EVANGELOS ROUDOSIS
Bern
Summary
- Experienced Chef De Partie with 11 years background into a la cart restaurants, Hotels Banquet and achieved great services, food styling technique, different cooking methods experienced and well organized. An ambitious Sous Chef, I have graduated from culinary school from 2013. Able to go the extra mile, with passion for cooking and a demonstrated experience into Kitchen, i am looking forward to take my new experiences, challenges, extend my skills and built my professionalism achieving the same time the highest results.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Pastry Chef
Eden Spiez
Spiez, Switzerland
05.2024 - 05.2024
- Maintained a clean working environment by adhering to health and safety regulations.
- Organized daily tasks for the entire team of bakers ensuring efficient workflow. Assisted in menu planning for all pastry items. Decorated cakes with intricate designs and patterns. Developed unique recipes for pastries and desserts, using seasonal ingredients.
- Planned daily production schedules based on customer orders and worked very efficient under time pressure.
CHEF DE PARTIE
Rigi Kaltbad Hotel
Rigi region
07.2023 - 12.2023
- Successfully worked at the hot section as saucier and portioned meat for various preparations for the grill section or for sauce preparations and portioning meat and sh for the night service and assured that the quality and portions are enough and managed to gain good compliments from the guests which was informed with the servers.
- Participated on events with Banquet for about 80 to 130 pax. On lunch service served around 60 guests for the lunch menu and at the same time preparations for the night service. I assisted on ordering items for the kitchen.
- With professionalism and very good time management I prepared meat preparations and served with excellent time management in communication with entrementie section. Very organised section under my organisation skills to store the products the right way to prevent spoiling in order to serve the best quality.
COMMIS CHEF DE PARTIE
Kempinski
Engelberg
06.2022 - 02.2023
- I supported the Kitchen Chef with excellent communication skills and worked successfully on the cold section and snack. I prepared various recipes for the menu followed from right rostering of the mise en place.
- At the Bar Kitchen we served around 50 to 70 guests daily which I achieved successfully. I participated on different events such as banquet and nger party bites. Participated also on preparing different recipes for monthly menu.
- Assisted on ordering ingredients. At the main kitchen I worked as a commis chef preparing daily receipts for the night shift and helped also to make the canton food corner. Aimed and made it to make high quality service and kept the HACCP and FIFO standards.
CHEF DE PARTIE
Silvretta Montafon
Vorarlberg
12.2018 - 01.2021
- With professionalism and very good time management I prepared meat preparations and served with excellent time management in communication with entrementie section
- Very organized section under my organization skills to store the products the right way to prevent spoiling in order to serve the best quality.
- I kept a bold attitude and worked well under time pressure .
CHEF DE PARTIE
Porto Koundouros Veach and Villas
Kea Island
01.2019 - 10.2019
- I achieved with very good compliments from guests, attended to various banquets including weddings and company events, produced enough food quantities and kept the food quality at the highest standards. We served 80 to 150 pax. On-stand buffet style. I worked for two summer seasons for the years 19`-20` as a full time Chef de Partie. I kept a solid attitude during the rush hours serving 100-400 guests.
- Managed to have the right amount of preparation and kept good communication with other chefs in the kitchen to serve group of people tables. Controlled the stock preparation and the dates to have been used. I ensured that the quality and the quality was enough for the restaurant guests and I assisted also to order new menu items. I achieved to keep the responsibility for the daily menu dish including to prepare and assure that the quantity is enough and produced correct.
- I guided a commis chef at my section and show him how to work professionally and without procrastinations in order to work faster and productive. On this role I had the privilege to develop my skills including: strong communication skills, working efficiently under pressure, be creative, be productive and extend my organization skills towards the highest I gained the respect from my coworkers and became a trustable person in the kitchen team.
- As a Chef De Partie assigned at the cold/snack section, I was successfully created daily dessert portions for the guests and under special requests as well, for ex. dairy allergies or vegan choices.
CHEF DE PARTIE
Majestic City Retreat Towers
U.A.E. Bur Dubai
12.2018 - 03.2019
- In the period of 3 months we made it to develop and bring the food standard at the maximum as possible. I had the role of the Greek kitchen Chef, apart from the Kitchen Chef, during my experience at the restaurant which gives me the opportunity to develop my communicatoin skills. I made it to create desserts according the need of the celebration for 500+ pax. Organized and executed buffet for 120 guests with team of 5 cooks.
- Managed excellent communication with other departments we served and plated the food nice. In cooperation with the executive Chef I helped on ordering supplies for the kitchen and I attended to HACCP ISO authorities control and kept my fridge section tidy, on date and well maintained. I participated to various eastern and new year`s celebrations including local food and prepared meat and garnishes for more than 200 pax.
