Summary
Overview
Work history
Skills
Languages
Interests
Additional Information
Volunteering
Accomplishments
Timeline
Generic

Michael Winkler

Ringkøbing,Central Jutland

Summary

I have been working as a chef for over a decade. I have worked in order to do things that I enjoy the most, cooking and delivering excellent dishes to satisfied customers. Currently going to language school and learning Danish. I have been living in Ringkøbing since March 2021.

Overview

11
11
years of professional experience

Work history

Chef De Partie

Stuen th.
Skjern, Central Jutland
09.2022 - Current
  • responsible for running the kitchen for last 10 weeks while the head-chef was off sick ( three weeks I have worked completely alone )
  • making orders
  • filling up forms for esmiley


Chef De Partie

Stuen th.
Skjern, Central Jutland
03.2022 - 05.2022
  • running the floor section and the service while the head - chef is not at work
  • filleting lamb, deer, roe-deer, beef, and different types of fish
  • making stocks for sauces
  • baking simple cakes like pave Swiss or carrot cake
  • making Rugbrød, fransk brod and burger buns

Chef De Partie

Fjordgaarden Hotel
Ringkøbing, Central Jutland
11.2021 - 02.2022
  • looking after the floor section
  • checking quantity and quality of received products
  • filleting fish and preparing beef for the service
  • collaborating with Head Chef to create a new menu and new dishes

Sushi Chef

Ringkobing Sushi
Ringkøbing, Central Jutland
02.2021 - 10.2021
  • preparing rice and fish for sushi
  • setting up the whole kitchen for daily service
  • working quickly and efficiently under pressure

Chef De Partie

Muga
Poznan, Poland
04.2020 - 10.2020
  • meeting Michelin Star requirements
  • preparing all types of seafood, fish, meat and poultry for service
  • using different types of texturas
  • responsible for training new team members

chef de partie / sous chef

Oskoma
Poznan, Poland
10.2016 - 03.2020
  • working on Michelin Star level
  • at first, I ran the cold section ( amuse bouche, cold starters, cold side dishes, desserts )
  • after some time, I was responsible for the sauces and warm side dishes section ( making stocks, different types of demi-glace, emulsified sauces, etc. )
  • finally, I ended up running the floor section ( preparing and making all types of meat, fish, risotto, pasta, etc. )



Sushi Chef

Sugomi Sushi
Poznan, Poland
10.2015 - 09.2016
  • rolling and plating dishes for quests
  • preparing simple Japanese starters and main dishes
  • using various types of knives, hand tools, and utensils to fillet fish in sushi preparation

Chef

Viva Napoli
Poznan, Poland
01.2013 - 09.2015
  • learning Italian cuisine with different cooking techniques
  • producing menu ideas
  • keeping a good relationship with food suppliers and vendors

Skills

  • classical techniques
  • will be able to prepare, cook and present foods to company specifications
  • attention to details
  • store items properly at the end of the shift
  • maintain a good working relationship with other employees
  • ability to multitask work
  • fluent English

Languages

English
Fluent
Danish
Elementary
Polish
Native

Interests

  • educating myself by reading culinary books
  • experimenting with fermentation
  • making sauces

Additional Information

  • playing tennis
  • spending time with my German Weir-haired pointer called Mia
  • making vinegar, pickles and jams

Volunteering

  • 5 days in the kitchen at Viking Festival in Borg in 2022
  • 5 days in the kitchen at International Theatre Festival in 2022

Accomplishments

Grand Prix Award for Mulberry Vinegar / Gruczno / Poland 2021

Timeline

Chef De Partie

Stuen th.
09.2022 - Current

Chef De Partie

Stuen th.
03.2022 - 05.2022

Chef De Partie

Fjordgaarden Hotel
11.2021 - 02.2022

Sushi Chef

Ringkobing Sushi
02.2021 - 10.2021

Chef De Partie

Muga
04.2020 - 10.2020

chef de partie / sous chef

Oskoma
10.2016 - 03.2020

Sushi Chef

Sugomi Sushi
10.2015 - 09.2016

Chef

Viva Napoli
01.2013 - 09.2015

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Michael Winkler