Kaloyan Ivanov

• Managed 10 culinary personnel in service to 250-customer base.

Manage 15 people kitchen staff in restaurant for 400 customers.

Manage 20 people culinary personnel in service to 350 customer base.

Making salads,hot dishes,desserts.Creating menus.Dping the food for catering and events

Making pizzas,salads,main dishes,desserts.Create menus.

Creating dishes from Greek cuisine.Makig gyros-kebabs,fishes, desserts.

Creating dishes from Cyprian cuisine,fishes,salads,desserts.