- As a part of the kitchen and responsible for it, I attended on food preparation for outside of the restaurant, for a big company, weekly menu for 80-100 pax and deliver on time in communication with the delivery driver. we created dessert recipes for inside hotel events and side stand next to the reception of the Hotel and participated in to various other events at the main kitchen of the Hotel producing food according to the portions and the quality needed.
- Followed the Hotel`s standards. As awarded by the The Dubai Times the second best European restaurant in Middle East, we had compliments from guests for the excellence of the food. I kept the quality of the food and the preparation roster right, aimed to have the best eciency for the kitchen`s standards.
Chef De Partie
Geysiplous
Evia Island, Karystos
03.2018 - 09.2024
- I managed solely my section for the grill section to prepare , portioning and in excellent time management be ready for service.
- I guided a Kitchen assistant in order to finish all the necessary preparations on time and kept everything in order.
- Had very good feedback from guests, gained the trust and achieved great services for 100 guests.
Chef De Partie
Ark all day bar and Restaurant
Glyfada
03.2016 - 03.2018
- As warm starter cook a managed to prepare for over 150 guests appetizers and successfully managed my shift in cooperation with other cooks to make the service.
- I filleted fish and prepared meat portions as another part of my job in order to have a smooth shift and enough portions, controlling the food quality.
- I attended in multiple events and served more that 250 guests finger food party and managed to have great attitude and very quick learned new recipes.
Chef De Partie
K8 Art Point
Athens
09.2015 - 02.2016
- Attended on events and worked as a small team we managed to service 500 guests in small amount of time achieving the food standards.
- Solely i managed my shifts as required and worked efficient in order to keep an organized kitchen, ready to serve and be sure that the food is in good quality to be served.
Cook Shift Leader
Greek Army
Evros
10.2014 - 08.2015
- During my shift i was responsible to prepare food for 100 people, breakfast, lunch and dinner according to the military standards.
- I guided a commis chef and built communications skills and management as well. Achieved to cook great food and always had positive feedback.
- I supervised the stock preparations with the management to assured that the quantity is enough in order to be organized and make the necessary orders.
Commis Chef De Parite
2 Mazi Restaurant
Athens, Syntagma
10.2012 - 06.2014
- Quickly i adjusted in the kitchen and learned new recipes, i was dedicated and with very good time management i plated in attractive style and had an overview eye at the cold and dessert section.
- I assisted at the warm section when required and kept control of the orders, organized the fridge and monitored the portions required for service.
Cook Trainer
Cephalonia Palace
Cephalonia
06.2012 - 09.2012
- I did my practice as cook and very quick managed to keep my section myself and be on time under my supervisors.
- Quickly i learned to be a part of a kitchen and i participated on events for 200 guests.
Education
Associate of Arts -
CULINARY INSTITUTE
06-2013
Skills
- Food Plating
- Creativity and Innovation
- Catering expertise
- Restaurant Experience
- Dessert Preparation
- Food Safety
- Food trend knowledge
- Knife Skills
- Grilling Techniques
- Braising Techniques
- Portion Control
- Equipment usage
- Special diets
- Mentoring and Coaching
- Detail Oriented
- Training staff
- Inventory Rotation
- Ingredient Knowledge
- Flavor Pairing
- Allergen awareness
- Dough handling
- Food Costing
- Kitchen Safety
- Quality Control
- Customer Service
- Teamwork and Collaboration
- Commercial Food Production
- Recipe Adaptation
- Team building
- Adaptability and Flexibility
- Reliability
- Organizational Skills
- Decision-Making
- Temperature Monitoring
- Reliable and Responsible
- Analytical Thinking
- Problem-Solving
Affiliations
Music, Hiking, Basketball, Surf
Certification
- Car driving license
- HACCP certification
Timeline
Pastry Chef
Eden Spiez
05.2024 - 05.2024
CHEF DE PARTIE
Rigi Kaltbad Hotel
07.2023 - 12.2023
COMMIS CHEF DE PARTIE
Kempinski
06.2022 - 02.2023
CHEF DE PARTIE
Porto Koundouros Veach and Villas
01.2019 - 10.2019
CHEF DE PARTIE
Silvretta Montafon
12.2018 - 01.2021
CHEF DE PARTIE
Majestic City Retreat Towers
12.2018 - 03.2019
Chef De Partie
Geysiplous
03.2018 - 09.2024
Chef De Partie
Ark all day bar and Restaurant
03.2016 - 03.2018
Chef De Partie
K8 Art Point
09.2015 - 02.2016
Cook Shift Leader
Greek Army
10.2014 - 08.2015
Commis Chef De Parite
2 Mazi Restaurant
10.2012 - 06.2014
Cook Trainer
Cephalonia Palace
06.2012 - 09.2012
Associate of Arts -
CULINARY INSTITUTE
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