STAVROS MICHAS

adhrtr@r.postjobfree.com

+966-***-***-***

Age 45

Greek National

PROFILE

Designing new recipes, planning menus and selecting plate presentations. Reviewing staffing levels to meet best services, operational and financial objectives; Implementing hygiene policies and examining equipment for cleanliness.

EDUCATION

1996 Culinary studies at Ecole Le Notre, Luzern Swiss, Financial collage, MBA Greece

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SKILLS

Professional Skills: Excellent communication skills, with high organizational abilities. Language skills: Geek, English, Italian,

Other skills: Multitasking, Problem Solving, Long working hours. EXPERIENCE

2017- Present PREMIER FLIGHT CATERING KSA Group Executive Chef located in Jeddah, Riyadh,

& Dammam; Responsible for production lines (20,000 meals/day) Supplies, Analysis cost, Recipes, Staff Training For ARAMCO Private Jet Flights, & Staff Flights ARABASCO JET flights, Air India; Royal Moroc, Malaysian Airlines, Biman, Nesma, Scoot, Air Iraq, Max Air, Med View, Kam Air, Saudia Cargo, Air Mediterian Fly Nas, Nepal Airlines. 2012-2016 Executive Consultant Chef in Europe and United States “ MILOS (NY) GRK (NY) The Life Goddess (London) YAMAS(Ulm, Frankfurt)”

2010-2011 COSTA NAVARINO (Executive Chef) Responsible of all financials and recipes planning of main hotel restaurants of Romanos Westin. Executive chef at the "ELAION RESTAURANT" (local Greek cuisine)

2002-2010 THEMATIC DINNING S.A. (Executive Chef) Group of 31 restaurants in Greece, Germany and Cyprus. Responsible about financials and recipes part of the menus. Training Chefs of the restaurants and Supplies Director.

2000-2002 KOKKARI restaurant (Chef de cuisine) Modern Greek cuisine (San Francisco, California) 1998-2000 KATRIN'S restaurant (Sous chef de-cuisine) Mediterranean cuisine (Mykonos island) 1990-1993 AKTAION restaurant (Cuisenaire & chef de-partie) Modern Greek cuisine (Thessaloniki) 1989 KIOUPIA Restaurant (Commis assistant cook Traditional Greek cuisine (Thessaloniki) References will be furnished upon request