Summary
Overview
Work History
Education
Skills
Websites
Personal Information
Interests
Timeline
Generic
FOTIOS ALEVIZAKIS

FOTIOS ALEVIZAKIS

Chef de Cuisine
Andermatt

Summary

Passionate Chef de Cuisine with more than 10 years of experience in fast- paced kitchen settings in France , Austria , Switzerland , Caribbean Sea and Greek region. Well-developed strengths in team leadership, problem-solving and communication. Demonstrated success building high-performance teams. With excellent kitchen management skills and ability to create innovative recipes. Adapt at developing imaginative menu options, overseeing food prep, supervising staff, ordering, inventory and negotiating with vendors. Experience at supervising more than 35 staff involved in restaurant operations, including dining crew, sous chefs and line cooks.

Overview

14
14
years of professional experience
3
3
Languages

Work History

Chef De Cuisine

Hotel Bergidyll
07.2025 - Current
  • Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
  • Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
  • Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
  • Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
  • Created menus and designed corresponding recipes for Bergidyll Hotel.
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
  • Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
  • Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.

CHEF DE CUISINE

BraunBar Hotel & Spa
11.2024 - 02.2025
  • Managed a team of 9 culinary staff in a high-volume kitchen, ensuring quality and efficiency.
  • Developed and implemented seasonal menus that increased customer satisfaction by 30%.
  • Oversaw food safety and sanitation protocols, achieving a 100% compliance rating during health inspections.
  • Coordinated catering services for events with up to 180 guests, managing logistics and service delivery.
  • Trained and mentored junior chefs, fostering skill development and creativity within the kitchen.
  • Reduced food costs by 15% through strategic vendor negotiations and inventory management.
  • Executed food waste reduction programs, leading to a 25% decrease in waste levels.
  • Collaborated with front-of-house management to enhance the overall dining experience through communication and teamwork.

CHEF DE CUISINE

Zoi restaurant
04.2024 - 10.2024

Overseeing a team of 6, creating seasonal menus.

· Head Chef at Greek modern food restaurant , specializing in authentic Greek modern food cuisine and sta training

· Culinary Consultant for Local Farm-to-Table Eatery, developing sustainable recipes

· Collaborated with cross-functional teams to achieve project goals ahead of deadlines

· Facilitated team meetings to enhance communication and problem-solving skills

· Assisted in the development of a collaborative work environment through team-building activities

· Developed and implemented HACCP plans to ensure food safety compliance in a high-volume kitchen.

· Developed innovative menu concepts that increased customer satisfaction by 30%

EXECUTIVE CHEF

La Ferme Restaurant, Cavallo
04.2023 - 10.2023

Managed a team of 20 culinary staff in a high volume kitchen, ensuring quality and efficiency.

· Developed and implemented seasonal menus that increased customer satisfaction by 30%.

· Oversaw food safety and sanitation protocols, achieving a 100% compliance rating during health inspections.

· Coordinated catering services for events with up to 500 guests, managing logistics and service delivery.

· Trained and mentored junior chefs, fostering skill development and creativity within the kitchen.

· Reduced food costs by 15% through strategic vendor negotiations and inventory management.

· Executed food waste reduction programs, leading to a 25% decrease in waste levels.

· Collaborated with front-of-house management to enhance the overall dining experience through communication and teamwork

EXECUTIVE CHEF

La Ferme Restaurant, Cavallo
04.2022 - 10.2022

Managed a team of 20 culinary staff in a high volume kitchen, ensuring quality and efficiency.

· Developed and implemented seasonal menus that increased customer satisfaction by 30%.

· Oversaw food safety and sanitation protocols, achieving a 100% compliance rating during health inspections.

· Coordinated catering services for events with up to 500 guests, managing logistics and service delivery.

· Trained and mentored junior chefs, fostering skill development and creativity within the kitchen.

· Reduced food costs by 15% through strategic vendor negotiations and inventory management.

· Executed food waste reduction programs, leading to a 25% decrease in waste levels.

· Collaborated with front-of-house management to enhance the overall dining experience through communication and teamwork

EXECUTIVE CHEF

La Ferme Restaurant, Cavallo
04.2021 - 10.2021

Managed a team of 20 culinary staff in a high volume kitchen, ensuring quality and efficiency.

· Developed and implemented seasonal menus that increased customer satisfaction by 30%.

· Oversaw food safety and sanitation protocols, achieving a 100% compliance rating during health inspections.

· Coordinated catering services for events with up to 500 guests, managing logistics and service delivery.

· Trained and mentored junior chefs, fostering skill development and creativity within the kitchen.

· Reduced food costs by 15% through strategic vendor negotiations and inventory management.

