Summary
Overview
Work History
Education
Skills
Languages
Hobbies and Interests
References
Timeline
Generic

SPYROS LORANDOS

Summary

I have a degree from Cooking Technician & Chef Department in Greece. I have 10 years experience in the professional kitchens and the last five years I have worked in the fine dinning restaurants. I am specialized in hot section in main dishes and on the line. I am also experienced in cold section, in preparing salads and dressing sauces. In the past I have worked in coffee bars and I am experienced in brunch menus. .I believe that my specialization in hot kitchen (main dishes) and line as well as my experience in many other sections will help me become a valuable member of your staff, who will assist chef in completing their dishes. My skills and my personal attributes, which include punctuality, devotion, concentration and motivation, will provide you with a hard-working employee who is always willing to cooperate with his colleagues in order to complete his tasks.

Overview

10
10
years of professional experience

Work History

Chef De Partie

Broadway Restaurant
07.2023 - 10.2023
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Chef De Partie

Frenchie
11.2022 - 07.2023
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Operated all kitchen equipment safely to prevent injuries.
  • Cooked memorable dishes that brought new customers into establishment.
  • Participated in food tastings and taste tests.

Chef de partie

Nobu restaurant
08.2019 - 10.2022
  • Prepared items for roasting, sautéing, frying and baking.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Set up and broke down kitchen for service.
  • Plated meals paying special attention to garnishes and overall presentation.


Demi chef

La Petit Maison
11.2018 - 06.2019
  • Responsible to set up the mise-en-place section for the Various meal periods according to performance standard
  • Responsible to assist in maximizing employee morale and productivity
  • Able to work in any section of the Kitchen when necessary or as requested by the Outlet Chef
  • Responsible to break-down mise-en-plus station at the end of Of meal periods and store the food away properly.

Demi-chef de partie

Michelangelo Resort and Spa 5
05.2017 - 10.2017
  • Preparation for cold and hot plates, salads & dressing sauces
  • Responsible for the breakfast in the al a carte restaurant
  • Experienced in working with food production equipment including pizza ovens, choppers, mixers, and other vegetable
  • Preparing Soups and Sauces, Salads and Dressing
  • Prepared a variety of foods, such as meat, vegetables, desserts, according to customer's orders or supervisor's instructions, following approved procedures
  • Responsible for cleaning the kitchen by following strict hygiene, health and safety rules and guidelines.

Demi-chef de partie

Hotel Platanista 4
05.2016 - 10.2016
  • Responsible for the chef’s station, ensuring that all items are appropriately cleaned and ready to be used before and after each shift
  • Responsible for the preparation of breakfast buffet
  • Prepped menus for approximately 500 people daily.

Demi-chef de partie

Kos Aktis Art Hotel 4
10.2013 - 03.2016
  • Responsible for the preparation of cold dishes & salads
  • Responsible for grilled items such as steaks and fish
  • Responsible for preparing special sauces and dressings for sandwiches
  • Responsible for the preparation of the desserts
  • Cooked sauces, dressings, side dishes, etc
  • According to daily menu
  • Food preparation and service for various special events
  • Prepare food for guests who have special dietary requirements
  • Prepared, cooked, garnished, and plated menu items in accordance with menu
  • Responsible for cleaning and maintaining equipment and kitchen to ensure all health and safety.

Commis chef

Michelangelo Resort and Spa
05.2013 - 10.2013
  • I completed my internship in order to gain experience in working under pressure and in a team in order to prepare various hot and cold dishes in different occasions (breakfast, dinner)
  • Assist the lead chef in recipe preparation.

Education

Cooking Technician & Chef Department -

Anko Academy Kos – Greece
04.2013

Grade to 15.1/20-Excellent Equivalent to Grade A Levels -

‘1th Ipokratio’ Secondary Public School of Kos
06.2011

Skills

    Professional, reliable, team-oriented chef with ten years of high-volume kitchen and custom menu food preparation experience Ability to work under pressure and work directly with clients to create and deliver high-quality, nutritious, and attractive selection of meal

Languages

Greek (Native)
English (Fluent)

Hobbies and Interests

  • Traveling
  • Reading books
  • Playing chess

References

References available upon request

Timeline

Chef De Partie

Broadway Restaurant
07.2023 - 10.2023

Chef De Partie

Frenchie
11.2022 - 07.2023

Chef de partie

Nobu restaurant
08.2019 - 10.2022

Demi chef

La Petit Maison
11.2018 - 06.2019

Demi-chef de partie

Michelangelo Resort and Spa 5
05.2017 - 10.2017

Demi-chef de partie

Hotel Platanista 4
05.2016 - 10.2016

Demi-chef de partie

Kos Aktis Art Hotel 4
10.2013 - 03.2016

Commis chef

Michelangelo Resort and Spa
05.2013 - 10.2013

Cooking Technician & Chef Department -

Anko Academy Kos – Greece

Grade to 15.1/20-Excellent Equivalent to Grade A Levels -

‘1th Ipokratio’ Secondary Public School of Kos

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