Neil Hamilton

Working closely with the head chef and owners to open a new restaurant in the heart of Gothenburg. Working in a small team producing high quality food and fast paced service. All aspects of kitchen management including stock rotation, ordering and all hygiene and safety.

Michelin 1 star fish and shellfish restaurant.

Preparing, cooking and plating all items from the menu in an extremely fast paced environment , to an extremely high standard. Working within a large team delivering high quality food and service. Working up to sous chef which involved running the kitchen, all kitchen management and responsibility to maintain standards.

Running and managing the entire kitchen as well as prepping, cooking and plating the menu. Also working on rotas, schedules and menus.

AA 2 rosette restaurant.

Preparing, cooking and presenting all dishes from the menu.

Working closely within a team to run a smooth kitchen, working on new menus, stock rotation, ordering and maintaining good health and safety and hygiene regulations.

AA 2 Rosette Restaurant.

Preparing, cooking and presenting all dishes from the menu.

Working closely with the head chef to design new menus on a monthly and seasonal basis. Running the kitchen in the absence of the head chef and training new staff. Also all general kitchen management, stock rotation, ordering and maintaining all health and safety and hygiene regulations.

Preparing, cooking and presenting all dishes on the restaurant menu. Also all general kitchen management including organization, stock rotation, ordering and cleaning.

Training in all sections of the kitchen especially on starters and desserts. This included learning all aspects of preparation and presentation of dishes.

Basic training in all sections of the kitchen, espesially for silver service functions cooking for groups over 100 guests.