Experience

Beefbar Global
• Monaco
• Restaurants
• 1 - 100 Employee
• Sous chef

  • Apr 2021 - Present
• Chef de partie

  • Jun 2020 - Oct 2020


rhodos Palladium hotel

• Germany
• Medical Equipment Manufacturing
• 1 - 100 Employee

• Sous chef

  • Apr 2017 - Oct 2017

  In charge of day to day running of Thallasa’s A La Carte restaurant Room service/ Bar and Hotel restaurant Writing and implementing menus Creating daily special dishes In charge of day to day running of Thallasa’s A La Carte restaurant Room service/ Bar and Hotel restaurant Writing and implementing menus Creating daily special dishes



Banco 39, restaurant

• Sous Chef

  • Oct 2016 - Dec 2016

  -Worked as part of a small but dynamic kitchen team, supporting team members in busy nights and delegating tasks to others. -Created daily specials dishes including vegan and gluten free - Responsible for safety and sanitation, inspection of all food products handling -Worked as part of a small but dynamic kitchen team, supporting team members in busy nights and delegating tasks to others. -Created daily specials dishes including vegan and gluten free - Responsible for safety and sanitation, inspection of all food products handling



Hotel Juliani

• Malta
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Jun 2016 - Sep 2016

  Created innovative and authentic dishes of Indonesian cuisine Created menus for special events and catering of over 200 people Produced dishes for clients with special dietary or cultural needs. Maintained the correct level of fresh, frozen and dried foods in the store room. Created innovative and authentic dishes of Indonesian cuisine Created menus for special events and catering of over 200 people Produced dishes for clients with special dietary or cultural needs. Maintained the correct level of fresh, frozen and dried foods in the store room.



Pallotta restaurant

• Junior Sous Chef

  • Apr 2016 - Jun 2016

  -Prepared a variety of Italian dishes -Cooked wide range of food on the grill as meat, fish and vegetables. -Responsible for ensuring that leftover foodstuffs, waste and uncooked products were properly disposed of -Prepared a variety of Italian dishes -Cooked wide range of food on the grill as meat, fish and vegetables. -Responsible for ensuring that leftover foodstuffs, waste and uncooked products were properly disposed of



Restaurant “Il gatto e l’uva”

• Sous chef

  • Jan 2016 - Mar 2016

  -Developed a new menu along with the executive chef and the other sous chef -Supervised daily recipe preparation, food storage, cooking and presentation of dishes -Payed attention to details and able to work to a very high standard restaurant -Developed a new menu along with the executive chef and the other sous chef -Supervised daily recipe preparation, food storage, cooking and presentation of dishes -Payed attention to details and able to work to a very high standard restaurant



Rhodes Palladium Hotel

• Chef de partie

  • Apr 2015 - Oct 2015

  -Prepared various types of daily dishes for over 1000 guests -Controlled food recipes and food cost control menu - Managed staff members on daily basic -Prepared various types of daily dishes for over 1000 guests -Controlled food recipes and food cost control menu - Managed staff members on daily basic



Atlantica Imperial Resort

• Chef de partie

  • Apr 2014 - Nov 2014

  -Cooked traditional Greek specialties, Mexican food and Asia food -Ensured that the dining room, storage facilities and other work areas were clean and comfort to sanitary regulations -Cooked traditional Greek specialties, Mexican food and Asia food -Ensured that the dining room, storage facilities and other work areas were clean and comfort to sanitary regulations

• Chef de partie

  • Apr 2013 - Nov 2013

  -Cooked Mixed Grill meat and Fish -Prepared snacks, breakfast and daily meals -Cooked Mixed Grill meat and Fish -Prepared snacks, breakfast and daily meals



Kalimera Porto Angeli Resort

• Demi Chef De Partie

  • May 2011 - Oct 2011

  -Cold kitchen duties -Julienne, washed, peeled and slice vegetables and fruits

• Demi Chef De Partie

  • May 2011 - Oct 2011

  -Safeguarding Cold kitchen -Mixed Grill meat and Fish -Utilised excellent knifes chop, julienne and slice vegetables, carve and grind meats and cheese and fillet fish



Holiday village resort- First choice, rhodes

• Demi Chef De Partie

  • May 2010 - Oct 2010

  -Cold kitchen duties - Julienne, washed, peeled and slice vegetables and fruits -Cold kitchen duties - Julienne, washed, peeled and slice vegetables and fruits



Golden Hall-Meatme

• Cook B

  • Nov 2009 - Mar 2010

  - Prepared dishes as meat loaves salads, seafood and prepared cold sauces - Chops ,dices and also grinds meats vegetables - Prepared dishes as meat loaves salads, seafood and prepared cold sauces - Chops ,dices and also grinds meats vegetables



Lindos princess

• Cook B

  • Jul 2009 - 2009

  - Greek and Italian kitchen “a la carte” - Mixed Grill - Greek and Italian kitchen “a la carte” - Mixed Grill



Restaurant “Aspro-Mauro”,

• Cook B

  • Jul 2008 - Oct 2008

  Prepared plates for Cold kitchen , Mixed Grill meat and Fish Prepared plates for Cold kitchen , Mixed Grill meat and Fish