Working in a fast paced restaurant based on fish & seafood, exclusive on the grill station, seasoning, preparing & serving all grilled dishes in accordance to customers’ specifications and preset recipes. Managing portions of grilled food items and garnish them. Regulating temperature of broilers, grills & wood – fired oven. Tasting and evaluating food items before serving. Receiving raw food items from suppliers, checking the quality characteristics of all supplied items and quantity. Labeling food items appropriately & ensuring refrigeration and rotation of food items. Maintain work area by cleaning & sanitizing constantly. Cleaning & sanitizing grilling and broiling equipment after use.

Adhering to all HACCP requirements and paperwork on health, safety and hygiene. Creating the weekly menu plan. Supervising the work of all Commis chefs, making sure & checking that all mise en place is up to date & liaise with other sections regarding their mise en place and wastage. Ensuring that a high quality standard of preparation and hygiene is achieved.

Working under the supervision of the chef. Learning & operating modern culinary techniques focused on Greek & Mediterranean cuisine. Training to learn procedures and duties in food preparation. Assisting in all areas of garde manger as well as in other areas of food production and storage.

Project Planning, Development & Management of innovative luxury tourist experiences in culinary tourism. Group leader & fully responsible for all provisioning and preparation of meals & hands-on cooking classes-experiences.

Menu Planning, Production Procedures, Cost Controlling, Budget Management, Food Supplies & Equipment Purchasing, Cooking in daily basis.

Menu Planning, Production Procedures, Cost Controlling, Budget Management, Food Supplies & Equipment Purchasing, Cooking in daily basis.

Facade engineering, Project Planning and Management.

▪ Static Analysis and Building Design using AutoCAD.