ANDREAS TRIANTAFYLLOPOULOS
Nea Ionia
Summary
Professional in culinary arts, prepared to excel in high-paced kitchen environment. Proven track record in team collaboration, creating innovative dishes, and maintaining high standards. Strong ability to adapt to changing needs while ensuring consistent, quality results. Expertise in various cooking techniques, menu development, and kitchen management, with focus on fostering productive and harmonious work environment.
Overview
8
8
years of professional experience
3
3
Languages
Work History
Senior Chef De Partie
LA PASTERIA
09.2024 - 04.2025
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
- Mentored junior chefs in advanced culinary techniques, contributing to their professional growth and enhancing overall team performance.
Chef De Partie
LE PAVILLON
06.2024 - 08.2024
- Company Overview: Athens
- Athens
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Plated meals paying special attention to garnishes and overall presentation.
Chef De Partie
LA PASTERIA
01.2020 - 04.2024
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Operated all kitchen equipment safely to prevent injuries.
- Plated meals paying special attention to garnishes and overall presentation.
- Prepared items for roasting, sautéing, frying, and baking.
Demi Chef De Partie
BRUNELLO
01.2019 - 12.2019
- Company Overview: ATHENS
- ATHENS
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
Demi Chef De Partie
ATHENAEUM INTERCONTINENTAL
01.2019 - 12.2019
- Company Overview: ATHENS
- ATHENS
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Commis De Cuisine
PREMIERE RESTAURANT
01.2019 - 12.2019
- Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
- Complied with all allergen guidelines when preparing meals for guests with dietary restrictions, ensuring their safety and enjoyment of their dining experience.
- Expedited food orders during high-volume service periods, maintaining excellent communication with front-of-house staff.
Internship Student
ATHENAEUM INTERCONTINENTAL
01.2018 - 12.2018
- Company Overview: ATHENS
- ATHENS
- Gained practical experience in various aspects of the field, applying academic knowledge to real-world situations.
- Improved internship experience by efficiently managing assigned tasks and meeting deadlines.
- Participated in workshops and presentations related to projects to gain knowledge.
- Analyzed problems and worked with teams to develop solutions.
Internship Student
RADISSON BLU BEACH RESORT
01.2017 - 12.2017
- Company Overview: MILATOS CRETE
- MILATOS CRETE
- Developed professional skills through hands-on experiences, including time management and effective communication.
- Sorted, organized, and maintained files.
- Delivered high-quality work consistently, demonstrating strong work ethic and dedication to the internship program.
- Assisted colleagues in their tasks when needed, fostering a supportive work environment.
Education
High School Diploma -
LE MONDE
Athens, Greece 04.2001 -
Skills
Kitchen management
Food presentation
Mentoring
Sauce preparation
Recipe creation
Pasta making
Culinary techniques
Food safety
Team leadership
Military Service
ΣΤΡΑΤΙΩΤΗΣ, Έχω ολοκληρώσει τη θητεία μου
Personal Information
- Date of Birth: 11/24/98
- Nationality: GREEK
- Driving License: YES
Timeline
Senior Chef De Partie
LA PASTERIA
09.2024 - 04.2025
Chef De Partie
LE PAVILLON
06.2024 - 08.2024
Chef De Partie
LA PASTERIA
01.2020 - 04.2024
Demi Chef De Partie
BRUNELLO
01.2019 - 12.2019
Demi Chef De Partie
ATHENAEUM INTERCONTINENTAL
01.2019 - 12.2019
Commis De Cuisine
PREMIERE RESTAURANT
01.2019 - 12.2019
Internship Student
ATHENAEUM INTERCONTINENTAL
01.2018 - 12.2018
Internship Student
RADISSON BLU BEACH RESORT
01.2017 - 12.2017
High School Diploma -
LE MONDE
04.2001 -
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