CHRISTIANA ShIATHA
Rotterdam
Summary
Experienced and self-motivated cooking professional with a Bachelor of Arts in Professional Culinary Management from the University of Derby, UK. Skilled in budget management, food preparation oversight, and team leadership to maintain high food and hygiene standards. Proficient at multitasking in fast-paced environments, consistently delivering exceptional culinary experiences. Demonstrated ability to create innovative menus for diverse tastes and dietary preferences.
Overview
6
6
years of professional experience
Work History
Executive Sous Chef
Hilton Hotels Corporation
10.2023 - Current
- Incorporating dietary restrictions into menu planning to accommodate diverse clientele needs.
- Maintaining high standards of food presentation by supervising plating techniques during service hours.
- Organizing special events and catering services, showcasing culinary expertise to a wider audience.
- Evaluating employee performance regularly providing guidance towards improvement as necessary.
- Managing inventory control, reducing food waste and optimizing budget allocation.
CULINARY ARTS INSTRUCTOR
Intercollege, University of Nicosia
09.2022 - 09.2023
- Teaching of culinary arts, baking and pastry classes according to course curriculum (development of instruction materials, daily lesson and instructional plans)
- Set up of classroom, labs, school equipment and supplies for students
- Attend staff meetings and communicate budget needs to management
- Teaching of theoretical courses i.e
- Kitchen Organization and Management, Total Quality Management
CULINARY ARTS INSTRUCTOR
Higher Hotel Institute of Cyprus
09.2021 - 01.2022
- Teaching of culinary arts and butchery classes according to course curriculum (development of instruction materials, daily lesson and instructional plans)
- Set up of classroom, labs, school equipment and supplies for students
- Attend staff meetings and communicate budget needs to management
HEAD CHEF
Food to Impress Catering
04.2022 - 01.2023
- Supervision and preparation of all food Menu design and recipe development
- Cost Monitoring
- Trained, coached, and supervised new staff members
- Responsible for managing and maintaining high standards for exclusive and luxury events
SMALL BUSINESS OWNER
Put it on a Platter
01.2020 - Current
- Company Overview: Put it on a Platter is a local business which focuses on the making of cheese and charcuterie grazing boards and tables
- Also offers catering services (finger food) for small luxury events
- Put it on a Platter is a local business which focuses on the making of cheese and charcuterie grazing boards and tables
- Also offers catering services (finger food) for small luxury events
FOOD SERVICE SALES DEVELOPER
Laiko Cosmos Company
02.2019 - 10.2021
- Responsible for promoting all food products and showcasing their properties
- Food Service products demonstration and promotion
- Cooking of companies products and development of recipes
- Planning of company's food exhibitions
- HORECA Sales
COOK
Marzano, Columbia Restaurants
08.2018 - 02.2019
- Company Overview: Italian restaurant with an open kitchen
- Preparation and cooking of food orders in a fast paced environment
- Setting up and stocking stations with all necessary supplies
- Italian restaurant with an open kitchen
Education
MBA - HOSPITALITY MANAGEMENT CONCENTRATION
City Unity College
CYPRUS07.2023
Bachelor of Arts - PROFESSIONAL CULINARY MANAGEMENT
University of Derby
UK05.2018
HIGHER DIPLOMA - Culinary Arts
Higher Hotel Institute of Cyprus
CYPRUS07.2017
Skills
- Team leadership
- Communication & organization
- Adaptability
- Kitchen Management
- Staff Scheduling
- Kitchen Operations Oversight
Languages
Greek
Proficient
C2
English
Proficient
C2
References
- Jeanne Savva, HHIC, 99067536, jsavvahhic.moec.gov.cy
- Savvas Philippou, Laiko Cosmos Trading, 99685584, savvas.philippoulaikocosmos.com
- Andronicos Andronicou, Food to Impress, 99446911, marketingfood2impress.com.cy
Certificatations & courses
- Trainer of Vocational Training SEP/CYQF/EQF5
- Wine & Spirit Education Trust Level 1 Award in Wines (WSET Level 1) - Wine & Spirit Education Trust
- Food Safety for Managers (Hilton Amsterdam Schiphol)
- "Coaching on Call" female leadership coaching program
Achievements
Guest Chef at "Omorfi Mera Kathe Mera", morning TV show & Guest appearance at "Ela na deis" Omega Channel
http://cybc.com.cy/video-on-demand/
Timeline
Executive Sous Chef
Hilton Hotels Corporation
10.2023 - Current
CULINARY ARTS INSTRUCTOR
Intercollege, University of Nicosia
09.2022 - 09.2023
HEAD CHEF
Food to Impress Catering
04.2022 - 01.2023
CULINARY ARTS INSTRUCTOR
Higher Hotel Institute of Cyprus
09.2021 - 01.2022
SMALL BUSINESS OWNER
Put it on a Platter
01.2020 - Current
FOOD SERVICE SALES DEVELOPER
Laiko Cosmos Company
02.2019 - 10.2021
COOK
Marzano, Columbia Restaurants
08.2018 - 02.2019
MBA - HOSPITALITY MANAGEMENT CONCENTRATION
City Unity College
Bachelor of Arts - PROFESSIONAL CULINARY MANAGEMENT
University of Derby
HIGHER DIPLOMA - Culinary Arts
Higher Hotel Institute of Cyprus
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