EDUCATION / PROFESSIONAL QUALIFICATIONS

2009 – 2010 Middlesex University – London, UK  M.A.  [Hons] Hospitality & Culinary Arts Management                                             

1999 – 2001 Middlesex University – London, UKB.A. [Hons] Hospitality Management                                                                         

1970 – 1973 Hotel & Catering Institute & Central Hotel Training School –Nicosia, CyprusHND in Culinary Arts                         

EMPLOYMENT                                                                                           

Since 2007     KES College, Nicosia Cyprus                             

 Head of the Hospitality School & Head of Programs Coordinator           

•Closely mentors students, several of which attain top chef jobs across Cyprus                                                                                                         

•Triple the size of the department in the space of 8 years                     

•Leads and evaluates a team of lecturers and prepares departmental hand books                                                                                                       

KANIKA Olympic Lagoon Hotel, Ayia Napa, CyprusFood & Beverage Director                                                                                           

•Led a team of managers responsible for multi-function outlets         

 •Prepared the F&B manuals for all hotels under KANIKA Group          2006                                                                                                               

King Richard Hotel Limassol, CyprusGeneral Manager                                 

•Restructured the hotel and implemented of new systems for a said period of time1985 - 2006                                                             

Cyprus Airways – Catering Services, CyprusGeneral Manager                 

•Managed a large scale catering operation with 380 staff and a €25 million annual budget which produced 13,000 meals on a daily basis 

•Initiated and led the development, implementation and monitoring of systems and control procedures, maintaining the highest possible catering service standards at a reasonable cost                                       

•Orchestrated the development and efficient operations of the Food and Beverage activities which include the function of catering standards and in-flight facilities and on-board sales                                 

•Designed and implemented an effective approach for personnel training/ development                                                                                   

•Successfully negotiated catering contracts for the provision of catering meals and services1980 - 1985Hilton International Executive Chef / Production Manager                        •Completed the two-year “Executive Chef Development Programme”                                                                                                       

•Worked in Hilton hotels in Greece, Switzerland, Saudi Arabia, Hong Kong, Taiwan and Egypt                                                                                 

•Developed high standards and a systematic approach 1973 – 1980        Cypriot Hotels Head Chef                                                                 

 •Worked as a Head Chef in a number of hotels                        CONSULTANCY                                                                                             

  •Led a team of experts in 10+ consultancy projects relating to clients in six different countries:Clients included catering units, restaurants/ restaurant chains and hotels. Individual project budgets ranged up to 10 million US dollars                                                                                         

•Worked in several client situations, including: Opening of catering units/ restaurants, Implementation of new systems such as management techniques, Implementation of Quality/Hygiene systems, Coordination of Food & Beverage activities Organisation of staff training/ seminars.                                                                               

 •Below an example project performed over 10+ years in Kazakhstan:Client situation: remodelling of  one airline catering and one hotel post takeover. Renovated and built new kitchens. Bought new equipment. Recruited and trained personnel Prepared all manuals and procedures. Designed and implemented HACCP and other quality systems. Approached prospective customers.Set up three new outlets (one Mediterranean Restaurant, one local and an Irish Pub), the Room Service, the Lounge and Extensive Conference & banqueting facilities