15/3/2017-Today EDEN ROC RHODES RESORT HOTEL Creation food concept, menus and price lists Person in charge of operation Thalassa fish tavern, Basilico Italian restaurant,Meze sea side Greek restaurant Mediterranean restaurant, The Cone exclusive breakfast,Churrasco bar & grill The burger house,Τeppanyaki Japanese ,Arun Asian, Lounge aperitif bar,Champagne bar, Pool side snack bar,Dixty lunch buffet, main restaurant, Room service, Banquet operation of 8 conferences rooms and for the… Show more 15/3/2017-Today EDEN ROC RHODES RESORT HOTEL Creation food concept, menus and price lists Person in charge of operation Thalassa fish tavern, Basilico Italian restaurant,Meze sea side Greek restaurant Mediterranean restaurant, The Cone exclusive breakfast,Churrasco bar & grill The burger house,Τeppanyaki Japanese ,Arun Asian, Lounge aperitif bar,Champagne bar, Pool side snack bar,Dixty lunch buffet, main restaurant, Room service, Banquet operation of 8 conferences rooms and for the 2020 season a new project,Nikei Peruvian restaurant. Management of team of cooks of 56 individuals Education, planning and evaluation of personal Management material control Control of orders of kitchen Creation and observation HACCP and ISO procedures Creation operation standards TUV HELLAS Environmental Health & Safety Audit Creation of models of recipes Knowledge and adoption multiethnic hints Budgeting &Forcasting Show less

10/4/2016-8/1/2017 PRESIDENT HOTEL Athens EXECUTIVE CHEF Creation food concept, menus and price lists Person in charge of operation Avenue restaurant, Penthouse 21 Pool side bar and restaurant, Garden main restaurant, Room service, Banquet operation of 5 conferences rooms  Management of team of cooks of 16 individuals Education, planning and evaluation of personal Management material control Control of orders of kitchen Creation and observation HACCP… Show more 10/4/2016-8/1/2017 PRESIDENT HOTEL Athens EXECUTIVE CHEF Creation food concept, menus and price lists Person in charge of operation Avenue restaurant, Penthouse 21 Pool side bar and restaurant, Garden main restaurant, Room service, Banquet operation of 5 conferences rooms  Management of team of cooks of 16 individuals Education, planning and evaluation of personal Management material control Control of orders of kitchen Creation and observation HACCP and ISO procedures Creation operation standards Creation of models of recipes Knowledge and adoption multiethnic hints Budgeting &Forcasting Show less

15/3/2013-15/11/2015 SHERATON RHODES RESORT Rhodes 5 * EXECUTIVE CHEF Creation food concept, menus and price lists Person in charge of operation Londa Italian restaurant,Greek@sheraton Greek restaurantMediterraneo Mediterranean restaurant,Lounge bar, Pool side bar, Castellania main restaurant, Room service, Banquet operation of 17 conferences rooms  Management of team of cooks of 57 individuals Education, planning and… Show more 15/3/2013-15/11/2015 SHERATON RHODES RESORT Rhodes 5 * EXECUTIVE CHEF Creation food concept, menus and price lists Person in charge of operation Londa Italian restaurant,Greek@sheraton Greek restaurantMediterraneo Mediterranean restaurant,Lounge bar, Pool side bar, Castellania main restaurant, Room service, Banquet operation of 17 conferences rooms  Management of team of cooks of 57 individuals Education, planning and evaluation of personal Management material control Control of orders of kitchen Creation and observation HACCP and ISO procedures Creation operation standards TUV HELLAS and CLIFFTON EAME Limited of Starwood Hotels and Resorts Environmental Health & Safety Audit Creation of models of recipes Knowledge and adoption multiethnic hints Budgeting &Forcasting Show less

1/9/1998- 6/4/2012 THE MARGI HOTEL Athens5* EXECUTIVE CHEF  Creation food concept, menus and price lists Person in charge of operation of Cooker Malabar Bar - Restaurant, Café Tabac, Lobby Lounge, Nilaya Restaurant, Room service, Banquet Operations (2 conference room 450 pax) Management of team of cooks of 31 individuals… Show more 1/9/1998- 6/4/2012 THE MARGI HOTEL Athens5* EXECUTIVE CHEF  Creation food concept, menus and price lists Person in charge of operation of Cooker Malabar Bar - Restaurant, Café Tabac, Lobby Lounge, Nilaya Restaurant, Room service, Banquet Operations (2 conference room 450 pax) Management of team of cooks of 31 individuals  Creation operation standards Education, planning and evaluation of personal Management material control Control of orders of kitchen Creation and observation HACCP and ISO procedures Creation of ground plan and set up 2 main installations of cooker  Creation of models of recipes  Increase of sales of period 2010 - 2011 at 22% of Reduction f&b of cost period 2010-2011 at 2,5% of  Reduction labor cost at 12% of Establishment Café Tabac and Malabar in the gastronomiki market of Athens  Knowledge and adoption multiethnic hints Show less

10/5/1997-17/6/1998 GOLDEN TULIP HOTEL AUBERGE DEKIEVIETWassenaar, The Netherlands 5* EXECUTIVE SOUS CHEF  Creation food concept, menus and price lists Person in charge of operation of kitchenAla carte Restaurant Rotisserie Auberge de Kieviet”, Room service Management of team of cooks of 22 individuals  Creation operation standards, Education, planning and evaluation of personnel

02/2/1995- 05/05/1997 ATLANTIC HOTEL Kijkduin, The Netherlands 4*SOUS CHEF  Person in charge A of la carte homonym Restaurant  Substitution of Executive Chef  Support in Executive Chef in education, planning and evaluation of personnel

05/4/1992- 05/01/1995 HILTON AMSTERDAM The Netherlands 5* CHEF GARDE MANGER  Person in charge of Central Cold Cooker (3 A la carte restaurants, Room service, Banquet Operations) Commitments and duties of Responsible cold kitchen Management of team of cooks of 17 individuals  Support in Executive Sous Chef in education, planning and evaluation of personnel

10/2/1989 - 18/03/1992 AMBROSIA A.E, The Brasserie - Mare Nostrum Restaurant AthensCHEF Person in charge of operation 2 A la carte Restaurants Creation menu and price lists Management of team of cooks of 12 individuals  Creation operation standards Education, planning and evaluation of personal Control of orders of cooks Management material control

08/4/1985 - 21/1/1989 ATHENAEUM INTERCONTINENTAL Athens 5* CHEF DE PARTIE  Person in charge of shift of Central Cold Cooker (3 A la carte restaurants, Room service, Banquet Operations) Commitments and duties of Responsible cold cooker  Management of team of cooks of 12 individuals  Support in Executive Sous Chef in education, planning and evaluation of personal Restaurant Bar, Pool Bar, Lobby Bar… Show more 08/4/1985 - 21/1/1989 ATHENAEUM INTERCONTINENTAL Athens 5* CHEF DE PARTIE  Person in charge of shift of Central Cold Cooker (3 A la carte restaurants, Room service, Banquet Operations) Commitments and duties of Responsible cold cooker  Management of team of cooks of 12 individuals  Support in Executive Sous Chef in education, planning and evaluation of personal Restaurant Bar, Pool Bar, Lobby Bar Room Service, Banquet Operations  Person in charge for the evaluation, education, planning of personnel Show less