KONSTANTINOS KRANAKIS

Azadliq Avenue 1B, Baku, Azerbaijan AZ1000 | C: +994-515203925 | konstantinos.kranakis@hilton.com

EXECUTIVE PROFILE

Award-winning, progressive culinary professional with 21 years of experience in establishments that include 5*
International hotel chains and several upscale restaurants. Unique blend of creative flair and passion for food,
strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving
service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working
environments with customer-oriented professionals. Highly skilled at performing financial analysis,
troubleshooting operations and recommending effective cost controls.


SKILL HIGHLIGHTS








PROFESSIONAL EXPERIENCE

Executive Sous Chef (Pre Opening) 8/2011 to current
Hilton Worldwide Baku, Azerbaijan

309 rooms Hotel, 18 meeting rooms with a ballroom of 342pax sited capacity and 5 F&B outlets. Run a
3.600.000 Euro Food Revenue budget for 2014 and a total budget of 6.084.000 Euro for F&B department

Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve
service, product and personnel issues.
Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns,
budget and local labor laws.
Implement yearly CAPEX and OPEQ for kitchen and stewarding department
Conduct monthly trainings to ensure skills of team members are in accordance with the highest
standards
Plan and create all menus for the restaurants of the hotel with the collaboration of the Executive Chef
and the outlet Chef
Conduct the mid-year and annual PDR meetings for kitchen and stewarding team members
Supervise a 35 member team of chefs and 15 stewards
Achieved a Q/A score of 100% for kitchen and stewarding on the first half of 2014
Achieved a yearly 96% of Engagement in GTMS for kitchen department and 100% for stewarding on
2014
Achieved a yearly food cost of 32.4% with a target of 34% for 2013
Actual achieved Overall Service S.A.L.T for 2013 67.6% with a target of 65%
Chef de Cuisine 3/2009 to 7/2011
IHG Group West Bay Lagoon, Doha, Qatar

258 rooms Hotel including 24 suites, 5 meeting rooms and 9 F&B outlets.
Won Best Continental restaurant and Best Family Restaurant of the year award on two separate
occasions.
Collaborated with the Executive Chef to plan and develop recipes and menus
Staff motivation and training
Focused and disciplined
Strong Problem solver
Training and development
Exceptional communicator
Budgeting and cost control
Flexible
Works well under pressure
Directed the operation and organization of two outlets and all food-related activities, including the
presentation and serving of food
Approved and Certified in Food Hygiene Supervision Level 3 from Highfield Awarding Body for
Compliance
Introduce and promote the restaurant Mykonos on the 1
st
Food Festival Exhibition and winning the
1
st
place as Best Selling Restaurant
Sous Chef 2/2008 to 3/2009
Hilton Worldwide Athens, Greece

506 rooms Hotel, 23 meeting rooms with a ballroom of 972pax capacity and 5 F&B outlets

Oversaw kitchen employee operations to ensure production levels and service standards were
maintained on the all day dining main restaurant.
Ensured consistent high quality of plate presentation.
Maintained contact with kitchen staff, management, serving staff, and customers.
Effectively used items in stock to decrease waste and profit loss.
Implemented Food and beverage promotion in Conrad Cairo, Egypt for one month.
Chef de Partie 1/2007 to 2/2008
Hilton Worldwide Athens, Greece
Provided courteous and informative customer service in an open kitchen format.
Established and maintained open, collaborative relationships with the kitchen team.
Actively participated in staff meetings and operated as an effective management team leader.
Built and fostered a team environment.
Demi Chef 6/2004 to 12/2006
Hilton Worldwide Athens, Greece
Set up and performed initial prep work for food items such as soups, sauces, grill and salads in Room
Service and Roof Garden restaurant
Followed proper food handling methods and maintained correct temperature of all food products.
Persistently strove for continual improvement and worked cooperatively as a team member.
Experience of Olympic Games (Athens Olympic Games 2004)
Chef De Partie 8/2001 to 5/2004
Aria Geysewn Catering Athens, Greece

Catering with 2 outside venue places, which can accommodate up to 2000pax sited for buffets or set menus.
Supplying with food also outsource restaurants and sport events

Effectively managed and assisted kitchen staff in producing food for banquets, catered events and
member dining areas.
Followed proper food handling methods and maintained correct temperature of all food products.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.
Demi Chef 11/1999 to 7/2001
Aigli Zappeiou Fine Dining Restaurant Athens, Greece

Capacity of the a la carte restaurant up to 176pax and 3 meeting rooms for private events including buffets or
set menus

Set up and performed initial preparation for fish section
Executed various kitchen stations and assisted with, meat, fish, or pastry
Served a number of 120 covers a la carte per day
Maintained a professional tone at all times, including during peak rush hours.
Demi Chef 4/1999 to 11/1999
Starwood Hotels and Resorts Worldwide Athens, Greece

123 Rooms and 58 bungalows Hotel, 10 meeting rooms with maximum capacity of 250pax. Voted in Top 20
resorts in Europe for 2013

Worked as a seasonal cook in the hot a la carte preparation and serving
Assisted on the preparation of hot banqueting section during big events
Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food
Demi Chef 5/1998 to 4/1999
La Pasteria Restaurant Athens, Greece
Set up and performed initial preparation for Italian dishes
Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food
Internship 5/1995 to 11/1995
Starwood Hotels and Resorts Worldwide Athens, Greece

123 Rooms and 58 bungalows Hotel, 10 meeting rooms with maximum capacity of 250pax. Voted in Top 20
resorts in Europe for 2013

Placed food servings on plates and trays according to orders or instructions
Assist cooks on the daily preparation of Hot banqueting section
Volunteer Internship 5* 11/1994 to 4/1995
St. George Lycabettus Hotel Athens, Greece

156 Rooms Hotel, 3 F&B outlets, and outside catering facilities up to 1000pax

Placed food servings on plates and trays according to orders or instructions
Assist cooks on the daily preparation of Roof Garden Restaurant, Le Grand Balcon
Internship 5/1994 to 11/1994
Elounda Beach Hotel 5* Crete, Greece

219 Rooms Hotel Including 96 villas, 9 F&B outlets, 12 meeting Rooms and Conference Center which can
accommodate up to 650pax

Assist cooks on the daily preparation of Hot banqueting section
Cross training on fine dining a la carte fish restaurant of the hotel

EDUCATION

Certificate: Culinary Management Course 2012
Hilton Worldwide Birmingham, United Kingdom
Hotel Management coursework
Coursework in Hotel Operations Management
Coursework in Accounting, Financial Management and Event Planning

Higher Diploma: Culinary Arts 1997
Ecole Gregoire Ferrandi Paris, France
Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine
Courses in Hospitality and Restaurant Management
Basic Vocational Certificate: Culinary Management

High school Diploma: Culinary Arts 1996
Public School of Tourism Athens, Greece
Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine
Courses in Hospitality and Restaurant Management
Basic Vocational Certificate: Culinary Management
Achievement Award for the first place of the Internal cooking competition
Languages:
English (Fluent)
French (Mother tongue)
Greek (Mother tongue)
Arabic (Limited working Proficiency)
Turkish (Limited Working Proficiency)
PERSONAL DETAILS

DATE OF BIRTH: 13 SEPTEMBER 1976
MARITAL STATUS: SINGLE
PLACE OF BIRTH: ATHENS, GREECE