ANASTASIOS TSIGKROS PERSONAL INFORMATION CONTACT INFORMATION. Date of birth: 25/8/1988. Marital status: Address:

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1 ANASTASIOS TSIGKROS PERSONAL INFORMATION Date of birth: 25/8/1988 Marital status: Nationality: Single Hellenic Gender: Male CONTACT INFORMATION Address: - Request full CV and personal contact info. atsigkros@hotmail.com Website: Mobile: - Request full CV and personal contact info.

2 EDUCATIONAL BACKGROUND Alpine Center, the Swiss Business School (October 2009 March 2012) for Culinary Arts Education in Greece Swiss Diploma in Culinary Arts (validated by DCT, Switzerland) Modules: Advanced Culinary Techniques, Bar & Beverage Theory, Food Production & Commodities, Food Science, Menu Planning & Design, Nutrition in Menu Planning Mediterranean Cuisine, HACCP, Managerial Accounting, Restaurant Operations Management 11 th Sports Lyceum, Piraeus, Greece (September 2003 June 2006) STAGE (INTERNSHIP) The Ledbury (London) 2 Stars November February Stage Preparation for Service Meat preparation Fish preparation Pastry preparation Service around all posts in the Kitchen Pied à Terre, London (stage) 1 star August 2014-October 2014 Fish and Meat preparation and service Pastry preparation and service Le Gavroche (London) 2 Stars January May 2014 Stage Fish and Meat preparation and service Pastry preparation and service

3 Westin Athens Astir Palace Resort, Vouliagmeni, Greece May 2010 October 2010 Hot and Cold preparation and cooking for banquets Hot and Cold preparation in Kymata Restaurant Hot and Cold Preparation in Sofa Bar and Lounge Preparation and Cooking in Pastry Experience in SuperFoodsRx PROFESSIONAL EXPERIENCE Amanzoe Hotel, Porto Heli June 2016-Septeber Sous Chef Assisting on MEP and Service in all the food outlets around the resort (Main Kitchen, Asian Restaurant, Beach Club) Villa Chef (MEP, Service, Orders, Cost Control) Sphinx Wine Restaurant, Santorini March May Head Chef A la Carte menus (changed 2 times by June) Bar menu (changed 2 times by June) Group menus ( 12 different menus, including prices and food cost) Food Cost HACCP La Maltese Hotel and Restaurant, Santorini March November Head Chef Preparation for Service Meat, fish and sauce preparation for Service Wedding Cakes Wedding Menus Menus for Restaurant (changed 4 times during season) Menus for the Hotel (changed 3 times during season) Menus for Groups (changed 2 times during season) Food Cost HACCP

4 Gordon Ramsay Company London (Heddon Str, Savoy Grill) October January Chef De Partie Sauce and Grill section Meat and Sauce MEP Service on Sauce and Grill section Tom's Kitchen, London ( Canary Wharf, Chelsea, St, Cathrine Docks) May August Chef De Partie Fish and Meat section Hot and Cold MEP Service Molecular Cuisine Corinthia Hotel, London. October April Demi Chef Northall Restaurant Larder Section, Sauce Section Hot and Cold MEP and service The Westin Athens, Astir Palace Resort. Vouliagmeni, Greece May 2013 September Demi Chef Hot and Cold Preparation and cooking for banquets Hot and Cold preparation for Sofa Bar and Lounge Davoutis S.A Athens, Greece April May 2013 Certificate on meat handling, deboning and filleting HACCP training on meat handling The Merrion Hotel, Dublin, Ireland December March Demi Chef Hot and Cold preparation and cooking for banquets Fish Section: Hot and Cold preparation, and service for The Cellar Bar & The Cellar Restaurant

5 The Ritz-Carlton Powerscourt, Enniskery, Ireland April 2011-October Demi Chef Hot and Cold preparation and cooking for banquets Hot and Cold preparation in The Sugar Loaf Lounge Hot and Cold preparation in McGills Preparation and Cooking in pastry Hot and Cold preparation for The Gordon Ramsay (October November 2012) Molecular Cuisine CERTIFICATES HACCP: Level 2 Award Safety in Catering, Davoutis S.A Athens, Greece April May 2013 Certificate on meat handling, deboning and filleting HACCP training on meat handling LANGUAGE SKILLS Greek Fluent English Michigan ECCE 2002 German Beginner COMPUTER SKILLS Microsoft Office Suite (Word, Excel, PowerPoint), Windows Explorer ADDITIONAL INFORMATION Completed compulsory military service Water polo, Swimming, Free-Diving, Volleyball, Basketball Open person with very good communication skills, capable to work efficiently within a team References and menus upon request.