1. 16 Linton Road
Loose, Maidstone
Kent, ME15 0AH
E-mail: gkrousti11@gmail.com
Website: https://uk.linkedin.com/in/giorgio-
krousti-8894b482
Phone: 07795097907
EDUCATION BA (Hons) International
Hospitality Management
2012 — 2016
A Levels 2009 — 2012
Bournemouth University
Final Grade: 2:1
My degree helped me to continue my passion for the hospitality industry, the following
units were some studied; Consumer Experience and Behaviour,Finance and Economics,
Food and Beverage Management Management Decision-Making Personal, Professional
Development and Small Business Management.
Part of my final year involved a consultancy project working with Baxter Story, a
predominantly contract catering company based in Reading. We aimed to improve their
employee retention, data collection and engagement.
Dissertation research project: The perceptions of hospitality as a career from the
viewpoint of the 16-18 age group.
Cornwallis Academy
BTEC Level 3 Travel and T ourism (A*)
Government and Politics (D)
English Literature and Language (C)
Biology (D)
CAREER Le Manoir Auz Quat Saisons,
Oxford
July 2014 — August 2015
The Retreat, Bournemouth
University
2013 — 2014
Commis de Rang/ Breakfast Chef de Rang
This experience gave me an insight into the highest level of hospitality, being voted
#1 for service in the UK and #1 hotel in the UK and 6th best in the world on
Tripadvisor. This differed from my previous experience and has given me a true
insight into the diverse skills required when working in such a prestigious
establishment. The two roles I obtained gave me a wider scope of the implications of
quality management and the understanding behind the variety of skills needed by a
diverse workforce. Being promoted to my second position, I was assigned with all
room services, the mes en place for the restaurant for lunch service and collaborating
with the reception teams to ensure precision of service to our guests. Through
managing the commis and coordinating with headwaiters and higher positioned
managers, we guaranteed consistency throughout all departments in the hotel.
Kitchen and Front of House
As a part of my degree, I spent 8/10 weeks working at the university restaurant,
both in the kitchen and front of house. This has provided me with an opportunity
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2. Chequers Fish Bar, Lenham 2013
Seawave Fish Restaurnt/Takeaway,
Maidstone
2009 — 2012
to build upon my existing skills and also learn new ones, supporting the theory
provided with my degree. I was able to have the opportunity to be head chef for one
week, I particularly enjoyed this role as I enjoy providing leadership and direction
for others around me within my passion for the industry.
Assistant Manager
During the summer of 2013 I was given the opportunity to work in a fish and chip
restaurant. I used this chance to further cement my knowledge and skills in the
hospitality industry which I had learnt during my first year of university.
Expanding on my previous experience in Seawave, I was also responsible fora few
employees, of which I would regularly ensure staff performance was of top quality.
Sous Chef
This was my first role working within the hospitality industry, learning how to cook
and prepare food as well as serving. After a significant amount of time my
responsibilities increased, tasks such as managing the deliveries and stock rotation.
CERTIFICATIONS Valid Full UK Driving License
BIIAB Level 2 Award for Personal License Holders
11 GCSE's (A*-C)
INTERESTS Travelling; Thailand, Zambia, Botswana, South Africa, Cyprus, Bulgaria,
Belgium, Croatia, etc
Sports; football, yoga, rugby
BU Societies Member: Shooting, Wakeboarding & Kite Surfing, Snowriders,
Hospitality, Tourism
Volunteering; World Challenge 2009
Bournemouth Tourism Ambassador
Institute of Hospitality member
SKILLS Interpersonal Communication
Fluent in Greek and English
Writes professionally, clearly and concisely
Openly expresses ideas and c o-operates/works well in a team
Management and Leadership
Organisation of fellow colleagues in busy festive periods to maximise operations and
customer satisfaction
Successful collaboration with management to ensure my team works to the best of
their abilities
REFERENCES
1. Elvio De Freitas
Restaurant Manager at Belmond Le Manoir Auz Quat'Saisons, Oxford
E: Elvio.freitas@blanc.co.uk
T: 01844278881
2. Marino Michaelas
Company Director at Chequers Fish Bar, Lenham
E: maz@chequersfishbar.co.uk
T: 01622859878
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