Sondre Rehfsem

Got promoted to Sous Chef and I am responsible for sending in vegetable orders and all orders for fish and meat.

Checking the final products of the others at work, helping with explaining and working out new tasks.

Head chef sometimes go abroad for different pop ups/events so then I had to run the kitchen for the time he was gone.

Started out doing prep and service at cold section. Now I do prep and service at meat and fish section.

This includes prepping all the different types of protein we get in, different cuts of meat and fish. Also all of the seafood.

At this section I am also responsible for the sauces, broths and bisques.

At Restaurant Hyde I have learned to cook with more different flavours.

Here I have worked across all the stations in the kitchen including garnish, grill, sauce, cold section and pastry as well as running the pass.

I have experience with stocks and sauces and have learnt how to use different spices and peppercorns.

I have worked with fresh fish, seafood and other different proteins, so i have experience in breaking down different fish and seafood.

I was a part of the restaurant winning a Michelin star in 2022, working as the only cook alongside the head chef.

• Did a stagier at Restaurant Rest during the pandemic.
• Rest is a restaurant that focuses on the produce most restaurants and people throw away. I got to work with some parts of fish and shellfish that normally is not used.

Small winebar with simple dishes, Oysters and Charcuterie.

Worked here part time saturday and sunday.

A brunch and dinner place; Focusing on simple brunch and a more advanced dinner menu. Open from Tuesday to Sunday.

• Joined the opening of a fried chicken shop where i was responsible for prep and the other staff.

• Restaurant with main focus on ecological produce, only using farms around for sourcing.

Here i was introduced to the basics of cooking, cleaning vegetables and filleting some types of fish.