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Europass CV

PERSONAL INFORMATIONCharalampos Liouvas

M. Alexandrou 25 P.C.65302 Kavala, Greece

00306997000095

[email protected]

www.charisliouvas.webs.com

Sex Male |

Date of birth 22/06/1979 |

Nationality Greek

27/03 /2015 18/10/205 CHEF DE CUISINE Restaurant KALESMA (old town Mallia-crete) cooking traditional Greek and Mediterranean dishes,planning and developing menus,

maintain records of stock and orders items as required ,

evaluate price and cost,

Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food,

ensure that employees follow standards and regulations Ensure HACCPs processes are followed and recorded as required

SOUS CHEF DE CUISINE02/12/2014-04/04/2015 SOUS Chef de cuisine Nightjar american stake house (heraklion-crete) cooking meditarranean dishes,special stake, picania,t-bon stake, rebye

evaluate price and cost ensure that employees follow standards and regulations Ensure HACCPs processes are followed PREFERRED JOBCHEF DE CUISINE/ SOUS CHEF

WORK EXPERIENCE

07/04/2014 - 11/10/2014 Chef de cuisine Kahlua Boutique Hotel 4 stars Hersonisos-Crete, Greececooking traditional Greek and Mediterranean dishes,

planning and developing menus,





Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.

Business/ sector Hotel, Restaurant

20/04/2013 15/10/2013

01/12/2012 01/04/2013Chef de cuisine

Paros Bay Hotel, Parasporos, Paros island , Greece cooking traditional Greek and Mediterranean dishes,

planning and developing menus,





Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.


Chef de cuisine

26/03/2012 - 01/11/2012

15/04/2011 - 13/09/2011

Bite Me, Grills & Snacks Restaurant , Thessaloniki, Greece Prepares all food items to order, following standard recipes and procedures within specified time limits.

Responsible for preparing sauces ,marinate meat and cooking-grilling

Labels all food items for food safety and shelf-life standards.

Rotates product according to First In, First Out to maintain shelf-life standards.

Keeps the Grill Area neat, clean and sanitary.

Business/ sector Restaurant

Sous Chef Glasshouse Gourmet Restaurant, 5 Star Adams Beach Hotel , Agia Napa, CyprusResponsible for cold kitchen and deserts

Preapare decoration

Helping and cooking near Head Chef

Working according to HACCPs standards and regulation

Rotates product according to First In, First Out to maintain shelf-life standards


COOK A Theory Gourmet Restaurant, 5 Star Proteas Blue Resort Hotel, Pithagorio, Samos, GreeceCooking Mediterranean dishes and helping sous chef and chef

Keep the cooking area clean

Control the food

Check the quantity and quality of received products.


10/05/2010 - 15/10/2010

01/05/2009 - 23/10/2009

02/12/2008 - 15/04/2009

01/04/2008 - 01/10/2008

07/11/2007 - 27/02/2008

08/08/2007 - 11/10/2007

12/05/2007 - 15/07/2007COOK A Diogenis restaurant, Saint Nickolas, Crete, GreeceCooking Greek dishes and helping sous chef and chef


Control the food



COOK B Rodon House Hotel, Tripiti, Thasos, GreeceCooking Italian dishes and helping Cook A


Control the food



COOK B-ROASTER restaurant, Kavala, GreeceKeep the cooking area clean

Grill dishes

Preapare salads


COOK B Il Vento restaurant, Esperas Hotel, Oia Santorini, GreeceCooking Mediterranean dishes and helping Cook A


Control the food

Check the quantity and quality of received products


COOK CItalian restaurant De facto Nea Iraklitsa, Kavala, GreeceCooking Italian dishes and helping Cook B and Cook A


Control the food



COOK C Stars Ilion Maris Hotel, Thassos, Greece

Control the food

Responsible to preparing breakfast



PRACTICE AS COOK 5 Star Rodo Maris Hotel, Rodos, GreeceBusiness/ sector Hotel, Restaurant

EDUCATION AND TRAINING

2006 2007

1999 - 2004Culinary School of Cooking and Pastry La maison de Gourmet, Kavala, Greece

Bachelor of Forestry ExpertTechnological Institute of Drama, Greece

PERSONAL SKILLS

Mother tongue(s)Greek

Other language(s)UNDERSTANDING SPEAKING WRITING

Listening Reading Spoken interaction Spoken production

English B2B2B2B 2B1

Replace with name of language certificate. Enter level if known.

Levels: A1/2: Basic user - B1/2: Independent user - C1/2 Proficient userCommon European Framework of Reference for Languages

Communication skillsGood communication skills gained through my experience at many different hotels, can communicate in French about cooking

Organisational / managerial skillsLeadership skills gained through my last position as a chef de cuisine (responsible for a team of 7 people)

Job-related skillsHigh level of motivation, imagination, confidence

Computer skillsCertification of attending undergraduate semester courses in the field of computer technology of Technological Institute of Drama (Greece).

Driving licenceB category from 1997

ADDITIONAL INFORMATION

SeminarsConference

Certifications04/03/2015 creative cuisine with a modern Greek flavors by executive chef SPIROS DOSIS

09/03/2015 sushi by executive chef JOSEPHINE DESEPEDA

1 month intensive SUSHI chef course. Learnt the techniques from an experienced sushi chefs from the Philippines.

04/04/2015 CERTIFIED CHEF EXECUTIVE (CchE) by ACTA (spin off aristotle university of thessaloniki).Knowledge and skills in the field of executive chef.

Management of the Security of Aliments HACCP. Certification based on ISO 22000 (Aliments, Legislation and Methods of Control HACCP).Formation of Geotechnical Scientists in the Management of Fluid Urban Waste and the Protection of Fluid Sources.

10TH Forester Conference (Tripoli)

Holder of Certification: PUBLIC SCHOOL OF MERCHANTILE NAVY SALUTARY & FIRE MEANS OF MACEDONIA-GREECE.Holder of Navy Pamphlet with the number 8153 .

Curriculum Vitae Charalampos Liouvas Curriculum Vitae Replace with First name(s) Surname(s) European Union, 2002-2013 | http://europass.cedefop.europa.eu Page / European Union, 2002-2013 | http://europass.cedefop.europa.eu Page /

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