Latest

Training

UCSJ Ankerhus - 3,5 Year

Interdisciplinary education with the following core areas: food, meals, health and service in technology and user perspective. As well as management, quality assurance, development, economy, innovation and concept development

Employed

Jensens Bøfhus - Present

Courses

Food and Hygiene

Language skills

Danish
English
French

IT-Skills

Office pack
Skype

Skype name: marie.lyngbye

Employed

16-5-16- Present
Jensens Bøfhus
Kitchen manager
1-3-14 - 31-8-15
Café Kaffegal
Kitchen manager
1-10-12 - 1-11-13
Restaurant Giraffen
Servant
1-2-10 - 15-6-12
Viby Lokalcenter
Trainee - kitchen employe (nutrition)
14-9-09 - 31-1-10
Viby Lokalcenter
Kitchen employe
1-9-06 - 1-2-10
Bowling Nord
Kitchen employe/ Bartender
1-8-07 - 19-12-08
Nordisk Wavin
Trainee - Draftsman
1-3-06 -31-8-06
Creperiet
Chef

Experience

Management

  • Meet the company’s expectations regarding KPI’s in the kitchen
    • Decreasing food waste by several percent, such fulfilling the food waste KPI
    • Decreasing food stock by using JIT principles
    • Increasing guest satisfaction, by active continuous work with collected data
    • Rostering within the agreements, such fulfilling the KPI regarding salary costs
  • Quality assurance – ISO 22000
  • Maintenance and repair of kitchen appliances
  • Develop and implement systems that minimize production errors
  • Self-monitoring hygiene programme (HACCP)

Leadership

  • Employment and Layoffs
  • Annual performance interviews
  • Work environment
  • Welfare interviews and follow ups
  • Staff training
  • Upgrading and guidance of permanent employees
  • Delegation and coordination of tasks
  • Staff evaluation
  • Conflict management
  • Operation coordination between two kitchens

    Tasks relating to kitchen

    • Cost calculation
    • Preparing of offers on events
    • Ordering goods
    • Inventory
    • Menu planning
    • Recipe calculation
    • Decreasing of food waste
    • Nutrient calculation
    • Self-monitoring hygiene programme (HACCP)
    • Preparing kitchen for service
    • Preparing various diets
      • Elderly
      • Hospital diet
      • Healthy diet
        • Adults
        • Children
        • Toddlers
    • Diet planning after mixed ethnic relationships and religion
    • Diet planning according to special dietary considerations
    • Manufacturing in an industrial kitchen – Daily food production for 110 adults + 30 children
    • Manufacturing in a canteen kitchen – Daily food production for 100 pax
    • Chef – a la carte
    • Catering food for large celebration parties – Confirmation, birthdays, weddings etc.
    • Manufacturing and handling take away for various parties
    • Cleaning
    • Operation coordination between two kitchens

    Customer service

    • Telephone inquiry
    • Instructions
    • Personal service
    • Handle complaints

    Serving

    • Table setting
    • Seating
    • Serving beverages (alcoholic, non-alcoholic)
    • Serving food
    • Clearing tables

    Setteling payment

    • Settlement with customers
    • setting up bills and settling these
    • Cash counting and accounting
    • Creation of gift cards