· Executed food waste reduction programs, leading to a 25% decrease in waste levels.

· Collaborated with front-of-house management to enhance the overall dining experience through communication and teamwork

EXECUTIVE CHEF

L'Osteria de la Ferme
11.2020 - 03.2021

Managed a team of 10 culinary staff in a high volume kitchen, ensuring quality and efficiency.

· Developed and implemented seasonal menus that increased customer satisfaction by 30%.

· Oversaw food safety and sanitation protocols, achieving a 100% compliance rating during health inspections.

· Coordinated catering services for events with up to 200 guests, managing logistics and service delivery.

· Trained and mentored junior chefs, fostering skill development and creativity within the kitchen.

· Reduced food costs by 15% through strategic vendor negotiations and inventory management.

· Executed food waste reduction programs, leading to a 25% decrease in waste levels.

· Collaborated with front-of-house management to enhance the overall dining experience through communication and teamwork.

EXECUTIVE CHEF

La Ferme Restaurant, Cavallo
04.2020 - 10.2020

Managed a team of 20 culinary staff in a high volume kitchen, ensuring quality and efficiency.

· Developed and implemented seasonal menus that increased customer satisfaction by 30%.

· Oversaw food safety and sanitation protocols, achieving a 100% compliance rating during health inspections.

· Coordinated catering services for events with up to 500 guests, managing logistics and service delivery.

· Trained and mentored junior chefs, fostering skill development and creativity within the kitchen.

· Reduced food costs by 15% through strategic vendor negotiations and inventory management.

· Executed food waste reduction programs, leading to a 25% decrease in waste levels.

· Collaborated with front-of-house management to enhance the overall dining experience through communication and teamwork

EXECUTIVE CHEF

La Ferme Restaurant, Cavallo
05.2019 - 10.2019

Managed a team of 20 culinary staff in a high volume kitchen, ensuring quality and efficiency.

· Developed and implemented seasonal menus that increased customer satisfaction by 30%.

· Oversaw food safety and sanitation protocols, achieving a 100% compliance rating during health inspections. · Coordinated catering services for events with up to 500 guests, managing logistics and service delivery.

· Trained and mentored junior chefs, fostering skill development and creativity within the kitchen.

· Reduced food costs by 15% through strategic vendor negotiations and inventory management.

· Executed food waste reduction programs, leading to a 25% decrease in waste levels.

· Collaborated with front-of-house management to enhance the overall dining experience through communication and teamwork.

EXECUTIVE SOUS CHEF

Gerber Hotels
11.2018 - 04.2019
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
  • Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Enhanced dining experience by creating innovative and visually appealing menu items.
  • Developed and implemented staff training programs to elevate culinary skills and knowledge.
  • Disciplined and dedicated to meeting high-quality standards.

EXECUTIVE CHEF

La Ferme Restaurant, Cavallo
05.2018 - 09.2018

Led a culinary team in a high-volume restaurant, achieving a 15% increase in customer satisfaction ratings.

· Designed innovative seasonal menus that resulted in a 20% boost in overall sales.

· Implemented cost control measures, reducing food waste by 30% without compromising quality.

· Trained and mentored junior chefs, fostering a collaborative and efficient kitchen environment.

· Coordinated with suppliers to source local and sustainable ingredients, enhancing menu appeal.

· Streamlined kitchen operations, improving service speed by 25% during peak hours.

· Managed food safety and sanitation practices, achieving a perfect score on health inspections.

· Established partnerships with local farms, creating exclusive farm-to-table dining experiences.

CHEF DE PARTIE / SAUCIER

Gerber Hotels
01.2018 - 04.2018

Experience in managing a section of the kitchen, ensuring high standards of food preparation and presentation.

· Skilled in creating and developing sauces that complement various dishes.

· Proficient in various cooking techniques including sautéing, poaching, and braising.

· Strong ability to collaborate with other kitchen sta to produce timely and quality meals.

· Knowledgeable in food safety regulations and maintaining cleanliness in the kitchen.

· Demonstrated ability to manage inventory and minimize waste in a fast-paced environment.

· Experience in training and mentoring junior kitchen staff to enhance their culinary skills.

· Ability to execute seasonal menus and special events with creativity and air.

EXECUTIVE CHEF / CONSULTING SERVICE

Kreopoleion 29
10.2017 - 12.2017

Developed and implemented seasonal menus that resulted in a 20% reduction in food costs without compromising quality.

· Managed food safety and sanitation standards across multiple kitchen operations, consistently passing health inspections with zero violations.

· Trained and mentored junior chefs, enhancing their culinary skills and promoting a positive kitchen culture.

