Maria PARPERI
Coburg,VIC
Summary
Passionate and motivated Chef with a Greek/Cypriot background mainly focuses on Japanese and Mediterranean cuisine.
With over 10 years of experience in the culinary industry.
Strong character with leadership skills.
Hard-working,detail-oriented with a good general performance
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sous Chef
Philhellene Greek Restaurant
Melbourne, VIC
09.2023 - Current
- Assisted in menu development and recipe testing.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained new hires in proper cooking techniques and recipes.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Developed daily specials utilizing seasonal ingredients.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Created a positive work environment by encouraging teamwork among staff members.
Head Chef
Six62
Melbourne, VIC
01.2023 - 08.2023
- Monitored food production to guarantee quality standards were met.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
Chef De Partie
Bakery Kafeneio
Limassol, Cyprus
01.2022 - 10.2022
- Operated all kitchen equipment safely to prevent injuries.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
Sous Chef / Sushi Chef - Head Chef
Ama beach – Yatch Club
Limassol, Cyprus
10.2019 - 12.2021
- Creation and implementation of menu dishes according to establishment's theme
- Responsible for ordering and setting up necessary kitchen equipment machinery
- Kitchen staff training
- Managing food safety procedures
- Managing requisition
- Managing weekly staff timetables
- Mentored kitchen staff to prepare each for demanding roles.
- Hired, managed and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Established and updated staff schedules and assignments to optimize coverage of peak times
Teaching Assistant
M.I.E.K
Limassol, Cyprus
01.2021 - 03.2021
- Partnered with teacher to plan and implement lessons following university curriculum, goals and objectives.
- Supported classroom activities, tutoring, and reviewing work.
- Ordering food supplies for class lesson
- Assisted teacher with classroom management
- Tutored struggling students individually and in small groups to reinforce learning concepts.
Cook B at Grill House
Parklane Luxury Hotel
Limassol, Cyprus
02.2018 - 08.2018
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Stock taking
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Head chef
Rakomelo
Limassol, Cyprus
05.2017 - 07.2018
- Creation and production of menu dishes according to establishment's theme
- Responsible for ordering and setting up the necessary kitchen equipment and machinery
- Kitchen staff training
- Performed trial and error and correction procedures on first dishes to set proper quality standards
- Managing food safety procedures
- Managing requisition
- Managing weekly staff timetables
- Hired, managed and trained kitchen staff.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
Chef de Partie
Nels fusion restaurant
Limassol, Cyprus
10.2015 - 04.2017
- Created dishes for sushi menu
- Creating dishes of the day on specific occasions
- Active role in following HACCP procedures
- Managing requisitions
- Managing weekly staff timetables
- Maintained well-organized mise en place to keep work consistent.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
Sushi Chef
Xie xie Asian restaurant
Limassol, Cyprus
01.2015 - 12.2015
- Created dishes for sushi menu
- Managing requisitions
- Stock taking
- Maintained well-organized mise en place to keep work consistent.
Trainee Sushi
Ocean Basket Restaurant
Limassol, Cyprus
04.2013 - 11.2014
- Working in sushi section
- Responsible for mise en place
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Trainee
Grand Hotel Excelsior
San Benedetto Del Tronto, Italy
04.2014 - 05.2014
- Working in cold kitchen
- Responsible for mise en place
- Learned new materials, processes and programs quickly.
- Maintained high levels of efficiency during training by taking detailed notes and asking questions.
Education
Higher Diploma - Vegan Chef-Vegan Cuisine
IEK SBIE
11.2022
Bachelor's Degree - Culinary Management
Kess Collage
06.2019
Higher National Diploma - Culinary Arts
Higher Hotel Institute of Cyprus (HHIC)
06.2017
Skills
- Strong character
- Leadership
- Budgeting and Cost Control
- Inventory and Supply Management
- Staff Supervision and Coordination
- Passionate chef
- Hard working
- Organizational
- Supply Estimates
- Standards Compliance
- Portion Sizes
- Scheduling Equipment Repairs
- Food safety
- Menu planning
- Occupational Health and Safety at work
Certification
- Food Safety and Hygiene Level 2
- Food Handling skill set
Timeline
Sous Chef
Philhellene Greek Restaurant
09.2023 - Current
Head Chef
Six62
01.2023 - 08.2023
Chef De Partie
Bakery Kafeneio
01.2022 - 10.2022
Teaching Assistant
M.I.E.K
01.2021 - 03.2021
Sous Chef / Sushi Chef - Head Chef
Ama beach – Yatch Club
10.2019 - 12.2021
Cook B at Grill House
Parklane Luxury Hotel
02.2018 - 08.2018
Head chef
Rakomelo
05.2017 - 07.2018
Chef de Partie
Nels fusion restaurant
10.2015 - 04.2017
Sushi Chef
Xie xie Asian restaurant
01.2015 - 12.2015
Trainee
Grand Hotel Excelsior
04.2014 - 05.2014
Trainee Sushi
Ocean Basket Restaurant
04.2013 - 11.2014
Higher Diploma - Vegan Chef-Vegan Cuisine
IEK SBIE
Bachelor's Degree - Culinary Management
Kess Collage
Higher National Diploma - Culinary Arts
Higher Hotel Institute of Cyprus (HHIC)
Similar Profiles
WILSON TACBIANANWILSON TACBIANAN
Food Service Supervisor at Jimmy The Greek (Greek Fast Food Restaurant)Food Service Supervisor at Jimmy The Greek (Greek Fast Food Restaurant)
Chad SilveousChad Silveous
Head Bartender at Panagiotas Greek RestaurantHead Bartender at Panagiotas Greek Restaurant
Ella BirdwellElla Birdwell
Server at Anna's Greek Restaurant & BarServer at Anna's Greek Restaurant & Bar