Summary
Overview
Work History
Education
Skills
Timeline
Generic
Florian Hysenshahaj

Florian Hysenshahaj

Cook
Larisa

Summary

Experienced with food preparation and kitchen support, ensuring quality and consistency in dishes. Utilizes culinary skills to assist in meal creation while maintaining high standards of cleanliness and organization. Track record of collaborating effectively with team members to meet kitchen demands. Qualified Chef De Partie with background as Demi Chef de Partie. Consistently delivered high-quality dishes and contributed to menu development in fast-paced kitchen environments. Demonstrated proficiency in culinary techniques and effective kitchen management. Experienced Chef de Tournant with managing multiple kitchen stations and ensuring high-quality food preparation. Utilizes innovative problem-solving skills and team coordination to maintain efficient kitchen operations. Track record of adapting to changing needs and consistently delivering top-tier culinary results. Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established Mediterranean restaurant. Experienced with dough preparation, topping application, and oven management. Utilizes these skills to create consistently delicious and visually appealing pizzas. Knowledge of maintaining kitchen cleanliness and adhering to food safety protocols ensures high standard of service.

Overview

6
6
years of professional experience
3
3
Languages

Work History

Chef De Partie

Akron Beach Bar, Corfu
05.2025 - Current
  • Disciplined and dedicated to meeting high-quality standards.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Rotated stock to use items before expiration date.
  • Sanitized all counters properly to prevent food-borne illness.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
  • Participated in food tastings and taste tests.
  • Maintained well-organized mise en place to keep work consistent.
  • Coordinated with team members to prepare orders on time.

Chef De Partie

Akron Beach Bar, Corfu
05.2024 - 10.2024
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Evaluated food products to verify freshness and quality.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • 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.
  • Rotated stock to use items before expiration date.
  • Sanitized all counters properly to prevent food-borne illness.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Maintained well-organized mise en place to keep work consistent.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Disciplined and dedicated to meeting high-quality standards.

Chef De Tournant

Ikos Dassia, Corfu
03.2023 - 10.2023
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • 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.
  • Rotated stock to use items before expiration date.
  • Sanitized all counters properly to prevent food-borne illness.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Managed daily kitchen operations, directing a team of cooks to ensure timely production of meals during peak service hours.
  • Maintained a clean and organized workspace, adhering to strict safety standards and ensuring all equipment was in proper working order.
  • Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
  • Collaborated with sous chefs to develop seasonal menus that showcased diverse culinary techniques and flavors.
  • Trained, supervised and relieved chefs at variety of food preparation stations.

Pizzaiolo

Atlantica Holiday Village Rhodes
06.2021 - 10.2021
  • Maintained pizza-making and kitchen equipment to keep items in good working condition and kitchen operating smoothly.
  • Monitored pizzas throughout cooking process to deliver correct doneness and prevent burning or undercooking.
  • Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
  • Maintained a clean and organized workspace for efficient pizza making, ensuring optimal productivity.
  • Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.
  • Wiped down counters and food prep stations using bleach and clean cloths.
  • Established a positive work environment by fostering effective communication and teamwork among colleagues, contributing to overall job satisfaction and productivity.
  • Coached new workers on store policies, pizza making, and dough preparation.
  • Developed strong time management skills by juggling multiple orders during peak hours without compromising quality.
  • Enhanced customer satisfaction by consistently preparing high-quality pizzas according to company standards and customer preferences.
  • Achieved consistent positive reviews from customers by delivering exceptional service and high-quality products.
  • Ensured adherence to safety procedures and protocols while working in a fast-paced kitchen environment.
  • Tracked inventory of ingredients and supplies to keep kitchen well stocked and meet product and service demands.

Demi Chef De Partie

Atlantica Holiday Village Rhodes
07.2020 - 10.2020
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • 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.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
  • Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
  • Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
  • Earned recognition from management for consistently demonstrating excellent teamwork skills during peak service hours.
  • Coordinated with team members to prepare orders on time.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.

Commis Chef

Atlantica Holiday Village Rhodes
06.2019 - 10.2019
  • Placed orders to restock items before supplies ran out.
  • Prepped daily menu items to quickly deliver upon request.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated through all prep stations to learn different techniques.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
  • Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
  • Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.

Education

Kitchen

Iek Akmi
Larisa, Greece
10.2019

Skills

Cooking methods

Food safety

Mise en place

Sauce preparation

Knife skills

Stock management

Portion control

Grilling techniques

Fish filleting

Roasting mastery

Frying expertise

Allergen awareness

Vegetable preparation

Hygiene standards

Cold food preparation

Kitchen equipment operation

Food preparation

Menu memorization

Food spoilage prevention

Safety management

Staff training

Safe food handling

Seafood preparation

Timeline

Chef De Partie

Akron Beach Bar, Corfu
05.2025 - Current

Chef De Partie

Akron Beach Bar, Corfu
05.2024 - 10.2024

Chef De Tournant

Ikos Dassia, Corfu
03.2023 - 10.2023

Pizzaiolo

Atlantica Holiday Village Rhodes
06.2021 - 10.2021

Demi Chef De Partie

Atlantica Holiday Village Rhodes
07.2020 - 10.2020

Commis Chef

Atlantica Holiday Village Rhodes
06.2019 - 10.2019

Kitchen

Iek Akmi

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