Alexios Tsouris
Chios,Greece
Summary
I'm a talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities. I have been awarded by a Swiss chef organisation with a Restaurant Saveurs Du Valais Star while season working in Switzerland and I'm a proud elite member of Chefs Club of Greece.
Overview
12
12
years of professional experience
Work History
F&B manager, Co-Founder, Executive chef
Picupa Take Away Restaurant
Chios, Greece
07.2024 - Current
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Reduced customer complaints by enforcing strict quality control procedures.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Developed menus for continuous use, events and promotions for different seasons.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Inspected completed work and stations to verify conformance with standards.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Considered seasonal product pricing and availability when developing new dishes.
- Created estimates of food and labour costs to set accurate operating budgets.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
Executive chef
The Pastards Restaurant
Chios, Greece
12.2019 - Current
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Created estimates of food and labour costs to set accurate operating budgets.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Developed menus for continuous use, events and promotions for different seasons.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
- Guided strategic menu and item pricing to maximise sales and revenue.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
Executive chef
The Pastards Redefine Catering (Summer seasons)
Chios, Greece
12.2019 - Current
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Created estimates of food and labour costs to set accurate operating budgets.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Developed menus for continuous use, events and promotions for different seasons.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Guided strategic menu and item pricing to maximise sales and revenue.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
Junior sous chef
Austria Gourmet & Wine Hotel
Obergurgle, Austria
11.2023 - 04.2024
- Promoted to Sous Chef from Chef tournant
- Built and maintained strong working relationship with staff across business.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Inspected completed work and stations to verify conformance with standards.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Checked freezers and refrigerators to verify correct storage and temperatures.
Executive chef
Edelweiss Restaurant, Berghaus, Tony Hotel
Reideralp, Switcherland
11.2022 - 04.2023
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Created estimates of food and labour costs to set accurate operating budgets.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Developed menus for continuous use, events and promotions for different seasons.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
- Guided strategic menu and item pricing to maximise sales and revenue.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Prepared selected menu items at diner tables by carving meats, boning fish and presenting flaming dishes.
Executive chef
The Pastards in the box
Chios, Greece
12.2019 - 09.2022
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Created estimates of food and labour costs to set accurate operating budgets.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Developed menus for continuous use, events and promotions for different seasons.
- Meticulously checked delivery contents to verify product quality and quantity.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
Head Chef
Erytha Hotel & Resort
Chios, Greece
05.2019 - 10.2019
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Developed menus for continuous use, events and promotions for different seasons.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Performed general kitchen duties, including food preparation, deep cleaning and inventory control.
Assistant pastry chef
Cake it
Chios, Greece
04.2018 - 01.2019
- Inspected and cleaned food preparation areas to maintain sanitary practices.
- Monitored ovens, setting time and temperature controls to achieve optimum baking results.
- Decorated completed baked goods with glazes, icings and artistic elements.
- Followed set baking recipes to measure and mix ingredients to specifications and guarantee product consistency.
- Verified kitchen cleanliness through regular inspections for consistently safe, sanitary conditions.
- Shadowed experienced chefs in different kitchens, learning new techniques and expertise.
- Picked orders from inventory locations.
- Checked orders and documentation for accuracy.
Sous chef
Erytha Hotel & Resort
Chios, Greece
11.2017 - 04.2018
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Learned sous chef and line cook duties, providing skilled backup for diverse kitchen roles.
- Performed general kitchen duties, including food preparation, deep cleaning and inventory control.
- Kept kitchen areas clean, orderly and well-stocked for smooth service.
Entremetier
Delphi Beach Hotel
Fokida, Greece
05.2017 - 11.2017
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Verified kitchen cleanliness through regular inspections for consistently safe, sanitary conditions.
- Consistently kept kitchen areas clean and free of debris and water.
- Replenished buffet items to guarantee consistency and appetising presentation.
- Prepared buffet and seating areas to accommodate serving.
- Routinely restocked vending machines, buffets and beverage stations to ensure consistent availability for customers.
Chef de partie
Viking River Cruises
, Netherlands
05.2016 - 10.2016
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Maintained clean and tidy food preparation areas.
- Prepared, produced and packed food in tight timescales.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Followed recipe specifications strictly to produce high volume of food orders.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
Cook
Sevah, a la carte
Chios, Greece
03.2015 - 02.2016
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
- Changed and sanitised surfaces between tasks to avoid cross-contamination.
- Ensured correct presentation, cooking and presentation of breakfast dishes in line with standards of Head Chef.
