Ioannis Svynos

@ MOZERN Bar & Brasserie

• Sous Chef in charge of BQT , Breakfast , Main Restaurant .
• Regular Afternoon Tea and Special menu development and
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Assisted with menu development and planning.
• Worked closely with front-of-house staff to facilitate excellent customer service.

• Acted as head chef when required to maintain continuity of service and quality.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Monitored food and labor costs to verify budget targets were met.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Assisted with menu development and planning.

@ Wild Carrot

• Saucier , Entremetier, BQT Events
• Led team by example in preparing items accurately and according to high-quality standards.
• Oversaw cleanliness of each station in kitchen.
• Monitored recipe portioning to control food costs.
• Ordered food items for upcoming events per sous chef request.
• Planned and directed high-volume food preparation in fast-paced environment.

@ CottoCrudo

• Saucier , Pasta , BQT event
• Maintained well-organized mise en place to keep work consistent.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

• Saucier , Gardemanger , Entremetier , BQT Event
• Complied with portion and serving sizes as per restaurant standards.
• Cooked memorable dishes that brought new customers into establishment.
• Modified recipes to accommodate dietary restrictions and allergies.

• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.

• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.

Main Kitchen Chef during my military service.

Cooked well in very difficult sircumstances.

prepared meals for around 200/250 soldiers every day

Worked for 2 summer seasons

• Live cooking station
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Rotated through all prep stations to learn different techniques.