Anthony Eriksson

• Proven ability to learn quickly and adapt to new situations.

• Skilled at working independently and collaboratively in a team environment.

• At Gröna lund, I worked in the summer as a kitchen assistant/chef at one of their restaurants, Kaskad
  The kitchen's stations were pizza, pasta and a cold bar
  My duties were to stand at the station that prepared pasta dishes and simpler barbecue dishes
  I worked both morning and evening and thus opened and closed the station and participated in major cleaning
  Furthermore, the entire kitchen participated in preparing food, which included cooking from scratch such as
  Sauces, chopping/cutting vegetables, marinades, oven baking and preparation of meat
  I of course helped at the other stations and the counter when the opportunity arose
  The restaurant where I worked sometimes had a lot of guests and made high demands on stress tolerance and cooperation
  My time at Gröna Lund has been fast-paced, fun and generally strengthened my skills in the kitchen
  Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.

Company overview: Teaterabren is partly a Lucnh restaurant that also houses two cafes
There are 2 cafes here, one exclusively focused on organic cafe food and one cafe with hot sandwiches, hot chocolate, soup and so on
For lunch, 3-4 dishes are served, one of which is vegetarian and one that reflects the season
The kitchen consists of a cold kitchen, a hot kitchen and a bakery
I have mostly had to stand in the cold kitchen and cook café food and make salads, soups and sauces for pre-ordered lunches
Standing in the cold kitchen is stressful sometimes as you have to entertain both cafes with food and also make salads, sandwiches & the like for orders during the day
I also had to stand in the hot kitchen and prepare the lunch food and salad buffet, being able to stand in the hot kitchen here has definitely improved my ability to work methodically and with a lot going on, this when you sometimes had theme days & lunch rush at the same time
I have also worked evenings in the hot kitchen, then you usually stand alone at the grill where we served flank steak and char
During my time at the theater bar, my motivation for service and the kitchen profession has increased as the work has always been based on quality cooking
I have also improved my ability to work methodically under stress and to maintain good communication with the service staff
The theater bar is partly an outdoor restaurant that also houses two cafes

Translated with DeepL.com (free version)

• Company Overview: Döden i grytan is an Italian restaurant located at Odenplan
  The work has consisted of prepping and standing in the kitchen during service which started at five
  The kitchen has consisted of two or three chefs and during the service it has sometimes been very stressful
  Döden i grytan is a meat restaurant and the grill's menu consisted partly of rack of lamb and calf's liver, but also skewers and e.g.
  Scampi
  The pasta consisted mostly of well-known pasta dishes such as ragú, tagliatelle salsicca & carbonara
  The cold waitress made appetizers, desserts and the accessories and plates for all tables
  I've tried all three stations, with the cold waitress being the station I've had to stand at regularly
  During my time at Death in the Cauldron, I have learned the basics of Italian cooking as well as further developed my skills to work as an à la carté chef
  Döden i grytan is an Italian restaurant located at Odenplan

• During my employment at Fotografiska, I had to work with cooking for various events, stand at the grill on the outdoor terrace, work with preparing food and stand in the café kitchen during service
  The work tasks were very varied
  In the café kitchen we served lunch and café food and the kitchen consisted of 2-3 cooks
  In the large kitchen, we of course prepared food for both the café and the outdoor terrace, but we also cooked for booked parties that were then served in one of the two banquet rooms
  My main chores were to stand on the grill on the outdoor terrace, prepare ingredients, simple cooking such as sauces, stocks, soups and some baking, usually but not always according to recipes
  Cooking for vegetarians during service was also assigned to me as I have a genuine interest in vegetarian diets as I have been both vegetarian & vegan myself
  
  My time at photographic complemented my hot kitchen skills and broadened my ability to work in a serious cooking team

• During my employment at T.G.I. I have learned the four stations that are there, these are Saute, Broiler, Fry and Plate nacho, and stood at the counter for a few days
  I feel that I have learned these stations well and have also validated, with good results, on sauté
  At the sauté station I have mostly cooked pastas, sandwiches and so-called
  Quesadillas but also helped the grill a lot
  My primary tasks have been (depending on the day or evening) to open a station and stand there until shift change, or I have come in at shift change and worked evening, and then close the station
  Sauté, Grill and Fry are the stations I have had to open & close
  It has also happened that I have worked as a 'swing' when I help everyone in the kitchen and make sure that everything keeps rolling, furthermore, I have of course prepared food in the 'prep' kitchen
  During my time at Fridays, I have been able to prepare quality active fast food and have learned to work with a strong team and I feel that I have developed a lot
  But what T.G.I has developed most in me is a good stress resistance and the ability to work methodically and as a team player

• My task was to work with 1-5 employees to represent the Red Cross, disseminate information and get people involved in their activities as member donors
  The quota for how many people you had to recruit was 3 people in 5 hours and was usually an easy quota to fill as you contacted up to 100 people every day

• Company Overview: Restaurang kommunalhuskällaren is a lunch restaurant that also conducts catering
  During my employment, my primary task has been to take care of the dishes
  I have had to use two dishwashers, kept them clean, and maintained them
  I have made sure that cutlery, plates, glasses and the like
  Have been available in the dining room
  At the end of each working day, I have maintained the dishwashers and cleaned the entire dish room and made sure that everything is ready for the next day
  In addition to washing dishes, I have prepared raw food and made sure that the salad table is replenished and picked up salads in the cold kitchen
  I have been at the frying tables for simple cooking, I have also made sauces, baked bread and cooked, usually according to recipes
  I have good experience of carrying heavy objects such as tables or several trays and have helped in repositioning in the dining room and set the table for future guests
  Furthermore, I have helped / taken care of major cleaning and handled a pressure washer
  Finally, I have also been involved in catering on a number of occasions, for example
  A wedding party
  My time at kummunalhuskällaren has given me a good habit of working in the kitchen
  Restaurant kommunalhuskällaren is a lunch restaurant that also conducts catering