Spyridon Skellasokouzineros@gmail.com, phone number: 9418225363Summary: A highly experienced and formally trained Chef, Culinary Instructor & Advisor. I am personable with great attention to detail, excel at working with others whilst optimizing procedures. Great communication skills with both staff and customers. I create unique recipes and am skilled at managing professional kitchens and restaurants, making the most out of available resources. Flexible and high functioning under stressful conditions.Skills:Languages: English, Italian, Greek and Spanish. P.O.S. software including Micros, Pixel Point, Ambrosia, Clover.Excellent knowledge of International & Mediterranean Cuisine.Microsoft Office tools. Good use of iAuditor software. Excellent understanding of HACCP and ISO specifications & requirements. TWIC Card Holder.EMPLOYMENT SUMMARY2019 – present: Oceanic World Leading Marine Services Position: Catering Superintendent / Culinary Consultant & InstructorResponsibilitiesContacting onsite inspections to ensure health & safety guidelines compliance by galley (vessel’s kitchen) staff. Assist with suggested corrective actions and advice. Further educating chefs, cooks, messmen and all personnel related with food preparation and storage onboard. Reporting to Headquarters with observations and suggestions.Supporting HSEQ department with quality control issues and complains, establishing communication between vessels and suppliers and taking actions towards successful resolution. Onsite audits on collaborating supplier’s premises focusing on health & safety policies compliance. Interviewing suppliers for potential future collaborations. Delivery observations ensuring protocols and S.O.P. in place and followed. Virtual educational seminars for kitchen staff on Mediterranean cuisine with focus on Italian, Greek and Turkish history of food, culinary traditions and habits, recipes, and preparation. Assisting the Manilla Culinary Training Center on further educating, supporting, and guiding cooks on various tasks as how to create balanced and nutritional menus, reduce food waste, how to prepare and store products safely. Assessment of cooks prior to embarkation. Key Achievements Developing culinary courses focusing on Mediterranean cuisine and culture.Developing recipes and food procedures adjusted on vessel’s needs and structure.Successfully reducing food cost & wastage on board.2015-2019: Blu Kouzina, Mediterranean Restaurant Position: General Manager/Executive Chef. ResponsibilitiesOverseeing comprehensive kitchen operations, including staff scheduling, training, inventory control, financial management, handling complaints, updating payroll records, and adhering to sanitation standards. Hands-on catering and special event management, event set-up.Developing unique and cuisine-appropriate menus.Effective cost and waste management. Maintaining the kitchen and surrounding areas in conditions that meet the company’s standards and health code regulations.Hiring, training and supervising kitchen staff.Key Achievements Increasing revenue by 40% in the first year as General manager, and another 12% in the second year. Building a dedicated customer base. Focusing on a unique culinary experience using food as a vessel for storytelling and bringing different cultures together. 2006-2015: Theatre-Conference-Restaurants Athinais Multiplex (Mamidakis Catering) Position: Chef / Head Chef ResponsibilitiesPreparing meals and completing prep support as needed.Assist the catering and banqueting staff with banquets, parties and other special events. Both in the Multiplex and in private functions. Assist the Executive Chef in banquet & restaurant menus development and execution.Inventory monitoring and order placing. Review sales and food cost with the Executive Chef to ensure that the kitchen is meeting budgeted costs.2011-2015: Ars Food Styling (Professional photoshoots and commercial TV spots)Position: Assistant to Food Stylist D. Arapostatis ResponsibilitiesStylize food items for photography and videography.Food Item preparation.Assist Mr Arapostatis with choosing suitable recipes for specific projects.2002-2006: Ruby Tuesday Restaurants, Athens GreecePosition: Kitchen Manager / General ManagerResponsibilitiesOverseeing comprehensive kitchen operations, financial management, handling complaints, updating payroll records, and adhering to sanitation standards. Assisting Management Team with strategies focused on introducing casual dining and American cuisine to a Greek clientele. Inventory monitoring, food item sourcing, placing orders.Contacting regular training seminars for staff focusing on food items preparation according to company’s policies and philosophy. Key Achievements Successfully introducing Ruby Tuesday Restaurants to the Greek audience. Assisting with the opening of 5 establishments all over Greece in 2 years. Achieving an increase in revenue between 10%-25% each year. 2001-2002: Beer Academy, Athens GreecePosition: Head Chef / Executive ChefResponsibilitiesPreparing meals and completing prep support as needed.Inventory control, order placing.Staff training. Overseeing cleaning procedures, ensuring health and safety protocols place, and followed. 1999-2001: Aristera Dexia 5 Stars Restaurant, Athens GreecePosition: Cook1998: Elouda Beach Hotel, Crete GreecePosition: Internship, Practical Training.EDUCATION1997 – 1999: «Chef d’ oeuvre» Private Chefs School.2000: Chef’s Diploma from the military cooking school of Githeion, Greece.Further Information:2003: Six months training seminars on Restaurant Management in USA.2000: Six months travel in northern Italy learning traditional Italian techniques and recipes.
