Andreas Chrysostomou Email & Phone Number

Kakopetria, Nicosia, Cy

Kakopetria, Nicosia, Cy

Cyprus

Consulting as the executive chef at Ierambelos and Santirene winery in Farmaka village

Cyorus

Kalopanagiotis, Nicosia District, Cyprus

Gauteng, South Africa

- Serving as a chef consult for Onside Events and the other companies, including Food by Flavours catering, Shepstone Gardens and Café Dolce Vita.- Responsible for menu development, costings, recipe, staff training and execution of specialized events. - Overseeing entire kitchen management, planning the daily menu, supervising cooking of food, providing guidance and assistance to the team in cooking special dishes and maintaining order and discipline.

Gauteng, South Africa

- Spearheaded Taste Explosion, a hugely successful experiential concept in South Africa that catered to exclusive events and VIP clients, including Porsche, Lamborghini, Bentley, and Kyalami Grand Prix Circuit (South Africa). - Successfully catered to 1800+ guests by collaborating with the pre-opening team and responsible executed activities encompassing kitchen set-up, recruitment & training, menu planning, and quality control.- Achieved 5x Annual Turnover since the beginning by engaging in Business Development by increasing profits by reduced costs, executing P&L management, optimizing sales and achieving brand value, and participating in budgeting and marketing strategy.

Gauteng, South Africa

- Achieved restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.- Skillfully planned menus by estimating food costs and profits, and controlled expenses by reviewing portion control and quantities of preparation and ensuring high quality of preparation.- Successfully increased team's engagement significantly to improve work practices and processes through motivation, cross exposure, and coaching.

Gauteng, South Africa

- Diligently oversaw a wide range of functions such as operations and training, recruitment, menu planning, stock management, revenue generation, quality control, P&L Management and Food standards to team management.- Mentored Food sales calling and reporting process with strategy and goals and selected, trained, motivated, and led a team of employees post streamlining department operations and developing appropriate training material for the staff.- Actively involved in planning, developing, and implementing the menu, planning the culinary operations, and reviewing and maintaining the raw material stock while ensuring adherence to HACCP norms regarding food & beverage production.

Gauteng, South Africa

- Spearheaded large event management operations and diligently assigned the additional responsibility of streamlining all-day operations for the events with 1800+ guests.- Served as Hot & Cold Kitchen and Pastry Kitchen Manager and developed kitchen operations manual and training manual with the executive chef on banquet menus and creating designs, ideas, relationships, systems, and products, including artistic contributions.- Managed kitchen shift operations and ensured compliance with all Food policies, standards, and procedures while achieving the lowest staff turnover, inclusive of P&L Management.

United Kingdom

- Prepared and executed menus in collaboration with colleagues while following the guidance of the executive or sous chef and have input in new ways of presentation or dishes.- Ensured adequacy of supplies at the cooking stations and prepared ingredients that should be frequently available such as vegetables, and spices.- Enforced strict health and hygiene standards and helped maintain a climate of smooth and friendly cooperation.

United Kingdom

- Liaised with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable and ensured all statutory regulations are adhered to, such as food hygiene policies.- Designed new recipes, planning menus, and selected plate presentations and obtained feedback on food and service quality and handling customer problems and complaints.- Reviewed staffing levels to meet service, operational, and financial objectives and performed administrative tasks, taking stock of food and equipment supplies and doing purchase orders.

Johannesburg Metropolitan Area

- Served as demi-chef de partie and was deputed to the Grand Hyatt in Seoul, South Korea, to cater to 2500+ VIP guests for a South Africa Independence Day Event.- Monitored stock movement and ensured minimum kitchen wastage to ensure knowledge of the product is maintained and communicated to all relevant personnel. - Implemented hygiene policies by examining equipment for cleanliness and ensuring products are prepared according to the highest possible standards.

Bachelor'S Degree, Food Services Management

High School