Charalampos Liouvas is a Greek chef with over 15 years of experience working in hotels and restaurants in Greece, Cyprus, and other locations. He has held positions including Chef de Cuisine and Sous Chef, where he was responsible for cooking, menu planning, managing staff, and ensuring food safety and quality standards. Liouvas aims to obtain a position as Chef de Cuisine or Sous Chef and has extensive training and certifications in culinary arts, food safety, and management.

1. Curriculum Vitae Charalampos Liouvas
PERSONAL INFORMATION Charalampos Liouvas
M. Alexandrou 25 P.C.65302 Kavala, Greece
00306997000095
charisliouvas@gmail.com
www.charisliouvas.webs.com
Sex Male |
Date of birth 22/06/1979 |
Nationality Greek
27/03 /2015 – 18/10/205 CHEF DE CUISINE
Restaurant KALESMA (old town Mallia-crete)
cooking traditional Greek and Mediterranean dishes,
▪ planning and developing menus,
▪ maintain records of stock and orders items as required ,
▪ evaluate price and cost,
▪ Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food,
ensure that employees follow standards and regulations Ensure HACCP’s processes are followed and
recorded as required
SOUS CHEF DE CUISINE
02/12/2014-04/04/2015 SOUS Chef de cuisine
Nightjar american stake house (heraklion-crete)
cooking meditarranean dishes,special stake, picania,t-bon stake, rebye
evaluate price and cost
ensure that employees follow standards and regulations Ensure HACCP’s processes are followed
PREFERRED JOB CHEF DE CUISINE/ SOUS CHEF
WORK EXPERIENCE
07/04/2014 - 11/10/2014 Chef de cuisine
Kahlua Boutique Hotel 4 stars Hersonisos-Crete, Greece
▪ cooking traditional Greek and Mediterranean dishes,
▪ planning and developing menus,
▪ maintain records of stock and orders items as required ,
▪ evaluate price and cost,
▪ Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food,
▪ ensure that employees follow standards and regulations Ensure HACCP’s processes are followed and
recorded as required
▪ Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
Business/ sector Hotel, Restaurant
20/04/2013 – 15/10/2013 Chef de cuisine
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2. Curriculum Vitae Replace with First name(s) Surname(s)
01/12/2012 – 01/04/2013
Paros Bay Hotel, Parasporos, Paros island , Greece
▪ cooking traditional Greek and Mediterranean dishes,
▪ planning and developing menus,
▪ maintain records of stock and orders items as required ,
▪ evaluate price and cost,
▪ Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of
food,
▪ ensure that employees follow standards and regulations Ensure HACCP’s processes are
followed and recorded as required
▪ Meet with customers to discuss menus for special occasions such as weddings, parties, and
banquets.
Business/ sector Hotel, Restaurant
Chef de cuisine
26/03/2012 - 01/11/2012
15/04/2011 - 13/09/2011
“Bite Me”, Grills & Snacks Restaurant , Thessaloniki, Greece
▪ Prepares all food items to order, following standard recipes and procedures within
specified time limits.
▪ Responsible for preparing sauces ,marinate meat and cooking-grilling
▪ Labels all food items for food safety and shelf-life standards.
▪ Rotates product according to “First In, First Out” to maintain shelf-life standards.
▪ Keeps the Grill Area neat, clean and sanitary.
Business/ sector Restaurant
Sous Chef
“Glasshouse” Gourmet Restaurant, 5 Star Adams Beach Hotel , Agia Napa, Cyprus
▪ Responsible for cold kitchen and deserts
▪ Preapare decoration
▪ Helping and cooking near Head Chef
▪ Working according to HACCP’s standards and regulation
▪ Rotates product according to “First In, First Out” to maintain shelf-life standards
Business/ sector Hotel, Restaurant
COOK A
Theory Gourmet Restaurant, 5 Star Proteas Blue Resort Hotel, Pithagorio, Samos, Greece
▪ Cooking Mediterranean dishes and helping sous chef and chef
▪ Keep the cooking area clean
▪ Control the food
▪ Check the quantity and quality of received products.
