Working alongside the machinery sales people, offering technical support to clients who are bakers Commissioning & training of machinery on site with clients Assisting with trials on the customer site or trials and demonstrations Working on New Projects for better work flow Working along the customers creating new recipes

Recognition as one of the best croissant in UK by British media Responsible for the production of artisan bread/ viennoserie/ pastry menu of eight restaurants on a daily basis. Setting new standards and creating new menu for Artisan breads/ pastries/ Viennoiserie/ cakes. Setting the KPI'S Creation of production, operation, recipe and technical data reports and manuals. Interviewing and training bakery and pastry staff.

Developing new bread | food | sandwich | desert menu for a new project in London based on Med/ Middle East flavor and taste. Kitchen, bakery and service floor plan designing. Suggest and order kitchen and bakery equipment. Kitchen, bakery and service Staff training. Dealing with suppliers. Creation of production, operation, recipe and technical data reports, health and safety plans.

Improvement / developing new recipes / training / NPD for a croissant factory making over 15.000 viennoserie a day.

Direct all aspects in the production, retail and customer service. Managed to twist the loss of the bakery into profit by following simple economics and business rules. * Managing and operating a team of 25 people * NPD introduction and management * Creation and setting of KPI'S * Reorganize bakery lay out ; * Reconstructing staff program for maximum efficient and profitability of the bakery ; * Negotiate prices with Suppliers on a weekly basis ; * Decrease the production costs by 15% * Decrease the salary cost by 18% * Reschedule the whole sale department * Increase the whole sale intakes ; * Train the sales department and customer service ; * Increase the retail intakes * Increase profitability of the bakery ; * Handling all the sales and purchases Invoices and Payments ; * P&L management

A small coffee shop in the centre of town has been transformed into a must bistro/wine bar. Serving daily 350-500 customers. The word of simplicity had worked perfectly, assuring that the love for great food matching the passion of wine. Great at customer service, good knowledge of wine and organising occasional wine and live events. * Hire, supervise and discipline management team, cooks, waiters and barmen ; * Planning, organizing, scheduling and directing work ; * Training employees in customer service and food preparation procedures in line with high-end establishment standards * Training staff about wine and service of the wine ; * Menu planning & development ; * Create the menu designing and wine list * Responsible for food presentation ; * Strong knowledge and understanding of wine, matching food with wine and wine culture. * Responsible for customer service and matching wine with food * Dealing direct with internal and external customers about events and cater * Organizing and advertising weekly theme events (ethnic food and wine ) * Organizing wine presentations ; * Direct dealing with suppliers and managing orders ; * Food costing and inventory management and labor cost ; * Extensive knowledge of raw materials, production processes and responsibility for the quality control * Establish high standards for health & safety issues

Operate, manage, plan and organize for more than 20 years and 120 personnel production factory, 2 retail and 2 bakery cafes, in store bake off and production. Serving daily more than 5000 customers. Supplying on a daily basis restaurants with bread, viennoiserie and homemade pies. Hire, train and develop the staff to achieve the desired high quality standards * Supervising and preparing a large volume of pastries, pies and bread; determine best methods of preparation for individual items * Planning bakery menus, preparing special pastries ; * Estimate baking needs, requisitions adequate supplies, inventories, supplies and keep records of products made * Insure bakery equipment is maintained according to H&S standards * Does specialized decorating ; * Responsible for manufacture / cost control ; * NPD on weekly basis: sandwiches, pies, viennoiserie, salads, bread, cakes and pastries ; * Designing, ordering and supervising in all new bakery projects for smoothing openings ; * Teach and enforce health and safety regulations

Managing, operating and leading a high volume American bar and grill house in the heart of Paphos tourist area. Serving over 250 people a night. Famous for the XL T-bones, steaks, burgers, fajitas, the great margaritas and excellent service. Awarded for the 303 bottles wine list. * Planning, organizing, scheduling and directing work, discipline personnel, termination * Training employees in customer service and food preparation procedures in line with high-end establishment standards. * Responsible for customer service and matching wine with food * Food and cocktail menu planning & development ; * Dealing and negotiate with suppliers ; * Food costing and inventory management and labor cost ; * Extensive knowledge of raw materials, production processes, quality control and other techniques for maximizing the effective manufacturing and distribution of goods ; * Effectively expedited dinner service ; * Dealing direct with internal and external customers about wedding events

BAKING TECHNOLOGY

BUSINESS ADMINISTRATION