Work experience

Hilton Stockholm Slussen 2008-20?? | Coldkitchen chef, Garnish chef, Grill chef, Chef de Partie, Sous Chef

Started working in the cold kitchen as an extra but became fulltime employed after some weeks. Worked in cold kitchen for 1½ years until I moved to hot kitchen garnish section, where I stayed for a year until I moved to the grill section. Once I had been there for a year I got the oppertunity to become substitute Sous Chef for the summer of 2011. During this time I got selected to an exclusive Hilton training which went on for a year. After the summer I became fulltime Sous Chef, which gave me a wider oppertunity to discover new dishes and recipes. On top of that I have looked over rosters for 15 chefs, menu planning and orders. This has led to me being responsible for the dessert menu.

Accolade: Sous Chef. HACCP utb. Intern utb. Roster for 15 chefs. Menu planning. Commodity Calculus. Purchase.

Restaurant Grappa, S:t Eriksplan Stockholm 2008 6 månader | Garnish chef

I worked here during the summer of 2008 and got to learn a lot about Italian cuisine. It was a small kitchen with only 3 chefs and a pizza baker. My station was the garnish section, but I also helped out on the grill and dessert station during service. I also got the chance to start up lunch service that summer.

HMS Gladan, Swedish Navy, Karlskrona 2007 11 månader | 1st Chef

HMS Gladan is a sail ship (Schooner, Goletta) which holds 50 crew members. I was placed as the 1st Chef after 3 months of basic training. I worked with 2 other chefs but the resposibility of the galley was on me. ie, Menu planning, purchasing, orders (domestic and foreign), HACCP. Of the 50 crew members were 28 students whom we trained in navigation and seamanship. (When you are at sea, half of the crew is working ie, you send breakfast, lunch, dinner, supper and night food 2 times.

A normal day on the ship: 0500 the alarm goes off, 0515 baking bread and preparing breakfast for 0600, 0559 sending breakfast, 0610 baking new bread and preparing 2nd breakfast, 0629 sending 2nd breakfast, 0650 cleaning the Galley and start to prepare lunch, 1059  sending 1st lunch, 1159 sending 2nd lunch, 1220, cleaning the Galley and preparing the dinner at 1800, 1759 sending 1st dinner, 1859 sending 2nd dinner, 1930 cleaning the Galley and start to prepare the supper, 2159 sending the supper, 2205 preparing sandwiches for the night food. 2220 cleaning the Galley and close up shop. 2240 in my bunk, passed out.

In this restaurant I worked extra, during my senior year in Swedish High school. I worked in the hot kitchen but also helped out making the sushi rolls and bits (maki and nigiri) during service.  

Café lu fil du Rasoir, Savoy Hotel Malmö 2003-2006 | Cold kitchen Chef, Garnish Chef

During my time in High School I worked extra in this place. Every spare minute I had was spent at this place. This was my first 'real' chefs job and it was intense. The chefs at this place was extremely well diciplined and they all had one thing in common, the love for food. My entire chefs background comes from this restaurant. The harsh environment in the kitchen shaped me to what kind of chef I am today.

Kaptensgården, Falsterbo 2002-2003 | Garnish chef

Started working as an extra commis chef, but after a week or two, I got to work fulltime as garnish chef over the summer. During the rest of the year I worked some extra shifts only to return for the next summer as an fulltimegarnish chef. 

Vinslövs Värdshus,Vinslöv 2001 | Internship 2 weeks

My first introduction to a real kitchen. Fell in love instantly. I worked as the kitchen hand, doing everything from cleaning vegetables to service. Then and there was the turning point from where I knew that this is what I will do for the rest of my life. (I remember coming home to my parents in awe of what I've gone through.)

Bagarboden, Höllviken 2000 | Intership 1 week

My first job in this business. Helped the bakers with bread, pastry and cakes. Starting work at 0300 AM was a pain but it was only for a week, so I had to stop complaining eventualy... (sad to say, I am still not a morning person)