Fragiskos Dandoulakis
Chania
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Mediterranean & French cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English & French skills.
Overview
21
21
years of professional experience
Work History
Executive Chef
The Royal Senses Resort & Spa , Curio collection by Hilton
04.2020 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and managed kitchen personnel and supervised related culinary activity.
Executive Sous Chef
Atlantica Hotels & Resorts
04.2018 - 11.2019
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
Culinary Instructor
ΙΕΚ ΞΥΝΗ
11.2016 - 04.2018
- Taught basic cooking skills during both one-on-one and group classes.
- Supervised students in kitchen lab setting to maintain safety and efficiency targets.
- Encouraged students to enhance recipes with personal style.
- Established standards for instructors in training and classroom management.
- Engaged students in academic and practical conversations that elicited critical thinking, creativity, collaboration and communication.
Sous Chef
Atlantica Hotels & Resorts
04.2012 - 11.2017
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Monitored food and labor costs to verify budget targets were met.
Demi Chef De Partie
Atelier Joel Robuchon
11.2014 - 04.2015
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Demi Chef De Partie
Atelier Joel Robuchon
11.2013 - 04.2014
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
chef de partie
GRAND HOTEL DE BORDEAUX
11.2011 - 04.2012
- Worked well in a team setting, providing support and guidance.
- Proven ability to learn quickly and adapt to new situations.
- Self-motivated, with a strong sense of personal responsibility.
- Skilled at working independently and collaboratively in a team environment.
- Managed time efficiently in order to complete all tasks within deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Excellent communication skills, both verbal and written.
Chef De Partie
Grecotel Luxury Hotels and Resorts
04.2009 - 11.2011
- Complied with portion and serving sizes as per restaurant standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Cooperation with Executive Sous Chef and Executive Chef to develop the recipes , as well as keeping food cost at desired levels
Chef De Partie
Grecotel Luxury Hotels and Resorts
04.2009 - 11.2009
- Maintained well-organized mise en place to keep work consistent.
- Plated meals paying special attention to garnishes and overall presentation.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Trained kitchen staff to perform various preparation tasks under pressure.
Demi Chef De Partie
Le Presoir d'Argent 1* michelin
11.2008 - 04.2009
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Demi chef de partie
Grecotel Luxury Hotels and Resorts
04.2006 - 11.2008
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Demi-chef de partie
Moulin Rouge
11.2007 - 04.2008
Commis Chef
Restaurant Le Moulin Rouge
11.2006 - 04.2007
Seminar in Ecole Le Notre Paris
poison sur l'assiette
11.2005 - 01.2006
Kitchen Trainee
Capsis Resort & spa 5*
06.2003 - 10.2003
- Followed recipes and chef instructions to prepare food correctly.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Managed time to juggle multiple tasks simultaneously with ease.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
Kitchen Trainee
Capsis Resort and Spa 5 *
06.2002 - 10.2002
- Followed recipes and chef instructions to prepare food correctly.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Managed time to juggle multiple tasks simultaneously with ease.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
Education
Leaving certificate of -
Tourism and Hospitality School. Crete
2003
Skills
- Hygiene Policy Implementation
- Kitchen Operations Oversight
- Kitchen Equipment Operation
- Staffing
- Verify Food Quality
- Creative Thinking
- Attention to Detail
- Garnishing and Plating
Hobbies
In my free time, I enjoy reading a book or listening to music.
I'm a fan of chess .
I also try to find time, to do my swimming sessions.
Timeline
Executive Chef
The Royal Senses Resort & Spa , Curio collection by Hilton
04.2020 - Current
Executive Sous Chef
Atlantica Hotels & Resorts
04.2018 - 11.2019
Culinary Instructor
ΙΕΚ ΞΥΝΗ
11.2016 - 04.2018
Demi Chef De Partie
Atelier Joel Robuchon
11.2014 - 04.2015
Demi Chef De Partie
Atelier Joel Robuchon
11.2013 - 04.2014
Sous Chef
Atlantica Hotels & Resorts
04.2012 - 11.2017
chef de partie
GRAND HOTEL DE BORDEAUX
11.2011 - 04.2012
Chef De Partie
Grecotel Luxury Hotels and Resorts
04.2009 - 11.2009
Chef De Partie
Grecotel Luxury Hotels and Resorts
04.2009 - 11.2011
Demi Chef De Partie
Le Presoir d'Argent 1* michelin
11.2008 - 04.2009
Demi-chef de partie
Moulin Rouge
11.2007 - 04.2008
Commis Chef
Restaurant Le Moulin Rouge
11.2006 - 04.2007
Demi chef de partie
Grecotel Luxury Hotels and Resorts
04.2006 - 11.2008
Seminar in Ecole Le Notre Paris
poison sur l'assiette
11.2005 - 01.2006
Kitchen Trainee
Capsis Resort & spa 5*
06.2003 - 10.2003
Kitchen Trainee
Capsis Resort and Spa 5 *
06.2002 - 10.2002
Leaving certificate of -
Tourism and Hospitality School. Crete
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