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