Zafeiroula Christodoulaki
London,uk
Summary
Accomplished culinary professional with a strong background in pastry and bread making, holding a HACCP certification and a culinary degree. Demonstrates expertise in ice cream making, vegan pastry knowledge, and adapting to new recipes. Proven ability to maintain an organised workspace, operate pastry equipment efficiently, and manage budgets effectively. Experienced in team leadership with a focus on achieving high standards of quality and innovation in the kitchen.
Overview
10
10
years of professional experience
2
2
years of post-secondary education
Work history
Head pastry chef
Los Mochis
City of London
2024.02 - Current
- Trained junior chefs, imparting knowledge and improving skillsets.
- Monitored food cost whilst maintaining highest standard of pastries.
- Enhanced customer satisfaction with detailed attention to dietary requirements.
- Improved menu options by creating unique and innovative pastry designs.
- Maintained equipment, reducing breakdowns and interruptions during service time.
- Assisted in budget planning for bakery department, ensuring financial prudence.
Head pastry chef
NOBU HOTEL
Shoreditch, Hackney
2022.06 - 2024.01
- Developed seasonal dessert menus that increased customer engagement and repeat visits.
- Enhanced customer satisfaction by addressing dietary requirements, resulting in positive feedback and loyalty.
- Created customised cakes for special events, satisfying individual client needs.
- Trained junior chefs, elevating their skills and contributing to overall kitchen performance.
Head pastry chef
MAGENTA RESTAUTRANT
King's Cross, Camden
2021.03 - 2022.06
- Maintained constant product availability and prepared accurate inventory and production reports for budgeting.
- Expanded menu with gluten-free and vegan-friendly desserts.
- Encouraged glowing customer reviews by producing top-quality baked goods.
Head pastry chef
XIER RESTAURANT
Marylebone, City of Westminster
2020.01 - 2021.01
- Assisted in budget planning for bakery department, ensuring financial prudence.
- Maintained equipment, reducing breakdowns and interruptions during service time.
- Worked under pressure to meet high-volume orders during peak times.
- Experimented with flavours resulting in delicious pastries and baked goods.
Head pastry chef
ONIMA
Mayfair, City of Westminster
2018.10 - 2020.01
- Enhanced customer satisfaction with detailed attention to dietary requirements.
- Developed new products based on seasonal ingredients and dessert trends.
- Determined product quantities for next day operation by maintaining detailed production schedule.
Head pastry chef
INTERNI
MYKONOS, GREECE
2016.03 - 2018.10
- Created customised cakes for special events, satisfying individual client needs.
- Developed seasonal dessert menus to attract more customers.
- Monitored food cost whilst maintaining highest standard of pastries.
Education
PROFESSIONAL DIPLOMA - PASTRY
LE MONDE
ATHENS 2011.09 - 2013.06
Skills
- HACCP certification
- Culinary degree or certificate
- Ice cream making
- Organised workspace maintenance
- Bread making
- Adapting to new recipes
- Pastry equipment operation
- Budget awareness
- Vegan pastry knowledge
- Team Leadership
Languages
English
Advanced
Greek
Proficient (C2)
Timeline
Head pastry chef
Los Mochis
2024.02 - Current
Head pastry chef
NOBU HOTEL
2022.06 - 2024.01
Head pastry chef
MAGENTA RESTAUTRANT
2021.03 - 2022.06
Head pastry chef
XIER RESTAURANT
2020.01 - 2021.01
Head pastry chef
ONIMA
2018.10 - 2020.01
Head pastry chef
INTERNI
2016.03 - 2018.10
PROFESSIONAL DIPLOMA - PASTRY
LE MONDE
2011.09 - 2013.06