Freideriki Tsiougkri

Dynamic operations leader with international experience across Greece and the United States, specializing in luxury hospitality, team leadership, and high-volume service environments.

Assistant manager at VV The Italian Experience (2025-04 – 2025-12)

• Monitored sales performance and contributed to strategies to increase revenue.
• Managed cash handling, POS systems, and end-of-day financial reporting.
• Assisted with scheduling, shift coverage and labor efficiency to both meet business needs and control labor expenses.
• Supervised daily front and back of house operations ensuring smooth service and high-quality guest experience.
• Led and trained staff, improving team performance and service consistency.
• Handled customer concerns, resolved issues and ensured overall positive customer experience.
• Implemented and enforced compliance with health, safety and sanitation standards.
• Collaborated with kitchen and bar teams to maintain menu quality and service timing.

Chef Manager at Athenian Grill, Athenian Grill House Catering (2021-12 – 2025-04)

• Demonstrated consistent results and operational reliability, resulting in expanded responsibilities and increased trust from leadership.
• Directed multi-site food service openings across major universities and high-volume venues, including the University of Tennessee, University of South Carolina, Clemson University, Javits Center (NYC), University of Cincinnati and University of Kentucky.
• Oversaw end-to-end kitchen operations, ensuring consistency in quality, efficiency, and service environments.
• Contributed to large-scale dining operations serving up to 4,000 meals daily within fast-paced catering environments.
• Supervised cross-functional teams of up to 70 people, optimizing workflows and operational efficiency.
• Led recruitment, training and performance management of culinary teams.
• Managed catering planning and vendor coordination to ensure dietary accommodation for special diets.
• Directed inventory systems and vendor partnerships to maintain cost control and product availability.
• Enforced food safety, sanitation, and compliance standards, contributing to top-ranked campus dining performance throughout tenure.

Culinary Operations Lead at D’Angelo Restaurant | Andronis Exclusive (2020-04 – 2021-10)

• Directed cold kitchen and pastry operations within high-end, à la carte environments, delivering refined dishes with a strong emphasis on presentation, consistency, and guest experience.
• Collaborated on many developments, daily specials, and pre-service planning while executing high-volume service for an international clientele under premium standards.
• Led kitchen execution during peak periods, overseeing task delegation and workflow efficiency across service.
• Managed an all-day dining production, ensuring elevated presentation and quality.
• Maintained strict control over ingredient quality, procurement coordination and operational standards within fast-paced luxury hospitality settings.

Culinary Operations Lead at D’Angelo Restaurant | Andronis Exclusive (2019-04 – 2019-10)

Chef in Culinary Arts Specialty – LE MONDE Institute of Hotel & Tourism Studies (2020-05)

Cruise Ship Officer in Hospitality Management – Omiros College (2019-06)

Hospitality Operations & Guest Services Specialist in Hospitality Management – Institute of Vocational Training, Le Gourmet (2016-05)

Diploma in Business Administration & Financial Services in Business Administration – Vocational Senior High School (2014-06)