1. IOANNIS SPANOPOULOS
PERSONAL INFORMATION
Address: City Unity College
70 Possidonos Avenue
16675 Glyfada, Greece
Date of birth: March 8, 1969
Marital status: Single
Email: twitty_gr@yahoo.co.uk
Phone: +30 2741033831
Mobile: + 6980086197
Nationality: Greek
Gender: Male
OBJECTIVE
I am seeking a work in a leading hotel chain to advance my knowledge and experience in the culinary arts field.
EDUCATIONAL BACKGROUND
City Unity, Glyfada Campus, Athens, Greece October - present
Swiss Diploma in Culinary Arts
Alpine Center-The Swiss Business School for Hotel & Tourism Management
• Kitchen Practical Classes:
• Capable of performing basic cooking techniques
• Knowledge of food commodities
• Demonstrates various basic cuts and preparations
• Able to use the appropriate tools and equipment for cooking
• Basic rules of safety and sanitation in the work environment
• Familiar with basic food service techniques
HIGH SCHOOL-HARAVGI/PEREUS GREECE Sept.1980-June1986
PROFESSIONAL EXPERIENCE
Saint John, AGIOS IOANNIS MYKONOS June 2016-Oct. 2016
Demi Chef de partie
• Review the daily production sheets with the Chef De Partie & Sous Chef.
• Prepares and when required delegates the production of the necessary food items in accordance with standards in a
timely and efficient fashion to ensure that there is no interruption to guest service
• Actively participates in training of culinary skills to junior staff and apprentices
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are
met
• Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops
• Ensures that station opening and closing procedures are carried out to standard
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in
order to reduce food cost expense
• Operate all kitchen equipment and conduct themselves with safety in mind at all times
• Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and
government Food Safety guidelines
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie/
Sous chef in a timely fashion
• Prepares lists of food products required for station for Sous Chef order and approval
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with
active participation in the hotel health and safety program
• Adhere to all environmental policies and programs as required

2. Alain Ducasse Education, ARGENTEUIL, FRANCE Apr. 1/2016-June. 4/2016
Commis chef
• Preparation of ingredients for more senior chefs
• Maintaining high standards of hygiene
• Rotating food, putting away inventory and dealing with deliveries
• Measuring ingredients and sizing portions accurately
• Learning about food safety techniques
• Preparing foods for mise en place, which involves chopping vegetables, stocking stations, organizing ingredients
and partly cooking some foods
Porto Carras, Khalkidhiki Greece May 2015-Sept.2015
Ass. Boulanger/Pizza cook
• Ran a successful production line
• Learned hard work ethic while working in a fast pace environment
in an organized manner
• Provided customer service to ensure a satisfactory experience
• Progressed in decision making/problem solving skills under stressful
conditions with other team members
• Learned teamwork and communication skills on how to develop and run
an efficient business through interacting with other employees and customers
• Developed time management skills to meet company requirements
Oregano Restaurant, Mykonos Greece Apr.2010-Sept.2014
Head Food Server:
• Relaying, preparing and setting tables.
• Receive food & drink orders & serve customer requests to standards required
• Ensure timely delivery of all food & beverage items to customers.
• Understand menu content and keeping up to date with any menu changes.
• Ensuring the food service area is left cleaned and tidy once guests have left.
Margaritaville Restaurant, Key West Florida U.S. Sept.2008-Nov.2009
Food Server:
• Assisted clients in menu decisions.
• Provided consistent prompt, friendly service.
• Maintained cleanliness in dining area.
• Participated in bi-weekly staff training sessions.
Crawdaddy's oyster bar & Grill, South Carolina U.S. Feb.2007-Aug.2008
Manager:
• Ensuring the highest standards of food and beverage service.
• Keeping control of food and labour costs.
• Ensuring Health & Safety and hygiene in the work environment
• Responsible for recruiting, training & developing restaurant staff.
• Dealing with and resolving customer complaints.
• Maximizing all business opportunities to drive sales.
• Communicating with the kitchen staff to ensure efficient food service.

3. • Overseeing client bookings & reservations.
• Organizing the daily and weekly rotas for the Restaurant’s staff.
• Purchasing stock, supplies and negotiating best prices with trade suppliers.
• Ability to create a great atmosphere & be an inspirational host.
MAGNOLIAS Restaurant, Key West Florida U.S. May 2006-Jan.2007
Manager
• Ensuring Health & Safety and hygiene in the work environment
• Responsible for recruiting, training & developing restaurant staff.
• Dealing with and resolving customer complaints.
• maximizing all business opportunities to drive sales.
• Communicating with the kitchen staff to ensure efficient food service.
• Overseeing client bookings & reservations.
• Organizing the daily and weekly rotas for the Restaurant’s staff.
The Sheraton Suites Hotel, Key West Florida U.S.
Bartender: Nov.2005-Apr.2006
• Quickly mix a variety of simple and complex cocktails.
• Promptly served all food courses and alcoholic beverages to guests.
• Accurately balanced cash register at all times.
• Maintain stock levels to prevent shortages of critical items.
• Strictly abided by all state alcohol regulations, particularly in
regard to intoxicated persons and minors.
The Myconian Collection Hotel, Myconos Greece Apr.2000-Oct.2005
Bar Manager:
• Daily Stock Control and full weekly audit.
• HR responsibilities including recruitment, training and development of staff.
• Organizing the daily rota and duties.
• Responsible for management of brand standards, stock rotation & cashing up.
• Analyzing data and drawing conclusions for the business.
• In-depth understand of measurements and weights of drink levels.
• Working with the Hospitality Manager in coordinating & planning for big events.
• Re-evaluating the beverage & wine list offered, highlighting trends & new
products to managers.
Poseidon Resort, Loutraki Greece
Bartender/Food server May 1994-Sept.1999
Byzantinon Restaurant, Corinth Greece
Owner June 1990-Nov.1994
King Sharon Hotel, Corinth Greece
Bartender Apr.1989-Oct.1989
Hpirotiki Cruise Lines, Piraeus Greece
Waiter-Bartender Jan.1986-Nov.1987
Illiria M/S Cruise Ship, Piraeus Greece
Ass.waiter/Ass.Bartender June1985-Dec.1986
LANGUAGE SKILLS
Greek: Fluent, English: Advanced, French: Basic; Italian: Basic; Spanish: Basic

