Anders Dahlbom Wettergren
Göteborg,GBG
Summary
Highly educated, award-winning and experienced Executive Chef with over 40 years in various kitchens.
Masters everything from basic cooking to fine dining and large banquets.
Main focus
Restaurant profit and organization.
Guest satisfaction.
The best working environment for the staff.
Innovative Executive Chef with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.
Overview
40
40
years of professional experience
Work History
Executive Chef
Skistar Lodge Trysil
Trysil
01.2023 - Current
- Collaborated with various chefs to create new menus and provide creative culinary ideas to enhance presentation and reputation of restaurant
- Directed and managed operation of kitchen, superintended routine tasks such as ordering supplies, and prepared staff rotas
- Analyzed behavior of processes as well as demand of internal and external guests
- Observed all hygiene, health, and safety in work areas according to established regulations
- Built logistic systems that reduced cost connected to purchase, delivery and storage
- Increased restaurant profits by 10% and reduced employee costs by 5%
- Boosted staff morale by tactfully promoting healthy work environment
- Entrusted to train previously inexperienced recruits on food preparation, storage, and industry best practices
- Improved productivity and efficiency resulting in excellent service to 1000+ consumers.
Executive Chef
Scandinavian Resort
Sälen / Båstad
01.2019 - 01.2023
- Collaborated with various chefs to create new menus and provide creative culinary ideas to enhance presentation and reputation of restaurant
- Directed and managed operation of kitchen, superintended routine tasks such as ordering supplies, and prepared staff rotas
- Analyzed behavior of processes as well as demand of internal and external guests
- Observed all hygiene, health, and safety in work areas according to established regulations
- Increased restaurant profits by 10% and reduced employee costs by 5%
- Boosted staff morale by tactfully promoting healthy work environment
- Entrusted to train previously inexperienced recruits on food preparation, storage, and industry best practices.
Executive Chef Consultant
Various restaurants in Sweden
Sweden
01.2013 - 01.2018
- Served as driving force behind delivery of exclusive dishes, supported sous chefs and line cooks to complete assigned tasks, and trained new personnel
- Oversaw recipe development and crafted unique seasonal menu items
- New menus
- Menu design
- Kitchen design
- Food item calculation
- Staff schedules
- Purchasing logistics
- Sales logistics
- Plan and direct food preparation and culinary activities
- Modify menus or create new ones that meet quality standards
- Estimate food requirements and food/labor costs
- Supervise kitchen staff’s activities
- Arrange for equipment purchases and repairs
- Recruit and manage kitchen staff
- Rectify arising problems or complaints
- Give prepared plates the “final touch”
- Perform administrative duties
- Comply with nutrition and sanitation regulations and safety standards
- Keep time and payroll records
- Decreased personnel costs by 5% and costs of products by 10%
- Increased food quality significantly in all restaurants.
Chef de Cuisine / Owner
Restaurant Castahna
Cumbuco
01.2008 - 01.2012
- Provided creative culinary ideas and enhanced image and status of restaurant
- Analyzed menus and products of competitive restaurants to stay updated with international culinary trends
- Adhered to HACCP and other local regulations to ensure highest food hygiene standards
- Cleaned cooking surfaces and appliances
- Successfully established and promoted restaurant, boosting reputation amongst locals
- Partnered with team members to improve menus and encouraged client retention by maintaining customers satisfied.
Chef de Cuisine / Owner
Restaurant Dahlbom på Torget
Åre
01.2007 - 01.2008
- Prepared high-quality dishes for customer satisfaction
- Assisted Kitchen manager in training of new cooks
- Cleaned workstations to comply with food and safety standards
- Resolved food quality issues and monitored waste
- Performed inventory management duties and ensured all food products were properly stored
- Reduced errors in overstocking and product shortages by keeping track of inventory.
Education
Kitchen Architect -
Various Restaurants
Stockholm01-2020
Swedish chef school -
01.2015
International Cooking, Chef Level -
Sturegymnasiet Chef School
01.2010
300 Cooking TV Shows -
TV4
01.2005
Skills
- Forecasting and Planning
- Staff Scheduling
- Quality Assurance
- Ingredients Selection
- Performance Assessments
- Customer Service
- Team Leadership
- Operations Management
- Vendor Relations
- Waste Reduction
- Workflow Optimization
- Staff Training
- Banquets and Catering
- Food Preparation Techniques
- Inventory Management
- Kitchen Staff Management
- BOH Operations
- Safe Food Handling
- Food Prep Planning
- Budgeting and Cost Control
- Vendor Relationship Management
- Order Management
- Restaurant Operations
- Menu Planning
- Sanitation Guidelines
- Hiring, Training, and Development
- Food and Beverage Pairing
- Food Stock and Supply Management
- Dietary Restrictions
- Meal Preparation
- Recruitment and Onboarding
- Creative Thinking
- Recipe Development
- Process Improvements
- Dish Preparation
- Strong Work Ethic
- Menu Supervision
- Decision-Making
- Productivity Optimization
- Plating and Garnishing
- Kitchen Management
- Fine Dining
- Catering and Events
- Menu Development
- Food Presentation
- Food Safety
- Problem and Complaint Resolution
- ServSafe Certification
- Coaching and Mentoring
- Recipe Management
- Customer Retention
- Special Events
- Purchasing Management
- Hygiene Policy Implementation
- Resource Management
- Inventory Control
- Policy Development
- Delegating Work
- Regulatory Compliance
- Sanitation Standards
- Recipe Creation
- Kitchen Operations Oversight
- Performance Review
- Equipment Maintenance
- Culinary Techniques
- Attention to Detail
- Staff Management
- Staffing
- Food Service Safety Training
- Cost Control
- Purchasing
- Performance Improvement
- Food plating and presentation
- Food spoilage prevention
- Signature dish creation
- Recipes and menu planning
- Performance assessments
- Payroll and scheduling
- Forecasting and planning
- Menu planning
- Performance improvement
- Problem-solving
- Process improvements
- Kitchen equipment operation and maintenance
- Vendor relations
- Order delivery practices
- Hospitality service expertise
- Food preparation and safety
- Fine-dining expertise
- Operations management
- Employee training and development
Equipment
- Rational iVario
- Sous Vide
- PacoJet
- Rational SCC
- Thermomix
- Rational Banquet System
Awards Honours
- Competition developer Chef of the Year 2005 – 2018
- Nobel Prize Dinner - I made the Nobel Prize dinner 5 times. Head Chef 2 times. 1997 - 2001
- Jury Chef of the Year 1994 – 2005
- Swedish Culinary Team 1992-1996
- Winner Chef of the Year 1993
Personal Information
- Place of Birth: Gislaved
- Date of Birth: 05/20/65
- Gender: male
- Nationality: Swedish
- Marital Status: married
References
References available upon request.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
It is never too late to be what you might have been.
George Eliot
Timeline
Executive Chef
Skistar Lodge Trysil
01.2023 - Current
Executive Chef
Scandinavian Resort
01.2019 - 01.2023
Executive Chef Consultant
Various restaurants in Sweden
01.2013 - 01.2018
Chef de Cuisine / Owner
Restaurant Castahna
01.2008 - 01.2012
Chef de Cuisine / Owner
Restaurant Dahlbom på Torget
01.2007 - 01.2008
Kitchen Architect -
Various Restaurants
Swedish chef school -
International Cooking, Chef Level -
Sturegymnasiet Chef School
300 Cooking TV Shows -
TV4
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