IAKOVOS (JACOB) CHRISTOPOULOS
Huntington Beach
Summary
Culinary management professional skilled in leading kitchen operations and enhancing dining experiences. Strong focus on team collaboration and achieving results, ensuring reliable performance and adaptability to changing needs. Expertise in menu planning, inventory control, and staff training. Known for maintaining high standards in food quality and customer satisfaction.
Overview
4
4
years of professional experience
Work History
Assistant Culinary Manager
Nick's Hospitality Group
10.2024 - Current
- Reduced food waste through effective inventory management and menu planning.
- Developed strong vendor relationships, securing high-quality products at competitive prices.
- Increased overall restaurant profitability by focusing on cost control measures and maximizing food quality.
- Ensured consistent food presentation with attention to detail in plating techniques and garnishes.
- Implemented new safety protocols to maintain compliance with health department standards while ensuring a safe workspace for all employees.
BOH Supervisor
King's Seafood Company, King's Fish House
09.2023 - 10.2024
- Followed operational procedures and enforced product standards, quality and consistency.
- Accepted merchandise and entered appropriate coding into company tracking system.
- Supported smooth front end activities through steady product flow and accurate pricing.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food inventory and supplies to prevent waste.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Supervised food presentation and plating to enhance visual appeal.
Shift Leader
Hillstone Restaurant Group
09.2021 - 09.2023
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
- Grilled meats and seafood to customer specifications
- Checked food temperature regularly to verify proper cooking and safety
- Label products to keep tracking - rotating
- Operated smoker
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
Education
Associate of Science - Food & Beverage Management
Orange Coast College
12.2027
GED -
Awareded Qualification of Meat Butcher
04.2007
Associate of Arts - Executive Culinary Arts
Culinary Arts Degree:Cooking Art Vocational School
02.2005
Skills
- Staff Management
- Food Production Management
- Kitchen Staff Supervision
- Hiring and Onboarding
- Inventory Control
- Extensive Catering Background
- Ethnic Cooking/ Sushi
- Pastry/ baking Kitchen
- Food cost analysis
- Allergy awareness
Languages
Greek
Native or Bilingual
Spanish
Limited Working
Timeline
Assistant Culinary Manager
Nick's Hospitality Group
10.2024 - Current
BOH Supervisor
King's Seafood Company, King's Fish House
09.2023 - 10.2024
Shift Leader
Hillstone Restaurant Group
09.2021 - 09.2023
GED -
Awareded Qualification of Meat Butcher
Associate of Arts - Executive Culinary Arts
Culinary Arts Degree:Cooking Art Vocational School
Associate of Science - Food & Beverage Management
Orange Coast College
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