Store Manager

• Jan 2019 - Present

Founder

• Jan 2016 - Present

Lead Cook

• Oct 2013 - Present

Maintaining the overall quality-standards in the kitchen, training and supervising apprentices, maintaining and supervising the hygiene standards, creating and executing social-media projects.Since i have started to work for The BEEF Steakhouse in 2014, I have improved my knowledge on meat, it's preparation and storage immensely . Having worked the meat-station and grill for the past one and a half years, I'm now very comfortable with portioning, processing, preparing and storing any… Maintaining the overall quality-standards in the kitchen, training and supervising apprentices, maintaining and supervising the hygiene standards, creating and executing social-media projects.Since i have started to work for The BEEF Steakhouse in 2014, I have improved my knowledge on meat, it's preparation and storage immensely . Having worked the meat-station and grill for the past one and a half years, I'm now very comfortable with portioning, processing, preparing and storing any type of meat as well as classic north-american foods. Show more Show less

Sous Chef

• Feb 2017 - Aug 2018

Hired as Sous Chef at the prestige Steakhouse "The BEEF" in the city centre of Bern, Switzerland.

Executive Sous Chef

• Jul 2010 - Apr 2013

Carambola Bistro is a forty-seat Fusion Tapas Restaurant with an open kitchen concept. All Menu items are freshly cooked to order as they value all dietary options there are. The menu changes frequently according to season and trend. During my time at Carambola Bistro, i became accustomed to the open kitchen concept, in thus talking to the guests. The restaurant taught me how to lead a team, cook fresh and seasonal food in a very creative way, instruct apprentices, order food, and fix kitchen… Carambola Bistro is a forty-seat Fusion Tapas Restaurant with an open kitchen concept. All Menu items are freshly cooked to order as they value all dietary options there are. The menu changes frequently according to season and trend. During my time at Carambola Bistro, i became accustomed to the open kitchen concept, in thus talking to the guests. The restaurant taught me how to lead a team, cook fresh and seasonal food in a very creative way, instruct apprentices, order food, and fix kitchen machineries. Anybody who ever ate or worked at Carambola Bistro would agree if I said, it's a small restaurant, but the experience of eating there will change the way you look at food. Show more Show less

Apprentice

• Aug 2006 - Aug 2009

During my three-year apprenticeship at this gourmet, fish oriented restaurant / Hotel, I was taught the basics of culinary art. During those three years, I worked full-time, having one day of theory- only per week. Being an apprentice I was shown all stations of the kitchen.