Andreas Aristotelous
Limasol
Summary
Highly-motivated Sous Chef with dedicated work ethic and can-do attitude seeks opportunity to build upon strong menu creation, preparation and presentation skills. Thrives under pressure to run productive stations with high-quality output. Coaches junior kitchen members to uplift team capabilities.
Overview
8
8
years of professional experience
Work history
Sous Chef
Cinema Bar
Limassol, Limassol District
08.2024 - Current
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Assisted head chef in menu development, resulting in innovative dining experiences.
Junior Sous Chef
20 Stories
Manchester
02.2024 - 07.2024
- Conducted regular inventory checks; ordered supplies as necessary.
- Coordinated with fellow chefs for smoother kitchen operations.
- Demonstrated proficiency in various cuisines by creating diverse and appealing dishes.
- Stepped up as acting Sous Chef during the absence of senior staff, demonstrating leadership capability.
Chef de partie
Secy Fish Manchester
Manchester
09.2023 - 02.2024
- Adapted quickly under high-pressure situations to deliver consistent results.
- Perfected traditional cooking methods including baking, grilling and braising.
- Worked closely with senior chefs for menu planning.
- Gained expertise in a variety of cuisines from around the world.
Junior Sous Chef
The French by Adam Reid
Manchester
07.2023 - 09.2023
- Oversaw kitchen employee scheduling, meeting coverage needs and avoiding wasted labour.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Plated food according to restaurant artistic guidelines for attractive presentation.
Junior Sous Chef
20 Stories
Manchester
05.2021 - 06.2023
- Maintained quality and restaurant standards by supervising food preparation.
- Ensured adequate stocking of cooking stations before and during peak operating hours.
- Guided junior kitchen staff members in line cooking, food preparation and dish plating.
- Developed chefs to run stations efficiently during peak service periods.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
CHEF DE PARTIE
IVORY ALL DAY CONCEPT
Nicosia, Cyprus
12.2019 - 03.2020
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Plated completed meals with meticulous attention to presentation and portion control.
- Followed recipe specifications strictly to produce high volume of food orders.
- Monitored line production to achieve consistent quality.
- Prepared, produced and packed food in tight timescales.
TRAINEE COOK
Mavromattis
Paris, France
06.2019 - 09.2019
- MAVROMMATIS LE RESATAURANT (1 STAR MICHELIN)
- Responsible for the canapes and amuse buche
- Preparation of the Mise en place for cold kitchen
- Service Time
- Creation of new dishes, amuse buche and canapes
TRAINEE COOK - AMATHUS BEACH HOTEL
Kalypso Family Restaurant
Paris, France
06.2018 - 09.2018
- Cold Kitchen( cold appetizers and salads)
- Breakfast Buffet( Live station cooking omelets, scrambled eggs, pancakes)
- Main Kitchen
- Preparation of side condiments for the Buffet
- Preparation of the buffet
- Live station( preparing pasta dishes, grilling chicken, lamb chops
KITCHEN ASSISTANT
Limasol, KANTINA QUALITY FOOD
11.2017 - 04.2018
- Kitchen housekeeping and cleaning, cold cuts and cheese preparation and platter setting
- Preparing and executing street food events, food preparation and execution
- Assisting and executing catering events on site or off location
- Assisting in retail department
- Https://www.facebook.com/kantinaqualityfoods/ Nicosia, Cyprus
Education
SCHOOL CERTIFICATE -
Technical School Makarios
BACHELOR DEGREE -
University of Derby
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DIPLOMA - CULINARY ARTS
Hotel Institute of Cyprus
2016
Skills
- Health and safety
- Food hygiene
- Volume cooking
- Section management
- Line cooking
- Culinary arts
- Efficient multitasking
Personal Information
Gender Male (+44) 96367051, 16/01/2021
Concours Olivier Roelinger
2nd Place on Southern and Eastern Europe
Competition based on the sustainability of marine source life
Organisational skills
Able to work under pressure special during rush hours.
Multitasking.
Cleanliness.
Team player.
Interests
Other skills
, Football player for 13 years. Learned how to cooperate with others for the best result.
Certifications
September 2017: Army discharge papers.
Timeline
Sous Chef
Cinema Bar
08.2024 - Current
Junior Sous Chef
20 Stories
02.2024 - 07.2024
Chef de partie
Secy Fish Manchester
09.2023 - 02.2024
Junior Sous Chef
The French by Adam Reid
07.2023 - 09.2023
Junior Sous Chef
20 Stories
05.2021 - 06.2023
CHEF DE PARTIE
IVORY ALL DAY CONCEPT
12.2019 - 03.2020
TRAINEE COOK
Mavromattis
06.2019 - 09.2019
TRAINEE COOK - AMATHUS BEACH HOTEL
Kalypso Family Restaurant
06.2018 - 09.2018
KITCHEN ASSISTANT
Limasol, KANTINA QUALITY FOOD
11.2017 - 04.2018
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DIPLOMA - CULINARY ARTS
Hotel Institute of Cyprus
SCHOOL CERTIFICATE -
Technical School Makarios
BACHELOR DEGREE -
University of Derby
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