NEKTARIOS MARTIN BOSI

SPANISH CUISINE, A la carte restaurant.

• Trained kitchen staff to perform various preparation tasks under pressure.
• Responsible for the fold of breakfast,dinner and smooth operation of the kitchen.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

FRENCH CUISINE, A la carte restaurant, Menu designed by Michelin Star Chef Anthony Jehanno.

• Responsible of a kitchen with operation of breakfast, lunch, dinner and snack.
• Scheduled and supervised all kitchen employees.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Placed orders to restock items before supplies ran out.

ITALIAN CUISINE, A la carte restaurant, Menu designed by Michelin Star Chef Ettore Botrini.

• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

GREEK CUISINE, A la carte restaurant, Menu designed by Michelin Star Chef Lefteris Lazarou.

• Responsible for the fold and smooth operation of the kitchen
• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.

MEDITERRANEAN BUFFET

• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.

MEDITERRANEAN BUFFET

• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities
• Dinner preparation
• Setting up dinner buffet
• Fold in service time

MEDITERRANEAN BUFFET

• Maintained well-organized mise en place to keep work consistent.
• Grilling fish and meat in front of guests
• Worked with demi chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

MEDITERRANEAN BUFFET

• Training in hot kitchen, cold kitchen
• Grilling and learning the use of all kitchen machines.
• Cutting vegetables and fruits.
• Preparation of salads.