Experience

M.S Security Group

• Cyprus
• Maritime Transportation
• 100 - 200 Employee

• Coorporate Chef

  • Jan 2023 - Present



Marine and Environmental Research (MER) Lab

• Cyprus
• Environmental Services
• 1 - 100 Employee

• Chef Collaborator

  • Jul 2022 - Present

  I am currently collaborating with marine biologists and working on projects protecting the Mediterranean Sea from invasive alien species that threaten or adversely impact biodiversity and related ecosystem function. I am currently collaborating with marine biologists and working on projects protecting the Mediterranean Sea from invasive alien species that threaten or adversely impact biodiversity and related ecosystem function.



Harmony by the sea

• Pissouri, Cyprus

• Head Chef

  • Feb 2022 - Dec 2022



Mediterranean Beach Hotel

• Cyprus
• Hospitality
• 1 - 100 Employee

• Junior Sous Chef

  • Apr 2021 - Mar 2022



Alasia Boutique Hotel

• Limassol, Cyprus

• Executive Sous Chef

  • Oct 2019 - Feb 2021

  • Menus: fine dining, all day, pool bar, snacks, room service, breakfast, events, bank holidays. • Responsible to make sure everyone runs the same path achieving the business targets. • Supporting the executive chef in the general running of the kitchen for all dining areas. • Responsible for hygiene control, preparations, and all subjects that has to do with kitchen staff. • Menus: fine dining, all day, pool bar, snacks, room service, breakfast, events, bank holidays. • Responsible to make sure everyone runs the same path achieving the business targets. • Supporting the executive chef in the general running of the kitchen for all dining areas. • Responsible for hygiene control, preparations, and all subjects that has to do with kitchen staff.



Hurley House Hotel

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Junior Sous Chef

  • Sep 2018 - Sep 2019

  • Menus: fine dining, bar food, Sunday roast. • Supporting the Sous chef in the general running of the kitchen. • Responsible to make sure everyone runs the same path achieving the business targets. • Working along the Sous Chef and Executive Chef to creat new or special menus. • Menus: fine dining, bar food, Sunday roast. • Supporting the Sous chef in the general running of the kitchen. • Responsible to make sure everyone runs the same path achieving the business targets. • Working along the Sous Chef and Executive Chef to creat new or special menus.



Riverside Brasserie

• Bray marina

• Sous Chef

  • Apr 2018 - Sep 2018

  • Casual dining, homemade sourdough breads, fresh pasta, ice-creams etc • Local and seasonal ingredients • Herbs from the restaurant garden • Casual dining, homemade sourdough breads, fresh pasta, ice-creams etc • Local and seasonal ingredients • Herbs from the restaurant garden



Mavrommatis

• France
• Restaurants
• 1 - 100 Employee

• Chef De Partie

  • Jan 2017 - Apr 2018

  • Received one Michelin star while I was working there. • I have learnt all four stations in the first 3 months. • I was able to work any station when I was needed. • My main station was the hot kitchen. • Received one Michelin star while I was working there. • I have learnt all four stations in the first 3 months. • I was able to work any station when I was needed. • My main station was the hot kitchen.



Frankie's social and Gin Fish

• Cyprus

• Junior Sous Chef

  • Jul 2016 - Dec 2016

  Gin fish seafood bar. Serves small seafood-based plates to accomplish your cocktail. • I was responsible for the raw bar and the special of the day Four months later I was promoted to Junior Sous Chef for their new restaurant called Frankie’s social – New York style restaurant. (capacity 250 people) • I was responsible for the hot mains as well as assisting the Sous Chef on any task. Gin fish seafood bar. Serves small seafood-based plates to accomplish your cocktail. • I was responsible for the raw bar and the special of the day Four months later I was promoted to Junior Sous Chef for their new restaurant called Frankie’s social – New York style restaurant. (capacity 250 people) • I was responsible for the hot mains as well as assisting the Sous Chef on any task.