4. COMPUTER SKILLS
Microsoft Word, Excel, PowerPoint, Windows Explorer, POS
REFERENCES
Anastasios Kontis-General Manager
SAINT JOHN
HOTEL VILLAS & SPA
gm@saintjohn.gr
Harry Kazazis-Hotels Consultant
PORTO CARRAS
GRAND RESORT & SPA
Giannis Baxevanis – Executive Chef
PORTO CARRAS
GRAND RESORT & SPA
info@baxevanis.com
Stavros Malliaridis - Chef
PORTO CARRAS
GRAND RESORT & SPA
Ms. Georgia Kofinas – Chef Instructor
(Mediterranean Cuisine)
City Unity College, Glyfada Campus
Athens, Greece
Georgia.Cook49@gmail.com
Mr. Scott Morse - Hotel/Location Manager
City Unity College, Glyfada Campus
Athens Greece
s.morse@cityu.gr
Panos Ioannidis - Chef Instructor
City Unity College, Glyfada Campus
Athens, Greece
ioannpg@hotmail.com
Mr. Spiros Paulidis - Chef Instructor
City Unity College, Glyfada Campus
Athens, Greece
paulidis_spiros@hotmail.com
Mr. Jim Bennet - Peripheral F&B Manager
Hilton Hotel, Miami, Florida, USA
Mr. Christos Leonidis - General Manager
Poseidon Resort, Loutraki, Corinth, Greece
christos.leonidis@gmail.com

5. Πόρτο Καρράς, 05 Οκτωβρίου 2015
ΣΥΣΤΑΤΙΚΉ ΕΠΙΣΤΟΛΗ
Με την παρούσα επιστολή επιθυμούμε νσ βεβαιώσουμε ότι ο Κος Σπανόπουλος Ιωάννης του Χαράλαμπου
απασχολήθηκε στην επιχείρησή μας σαν Γ' Μάγειρας από τις 30-04-2015 έως τις 21-092015(προβλεπόμενη λήξη
απασχόλησης).
Κατά τη διάρκεια της συνεργασίας μας επέδειξε ιδιαίτερο ζήλο και προθυμία στην εκτέλεση των καθηκόντων του,
ενώ είχε άριστη επαφή και συνεργασία τόσο με τους εργαζόμενους της επιχείρησης όσο και με τους πελάτες αυτής.
Γιαννόπουλος Αναστάσιος
ΠΟΡΤ ΑΡΡΑΣ
ΑΝΩΝΥΜΗ
ΕΤΑΙΡΕΙΑ
ΥΠΟΚΜΑ:ΠΟΡΤΟ τκ. ΜΑΡΜΑΡΑΣ ΧΑΛικΗΣ
ΤΗΛ:2 375071229
ΕΔΡΑ ΣΟ 20 - Τ.Κ..•17456 ΑΛΙΜΟΣ
ΑφΜ: 094317709 - ΔΟΥ: ΠΕΙΡΑΙΑ
Αναπληρωτής Διευθυντής Ανθρωπίνου Δυναμικού

6. Πόρτο Καρράς, 05 Οκτωβρίου 2015
ΣΥΣΤΑΤΙΚΉ ΕΠΙΣΤΟΛΗ
Με την παρούσα επιστολή επιθυμούμε νσ βεβαιώσουμε ότι ο Κος Σπανόπουλος Ιωάννης του Χαράλαμπου
απασχολήθηκε στην επιχείρησή μας σαν Γ' Μάγειρας από τις 30-04-2015 έως τις 21-092015(προβλεπόμενη λήξη
απασχόλησης).
Κατά τη διάρκεια της συνεργασίας μας επέδειξε ιδιαίτερο ζήλο και προθυμία στην εκτέλεση των καθηκόντων του,
ενώ είχε άριστη επαφή και συνεργασία τόσο με τους εργαζόμενους της επιχείρησης όσο και με τους πελάτες αυτής.
Γιαννόπουλος Αναστάσιος
ΠΟΡΤ ΑΡΡΑΣ
ΑΝΩΝΥΜΗ
ΕΤΑΙΡΕΙΑ
ΥΠΟΚΜΑ:ΠΟΡΤΟ τκ. ΜΑΡΜΑΡΑΣ ΧΑΛικΗΣ
ΤΗΛ:2 375071229
ΕΔΡΑ ΣΟ 20 - Τ.Κ..•17456 ΑΛΙΜΟΣ
ΑφΜ: 094317709 - ΔΟΥ: ΠΕΙΡΑΙΑ
Αναπληρωτής Διευθυντής Ανθρωπίνου Δυναμικού