Experience

De L'Europe Amsterdam

• Netherlands
• Hospitality
• 1 - 100 Employee

• Senior Chef de Partie

  • Feb 2022 - Present

• Sous Chef

  • Apr 2022 - Aug 2022

• Senior Chef de Partie

  • Feb 2022 - May 2022

  Brasserie Marie, awarded with a Bib Gorumand by Guide Michelin, is a lovley and classy french Restaurant in the luxurious Hotel De L’europe in the Heart of Amsterdam. Offering charm and History, the Brasserie is an inviting place to be when visiting this creative and vibrating city.



Fretheim Hotel

• Norway
• Hospitality
• 1 - 100 Employee

• Chef Tournant

  • Apr 2021 - Feb 2022

  Responsible for cooking à la carte evening- and lunch service, rotating on all sections, up to 270 pax banqueting buffet every day and big events. Responsible for guests with allergies and cooking of Vegan and Vegetarian dishes due to further education „Vegan- Vegetarian trained chef“. Preparation and managing of mise en place and all position related tasks according to HACCP rules on all sections of the kitchen Responsible for cooking à la carte evening- and lunch service, rotating on all sections, up to 270 pax banqueting buffet every day and big events. Responsible for guests with allergies and cooking of Vegan and Vegetarian dishes due to further education „Vegan- Vegetarian trained chef“. Preparation and managing of mise en place and all position related tasks according to HACCP rules on all sections of the kitchen



Radisson Blu

• Belgium
• Hospitality
• 700 & Above Employee

• Chef Tournant

  • Dec 2020 - Apr 2021

  Responsible for a la carte evening service. Cooking with top quality products and a high level fine dining menu. Full responsibility for guests with allergies and the creation and cooking of Vegan and Vegetarian dishes due to further education. Preparation and managing of mise en place and all position related tasks according to HACCP rules on all sections of the kitchen. Responsible for a la carte evening service. Cooking with top quality products and a high level fine dining menu. Full responsibility for guests with allergies and the creation and cooking of Vegan and Vegetarian dishes due to further education. Preparation and managing of mise en place and all position related tasks according to HACCP rules on all sections of the kitchen.



Hotel Utne

• Utne, Norway

• Head Chef

  • Apr 2019 - Oct 2020

  Independently responsible for ordering, managing, storing, cleaning, preparing, and cooking all food and food-related items for 3-course based service. Creation, conception and writing of all menus. Instruction and training of kitchen-based staff. High standard of work, according to HACCP rules. Independently responsible for ordering, managing, storing, cleaning, preparing, and cooking all food and food-related items for 3-course based service. Creation, conception and writing of all menus. Instruction and training of kitchen-based staff. High standard of work, according to HACCP rules.



Mövenpick Hotels & Resorts

• France
• Hospitality
• 700 & Above Employee

• Chef De Partie

  • May 2018 - Jan 2019

  Alternately responsible for servicing restaurant (à la carte), banquets, bar kitchen and breakfast service. Alternately responsible for servicing restaurant (à la carte), banquets, bar kitchen and breakfast service.



Landhaus Diedert

• Germany
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Apr 2016 - Sep 2017

  Responsible for fine-dining kitchen, weddings and events (e.g. Chaîne de Rotîsseurs”), etc. Experience in all kitchen sections and the creation of menus. Responsible for fine-dining kitchen, weddings and events (e.g. Chaîne de Rotîsseurs”), etc. Experience in all kitchen sections and the creation of menus.



Seehotel Leoni

• Germany
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Apr 2015 - Mar 2016

  Responsible for Garde manger and Patisserie. Acquired knowledge in new ways of preparing food and managing up to 110 à la carte guests at one dinner service. Responsible for Garde manger and Patisserie. Acquired knowledge in new ways of preparing food and managing up to 110 à la carte guests at one dinner service.



Restaurant Ente

• Commis de cuisine

  • Jan 2015 - May 2015

  Worked in kitchen at Entremetier-Poissonnier section, preparing menu items at 1-Michelin-star level Worked in kitchen at Entremetier-Poissonnier section, preparing menu items at 1-Michelin-star level



Landhaus Diedert

• Germany
• Hospitality
• 1 - 100 Employee

• Commis de cuisine

  • Jul 2013 - Sep 2014

  First position, after successfully completing my apprenticeship (see Education and Training). Independently responsible for own section, including Entremetier, Garde manager, and Patisserie. Trained on Saucier. Valuable experiences learned as team-player. First position, after successfully completing my apprenticeship (see Education and Training). Independently responsible for own section, including Entremetier, Garde manager, and Patisserie. Trained on Saucier. Valuable experiences learned as team-player.