Executive Chef Production Line

STAVROS MICHAS

*******.******@*****.***

+30-697*-******

AGE 47

GREEK NATIONALITY

PROFILE:

Recipes design, menu design, plates design. Reviewing staff levels to meet the best services. Operational and financial objectives. Implementing hygiene policies and equipment functional level. Industrial production line design. High volume production capacity design. EDUCATION:

1993 Financial studies – MBA, Greece

1996 Culinary art seminars at ECOLE LE NOTRE, Luzern Switzerland PROFESSIONAL SKILLS:

Excellent communication

Organizational abilities

Great knowledge & experience

LANGUAGE SKILLS:

Greek, English, Italian, Arabic

OTHER SKILLS:

Problem solving

Multitasking

Innovative

Long working hours

EXPERIENCE:

2022 November – 2023 May (Greece)

Executive consultant chef in group of villas company in Santorini, Greece Five-star villas, consulting about food meals services, training staff, menu design. 2021 July – 2022 October (KSA)

Group executive chef at AL DAWAR AL MASRY

Upscale Egyptian culture restaurants. Running operation, training staff, menu development, food cost and supplies. Cloud kitchen setup. Marketing expansion plan design. S.O.P. and operations.

2020 May – 2021 May (Bahrain)

Executive consultant chef at CALO

S.O.P., recipes design, P&L study, production lines design, menu, and recipes design. Marketing plan for KSA market, UAE expansion.

2017 October – 2020 March (KSA)

Group executive chef / production manager at PREMIER FLIGHT CATERING Running production lines in Jeddah, Riyadh, Dammam (25000 hot meals per day) Supplies, cost analysis, recipes, new business, staff training ARAMCO PRIVATE JET & STAFF FLIGHTS. AIR INDIA, MALAYSIA AIRLINES, ROYAL MOROC, BIMAN, KAM AIR, SAUDIA CARGO, NESMA, SCOOT, FLYNAS, AIR IRAQ, MAX AIR, MED VIEW, NEPAL AIRLINES

2012-2017

Executive consultant chef

YAMAS (Frankfurt)

GRK (NY)

THE LIFE GODESS (London)

MILOS (NY)

PALIRIA S.A. (Amman)

2010-2012

Executive chef COSTA NAVARINO RESORT (Greece)

Responsible of the 2 main hotels restaurants and of 7 outlet restaurants. Training staff, menu and recipes design, food cost, operation. 2002-2010

Group executive chef THEMATIC DINING S.A. (Greece) Responsible of 31 outlet restaurants in Greece, Germany, Cyprus. Menu design, food cost, chefs training, supplies, new business (franchise system). 2000-2002

KOKKARI RESTAURANT (San Francisco)

CHEF DE CUISINE

MODERN GREEK CUISINE

1998-2000

KATRIN’S RESTAURANT (Mykonos Greece)

SOUS CHEF

MEDITERANNEAN CUISINE

1990-1993

KIOUPIA RESTAURANT (Thessaloniki Greece)

CUSINIAIRE & CDP

MODERN GREEK CUISINE

1989-1990

AKTAION RESTAURANT (Thessaloniki Greece)

COMMIS ASSISTANT COOK

TRADITIONAL GREEK CUISINE

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