- Help in the preparation and design of all food and drinks menus- Produce high quality plates both design and taste wise- Ensure that the kitchen operates in a timely way that meets the restaurants standards- Fill in for the Executive Chef in planning and directing food preparation when necessary- Resourcefully solve any issues that arise and seize control of any problematic situation- Manage and train kitchen staff, establish working schedule and assess staff’s performance- Order supplies to stock inventory appropriately- Comply with and enforce sanitation regulations and safety standards- Maintain a positive and professional approach with coworkers and customers- Organize & participate in 4 hand dinners with different restaurants & Chefs (Rasmus Kofeod - Geranium***, Alexandre Mazzia*, Nicolas Nooregard - Kadeau*, Jean Sulpice - L'Auberge du Père Bise**, Christophe Aribert - Les Terrasses**, Alexandre Bourdas - SaQuaNa**, Sang Hoon Degeimbre - L'Air du Temps**, Christian Puglisi - Relae*, Guillaume Bracaval - Cuisines Michel Troigrois Tokyo, Loic Villemin - Toya*, Mauro Colagreco - Mirazur**)

Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision;• Come up with new dishes which appeal to the clients, whenever required;• Establish the working schedule and organize the work in the kitchen• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements;• Plan the food design in order to create a perfect match between the dish’s aspect and its taste;• Discover talented chefs and train them in order to reach the high standards of the location;• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;• Maintain order and discipline in the kitchen during working hours;• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)from their kitchen;• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served;• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.

I interned at Kadeau restaurant in the summer of 2016 : I had the chance to work at the Bornholm location and the Copenhague restaurant. During this internship, I learned how to pickle, salt, ferment, preserve various ingredients native to the island of Bornholm (a Danish island located south of Sweden). I was able to forage with the Chef on the island, gathering different produce such as fresh walnuts, woodruff, hiproses and sea herbs. I worked in the team of 15-20 cooks, taking on different stations such as starters and pastry. I was also brought and presented dishes to customers in both restaurants.