· Collaborated with local farmers to source organic ingredients, improving menu freshness and supporting sustainable practices.

· Utilized food waste reduction strategies, decreasing waste by 30% and increasing kitchen efficiency.

· Conducted market research to identify culinary trends, incorporating innovative dishes that boosted repeat business.

· Led a culinary team in a high-volume ne dining restaurant, achieving a 15% increase in customer satisfaction scores within one year.

SOUS CHEF

Shellona Restaurant
06.2017 - 09.2017

Managed kitchen operations and supervised a team of 10 culinary staff , ensuring high standards of food quality and presentation.

· Developed and implemented new menu items that increased customer satisfaction by 20%.

· Conducted inventory management and procurement, reducing food costs by 15% through strategic supplier negotiations.

· Trained and mentored junior chefs in food preparation techniques and safety standards, improving overall kitchen efficiency.

· Collaborated with front-of-house staff to ensure seamless service and guest experience during peak hours.

· Oversaw food safety and sanitation practices, maintaining compliance with health regulations and achieving a 100% inspection score.

· Executed large-scale catering events, successfully serving over 500 guests with customized menus.

· Participated in culinary competitions and received awards for innovative dish presentations and flavor profiles.

SOUS CHEF

Shellona Restaurant
12.2016 - 06.2017

Managed kitchen operations and supervised a team of 10 culinary staff , ensuring high standards of food quality and presentation.

· Developed and implemented new menu items that increased customer satisfaction by 20%.

· Conducted inventory management and procurement, reducing food costs by 15% through strategic supplier negotiations.

· Trained and mentored junior chefs in food preparation techniques and safety standards, improving overall kitchen efficiency.

· Collaborated with front-of-house staff to ensure seamless service and guest experience during peak hours.

· Oversaw food safety and sanitation practices, maintaining compliance with health regulations and achieving a 100% inspection score.

· Executed large-scale catering events, successfully serving over 300 guests with customized menus.

· Participated in culinary competitions and received awards for innovative dish presentations and flavor profiles.

CHEF DE PARTIE

La Guerite
04.2016 - 09.2016

Prepared and executed high-quality dishes in a fast-paced kitchen environment

· Collaborated with the head chef to develop seasonal menus · Supervised and trained junior kitchen staff on food preparation techniques

· Ensured compliance with food safety and sanitation standards · Maintained inventory and ordered supplies to meet kitchen needs

· Assisted in planning and executing large-scale catering events · Created and tested new recipes for customer feedback and menu development

· Managed kitchen operations during peak hours to ensure efficiency and quality

CHEF DE PARTIE

Luna lounge Bistro Bar
09.2015 - 04.2016

Prepared and cooked a variety of dishes in a fast paced kitchen environment.

· Maintained a clean and organized kitchen to ensure food safety standards were met.

COMMIS CHEF DE PARTIE

Ammos Beach Bar
04.2014 - 10.2014

Assisted head chef in managing kitchen operations and ensuring food quality standards

· Prepared and cooked a variety of dishes according to menu specifications and presentation standards

· Maintained a clean and organized kitchen by adhering to health and safety regulations

· Collaborated with team members to develop new menu items and improve existing recipes

· Received and stored food supplies while monitoring inventory levels

· Trained and supervised junior kitchen staff in food preparation techniques and kitchen operations

· Participated in menu planning and contributed to cost control measures

· Demonstrated strong communication skills while working in a high-pressure environment

CHEF DE PARTIE GARDE MANGER

Varoulko Restaurant
10.2013 - 04.2014

Managed a post of 2 kitchen staff to ensure the timely preparation of high-quality salads and cold dishes.

· Created and implemented new menu items focusing on seasonal ingredients and innovative presentation.

· Maintained strict adherence to food safety and sanitation standards in the Garde Manger area.

· Oversaw inventory management, including ordering and receiving of fresh produce and specialty items.

· Collaborated with fellow chefs to streamline kitchen processes and improve overall efficiency.

· Trained and mentored junior staff on proper preparation techniques for cold cuisine.

· Conducted regular quality checks on all Garde Manger dishes before service to maintain high standards.

· Participated in daily menu briefings and contributed ideas for special events and catering services.

CHEF DE CUISINE

Kastraki Restaurant
04.2013 - 09.2013

Local menu development and cost control

· Leading and training kitchen staff of 4

· Proficient in traditional cooking technique and cuisine . · Managing inventory and food suppliers

· Understanding of health and safety regulations

· Time management and organizational skills .

· Recognized for creating innovative dishes that enhance guest experiences

COMMIS CHEF DE PARTIE

Pannellinion Bar-Restaurant
09.2012 - 03.2013

Assisted in the preparation and presentation of high-quality dishes in a fast-paced kitchen environment.