Business/ sector Hotel, Restaurant
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3. Curriculum Vitae Charalampos Liouvas
10/05/2010 - 15/10/2010
01/05/2009 - 23/10/2009
02/12/2008 - 15/04/2009
01/04/2008 - 01/10/2008
07/11/2007 - 27/02/2008
08/08/2007 - 11/10/2007
12/05/2007 - 15/07/2007
COOK A
”Diogenis” restaurant, Saint Nickolas, Crete, Greece
▪ Cooking Greek dishes and helping sous chef and chef
▪ Keep the cooking area clean
▪ Control the food
▪ Check the quantity and quality of received products.
Business/ sector Restaurant
COOK B
Rodon House Hotel, Tripiti, Thasos, Greece
▪ Cooking Italian dishes and helping Cook A
▪ Keep the cooking area clean
▪ Control the food
▪ Check the quantity and quality of received products.
Business/ sector Hotel, Restaurant
COOK B-ROASTER
“ΨΗΤ” restaurant, Kavala, Greece
▪ Keep the cooking area clean
▪ Grill dishes
▪ Preapare salads
Business/ sector Restaurant
COOK B
“Il Vento” restaurant, Esperas Hotel, Oia – Santorini, Greece
▪ Cooking Mediterranean dishes and helping Cook A
▪ Keep the cooking area clean
▪ Control the food
▪ Check the quantity and quality of received products
Business/ sector Hotel, Restaurant
COOK C
Italian restaurant “De facto” Nea Iraklitsa, Kavala, Greece
▪ Cooking Italian dishes and helping Cook B and Cook A
▪ Keep the cooking area clean
▪ Control the food
▪ Check the quantity and quality of received products.
Business/ sector Restaurant
COOK C
5 Stars Ilion Maris Hotel, Thassos, Greece
▪ Control the food
▪ Responsible to preparing breakfast
▪ Keep the cooking area clean
Business/ sector Hotel, Restaurant
PRACTICE AS COOK
5 Star Rodo Maris Hotel, Rodos, Greece
Business/ sector Hotel, Restaurant
EDUCATION AND TRAINING
2006 – 2007
1999 - 2004
Culinary School of Cooking and Pastry “La maison de Gourmet”, Kavala, Greece
Bachelor of Forestry Expert
Technological Institute of Drama, Greece
PERSONAL SKILLS
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4. Curriculum Vitae Replace with First name(s) Surname(s)
Mother tongue(s) Greek
Other language(s) UNDERSTANDING SPEAKING WRITING
Listening Reading Spoken interaction Spoken production
English B2 B2 B2 B 2 B1
Replace with name of language certificate. Enter level if known.
Levels:A1/2: Basic user - B1/2: Independent user - C1/2 Proficient user
Common European Framework of Reference for Languages
Communication skills Good communication skills gained through my experience at many different hotels, can communicate
in French about cooking
Organisational / managerial skills Leadership skills gained through my last position as a chef de cuisine (responsible for a team of 7
people)
Job-related skills
High level of motivation, imagination, confidence
Computer skills Certification of attending undergraduate semester courses in the field of computer technology of
Technological Institute of Drama (Greece).
Driving licence B category from 1997
ADDITIONAL INFORMATION
Seminars
Conference
Certifications
04/03/2015 creative cuisine with a modern Greek flavors by executive chef SPIROS DOSIS
09/03/2015 sushi by executive chef JOSEPHINE DESEPEDA
1 month intensive SUSHI chef course. Learnt the techniques from an experienced sushi chefs from
the Philippines.
04/04/2015 CERTIFIED CHEF EXECUTIVE (CchE) byACTA (spin off aristotle university of
thessaloniki).Knowledge and skills in the field of “executive chef”.
Management of the Security of Aliments HACCP. Certification based on ISO 22000 (Aliments,
Legislation and Methods of Control HACCP).
Formation of Geotechnical Scientists in the Management of Fluid Urban Waste and the Protection of
Fluid Sources.
10TH Forester Conference (Tripoli)
Holder of Certification: PUBLIC SCHOOL OF MERCHANTILE NAVY SALUTARY & FIRE MEANS
OF MACEDONIA-GREECE.
Holder of Navy Pamphlet with the number 8153 ΚΒ.
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