Christine Liontou

Working in a Michelin-starred cold kitchen since August 2023, I specialized in high-precision plating and starters across all cold stations. Following my promotion to Cook B in May 2025 , I have been leading the breakfast service for the past 8 months, independently managing station setup and morning workflow. I consistently provide guidance to team members to ensure seamless service, while maintaining the highest standards of HACCP compliance, hygiene, and presentation

High-volume Line Cook with seasonal experience in a fast-paced Mediterranean environment (Mykonos), managing up to 1,500 covers daily. Proven ability to excel under extreme pressure, managing the salad station and 'the pass' while ensuring speed and consistency. Adaptable and efficient in large-scale kitchen brigades (50+ staff), focusing on meticulous mise en place and seamless collaboration to maintain premium quality standards.

Adaptable Line Cook with extensive experience in open-kitchen environments and full-service Italian cuisine. Proficient in rotating through all stations, from salads and starters to hot kitchen and pizza production. Experienced in fresh pasta and dough preparation (mise en place), with a strong focus on kitchen setup, station organization, and maintaining high standards during high-pressure service hours.

Versatile Kitchen Professional with experience in high-volume, all-day dining environments. Skilled in preparing diverse menus from brunch to dinner, while supporting essential operational tasks such as inventory orders, delivery coordination, and staff scheduling. A proactive team player dedicated to maintaining smooth workflows and high standards of kitchen organization.

Motivated Kitchen Professional with experience in small-team environments, skilled in independently managing full shift duties. Proficient in preparing a variety of dishes, including pizzas, brunch, and mezze, with a focus on consistent plating and quality. Highly organized and dedicated to maintaining a clean, safe workspace while ensuring smooth and efficient service during busy operating hours.

Completed an internship at a Mediterranean restaurant, primarily at the salad station, supporting food preparation, mise en place, and service operations while maintaining strict hygiene and HACCP standards.