Experience

Telisol AB

• Sweden
• Telecommunications
• 1 - 100 Employee

• Administratör

  • Apr 2008 - Present

  -Key account management -Outbound cold sales calling -Incomming Sales -Solution design and sales Telia Centrex / Touchpoint/touchpoint PLUS /mitel -Customer turnaround -Business development -Budget management -Project management/Leading -Service management -SPOC -Customer education - Teleco procurement -Key account management -Outbound cold sales calling -Incomming Sales -Solution design and sales Telia Centrex / Touchpoint/touchpoint PLUS /mitel -Customer turnaround -Business development -Budget management -Project management/Leading -Service management -SPOC -Customer education - Teleco procurement



operakällarens bakficka

• Stockholm, Sverige

• Sous Chef

  • Dec 2001 - Feb 2004

  First real restaurant Stop after ending my Chef Education, had no clue about the place i just walked in there and got a job being headhunted after the opening of brasserie Godot at Grev Turegatan and Working at Brolins sports bar! Ended up being part of Nobel banquets, Dinner for the Swedish Royals. All under the management of Stefano Catenacci , He will remember if you ask about the crazy dane with the mixer in his hand First real restaurant Stop after ending my Chef Education, had no clue about the place i just walked in there and got a job being headhunted after the opening of brasserie Godot at Grev Turegatan and Working at Brolins sports bar! Ended up being part of Nobel banquets, Dinner for the Swedish Royals. All under the management of Stefano Catenacci , He will remember if you ask about the crazy dane with the mixer in his hand



Sletten Kro

• Humlebaek

• Apprentice

  • Apr 2001 - Nov 2001

  Prep and service - starters, Meat, Desserts, staff planning, At this stage of being Apprentice i was basically managing the whole kitchen when the head Chef wasn't around. starting up the kitchen from early morning to midnight close down. Prep and service - starters, Meat, Desserts, staff planning, At this stage of being Apprentice i was basically managing the whole kitchen when the head Chef wasn't around. starting up the kitchen from early morning to midnight close down.



Restaurant kirk later to be know as Shultz

• Copenhagen

• Apprentice

  • Dec 1999 - Mar 2000

  Prep and service - starters, Meat, Desserts I place opened by Nikolaj Kirk a guy who got known from TV with his funny hair and explosive passion for food Prep and service - starters, Meat, Desserts I place opened by Nikolaj Kirk a guy who got known from TV with his funny hair and explosive passion for food



Restaurant konrad

• Copenhagen

• Apprentice

  • Sep 1997 - Dec 1999

  Prep and service - starters, Meat, Desserts After a season at Bagatellen i stayed with "Olsen Banden" to join them in yet another grand opening of Konrand, This place was quickly know to be the top end place of Fusion and crossover food in Copenhagen, Later at night the place was turned into a Club ranking along side with NASA, capo Osv Prep and service - starters, Meat, Desserts After a season at Bagatellen i stayed with "Olsen Banden" to join them in yet another grand opening of Konrand, This place was quickly know to be the top end place of Fusion and crossover food in Copenhagen, Later at night the place was turned into a Club ranking along side with NASA, capo Osv



Restaurant Bagatellen Tivoli

• Copenhagen

• Apprentice

  • Apr 1997 - Aug 1997

  Prep and service - starters, Desserts. Restaurant Bagatellen, Now know as Cafe Ultimo was yet another restaurant to be opened by the well known "Olsen Banden" after the great result at Restaurant Olsen, beeing part of the opening of this place was my first experiance of working in a hip modern high end dining place. Prep and service - starters, Desserts. Restaurant Bagatellen, Now know as Cafe Ultimo was yet another restaurant to be opened by the well known "Olsen Banden" after the great result at Restaurant Olsen, beeing part of the opening of this place was my first experiance of working in a hip modern high end dining place.



Restaurant Le Port

• Espergærde

• Apprentice

  • Aug 1996 - Dec 1996

  Prep and service - starters, Desserts The first step in a real kitchen, Prep and service - starters, Desserts The first step in a real kitchen,