Copenhagen, Capital Region of Denmark, Denmark
Hello Mr or Mrs! Im a young and very passionate chef who is always willing to learn new things and just likes to work a lot. The job is fullfilling me and i could not imagine a life, without being a chef. So im looking forward for some new challenges around the globe, preferable in Singapur or Australia, but im also open minded for some other countries. Im looking for a restaurant which has very high standarts in the fine dining business where i can stand fully behind. Please let me know if you think im the right person to work in your restaurant and we maybe could meet soon for a phonecall or a zoom meeting. Have a good one Kevin
Souschef, leadind over different sections, orders and work at new dishes. 3* Michelin #1 The worlds 50 best
Chef de Partie in pastry which contains around 6 people. Leading of the MEP and service all over the day. 3* Michelin #1 The worlds 50 best
Working as a commis over different sections and learning the basics and some different techniques. The Hotel contained three different restaurants which are all produced and send from the same kitchen. The flagship was a 1 star restaurant which i loved to be creative. but i was also happy about the fact, to learn some very basic stuff from the other two restaurants which had also a very high standart. I think that's quite important as a young chef. 1* Michelin 17 Gault Millau
I did a stage for one month at this place which i really liked a lot. It was my first impression of the nordic cuisine and also the point where i decidet to search a job in a nordic restaurant. 2* Michelin
Stage in a restaurant which had the same standarts than the one i worked in. It was nice to see some different techniques and also a lot of local ingredients. 1* Michelin 17 Gault Millau
A small restaurant with around 65 seatings and a menue which changed about every week. It was a good place to learn my first skills and a very tough boss who showed me already at my first days how to work. 14 Gault Millau