Sushi chef de partie at NorðAustur (2026-05 – 2026-10)
- Cut, clean and prep fish several kind of fish and selfish, making sushi
- Supporting the busy running of the restaurant service
- Maintaining the standards of Health & Safety and Food Safety Standards
- Maintaining outstanding attention to detail
- Encouraging a culture of consistently high standards throughout the team
Sushi chef de partie at Umai Bern (2024-12 – Present)
- Cut, clean and prep fish several kind of fish, making sushi, ramen, udon and hot kitchen
- Training some of the kitchen staff
- Supporting the busy running of the restaurant service
- Maintaining the standards of Health & Safety and Food Safety Standards
- Maintaining outstanding attention to detail
- Encouraging a culture of consistently high standards throughout the team
Sushi chef de partie at Negre Restaurant (2024-02 – 2024-11)
- Cut, clean and prep fish several kind of fish, making sushi
- Training some of the kitchen staff
- Supporting the busy running of the restaurant service
- Maintaining the standards of Health & Safety and Food Safety Standards
- Maintaining outstanding attention to detail
- Encouraging a culture of consistently high standards throughout the team
Sushi chef de partie at Numa Beach Club (2023-05 – 2023-10)
- Cut, clean and prep fish several kind of fish, making sushi
- Training some of the kitchen staff
- Supporting the busy running of the restaurant service
- Maintaining the standards of Health & Safety and Food Safety Standards
- Maintaining outstanding attention to detail
- Encouraging a culture of consistently high standards throughout the team
Head chef at Sabi Sushi (2022-04 – 2023-04)
Controlling and directing the food preparation process and any other relative activities.
- Creation of daily specials, insuring the variety and quality of the servings
- Managing and training kitchen staff, maintaining the standards of Health & Safety and Food Safety Standards
- Staff rota, food cost control, stock control and inventory
- Cut, clean and prep fish several kind of fish
- Supporting the busy running of the restaurant service
- Maintaining outstanding attention to detail
- Encouraging a culture of consistently high standards throughout the team
Sushi chef/wok chef at Yamamori sushi (2021-01 – 2021-12)
- Cut, clean and prep fish several kind of fish, making sushi, ramen, yakisoba, udon and fried rice
- Supporting the busy running of the restaurant service
- Maintaining the standards of Health & Safety and Food Safety Standards
- Maintaining outstanding attention to detail
Sushi Chef/wok chef at Omakase Izakaya & Sushi Bar (2020-01 – 2020-06)
- Cut, clean and prep fish several kind of fish, making sushi, ramen, yakisoba, udon and fried rice
- Supporting the busy running of the restaurant service
- Maintaining the standards of Health & Safety and Food Safety Standards
- Maintaining outstanding attention to detail
Sushi Chef/Grill at Sticks'n'Sushi (2019-01 – 2020-01)
- Cut, clean and prep fish several kind of fish, making sushi and kushiyaki
- Training kitchen staff, stock and inventory
- Supporting the busy running of the restaurant service
- Maintaining the standards of Health & Safety and Food Safety Standards
- Maintaining outstanding attention to detail
Head chef at The Crown hotel (2017-10 – 2019-01)
Controlling and directing the food preparation process and any other relative activities.
- Creation of menus with new or existing culinary creations ensuring the variety and quality of the servings
- Approving and "polishing" dishes before they reach the customer
- Managing and training kitchen staff
- Maintaining the standards of Health & Safety and Food Safety Standards, food cost, stock and inventory, buffets, partys, events, xmas partys
- Supporting the busy running of the restaurant service
- Maintaining outstanding attention to detail
- Encouraging a culture of consistently high standards throughout the team
