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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 4/2008 –


1/2010
Places Description:
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 6/2002 –
12/2002
Places Description:
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 1993 –
1999
Places Description:
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 1986 – 1993
Places Description:
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 1974 – 1979
Places Description:
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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