Summary
Overview
Work History
Education
Skills
Additional Information
Interests
Timeline
Generic

Erin Stavrianos

Sous Chef

Summary


Culinary professional with comprehensive experience in high-pressure kitchen environments seeking new challenges outside the kitchen. Seeking to work in the area of food sustainability, regenerative farming. organic food and farm to fork food production.

Overview

7
7
years of professional experience

Work History

Sous Chef

Cocotte Catering
01.2023 - 01.2025
  • Managed food preparation tasks to exacting timelines, ensuring all orders were executed in a timely manner to exacting high quality and presentation standards.
  • Planned and directed high-volume food preparation for private celebrity events and parties, weddings, buffet catering and private dinner parties in fast-paced environment.
  • Mentored junior kitchen staff, fostering a collaborative work environment to improve overall team performance.
  • Plated every canape and dish with attractive flair to meet strict restaurant standards and to a level of service that is of the highest standard.

Barista

Gail's Bakery & Cafe
02.2021 - 01.2022
  • Promoted a welcoming atmosphere by greeting customers with a friendly demeanor and promptly addressing their needs.
  • Contributed to a positive team environment through effective communication and collaboration with colleagues.
  • Listened carefully to customer requests and created personalized, delicious beverages, which improved sales.
  • Maintained and operated espresso machines, blenders, commercial coffee brewers, coffee pots, and other equipment.
  • Controlled line and crowd with quick, efficient service.
  • Pleasantly interacted with customers during hectic periods to promote fun, positive environment.
  • Managed time effectively to balance both front-of-house tasks and back-of-house responsibilities during busy periods.

Sous Chef

Cronin's Pub
03.2018 - 03.2021
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
  • Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.

Sous Chef

Nuba Lebanese Restaurant
03.2018 - 02.2021
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.

Education

6 Week Sustainable Food Course - Re-thinking Food Systems & Live, Cook Sustainably

Ballymaloe Cookery School
Shanagarry, Ireland
04.2001 -

12 Week Cookery Certificate Course - Culinary Skills & Management of Kitchen And Food

Ballymaloe Cookery School
Shanagarry, Ireland
04.2001 -

Culinary Diploma - Training in Classic French Culinary Techniques

Le Cordon Bleu
London
04.2001 -

Skills

Culinary preparation

Food safety management

Expense management

Menu development and recipe creation

Effective team leadership

Service excellence

Hygienic food preparation

Culinary team management

Kitchen staff supervision

Food presentation

Cooking techniques

Supervising food prep

Kitchen organization

Knife skills

Menu development

Comprehensive ingredient understanding

Additional Information

I have extensive experience in acting both on stage and on screen. I have undergone extensive training on acting techniques, acting for stage and camera, scene study etc. in USA , UK, Ireland and Canada. I have both acted on stage and on screen particularly in a number of critically received TV and cinema adverts.

Interests

Water Sports

Outdoor Pursuits

Timeline

Sous Chef

Cocotte Catering
01.2023 - 01.2025

Barista

Gail's Bakery & Cafe
02.2021 - 01.2022

Sous Chef

Cronin's Pub
03.2018 - 03.2021

Sous Chef

Nuba Lebanese Restaurant
03.2018 - 02.2021

6 Week Sustainable Food Course - Re-thinking Food Systems & Live, Cook Sustainably

Ballymaloe Cookery School
04.2001 -

12 Week Cookery Certificate Course - Culinary Skills & Management of Kitchen And Food

Ballymaloe Cookery School
04.2001 -

Culinary Diploma - Training in Classic French Culinary Techniques

Le Cordon Bleu
04.2001 -

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Erin StavrianosSous Chef