Chris Karamaniolas
Pastry Cook/chef
Volos,43
Summary
Dynamic Pastry Chef with extensive experience at Alkyna Lifestyle Beach Resort, recognized for enhancing customer satisfaction through innovative dessert creations. Proven ability to work under pressure while maintaining sanitation standards and effective ingredient sourcing. Adept at fostering team collaboration, resulting in improved kitchen efficiency and morale.
Have been running our family buisness with my brother for 16 years.Specialized in Greek traditional pastry with a twist.Used to working under pressure and meeting deadlines.Being creative and productive is a must for me for all these years.Social and collaborative with co-workers.Customer service is also a field that i've been practising all the time due to the nature of my job.
Overview
26
26
years of professional experience
3
3
Certifications
4
4
Languages
Work History
Pastry Sous Chef
Alkyna Lifesytle Beach Resort
04.2025 - 11.2025
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Managed inventory effectively, ensuring proper stock levels of ingredients necessary for daily operations and special events.
- Boosted team morale through effective communication, collaboration, and fostering a positive work environment among colleagues.
- Supported catering services by preparing large quantities of desserts while adhering to strict quality standards.
Pastry Chef De Partie
Serre Chevalier Club Med Hotel
12.2024 - 03.2025
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Contributed to a positive work environment by maintaining a professional attitude under pressure.
- Provided hands-on training to new hires, sharing technical skills and industry knowledge.
- Stayed up-to-date with current industry trends through ongoing research, attending workshops, conferences, or trade shows as necessary.
Pastry Chef
Pelekas Monastery Hotel
04.2023 - 11.2024
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Maintained well-organized mise en place to keep work consistent.
Pastry Chef De Partie
Costa Navarino
02.2022 - 10.2022
- Increased overall kitchen efficiency by cross-training in other culinary areas as needed.
- Maintained a clean and organized work area, adhering to strict sanitation guidelines.
- Consistently met production deadlines while maintaining high-quality standards for all baked goods.
Pastry Cook
Patisserie "Kiounefe"
11.2021 - 03.2022
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
Pastry Chef De Partie
Atrium Hotels and Resorts
05.2021 - 11.2021
- Earned recognition from supervisors for consistently going above and beyond expectations.
Pastry Cook
Patisserie "to Glyko"
11.2019 - 05.2021
- Scaled out and mixed ingredients according to recipes and procedures.
- Adapted quickly to new techniques and equipment, increasing overall productivity within the kitchen team.
Pastry Chef De Partie
La Branda Sandy Beach Hotel
03.2019 - 11.2019
- Worked closely with front-of-house staff to ensure seamless communication between kitchen and service teams.
- Assisted in inventory management, ensuring adequate stock of ingredients for daily operations.
Co-Owner/Pastry Cook
Patisserie "Venetia"
08.2002 - 03.2019
- Managed day-to-day operations efficiently, ensuring smooth workflow and timely completion of tasks.
- Oversaw financial management tasks, including budgeting, forecasting, and cash flow optimization.
- Collaborated with co-owner on strategic planning initiatives for long-term business success.
- Enhanced business operations by implementing efficient management strategies and streamlining processes.
Assistant Accountant
EFG Eurobank
06.1999 - 01.2001
- Maintained detailed financial records of accounts receivable and payable status and bank reconciliations.
- Reviewed general ledger entries and assessed accuracy.
- Assisted with timely month-end closing procedures, resulting in accurate financial reporting.
- Developed strong relationships with vendors by fostering environment of trust.
Education
GED -
IEK Giatsos
Volos 04.2001 -
Skills
Work under pressure
Ingredient sourcing
Sanitation standards
Culinary recipe creation
Accomplishments
Participated in a collaborative event,together with 50 more pastry cooks to create the worlds largest Greek pudding.
The event took place in "pafsilipo" park at Karditsa city in 2015.
Certification
Trained in hygiene and food handling,according to the HACCP protocol.
Timeline
Pastry Sous Chef
Alkyna Lifesytle Beach Resort
04.2025 - 11.2025
Pastry Chef De Partie
Serre Chevalier Club Med Hotel
12.2024 - 03.2025
Pastry Chef
Pelekas Monastery Hotel
04.2023 - 11.2024
Completed seminar for allergens and gluten free products.
03-2022
Pastry Chef De Partie
Costa Navarino
02.2022 - 10.2022
Pastry Cook
Patisserie "Kiounefe"
11.2021 - 03.2022
Pastry Chef De Partie
Atrium Hotels and Resorts
05.2021 - 11.2021
Pastry Cook
Patisserie "to Glyko"
11.2019 - 05.2021
Pastry Chef De Partie
La Branda Sandy Beach Hotel
03.2019 - 11.2019
Completed certified seminar of 80 hours,about safety rules and machinery handling in work enviroment.
10-2017
Trained in hygiene and food handling,according to the HACCP protocol.
06-2012
Co-Owner/Pastry Cook
Patisserie "Venetia"
08.2002 - 03.2019
GED -
IEK Giatsos
04.2001 -
Assistant Accountant
EFG Eurobank
06.1999 - 01.2001
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