Alexander Schofield
Chef
Caceres
Summary
Passionate and dedicated chef with over six years of experience in professional kitchens across Spain, Norway, and Sweden. Strong background in fine dining, Michelin-level standards, Mediterranean cuisine, Nordic cuisine, pastry, bread production, and kitchen leadership. Experienced in menu development, inventory control, HACCP procedures, and leading teams in high-pressure service environments. Recognized for consistency, organization, and a strong commitment to seasonal and locally sourced ingredients.
Overview
3
3
Languages
7
7
years of professional experience
Work History
Chef De Partie
Norway´s Best
05.2026 - 10.2026
- Prepared and presented high-quality dishes in line with restaurant standards.
- Assisted senior chefs in daily kitchen operations and menu planning.
- Collaborated with team members to streamline food preparation processes.
- Created daily menus offering local products
- Responded promptly to customer feedback, adapting recipes as needed for satisfaction.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Sous Chef
Bjorkliden Ski Resort
11.2025 - 05.2026
- Led kitchen operations during daily service in a high-volume restaurant environment.
- Supervised and trained junior chefs, ensuring consistency and quality.
- Collaborated with the Head Chef on seasonal menu planning and daily production.
- Managed stock control, ordering, and food cost awareness.
- Maintained high standards of hygiene, organization, and operational efficiency.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Cook
Hindsaeter Hotel
06.2025 - 11.2025
- Worked in a two-person kitchen at a renowned eco-focused mountain hotel.
- Prepared and plated multi-course menus featuring local and foraged ingredients.
- Worked with reindeer, Arctic char, preserved products, and regional vegetation.
- Assisted in foraging and preserving herbs and plants.
- Collaborated closely with the Head Chef in all aspects of kitchen operations.
Cook
Santiesteban
02.2025 - 05.2025
- Worked primarily on the hot section preparing modern and traditional Spanish cuisine.
- Assisted with menu refinement and daily mise en place planning.
- Prepared seafood, meats, stews, and tapas-style dishes.
- Maintained quality and consistency during busy service periods.
Cook
Veratus
11.2024 - 02.2025
- Managed à la carte service in a restaurant recommended by the Michelin and Repsol Guides.
- Prepared starters, main courses, desserts, and plated dishes according to chef specifications.
- Ensured compliance with food safety and hygiene regulations.
- Assisted with receiving, storage, and organization of kitchen supplies.
Sous Chef
Favn Servering
11.2022 - 11.2024
- Promoted to Sous Chef while working across three flagship restaurants:
Bjork (Italian cuisine)
Larsen (Mediterranean fusion)
Txaba (Spanish cuisine) - Led and supervised kitchen teams during daily service.
- Collaborated with the Executive Chef on seasonal menu development.
- Managed inventory, ordering, and food cost control.
- Trained junior chefs in cooking techniques, plating, and kitchen procedures.
- Ensured compliance with HACCP and health & safety standards.
Chef De Partie
Mirador De Galarza
11.2021 - 11.2022
- Prepared cold dishes, appetizers, charcuterie, and seasonal menu items.
- Assisted in developing new dishes and improving presentation standards.
- Supervised junior staff within the cold section.
- Managed stock rotation and ingredient quality.
- Maintained high standards of food safety and organization.
Commis Chef
Es Tragon
06.2021 - 10.2021
- Establishment recognized with one Michelin star
- Worked in pastry and cold section preparation.
- Produced homemade breads, ice creams, sorbets, crumbles, and desserts.
- Operated professional equipment including Pacojet, sous-vide, and blast chiller.
- Managed inventory and storage organization.
Chef Intern
Atrio Restaurante Hotel & Torre De Sande
12.2020 - 02.2021
- Completed a 400-hour professional kitchen internship.
- Rotated through multiple kitchen stations in a two-Michelin-starred environment.
- Participated in pastry production, dessert preparation, butchery, and service.
- Contributed to medium-scale production and mise en place operations.
Commis Chef
La Lavanderia
11.2019 - 12.2019
- Assisted in food preparation, ensuring adherence to recipes and presentation standards.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Education
Higher Vocational Diploma in Kitchen Management - Culinary
Universidad Laboral
Caceres, Spain 04.2001 -
Skills
Mediterranean & Nordic Cuisine
Sous chef management
Menu Development
HACCP & Food Safety
Inventory & Cost Control
Pastry & Dessert Production
Foraging Techniques
Bread Making & Fermentation
Butchery & Meat Preparation
Pacojet & Sous-vide Techniques
Team Training & Supervision
High-volume operations
Timeline
Chef De Partie
Norway´s Best
05.2026 - 10.2026
Sous Chef
Bjorkliden Ski Resort
11.2025 - 05.2026
Cook
Hindsaeter Hotel
06.2025 - 11.2025
Cook
Santiesteban
02.2025 - 05.2025
Cook
Veratus
11.2024 - 02.2025
Sous Chef
Favn Servering
11.2022 - 11.2024
Chef De Partie
Mirador De Galarza
11.2021 - 11.2022
Commis Chef
Es Tragon
06.2021 - 10.2021
Chef Intern
Atrio Restaurante Hotel & Torre De Sande
12.2020 - 02.2021
Commis Chef
La Lavanderia
11.2019 - 12.2019
Higher Vocational Diploma in Kitchen Management - Culinary
Universidad Laboral
04.2001 -