Apostolos Kritselis

Sole Chef

Private Sailing Yacht 39m

• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Disciplined and dedicated to meeting high-quality standards.

• Prepared and cooked over 8 meals per week for family of 6 Adults and 4 Children
• Created customized meal plans based on client dietary restrictions and preferences.

• Developed and cooked memorable dishes that brought new customers into establishment.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• 12 Guests, 6 crew, 5 charters

• Private events and preps for 30 Guests
• Indian, Italian & Peruvian Cuisine
• Placed orders to restock items before supplies ran out.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Worked as Team of 3 Chefs

• Luxury barges,10-12 guests and 6 crew
• Created recipes and prepared advanced dishes in French Cuisine
• 12 charters
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• 2 Corporate events with ca 35 guests
• Lead and coordinated team of 3 chefs
• Peruvian and Italian Cuisine
• Managed and trained kitchen stuff

• 3 Weekly charters as chalet chef
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Created customised meal plans, based on client dietary restrictions
• Cooked memorable dishes that brought new customers into establishment.

• Private & Charter 100ft Motor Yacht
• 11 Charters
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Cooked memorable dishes that brought new customers into establishment.
• Developed new recipes and flavor combinations to enhance customer dining experience.

• Optimized menu with fresh offerings and seasonal fare.
• Trained new employees in operational procedures and modeled duties for front and back house positions.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.

• Chalet St Christophe, exclusive quartier de Nogentil in Courchevel 1850
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Modified recipes to accommodate dietary restrictions and allergies.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Interacted with guests to obtain feedback on product quality and service levels.

2 Dinner events, hosting 21 Guests including Prime Ministers

Mediterranean/Japanese menu set up

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Corporate private events of 15 guests
• Lead team of 2 chefs
• Created customized fine dining meal plans based on client dietary restrictions and preferences.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Refit of kitchen

• 90 Ft Private charter yacht
• 6 weeks charter | 8 Guests | 5 crew
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Cooked memorable dishes that brought new customers into establishment.

• Private Villa | 14 days | 21 Guests
• Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
• Developed recipe inventory to offer meal options for variety of tastes and needs.
• Recorded favorite meals of clients and worked continuously on new recipes and repertoire.

• Acted as head chef when required to maintain continuity of service and quality.
• Cooked for 21 crew while assisting the Head chef
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Assisted with menu development and planning.

• 288ft Sailing Yacht
• Private use and 4 charters
• Created recipes and prepared advanced dishes.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Cooked memorable dishes that brought new customers into establishment.
• Interacted with guests to obtain feedback on product quality and service levels.

• 77ft & 85ft Motoryachts
• over 105 charter days
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

• Vegan/Vegetarian Restaurant
• Arabic cuisine
• Placed orders to restock items before supplies ran out.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.

• 77ft & 85ft Motor yachts
• over 80 charter days
• Cooked memorable dishes that brought new customers into establishment.
• Interacted with guests to obtain feedback on product quality and service levels.
• Developed new recipes and flavor combinations to enhance customer dining experience.

• Acted as head chef when required to maintain continuity of service and quality.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Participated in food tastings and taste tests.

• Pastry department
• Collaborated with staff members to create meals for large banquets.
• Complied with portion and serving sizes as per restaurant standards.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Maintained well-organized mise en place to keep work consistent.

• Traditional Greek cuisine
• Maintained well-organized mise en place to keep work consistent.
• Prepared items for roasting, sautéing, frying and baking.

Developing and Research

• Developed, tested and evaluated theoretical designs
• Designing and implementing cost eective equipment modifications
• Mathematical modeling and computer aided design