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Work Background
Hoven RestaurantHeadchef
Jun. 2023Loen
Hotel LoenfjordSous Chef
Mar. 2017 - Oct. 2023Loen Norway
Hotel LoenfjordSous Chef
Mar. 2017 - Oct. 2021
Grand Hôtel Stockholm, SwedenChef De Partie
Oct. 2016 - Jan. 2017Stockholm, SwedenCook a variety of different dishes including Swedish and foreign dishes. Preparing food for both public visitors and private event guests i.e. buffets, weddings etc. Preparing and cooking A`la Carte dishes. An awareness of all health and hygiene requirements. • Preparation and cooking of many dishes
• Responsible for the kitchen in Head Chefs absence
• Communicating with team members
• A high level of personal hygiene
• High standards of sanitation and cleanliness are maintained throughout the kitchen
• The minimisation of food wastage
Stotvig HotelSous Chef
Oct. 2015 - Sep. 2016LarkollenCook a variety of different dishes including Norwegian and foreign dishes. Preparing food for both public visitors and private event guests i.e. buffets, weddings private dinners etc. Preparing and cooking Ala Carte dishes. An awareness of all health and hygiene requirements. • Preparation and cooking of many dishes
• Responsible for the kitchen in Head Chefs absence
• Communicating with team members
• A high level of personal hygiene
• High standards of sanitation and cleanliness are maintained throughout the kitchen
• Minimisation of food wastage
• Giving clear instructions to the kitchen staff
• Responsible for lunch and dinner service
• Creating menus and dishes
Loenfjord HotelChef De Partie
May. 2015 - Sep. 2015LoenCook a variety of different dishes including Norwegian and foreign dishes. Preparing food for both public visitors and private event guests i.e. buffets, boat lunches etc. Preparing and cooking Ala Carte dishes. An awareness of all health and hygiene requirements. • Preparation and cooking of many dishes
• Responsible for the kitchen in Head Chefs absence
• Communicating with team members
• A high level of personal hygiene
• High standards of sanitation and cleanliness are maintained throughout the kitchen
• The minimisation of food wastage
• Giving clear instructions to the kitchen staff
Alexandra HotelChef De Partie
Sep. 2014 - Apr. 2015Loen NorwayCook a variety of different dishes including Norwegian and foreign dishes. Preparing food for both public visitors and private event guests i.e. weddings etc. Preparing and cooking Ala Carte dishes. An awareness of all health and hygiene requirements. • Preparation and cooking of many dishes
• Communicating with team members
• A high level of personal hygiene
• High standards of sanitation and cleanliness are maintained throughout the kitchen
• Organising the food for special occasions like buffet lunches, banquets and conferences • The minimisation of food wastage
Hotel LoenfjordChef De Partie
May. 2014 - Aug. 2014Loen NorwayCook a variety of different dishes including Norwegian and foreign dishes. Preparing food for both public visitors and private event guests i.e. buffets, boat lunches etc. Preparing and cooking Ala Carte dishes. An awareness of all health and hygiene requirements. • Preparation and cooking of many dishes
• Responsible for the kitchen in Head Chefs absence
• Communicating with team members
• A high level of personal hygiene
• High standards of sanitation and cleanliness are maintained throughout the kitchen
• The minimisation of food wastage
• Giving clear instructions to the kitchen staff
Quality Hotel & Suites Convention CentreChef De Partie
Sep. 2013 - Apr. 2014Ulsteinvik NorwayCook a variety of different dishes including Norwegian and foreign dishes. Preparing food for private event guests i.e. weddings, conferences etc. Preparing and cooking Ala Carte dishes. An awareness of all health and hygiene requirements. • Preparation and cooking of many dishes
• Communicating with team members
• A high level of personal hygiene
• High standards of sanitation and cleanliness are maintained throughout the kitchen
• The minimisation of food wastage
• Organising the food for special occasions like buffet lunches, banquets and conferences
Hotel LoenfjordChef De Partie
May. 2013 - Aug. 2013Loen NorwayCook a variety of different dishes including Norwegian and foreign dishes. Preparing food for both public visitors and private event guests i.e. buffets, boat lunches etc. Preparing and cooking Ala Carte dishes. An awareness of all health and hygiene requirements. • Preparation and cooking of many dishes
• Responsible for the kitchen in Head Chefs absence
• Communicating with team members
• A high level of personal hygiene
• High standards of sanitation and cleanliness are maintained throughout the kitchen
• Minimisation of food wastage
• Giving clear instructions to the kitchen staff
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