde Manger.

My responsibillities included the setting up and the back up of the cold bufet and the preparations of the next days menus.

Other Languages

• Greek: Native

• English: Fluent

Further Education

• Microsoft Office (Word, Excel, PowerPoint), Internet.

• Lower Diploma of Cambridge University in English language

• Starwood Hotels and Resorts Brand Training ( April 2010-11)

• SEMINARS at Le Monde Institute, 3 hours duration each: Sea food tastes, Poultry tastes.

French – Japanese Fusion Cuisine With the association of the ECOLE GREGOIRE FERRANDI, Culinary History and Food, Fresh Traditional Italian Pasta, Spexa- French Traditional Cheeses,

References

• Chad Khradlin

Executive chef

Hilton Los Angeles airport Hotel. (reference upon request)

• Doxis Bekris

Executive Chef

Costa Navarino Resort (written reference upon request)!

• Theodoros Karinos

Chef de Cuisine

Costa Navarino resort (References upon request)

• Martin Kirchgasser

Executive Chef

Costa Navarino Resort (Written reference upon request)

• Effie Troumouhie

Executive Chef

Hilton Rhodes resort, Lindos Princess Hotel.

Written reference upon request.

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