Miltos Koskinas

• Assisted head chef in menu development, resulting in innovative dining experiences.
• Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
• Conducted staff training sessions to enhance culinary skills and knowledge.

• Adapted quickly under high-pressure situations to deliver consistent results for 100 guests daily on dinner service. For two degustasion menu, a la cart and tapas menu.
• Supported team by demonstrating respect and willingness to help.
• Prepared sauces, stocks and soups whilst following traditional recipes.
• Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
• Adapted quickly under high-pressure situations to deliver consistent results.

• Responsible for the operation and management of every section of the kitchen, purchasing, revenue, expenses and cost of sales
• The year of 2022 and the year of 2023 the restaurant awarded as the Best Highly Commended European restaurant in Riyadh by the by the Time OUT awards.
• Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Multiple VIP catering events
• Pop UP

Michelin Star Pop up with awarded Chefs. Mentored by the Chefs i had the chance to assist them as a Sous Chef of the company with the preperations and service on a degustasion menu.

• Jean Francois Piege
• Nicolas Sale
• Maxim Gilbert
• Martijn Kajuiter

• Responsible for the operation and management of every section of the kitchen, purchasing, revenue, expenses and cost of sales
• Daily briefings with the management team for the operation of the restaurant
• The year of 2022 and the year of 2023 the restaurant awarded as the Best Highly Commended European restaurant in Riyadh by the by the Time OUT awards.
• Trained junior kitchen staff in food preparation and hygiene practices.

• Private chef at a yacht, which accommodates 16 guests every trip
• Daily trips to islands of the Mediterranean Sea, on which the menu was designed based to the guest's likings and available fresh and raw products of each island
• Mostly fishes and seafood that have being fished from the local fishermen.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.

• Responsible for the preparations team of the hotel for the operation of 3 different restaurants inside the hotel, the breakfast and brunch buffet
• Daily preparations of stocks, sauces, purees,proteins and garnishes
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Ensured cleanliness in the kitchen to maintain health and safety standards.
• Incorporated seasonal produce into menus for freshness and variety.
• Built attractive displays of food items, enticing customers to make additional purchases.

• Grand opening of the hotel
• Chef de partie of hot section for 3 restaurants inside the hotel: Caffe Nikki Mediterranean Restaurant , Beach club, Escape Peruvian restaurant
• I was in the station of proteins along with sauces, purees and garnishes
• Accommodating daily up to 250 guests.
• Inspected completed work and stations to verify conformance with standards.

• At this period, I was working in both Nikki beach and in Aroma Avlis
• The executive Chef from the hotel that we were working 4 years together, send me to the restaurant to run the menu along with the team
• Prepared sauces, stocks and soups whilst following traditional recipes.
• Trained apprentice chefs, improving their culinary skills substantially.
• The character of the restaurant was French fine dining with wine pairing
• Responsible for the hot section every dinner service, serving sauces, garnishes, purees and seafood.

• Responsible for the operation of cold section daily preperations of dressings, carpaccios, varieties of homemade mayonnaise, desserts.
• Fishes and Meats
• Accomodating daily up to 450 guests.
• Expertly performed butchery tasks, contributing to cost-saving measures in meat usage.

• Demi chef de partie of hot section for the operation of 3 restaurants inside the hotel, specializing in garnishes, hot appetizers, sauces and pastas.
• Assisted in the preparation of meals by following precise culinary techniques.
• Prepared stocks, sauces and soups, enhancing flavour profiles of dishes.
• Maintained consistency in food production, ensuring a high standard of quality in every dish served.

• Demi chef de partie of hot section for a buffet of 1.200 guests daily
• Different kind of cuisines depending on the theme nights.

• Knowledge in deboning meat, meat preparations and management
• I grew up since very young working in the shop with my father and mother, all the products like sausages, chicken or beef roulades (etc.) were homemade from us
• All the meats we received was coming whole so we had to quarter or half them and then to start debone them.