95 seat restaurant and bar in the top 10 list in Reykjavik, Iceland.Certificate of Excellence multiple years in a rowPeople's choice awards certificate.www.forrettabarinn.is

Restaurant Bel-Air. 15 points Gault-Millau and on the Michelin watchlist. Chef de Rang responsibilities, such as Mise en Place for up to 400 guests. Wine and food service, booking & taking payments. The hotel offers a variety of seminars each month, e.g. champagne, cognac, open wines and cultural differences which I attend every time.

- Responsible for breakfast/dinner buffet when applicable - Preparing Mise en Place for each of the 6 restaurants I worked in (wine stations, waiter stations, glass and silverware)- Billing rooms at the end of service- Inventory management - Training new employees to take over my position towards the end of my internship- Filling the team in on the "daily menu" and what freshly made desserts/sorbets are available.

- Hiring and training employees- All employee matters, such as rosters, meetings and if any issues.- Responsible for improving the wine and cocktail list- Assisting the GM when coming up with ideas to improve both menu & restaurant- Group bookings - Inventory management- General finance work regarding invoices and staff hours- Responsible for all matters when the GM was not in house

- Inventory management- Making sure hygiene standards are met- Proper cooking methods and proper temperatures on food- Staff-training