Antonis Moschoulas

Managed daily operations and coordinated a team of 7 staff members. Tracked revenues, expenses, payroll, invoices, and material costs using Excel and specialized software.

Organized and executed private dining experiences, special events, and wedding banquets.

Handled grill prep, customer service, cashier registers, and order deliveries.

Worked in cold kitchen (Year 1) and hot kitchen line cook in subsequent years.

Prepared 3 daily meals for 90–100 personnel in a 4-person kitchen team.

Culinary internship across kitchen stations in a 5-star hotel.

Flight catering order preparation and baking for airline companies.

Prepared pastry items, prep work, and store support.

Diploma in Culinary Arts from IEK AKMI, Athens, from October 2014 to April 2016.

Seminar on Modern Greek Creative Cuisine led by Chef Giannis Baxevanis at IEK AKMI in November 2015.