Sous Chef at Tinos Beach 5* Hotel (2026-05 – Present)
- Assisted the Executive Chef in the overall management and organization of the kitchen.
- Coordinated the daily kitchen workflow, ensuring high standards of quality and efficiency.
- Supervised breakfast buffet, breakfast à la carte and lunch à la carte operations.
- Responsible for kitchen ordering, stock control, and daily inventory management.
Chef de Partie – A' Cook at LPM Restaurant & Bar (2024-12 – 2026-02)
- Responsible for sashimi, salads, and cold starters, ensuring high-quality preparation and consistency according to LPM international standards.
- Collaborated with multicultural teams in both Cyprus and Greece locations, adapting quickly to different kitchen dynamics.
- Supported service for high-volume à la carte operations and special events, serving up to 200 guests daily.
- Assisted in training and supervising junior staff to maintain consistency and efficiency.
Chef de Partie – A' Cook at La Petite Maison (2024-05 – 2024-12)
- In charge of fish section, managing 3 commis, responsible for cleaning, deboning, cooking, and serving fresh fish.
- Prepared all hot starters of the menu and served up to 350–400 guests daily.
- Assisted with à la carte service and special events.
Demi Chef de Partie – B' Cook at ANANTI 5* (2023-08 – 2024-04)
- Responsible for the grill post of the à la carte menu and banquet events (up to 300 guests).
- Gained very good knowledge of risotto and pasta.
- Handled rotating shifts including breakfast buffet preparation, large events, and night service.
Demi Chef de Partie – B' Cook at Lindos Aqua Terra 5* (2022-05 – 2023-07)
- Initially worked as Commis de Cuisine responsible for cold kitchen and patisserie for à la carte menu.
- Promoted to Demi Chef de Partie for reliability, productivity, and speed.
- Managed the grill post under Executive Chef Dimitrios Kontaratos.
Second de Cuisine at Retous – Cocktail Bar & Restaurant (2022-12 – 2023-04)
- Managed kitchen operations with brunch menu and special events.
- Maintained records of food production and quality.
- Oversaw food stock and performed administrative duties.
- Trained and supervised new cooks.
Commis de Cuisine – C' Cook at Aeton Melathron 4* (2021-05 – 2021-11)
- Responsible for cold kitchen and banquet events (up to 500 guests).
- Gained knowledge of grilling, meat cutting, risotto, and dessert preparation.
- Worked under Chef Konstantinos Laiakis.
