Birkir Davíðsson

Work on whatever station is needed, usually the hot station, handle orders, prep and maintain the mise en place

Temporary role for one fishing season where I hauled in fish caught on self propelling lines, bled the fish and stored in ice water in proper time to ensure quality.

Learn how to work in a michelin restaurant according to their standards and speed by working with the team on our section to the best of my abilities

Work on whatever station needs to be handled including the pass if the head chef is not on site, maintain a mise en place for the kitchen and taking care of deliveries if needed.

I started in the dessert section and worked myself up to other stations. I have been taking care of my station by cleaning, maintain a mise en place for my station and when I have time help other people in the kitchen.

I worked on a station that had flatbread pizza and a few desserts. I was responsible for cleaning and maintaining a mise en place for my station.

This company is located in Harpa concert and conference centre where it runs two a la carte restaurants and a catering service, which can cater large groups, including gala dinners. Most of my time in this company I was an assistant learning how to work in a kitchen under the guide of my coworkers by cooking simple foods, cleaning, taking care of food deliveries and serving breakfast to the Iceland Symphony Orchestra.

I went staging for a short time at this restaurant to learn about Italian cooking by working as a kitchen assistant and helping in the ways that I could.