Patrik Simon

- Returned to the restaurant due to opportunity to fill head chef role

- Responsible for creating menu, training staff, including front of house personnel

- Managing restaurant service

- Managing staff of second restaurant in hotel

- Overseeing catering of VIP guests in two luxury chalets

- The restaurant has been awarded 1* Michelin and 17 Gault millau points, second restaurant 15 points

- Seasonal position

- Managing team of 11

- Took this opportunity as a help to friend with starting his own restaurant

- Start of a new restaurant, setting standards and creating menu closely with owner

- Restaurant awarded 1* Michelin and 17 points Gault millau

- Managing and training team of 5

- My first Head Chef role

- In this restaurant we serve 10 to 14 course tasting menu, where is important to balance flavours of all dishes and to make sure they work together

- Modern cooking techniques

- Retained Michelin star and 17 points Gault millau

- Responsible for food costs and business side of restaurant

- Operating two luxury chalets with VIP guests

- 35 seat restaurant

- Managing team of 8

- Progressed from sous chef after 2 seasons

- Checking standards of Michelin starred restaurant

- Ordering

- Hygiene maintenance

- Working on my cooking skills

- Starting to lead service and a team

- Managing team of 5

- In charge of pastry section

- Seasonal menu development

- 1* Michelin restaurant, 15 Gault millau points

- Received amazing training in pastry from executive chef

- Michelin starred Scandinavian restaurant

- Very busy Michelin starred restaurant

- Lot of pressure to handle

- Learning new techniques in modern french restaurant

- Started as a commis chef, quickly progressed to chef de partie

- First job in restaurant

- Restaurant from Mark Seargent - former headchef for Gordon Ramsay

- High standarts