Christos Mourouzidis
Sinn,Hessen
Summary
Professional Summary
Motivated and disciplined career changer transitioning from the gastronomy industry into the IT and software development field. After several years of international experience as a chef in high-pressure professional environments, I am now pursuing my long-term interest in programming and application development. I have built a solid foundation in Python through certified seminars and hands-on practice projects, and I am currently working on larger software applications to strengthen my skills in object-oriented programming, modules, and structured development.
At the same time, I am attending a German language course (A2, with B1 planned) to fully prepare for an Ausbildung as a Fachinformatiker für Anwendungsentwicklung in Germany. I bring strong problem-solving abilities, reliability, teamwork, and a high level of motivation to successfully start a new professional career in IT.
Overview
7
7
years of professional experience
Work History
Chef
In Various of Restaurants and Hotels
Greece, France, Germany
06.2019 - 10.2026
Chef De Partie
Amoni Restaurant
Greece
04.2025 - 10.2025
- Assisted in food preparation and presentation, ensuring adherence to quality standards.
- Maintained cleanliness and organization of kitchen areas for optimal efficiency.
- Supported senior chefs in developing new menu items and seasonal recipes.
- Learned and applied food safety regulations to ensure compliance in kitchen operations.
- Collaborated with team members to streamline service during peak hours.
- Participated in inventory management, tracking ingredient usage and minimizing waste.
- Gained proficiency in operating kitchen equipment safely and effectively.
- Adapted quickly to changing priorities and tasks within a fast-paced environment.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying, and baking.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Coordinated with team members to prepare orders on time.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
Chef De Partie
Viking Cruises
Beaudoux, France
04.2024 - 11.2024
- Prepared and presented dishes according to restaurant standards and specifications.
- Assisted in managing inventory, ensuring proper stock levels of ingredients.
- Collaborated with team members to maintain a clean and organized kitchen environment.
- Followed food safety protocols and hygiene practices consistently throughout service.
- Contributed to menu planning by suggesting seasonal ingredients and dish ideas.
- Operated kitchen equipment safely while adhering to operational procedures.
- Supported training of junior kitchen staff in basic cooking techniques and safety standards.
- Monitored food quality and presentation, ensuring compliance with restaurant standards.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Set up and broke down kitchen for service.
Chef De Cuisine
Karavaki Restaurant
Mykonos, Greece
04.2023 - 11.2023
- Developed and executed seasonal menus focused on local, sustainable ingredients.
- Trained kitchen staff in food preparation techniques and safety protocols.
- Collaborated with suppliers to source high-quality ingredients and maintain inventory levels.
- Oversaw daily kitchen operations, ensuring compliance with health and safety regulations.
- Implemented cost-control measures to optimize ingredient usage without sacrificing quality.
- Enhanced dish presentation standards, elevating overall dining experience for guests.
- Mentored junior chefs, fostering professional growth and teamwork within kitchen environment.
- Conducted regular inventory assessments to streamline ordering processes and reduce waste.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Placed orders to restock items before supplies ran out.
- Evaluated food products to verify freshness and quality.
- Modified recipes to accommodate dietary restrictions and allergies.
Education
High School Diploma -
Greek Public School
Larissa, Greece06.2015
Culinary's Art Technician- Chef -
IEK AKMI- Culinary Private School
Larissa, Greece07.2021
Professional Butcher -
Butcher's Professional School
Larissa, Greece 10.2022
State Certificate of Foreign Language Proficiency -
English Private School
Larissa, Greece 01.2013
No Degree -
TEI - IT Public School
Kastoria, Greece06.2017
Some College (No Degree) -
Volkshochschule (VHS)- German Language
Wetzlar, Germany12 Seminar Certificate -
IEK AKMI
Larissa, Greece06.2021
3 SEMINAR CERTIFICATE -
MOSH HAMEDANI- ONLINE COURSES
ONLINE01.2026
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Recipe creation
- Hospitality
- Python programming Concepts like: Functions & modules, Object-Oriented Programming (classes), Basic project structure, Problem-solving & logic,
- Knowledge of tools like: Git and Vs code
- Many practice projects in python like Calculator, ATM simulation, Currency converter, Password generator, To-do list application, FizzBuzz, Cows and Bulls game, Tic Tac Toe, Pig Dice game, Slot Machine game, Word Guess game, Current Project: D&D Character Creation Program, A larger Python project focused on modular design and classes, implementing detailed character logic to practice object-oriented programming
- Book writing (fantasy)
- Work under very high pressure and harsh environment
- Problem solving and logical thinking
Languages
English
Professional Working
German
Elementary
Greek
Native or Bilingual
Interests
- Cooking
- Electronics and Circuit Building
- Tech enthusiast, passionate about exploring the latest advancements and innovations
- Enjoying the art of baking and pastry-making, experimenting with recipes
- I like working with my hands and fixing things
- I participate in various sports activities for physical activity, camaraderie, and personal growth
- Coding and Programming
- Adventure Travel
- techniques
Timeline
Chef De Partie
Amoni Restaurant
04.2025 - 10.2025
Chef De Partie
Viking Cruises
04.2024 - 11.2024
Chef De Cuisine
Karavaki Restaurant
04.2023 - 11.2023
Chef
In Various of Restaurants and Hotels
06.2019 - 10.2026
High School Diploma -
Greek Public School
Culinary's Art Technician- Chef -
IEK AKMI- Culinary Private School
Professional Butcher -
Butcher's Professional School
State Certificate of Foreign Language Proficiency -
English Private School
No Degree -
TEI - IT Public School
Some College (No Degree) -
Volkshochschule (VHS)- German Language
12 Seminar Certificate -
IEK AKMI
3 SEMINAR CERTIFICATE -
MOSH HAMEDANI- ONLINE COURSES