Line-Cook at restaurant Marco Polo,Skyros Greece.Marco-Polo is an Italian Restaurant,everything is home made.My duty was to prepare all the pasta from the meniu.In the morning I get ready with all the prep I need for diner time and for diner time I worked in the line with pasta station.I cooked diferent kind of pasta:Amatriciana,Penne Arabiata,Cavateli Cartocio,Napolitana,Tagliateli with pesto,Tagliateli with putanesca sauce,Bolognese,Carbonara,Lasagna,Tagliateli with smoked salmon,Seafood pasta and diferent specialty of the day.
October 2007–April 2014: Line cook at the HUNTERS RUN COUNTRY CLUB, Boynton Beach, Florida,United States. Task/duties: My duty was to prepare all the hot food for diner buffet. I've changed the menu for buffet every day. I've been working three nights per week in the front of the house, cooking different kind of food in the front of our customers. I was working in the action station cooking: pasta, seafood, Chinese StirFry, shrimp, potatoes, pancakes.
Commis Chef at ROYAL CARIBBEAN CRUISE LINE, Miami, Florida Task/duties: I was in charge with all the preparations for diner time. I've been helping the sous-chef with all the preparation for special menu. In the nighttime I was working in the hot line for diner time.