Andreas Kakas
Limassol
Summary
I am a dedicated chef with a passion for culinary excellence, seeking a challenging position as a sous chef on board super yachts. Being self-motivated helps me strive for perfection at all times. I highly enjoy cooking all various international cuisines, plating elegant and refined dishes and providing top-tier guest satisfaction. I have the ability to adapt quickly, learn new techniques, and maintain high standards under pressure. Eager to contribute to collaborative environment and deliver exceptional dining experiences.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Junior Sous Chef
Acane Restaurant
02.2025 - Current
- Assisted in opening a new restaurant so dealt with allocating and organising the team to their stations
- Was responsible for deliveries and stock intake
- Helped to adjust the menu and recipes for refinement and execution
- Assisted head chef on the pass during service ensuring all plates leaving met the high standard
Private Chef
RWL
10.2023 - 11.2024
- Responsible for cooking breakfast, lunch and dinner for 20-25 guests
- Created range of delicious dishes, desserts and appetisers by accurately following set recipes.
- Monitored inventory levels in stockrooms, promptly ordering low-stocked supplies and extras for special occasions and client events.
- Invented and prepared new dishes to meet desired taste, dietary needs and requests of clients.
Chef de Partie
CUT at 45 Park Lane
04.2024 - 08.2024
- Prepped foods to be roasted, sautéed, fried and baked.
- Safely operated kitchen equipment, including industrial size mixers.
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
- Delegated jobs to junior chefs and apprentices and offered support when necessary.
Chef de Partie
Four Seasons Hotel, Sera By Botrini
04.2023 - 08.2023
- Working main line service for dinner and was responsible for all cold plates leaving the pass.
- Mise en place included prepping various cold sauces, fish, prawns, octopus, raw meats, cheeses and cold cuts.
- Cleanliness and organisation was vital to ensure a low-risk environment and smooth service at all times.
- Managed the team on my station, delegating one commis and one intern to their designated tasks
Demi Chef De Partie
Four Seasons Hotel at Ten Trinity Square
09.2022 - 02.2023
- Assisted with diverse food preparation tasks, chopping vegetables and garnishes to support high-volume shifts for breakfast, lunch, dinner and functions.
- Regularly conducted deep cleaning of kitchen and storage areas to maintain hygiene.
- Last 3 months was responsible for all breakfast preparation and service ensuring perfection and consistency for each plate leaving the pass.
Pastry Demi Chef De Partie
Duck & Waffle
10.2021 - 04.2022
- Mise en place included making meringues, crème anglaise, chantilly creams, chocolate fondants, lemon curd, ice creams, sorbets and herb oils
- Completed order lists each night to ensure no shortage of ingredients.
- Plated all deserts for over 300 covers a day so organisation was vital.
- Safely operated kitchen equipment, including industrial size mixers.
Education
Diplôme de Cuisine and Culinary Management -
Le Cordon Bleu
London2022
Bachelor of Science - Environmental Science
University of the West of England, Bristol
Bristol, BST2021
STCW 10 - Superyacht Deckhand Training RYA
UKSA
West Cowes, IOW2016
Certification
- STCW 10
- ENG 1
- Food Hygiene Level 3
- Dive Master PADI
References
Frank Harris - Portugal Villa
Telephone: +351 924689906
Elliot Grover - CUT at 45 Park Lane
Telephone: +447888626996
Panayiotis Charalambous - Executive Chef Four Seasons Cyprus
Telephone: +357 99407448
Timeline
Junior Sous Chef
Acane Restaurant
02.2025 - Current
Chef de Partie
CUT at 45 Park Lane
04.2024 - 08.2024
Private Chef
RWL
10.2023 - 11.2024
Chef de Partie
Four Seasons Hotel, Sera By Botrini
04.2023 - 08.2023
Demi Chef De Partie
Four Seasons Hotel at Ten Trinity Square
09.2022 - 02.2023
Pastry Demi Chef De Partie
Duck & Waffle
10.2021 - 04.2022
Diplôme de Cuisine and Culinary Management -
Le Cordon Bleu
Bachelor of Science - Environmental Science
University of the West of England, Bristol
STCW 10 - Superyacht Deckhand Training RYA
UKSA