Veroniki Rousoglou
Oban,Argyll
Summary
Accomplished Head Pastry Chef with knack for creating innovative dessert menus that boost customer satisfaction and repeat business. Spearheaded kitchen teams to streamline production processes, resulting in improved efficiency and reduced waste. Recognised for crafting visually stunning and delicious pastries that enhance overall dining experience.
Energetic employee well-versed in strong communication and organisation skills. Seeks solutions to problems and applies extensive analytical knowledge to findings. Adept at multi-tasking, leading group discussions and managing projects.
Overview
14
14
years of professional experience
Work history
Head pastry chef
The Isle of Eriska Hotel (3 rosette)
Oban, Argyll and Bute
2025.09 - Current
- Developed new products based on seasonal ingredients and dessert trends.
- Reduced waste by carefully measuring ingredients and forecasting product needs.
- Trained junior chefs, imparting knowledge and improving skillsets.
- Assisted in budget planning for bakery department, ensuring financial prudence.
- Experimented with flavours resulting in delicious pastries and baked goods.
- Worked under pressure to meet high-volume orders during peak times.
- Coordinated with management on portion control to limit wastage.
Pastry chef
Rothay Manor(3rosette)
Ambleside, Cumbria
2024.09 - 2025.09
- Upheld strict temperature control during baking process, ensuring optimal results every time.
- Prepared delicate pastries for enhancing dining experience of clients.
- Improved operational efficiency with effective management of kitchen resources.
Head pastry chef
The Samling Hotel (4rosette,1 michelin star)
Windermere , Cumbria
2023.01 - 2024.09
- Maintained equipment, reducing breakdowns and interruptions during service time.
- Assisted in budget planning for bakery department, ensuring financial prudence.
- Streamlined baking processes to increase efficiency.
Sous chef
The Punch Bowl(2 rosette gastro pub)
Crosthwaite, Cumbria
2022.02 - 2023.01
- Fostered a positive working environment through clear communication and team motivation.
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Built and maintained strong working relationship with staff across business.
- Assisted cooks to determine freshness and quality of dishes.
Junior Sous chef
Gilpin Hotel(4 rosettes,1 michelin star)
Windermere , Cumbria
2015.11 - 2020.11
- Utilised excellent teamwork skills whilst working alongside a large team of chefs.
- Stepped up as acting Sous Chef during the absence of senior staff, demonstrating leadership capability.
- Trained junior staff members to improve their culinary skills and knowledge.
Head chef
Simpson travel(Musses Villas)
Lefkas
2013.04 - 2015.10
- Established strong rapport with team members through effective communication skills.
- Trained junior staff for optimal performance and skill development.
- Implemented new recipes for enhanced menu diversity.
- Directed the preparation of special dishes for events and holidays.
- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
- Ensured high-quality dishes with meticulous attention to detail.
- Managed all aspects of the kitchen, ensuring smooth operation.
Chef de partie
Aldemar(4star)
Crete, Heraclion
2012.04 - 2013.10
Education
NVQ Level 2 - Certificate in understanding Nutrition and Health
Isle of Wight college
Distance learning2023-07
Diploma of Higher Education -
D.O.M.I College
Athens2012-09
Bachelor of Arts - Italian language and literature
The National and Kapodistrian University of Athens
Athens2008-09
Skills
- Time-Effective working
- Pastry preparation
- Advanced communication
- Sense of aesthetics
- Petit fours creation
- Adapting to new recipes
- Hygiene consciousness
- Recipe adjustment
- Recipe modification
- Customer orientation
- Gateaux preparation
- Pastry equipment operation
- Multitasking efficiency
- Proficient with baking tools
- Use of convection ovens
- Vegan pastry knowledge
- Intense work pace adaptability
- Pastry lamination
- Presentation excellence
- Handling customer complaints
- Macaron production
- Consistent taste delivery
- Creams and fillings mastery
- Vegan pastry creation
- Intimate food allergens understanding
- Culinary degree or certificate
- Bread making
- Budget awareness
- HACCP certification
- Ice cream making
- Chocolate modelling
- French patisserie expertise
- Calm under pressure
- Team Leadership
- Food preparation
- Equipment Maintenance
- Stock management
- Quality Assurance
- Staff training
- Budget management
- Food safety compliance
- Tempering chocolate
- Deep cleaning
- HACCP knowledge
- Recipe development
- Training junior staff
- Ingredient pairing
- Gluten-free baking
Languages
English
Advanced
C1
Italian
Advanced
C1
Greek
Advanced
C1
Timeline
Head pastry chef
The Isle of Eriska Hotel (3 rosette)
2025.09 - Current
Pastry chef
Rothay Manor(3rosette)
2024.09 - 2025.09
Head pastry chef
The Samling Hotel (4rosette,1 michelin star)
2023.01 - 2024.09
Sous chef
The Punch Bowl(2 rosette gastro pub)
2022.02 - 2023.01
Junior Sous chef
Gilpin Hotel(4 rosettes,1 michelin star)
2015.11 - 2020.11
Head chef
Simpson travel(Musses Villas)
2013.04 - 2015.10
Chef de partie
Aldemar(4star)
2012.04 - 2013.10
NVQ Level 2 - Certificate in understanding Nutrition and Health
Isle of Wight college
Diploma of Higher Education -
D.O.M.I College
Bachelor of Arts - Italian language and literature
The National and Kapodistrian University of Athens