- Performed general kitchen duties, including food preparation, deep cleaning and inventory control.
- Readied ingredients and food preparation areas to support smooth kitchen workflow.
Bartender & Commis chef
Erytha Hotel and Resort
Chios, Greece
05.2014 - 10.2014
- Welcomed guests with friendly conversation and fun atmosphere.
- Completed end-of-day cleanup to reset bar for next day.
- Collected, washed and put away glassware between guests.
- Served guests spirits, lagers and stouts at bar.
- Set up bar area daily with clean furniture, supplies and beverage stock for typical bar demands.
- Inspected customer identification to verify age against legal standards.
- Prepared ingredients for menu items.
- Restocked inventory and ingredient items as needed.
- Distributed food to waiting staff in a timely manner.
Bartender
Kafekouti
Chios, Greece
02.2013 - 01.2014
- Served guests spirits, lagers and stouts at bar.
- Input orders into register, calculated bills and collected payments.
- Supported serving staff with fast, accurate beverage preparation.
- Served high volumes of guests in fast-paced service environments with exceptional customer care.
Education
Diploma of Higher Education - F&B Management
Aristotle Certification Training & Assessment
Greece /2023 - /2024
Diploma of Higher Education - Food Chemistry & Food Technology
National Kapodistrian University of Athens
Greece /2022 - /2023
Diploma of Higher Education - Certified Cook Chef
Aristotle Certification Training & Assessment
Greece /2015 - /2016
Diploma of Higher Education - Advanced Certificate Chef
NOCN
United Kingdom /2015 - /2016
Skills
- Multitasking
- Food preparation
- Equipment Maintenance
- Leadership
- Inventory control
- Inventory management
- Quality Assurance
- Project budgeting
- Budget management
- Engaging leadership style
- Purchasing control
- Price skimming
- Recipe creation
- Stock rotation management
- Event catering
- Customer service orientated
- Seasonal specials planning
- Employee training and development
- Food hygiene enforcement
- Menu planning
- Kitchen management
- Budgeting and cost control
- Food Hygiene
- Workflow optimization
Accomplishments
- Saveurs Du Valais Star
- Elite member Chefs Club of Greece
Languages
English
Advanced
Greek
Native
Timeline
F&B manager, Co-Founder, Executive chef
Picupa Take Away Restaurant
07.2024 - Current
Junior sous chef
Austria Gourmet & Wine Hotel
11.2023 - 04.2024
Executive chef
Edelweiss Restaurant, Berghaus, Tony Hotel
11.2022 - 04.2023
Executive chef
The Pastards Restaurant
12.2019 - Current
Executive chef
The Pastards Redefine Catering (Summer seasons)
12.2019 - Current
Executive chef
The Pastards in the box
12.2019 - 09.2022
Head Chef
Erytha Hotel & Resort
05.2019 - 10.2019
Assistant pastry chef
Cake it
04.2018 - 01.2019
Sous chef
Erytha Hotel & Resort
11.2017 - 04.2018
Entremetier
Delphi Beach Hotel
05.2017 - 11.2017
Chef de partie
Viking River Cruises
05.2016 - 10.2016
Cook
Sevah, a la carte
03.2015 - 02.2016
Bartender & Commis chef
Erytha Hotel and Resort
05.2014 - 10.2014
Bartender
Kafekouti
02.2013 - 01.2014
Diploma of Higher Education - F&B Management
Aristotle Certification Training & Assessment
/2023 - /2024
Diploma of Higher Education - Food Chemistry & Food Technology
National Kapodistrian University of Athens
/2022 - /2023
Diploma of Higher Education - Certified Cook Chef
Aristotle Certification Training & Assessment
/2015 - /2016
Diploma of Higher Education - Advanced Certificate Chef
NOCN
/2015 - /2016
Similar Profiles
TEZDZHAN TURGAY SYULEYMANTEZDZHAN TURGAY SYULEYMAN
Depot Supervisor at TURHAN RESTAURANT-SILVATOWN STEAKHOUSE RESTAURANTDepot Supervisor at TURHAN RESTAURANT-SILVATOWN STEAKHOUSE RESTAURANT
Christopher Lill-WashingtonChristopher Lill-Washington
Social Media Coordinator at Wild Olive Restaurant & Lupara RestaurantSocial Media Coordinator at Wild Olive Restaurant & Lupara Restaurant
Denise ManningDenise Manning
Server Assistant at Epic Restaurant - AAA 4 Diamond RestaurantServer Assistant at Epic Restaurant - AAA 4 Diamond Restaurant