Experimented and hard working cook

Languages student. Hospitality passionate. I like diving and skiing. I'm a kind person, hard worker, outgoing, responsible and chill.

Vast experience in hospitality, kitchen, team working, troubleshooting, customer support. Wide availability and predisposition. High communication and work relationship skills. Leadership. Social networks, office, etc., knowledge

Overall cook in an italian restaurant franchise, kitchen brigade, up to 160 seats, during Fallas (busiest time of the year), fast pace, menu changes.

Summer season cook in a traditional greek cuisine restaurant, busiest time of the year for one of the fast-growing destinations in Greece

Cook in an all-day brunch coffee shop: mass production (up to 300 poached eggs per shift), menu a la carte, high sales volume (up to 80 seats), constant menu changes: adaptability and open to change, dynamic environment.

Sous chef in a hotel and salon restaurant, managing Kitchen brigade and chef of the folllowing events: weddings, birthdays, parties, BBQ'S of up to 150 people