Andreas Chrysostomou Email and Phone Number
With 24+ years of demonstrated professional experience in Hospitality and Operations in a fast-paced, highly dynamic setting, I am a customer-centric and organized Hospitality Professional with solid leadership and multitasking skills. Armed with a solid foundation in operational procedures, leading and mentoring employees, and establishing a highly motivated work environment, I leverage my effective interpersonal, exceptional leadership and consulting skills to set up Food sales process and strategy.With a strong working knowledge of industry regulations and compliance with property health and safety guidelines, I am proficient at planning and executing operational KPIs' for maximum efficiency and productivity.Passionate about upholding excellence standards and ensuring high quality of guest experience, my skillsets lie in Leadership, P&L Management, Food inventory planning, Procurement, Management, Negotiations, Business management, Customer Service, Customer Relationship Management (CRM), Communication, Collaboration, Conflict Resolution, Delegation, Problem-solving, Recruiting, Onboarding, Training, and Decision-making skills.For more information and consulting engagements, please reach out to me at signaturechef1@yahoo.com.
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Head ChefHotel Napa SuitesKakopetria, Nicosia, Cy
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Culinary ConsultantIerambelos And Santairene Winery Nov 2024 - PresentCyprusConsulting as the executive chef at Ierambelos and Santirene winery in Farmaka village
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Executive ChefCasalepanayiotis Sep 2022 - Jun 2024Cyorus
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Sous ChefCasalepanayiotis Nov 2021 - Jun 2024Kalopanagiotis, Nicosia District, Cyprus
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Culinary ConsultantSelf Employed Oct 2020 - Aug 2021Gauteng, 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. -
Executive Chef & Co-OwnerTaste Explosion Feb 2009 - Sep 2020Gauteng, 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.
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Restaurant ManagerChocolat Café Jan 2007 - Feb 2009Gauteng, 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.
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Executive Chef & Co-OwnerBalconi Culinary Greek Restaurant Mar 2006 - Jan 2007Gauteng, 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.
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Assistant Head ChefStan And Pete Kosher Caterers Nov 2000 - Mar 2006Gauteng, 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.
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Chef De PartieHyatt Hotels Corporation Jan 1999 - Nov 2000United 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. -
Chef De PartieBrown'S Hotel Group Jan 1998 - Jan 1999United 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. -
Demi Chef De PartiePark Hyatt Dec 1996 - Jan 1998Johannesburg 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.
Andreas Chrysostomou Education Details
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Food Services Management -
Florida Park High SchoolHigh School
Frequently Asked Questions about Andreas Chrysostomou
What company does Andreas Chrysostomou work for?
Andreas Chrysostomou works for Hotel Napa Suites
What is Andreas Chrysostomou's role at the current company?
Andreas Chrysostomou's current role is Head Chef.
What schools did Andreas Chrysostomou attend?
Andreas Chrysostomou attended University Of The Witwatersrand, Florida Park High School.
Who are Andreas Chrysostomou's colleagues?
Andreas Chrysostomou's colleagues are Georgia Kotsoni, Ksenia Avramoglo, Maria Patsali, Ozan Okcu, Giedre Prakapaite.
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Andreas Chrysostomou
Limassol, Cyprus -
Andreas Chrysostomou
Limassol, Cyprus
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