Άρτεμις Χρυσικού

Experienced Food and Beverage professional with 9 years in the hospitality industry, specializing in fine dining restaurants with Michelin stars and 5-star hotels. Proven success as both a chef and a restaurant supervisor, with deep expertise in food and beverage operations, team leadership, and exceptional customer service.

Restaurant Supervisor at Patmos Aktis luxury collection hotel by Marriott (2026-02 – 2026-06)

• Responsible for managing daily restaurant operations, staff training, and ensuring exceptional guest satisfaction.
• I drove service improvements, handled complaint resolution effectively, and utilized the Micros system proficiently.

Head Chef at Afroditi Venus Hotel (2025-06 – 2025-10)

• Leading kitchen operations of a five-star resort hotel, overseeing menu planning, staff coordination, and daily service.
• Implementing cost-control strategies to optimize food margins without compromising quality.
• Ensuring high standards of food safety, hygiene, and guest satisfaction

Chef de Partie at Republiek (2024-11 – 2025-06)

• Worked in a high-volume international kitchen.
• Maintained quality, speed and station organization.
• Ensured proper food and safety and preparation procedures.

Waitress at St. George Lycabettus Hotel (2024-06 – 2024-10)

• Delivered five-star service in one of Athens' most prestigious hotels.
• Assisted in fine dining service execution, ensuring a seamless guest experience.
• Supported coordination between kitchen and front-of-house staff.

Chef de Partie (Protein Section) at Delta Restaurant, Stavros Niarchos Foundation (2023-05 – 2024-12)

• Worked in the protein section of a Michelin 2-star fine dining restaurant.
• Prepared high-quality dishes under the supervision of executive chefs.

Chef de Partie at Lycabettus Fine Dining Restaurant, Andronis Suites Hotel (2022-05 – 2022-11)

Contributed to menu execution and innovation in a demanding, world-class kitchen.

• Executed fine dining menu preparation in a luxury five-star hotel environment.
• Collaborated with senior chefs to maintain consistency and excellence in Michelin-level service.
• Ensured compliance with hygiene standards while delivering high-quality dishes to discerning guests.
• (Earlier career experience in luxury hotels and fine dining restaurants in Greece and abroad available upon request.)

Bachelor's degree in culinary arts (2020-01)

Diploma in Food & Beverage Management (2024-01)

Bachelor's in hospitality management

Master's in business administration (MBA) in business administration – University of East London, UK