Birkir Davíðsson
Chef de partie
Reykjavik,Midborg
Summary
I consider myself to be a determined worker who can hold my own on a line. I am willing and proactive to do what the chef and team requires so the restaurant can function efficiently and to meet the best standards. I am continuously open to learn and grow in my profession.
Overview
7
7
years of professional experience
5
5
years of post-secondary education
Work History
Chef de Partie
Hilton Reykjavik Nordica
12.2024 - Current
Maintain a mise en place by preparing the food, serving it and assist the other chefs when they need assistance.
Assist in catering service done in house when needed by preparing and plating as well as presenting the food to the customers.
Sous Chef
Matur og drykkur
07.2024 - 11.2024
Worked the meat and fish station as well as other ones when needed, assisted in menu creation, handled orders, prepped and maintained the mise en place
Commercial Fisherman
Alda BA-46
06.2024 - 07.2024
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.
Demi Chef de Partie
Hide restaurant
08.2023 - 05.2024
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
Chef de Partie
La Trattoria
09.2022 - 07.2023
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.
Chef de Partie
Grillmarket
01.2020 - 08.2022
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.
Commis Chef
Slippbarinn
10.2019 - 12.2019
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.
Commis Chef
KH veitingar ehf
10.2017 - 10.2019
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.
commis chef
Hotel Palazzo del corso
06.2019 - 09.2019
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.
Education
Culinary Arts Degree - Food Industry
Menntaskólinn Í Kópavogi
Reykjavik 08.2018 - 05.2023
Skills
Level 2 health certificate
undefinedAdditional Information
Attended an internship at a restaurant called Magenta in London as a commis in September 2022.
Attended a few practices with the Icelandic Culinary team.
Have worked a few shifts as a bartender at various bars.
Timeline
Chef de Partie
Hilton Reykjavik Nordica
12.2024 - Current
Sous Chef
Matur og drykkur
07.2024 - 11.2024
Commercial Fisherman
Alda BA-46
06.2024 - 07.2024
Demi Chef de Partie
Hide restaurant
08.2023 - 05.2024
Chef de Partie
La Trattoria
09.2022 - 07.2023
Chef de Partie
Grillmarket
01.2020 - 08.2022
Commis Chef
Slippbarinn
10.2019 - 12.2019
commis chef
Hotel Palazzo del corso
06.2019 - 09.2019
Culinary Arts Degree - Food Industry
Menntaskólinn Í Kópavogi
08.2018 - 05.2023
Commis Chef
KH veitingar ehf
10.2017 - 10.2019
References
Matur og drykkur
Helga Haraldsdóttir, head chef
Email: helga.5200@gmail.com
Hide Restaurant
Josh Angus, group head chef
Telephone: +44 7983 393 291
Email: josh@hide.co.uk
David Frigatto, sous chef
Telephone: +44 7926 235175
La trattoria
Arnór Hugi Sigurðarson, head chef
Telephone: +354 892-8065
Email: arnor.sigurd@gmail.com
Grillmarket and La trattoria
Gudlaugur P Frimansson, executive chef and owner
Telephone: +354 843-0869
Email: gulli@grillmarkadurinn.is
Magenta
Manuel Bazzoni, Executive chef
Telephone: +44-7850-012086
Hotel Reykjavik Marina
Árni Þór Jónsson, executive chef
Telephone: +354 896-1228
email: arnij@icehotel.is
KH veitingar and Reykjavik hilton Nordica
Bjarni Gunnar Kristinsson, executive chef
Telephone: +354 692-6643
Email: bjarnigk@gmail.com
References
Matur og drykkur
Helga Haraldsdóttir, head chef
Email: helga.5200@gmail.com
Hide Restaurant
Josh Angus, group head chef
Telephone: +44 7983 393 291
Email: josh@hide.co.uk
David Frigatto, sous chef
Telephone: +44 7926 235175
La trattoria
Arnór Hugi Sigurðarson, head chef
Telephone: +354 892-8065
Email: arnor.sigurd@gmail.com
Grillmarket and La trattoria
Gudlaugur P Frimansson, executive chef and owner
Telephone: +354 843-0869
Email: gulli@grillmarkadurinn.is
Magenta
Manuel Bazzoni, Executive chef
Telephone: +44-7850-012086
Hotel Reykjavik Marina
Árni Þór Jónsson, executive chef
Telephone: +354 896-1228
email: arnij@icehotel.is
KH veitingar and Hotel Reykjavik Nordica
Bjarni Gunnar Kristinsson, executive chef
Telephone: +354 692-6643
Email: bjarni@horpudiskur.is
contact me
Email: Birkirdavids@gmail.com
Telephone:
+44739-267-1990
+354-612-3023
References
Matur og drykkur
Helga Haraldsdóttir, head chef
Email: helga.5200@gmail.com
Hide Restaurant
Josh Angus, group head chef
Telephone: +44 7983 393 291
Email: josh@hide.co.uk
David Frigatto, sous chef
Telephone: +44 7926 235175
La trattoria
Arnór Hugi Sigurðarson, head chef
Telephone: +354 892-8065
Email: arnor.sigurd@gmail.com
Grillmarket and La trattoria
Gudlaugur P Frimansson, executive chef and owner
Telephone: +354 843-0869
Email: gulli@grillmarkadurinn.is
Magenta
Manuel Bazzoni, Executive chef
Telephone: +44-7850-012086
Hotel Reykjavik Marina
Árni Þór Jónsson, executive chef
Telephone: +354 896-1228
email: arnij@icehotel.is
KH veitingar and Reykjavik hilton Nordica
Bjarni Gunnar Kristinsson, executive chef
Telephone: +354 692-6643
Email: bjarni@horpudiskur.is
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