Walt Disney World Swan and Dolphin

• United States
• Hospitality
• 300 - 400 Employee

• Cook

  • Feb 2015 - Jan 2016

  BlueZoo by Todd English (capacity: 500 people) – • Signature fine dining restaurant based on seafood. • I passed from all the stations including mise en place and butcher preparation for both meat and fish. Kimonos Sushi Bar (capacity: 200 people) – Signature sushi bar and restaurant. • Worked in the kitchen for soups, salads, tempura item appetizers. Also, at the sushi bar. • I learned to completely prepare the sushi rice and vinegar, the sushi rolls, the nigiris and sashimi. • I learnt to cut fish for rolls, nigiri, and sashimi. Banquet Kitchen • I worked in preparing and cooking meals for up to 12000 people (consisting three meals a day) • And as well, servicing smaller parties of around 3000 people (Buffets with action stations or platting). Il Mulino New York Tratoria (capacity: 500 people) – Signature Italian fine dining restaurant. Shula’s Steak House (capacity: 500 people) – Signature steak house. • I learned how to properly prepare and cook high quality steaks, and how to serve them according to high quality standards. • I also worked for the sides and cold starters. Front of the house • I supported and worked as a personal assistant of the restaurant manager. • Assisted in forecasting and budget. • Monitoring and maintaining the buffets stocked, • Attended management meetings, and daily pre-shifts. Show less



Restaurant Hotel du Parc des Eaux-Vives

• Geneva Area, Switzerland

• Trainee Cook

  • Jun 2014 - Nov 2014

  • I worked in both Garde Manger and Entremet stations for a full fine dining menu. • I prepared the mise en place for the day and worked the service line. • I worked for the brunch every Sunday. • I have cooked for large plate-up parties up to 400 guests. • One of my daily responsibilities was to prepare the amuse bouche for each meal (dinner and lunch). • I worked in both Garde Manger and Entremet stations for a full fine dining menu. • I prepared the mise en place for the day and worked the service line. • I worked for the brunch every Sunday. • I have cooked for large plate-up parties up to 400 guests. • One of my daily responsibilities was to prepare the amuse bouche for each meal (dinner and lunch).



Uptown Square Ltd

• Food and Beverage Services
• 1 - 100 Employee

• Line Cook

  • May 2013 - Sep 2013

  • Cook at Chesters Bar and Restaurant. • Worked in the preparation kitchen that supported five restaurants. Later on I moved to Malindi Beach Bar (capacity: 500 people) of the same company. • I worked on the grill station along with two more cooks. • I also worked the expo-line when needed. • Cook at Chesters Bar and Restaurant. • Worked in the preparation kitchen that supported five restaurants. Later on I moved to Malindi Beach Bar (capacity: 500 people) of the same company. • I worked on the grill station along with two more cooks. • I also worked the expo-line when needed.



Cyprus army

• Cyprus

• Soldier and cook

  • May 2011 - Apr 2013



Galactica Pâtisserie

• Limassol, Cyprus

• Pastry Cook

  • Dec 2010 - Jan 2011

  I worked one month (Christmas and New Year period) at the patisserie preparing: • Sweets, cakes, individual sweets, and decorating birthday, wedding and holiday cakes with icing sugar, airbrush, food-coloring printer, and meringue. I worked one month (Christmas and New Year period) at the patisserie preparing: • Sweets, cakes, individual sweets, and decorating birthday, wedding and holiday cakes with icing sugar, airbrush, food-coloring printer, and meringue.



Amathus Limassol

• Cyprus
• Hospitality
• 1 - 100 Employee

• Trainee Cook

  • Jun 2010 - Oct 2010

  • Food preparation and food production of the main kitchen for supporting large buffets. • Food preparation and food production in Limanaki Tavern. • Food preparation and food production of the main kitchen for supporting large buffets. • Food preparation and food production in Limanaki Tavern.



Amathus Limassol

• Cyprus
• Hospitality
• 1 - 100 Employee

• Trainee Cook

  • Jun 2009 - Sep 2009

  • Food preparation and food production of the main kitchen for supporting large buffets. • Food preparation and food production in Limanaki Tavern. • Food preparation and food production of the main kitchen for supporting large buffets. • Food preparation and food production in Limanaki Tavern.