resume ILIAS IOANNIDIS

Chef and catering specialist P: 949-232-8712 Email: iliaserimitis@yahoo.com
Objective Any available position as chef, head chef, catering chef or any that qualifies my experience Achievements and skills:
• Have the ability and experience to prepare quality variety dishes in the stipulated time. • Have expertise in variety of techniques in cooking to prepare healthy tasty dishes • Have excellent managerial ability and have managed various teams with great efficiency. • Have ability to produce cost-effective quality healthy delicious dishes by appropriate planning. • Have experience of managing all operations related to dish in Mediterranean cuisine. • Have also trained team mates • Have got many appreciation for making excellent new delicious dishes. • Knowledgeable of Health Department Guidelines. • Have ability to prepare catering for over 500 people with five course meal. • Have the ability to organize weddings, birthday parties and any other events. • Have experience in Greek, Italian, French, Turkish, and Lebanese cuisine • Articles in NY Time, OC Weekly, OC Register • Winner 1st Place in Mediterranean Food Competition Nov. 2001 Strengths: • Can handle and prepare delicious quality healthy food to handle large orders in stipulated time. • Efficient in making different delicious menu charts to attract customers • Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the organization as well as satisfactions to customers.

WORKING EXPERIENCE OWNER – GREEK GARDEN GRILL, ORANGE, CA/USA 1/2010
Places Description:

4/2008 –

A Greek fast food place with 32 seats, one line cook and one cashier.
Responsibilities:

Prepared everyday menu and specials, for lunch and dinner plates, and sometimes catering dishes. CHEF AGEAN CAFE, LAGUNA BEACH, CA/USA 2003 – 2008

Place Description: Fine dining restaurant with 160 seats, and life oriental music on weekends.

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Responsibilities:

Was responsible for the menu preparation, monthly stock inventory, schedule of the four line cooks and training of cooks. The earnings were improved 45 % within four months after own input and own recipes. CHEF/COOK TRAINER/KITCHEN MANAGER PETE’S CAFE, DENVER, CO/USA 12/2002
Places Description:

6/2002 –

Casual Mediterranean restaurant with 125 seats.
Responsibilities:

Was overlooking whole operation of the restaurant, trained cooks, and prepared menu. Specially trained a Lebanese cook for Italian and French cuisine. CHEF/KITCHEN MANAGER SYROS SEAFOOD MEDITTERANEAN RESTAURANT, NEW YORK, NY/USA ‘99 –‘02
Places Description: Fine dining restaurant with 130 seats in the middle of“Astoria”, most visited Greek location in New York. Responsibilities:

Was responsible to prepare the opening of the restaurant for Dec. 15, 1999. Prepared menu, training cooks, and organize food stock. First four months the restaurant was earning $ 70,000 USD per month. After April 2000, earnings were improved between 150,000 to 180,000 USD per month after an article written in NY Times. HEAD CHEF PORTO CARRAS GRAND RESORT, CHALKIDIKES/GREECE 1999
Places Description:

1993 –

High class famous resort in Greece. It has seven restaurants with total 800 seats, empoyes 33 cooks, and one Italian chef and one French chef.
Responsibilities:

Was working as head chef for all the seven restaurants, including inventory of food. CHEF/CO-OWNER XANTHIPI, THESSALONIKI/GREECE
Places Description:

1986 – 1993

Greek restaurant with 160 seats for the winter and 400 seats in the summer
Responsibilities:

Overlooked as manager and owner whole operation of the restaurant, 6 cooks and 15 employees on the floor.

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CHEF – KRIKELAS THESSALONIKI/GREECE

1980 – 1986

Places Description: Fine dining, high-class five star famous restaurant with 180 seats winter and summer. Customers were from high-class families, European presidents, entertainment stars, artists, soccer players, and basketball players. Responsibilities:

Was responsible for 11 cooks, preparation of menu, food cost, training of cooks and organize the kitchen. ASSISTANT COOK PEFKAKIA, THESSALONIKI/GREEC
Places Description:

1974 – 1979

Fine dining restaurant with 120 seats in winter, and 250 seats in summer
Responsibilities:

At age of 16, worked at family’s owned restaurant, assisted my father, Chef of the restaurant in preparing menu of the day, cooking of the meals, inventory, employees etc.

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