I want to quit because i don't take salary from april and i can't work on air .
A classic hotel.
We start with a new meniu and new concept of the food.
Pantokrator Hotel Corfu is located northeast of Corfu town. It is situated next to Barbati, one of the most picturesque villages on the island of Corfu, has panoramic views over the southern part of the island, Albania, the Greek mainland and faces the clear- crystal water of the Ionian sea. I make the meniu with another chef from greece and with my recipes we complete the wish of all customer.I cook with my collegs from kitchen in 3 people for 220-250 persons the dinner every night.
A very nice hotel with a very old history in GREECE.The CRETA MARIS hotel have 1000 customer every day and TERRA MARIS hotel have 400 customer every day. I work in breakfast and lunch and i have a team of 2 students from greece and we must to make preparation for 350 customer every day.At lunch i stay alone at the line to give the food for restaurant
I worked at a classy hotel with a very nice view.The hotel have 400 customer every day all inclusive. I first started as an cook in the hot kitchen. After 1 month i learned everything there very quickly and was promoted to the sous chef
worked at the Atlantica Aeneas***** which is one of the most beautiful and classy hotels in Cyprus. It has 300 employees and 1200 customers every day, all year round.
The restaurant was located in the biggest mall in Eastern Europe and was the first Greek restaurant in Romania
Restaurant exclusivist where I make practice and study cuisine.