Theodoros Kalivas
London
Summary
Accomplished culinary professional with extensive expertise in kitchen operations and team supervision. Demonstrates exceptional knife skills, plate design, and food quality control, ensuring high standards in menu development and portion control. Proven track record in stock management and financial control, optimising prep levels and enhancing overall efficiency. Committed to staff training and team management, fostering a collaborative environment that drives success.
Overview
6
6
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work history
Junior Sous Chef
Durrants Hotel
Marylebone
03.2023 - 08.2024
- As a Sous Chef I was responsible to work alongside Head chef and Senior sous chef to manage daily kitchen activities, including overseeing staff and training, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
- Developed new menu items for enhanced customer satisfaction.
- Assisted in stock management to prevent food wastage.
- Trained junior staff members to improve their culinary skills and knowledge.
Junior Sous Chef
St. Martins Lane Hotel
Trafalgar
01.2022 - 02.2023
- As a Sous Chef I was responsible to work alongside Head chef and Senior sous chef to manage daily kitchen activities, including overseeing staff and training, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
- Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
- Stepped up as acting Sous Chef during the absence of senior staff, demonstrating leadership capability.
Chef de partie
The Athenaeum Hotel & Residence
Green Park
08.2021 - 11.2021
- As a chef de partie I am responsible for the preparation and run of the larder section which includes a variety of cold and hot starter including salad and side plates and afternoon tea. I have worked in other sections such as pasta, and grill and I was able to work in all the sections whenever I was asked for.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Managed portion control effectively, reducing waste significantly.
Chef de partie
One Events Belgravia
Belgravia
01.2021 - 07.2021
- I was assisting the kitchen by supporting to set a variety of gold and hot plates as part of the buffet. Part of my duties was to prepare and cook a variety of tapas plates and support during the event time of more than 350 covers. Checks periodically expiry dates and proper storage of food items in the section. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
Demi Chef de partie
German Gymnasium (D&D Company)
11.2018 - 12.2019
- As a demi chef de Partie I was managing and controlling the fish section of German Gymnasium. I was managing my sector at the aspects of stock control, per level preparation, waste, and serving along with the new menu design for special plates in order to reduce wastage and achieve and minimize of loss and increase of profit.
Chef de partie
A.O.K Kitchen
Baker Street
01.2019 - 07.2019
- As a chef de partie I am responsible for the preparation and run of the larder section which includes a variety of cold and hot starter including salad and side plates. As my section is based on upselling units at the times that my tasks allows I am support other sections such as pasta, and grill. I am able to manage my own section and place orders with the supply chain and plan the pre level depending on the sales forecasted.
Education
Principals of Cooking Art - undefined
Technical and vocational college of Mesologgi
Bachelor of Business Administration - Hospitality and Tourism Management
University of Sunderland
London 09.2021 - 05.2025
Skills
- Knife skills
- Team Management
- Plate design
- Stock control
- Deboning
- Time management
- Prep levels
- Team training
- Financial control
- Menu development
- Stock management
- Food quality control
- Staff training
- Portion control
- Kitchen operations
- Team supervision
Certification
- Certificate of Hellenic Military forces as a Chef de partie, 1 year
- Filleting seminar of deboning fish and meat
Custom
- Full International driving license
- Certificate of maintenance kitchen equipment
Timeline
Junior Sous Chef
Durrants Hotel
03.2023 - 08.2024
Junior Sous Chef
St. Martins Lane Hotel
01.2022 - 02.2023
Bachelor of Business Administration - Hospitality and Tourism Management
University of Sunderland
09.2021 - 05.2025
Chef de partie
The Athenaeum Hotel & Residence
08.2021 - 11.2021
Chef de partie
One Events Belgravia
01.2021 - 07.2021
Chef de partie
A.O.K Kitchen
01.2019 - 07.2019
Demi Chef de partie
German Gymnasium (D&D Company)
11.2018 - 12.2019
Principals of Cooking Art - undefined
Technical and vocational college of Mesologgi
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