· Collaborated with the head chef to develop new menu items and seasonal specials.

· Maintained kitchen hygiene and safety standards while ensuring proper food handling procedures.

· Supported team members in various kitchen stations, including grill, sauté, and pastry.

· Participated in inventory management and ordering of kitchen supplies to minimize waste.

· Trained junior kitchen staff in food preparation techniques and safety protocols.

· Executed daily prep lists efficiently while managing time and multitasking effectively.

· Consistently received positive feedback from customers for the taste and presentation of dishes

CHEF DE PARTIE

Terra Mare Beach Bar Restaurant
04.2012 - 09.2012

Prepared and cooked high-quality traditional dishes in a local-paced kitchen environment

· Supervised and trained junior kitchen staff on cooking techniques and safety protocols

· Managed food inventory and ensured proper stock levels for daily operations

· Contributed to menu planning and development based on seasonal ingredients

· Collaborated with front-of-house staff to ensure smooth service and customer satisfaction

· Maintained cleanliness and organization of workstations in accordance with health regulations

· Assisted in cost control measures and minimized food waste through effective portioning

· Participated in staff meetings to discuss kitchen operations and improvements.

COOKING INTERNSHIP

Elite City Resort
05.2011 - 10.2011
  • Assist with food preparation and cooking.
  • Maintain cleanliness and organization in the kitchen.
  • Follow recipes and presentation specifications.
  • Adhere to food safety and sanitation guidelines.
  • Support the kitchen staff in various tasks.
  • Participate in menu planning and development.
  • Assist with inventory management and stock control.

Education

FOOD PRODUCTION / CHEF DE CUISINE - Culinary School

Le Monde Du Tourisme
Athens
04.2001 -

Skills

Food safety

Food presentation

Team management

Menu development

Kitchen operations

Allergen awareness

Menu planning

Cost control and budgeting

Purchasing management

Waste reduction

Staff training

Kitchen equipment safety

Team building and development

Problem-solving

Food trends awareness

Fine-dining expertise

Personal Information

  • Date of Birth: 06/02/90
  • Nationality: Greek

Interests

Fishing

Farming

Breeding animals

Timeline

Chef De Cuisine

Hotel Bergidyll
07.2025 - Current

CHEF DE CUISINE

BraunBar Hotel & Spa
11.2024 - 02.2025

CHEF DE CUISINE

Zoi restaurant
04.2024 - 10.2024

EXECUTIVE CHEF

La Ferme Restaurant, Cavallo
04.2023 - 10.2023

EXECUTIVE CHEF

La Ferme Restaurant, Cavallo
04.2022 - 10.2022

EXECUTIVE CHEF

La Ferme Restaurant, Cavallo
04.2021 - 10.2021

EXECUTIVE CHEF

L'Osteria de la Ferme
11.2020 - 03.2021

EXECUTIVE CHEF

La Ferme Restaurant, Cavallo
04.2020 - 10.2020

EXECUTIVE CHEF

La Ferme Restaurant, Cavallo
05.2019 - 10.2019

EXECUTIVE SOUS CHEF

Gerber Hotels
11.2018 - 04.2019

EXECUTIVE CHEF

La Ferme Restaurant, Cavallo
05.2018 - 09.2018

CHEF DE PARTIE / SAUCIER

Gerber Hotels
01.2018 - 04.2018

EXECUTIVE CHEF / CONSULTING SERVICE

Kreopoleion 29
10.2017 - 12.2017

SOUS CHEF

Shellona Restaurant
06.2017 - 09.2017

SOUS CHEF

Shellona Restaurant
12.2016 - 06.2017

CHEF DE PARTIE

La Guerite
04.2016 - 09.2016

CHEF DE PARTIE

Luna lounge Bistro Bar
09.2015 - 04.2016

COMMIS CHEF DE PARTIE

Ammos Beach Bar
04.2014 - 10.2014

CHEF DE PARTIE GARDE MANGER

Varoulko Restaurant
10.2013 - 04.2014

CHEF DE CUISINE

Kastraki Restaurant
04.2013 - 09.2013

COMMIS CHEF DE PARTIE

Pannellinion Bar-Restaurant
09.2012 - 03.2013

CHEF DE PARTIE

Terra Mare Beach Bar Restaurant
04.2012 - 09.2012

COOKING INTERNSHIP

Elite City Resort
05.2011 - 10.2011

FOOD PRODUCTION / CHEF DE CUISINE - Culinary School

Le Monde Du Tourisme
04.2001 -
FOTIOS ALEVIZAKISChef de Cuisine