Ronaldo Kola
Stockholm
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
10
10
years of professional experience
Work History
Head Chef
Hotel At Six
08.2023 - Current
- Responsable for a team of over 50 Chefs and 6 different outlets, Ball Room with up to 600 Guests,Dining Room Restaurant,Blanche & Hierta,Coctail Bar,Sus Rooftop,24 h Room Service.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Sous Chef
Chez Jolie
08.2022 - 08.2023
- Part of the pre opening team.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Assistant Head Chef
Pas D'Art
09.2021 - 08.2022
- Part of the pre opening team.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Generated employee schedules and work assignments.
- Involved in the menu creations.
- Hired, managed and trained kitchen staff.
Assistant Head Chef
Adria Restaurant
10.2019 - 09.2021
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Weekly developing fresh pasta dishes.
Sous Chef
Himlen
02.2019 - 10.2019
- Maintained well-organized mise en place to keep work consistent.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Chef De Partie /Sous Chef
Otto's Restaurant
03.2018 - 01.2019
- In charge of the grill section and mise en place of all the proteins .
- Placed orders to restock items before supplies ran out.
Commis
Ristorante La Trota ** (Michelin)
07.2017 - 10.2017
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Rotated through all prep stations to learn different techniques.
- Learned to work with different kind of fishes.
Internship
La Parolina *(Michelin)
01.2017 - 06.2017
- Been part specially of the mise en place from the grill section.
Chef De Partie
Hotel Laurin ****
07.2016 - 12.2016
- In charge of all different fresh pasta and sauces from mise en place to service.
Chef De Partie
Grand Hotel Cavour****
03.2015 - 07.2015
- In charge of the grill section from mise en place to service.
Garde Manger
Hotel National****
08.2014 - 01.2015
- In charge of mise and place and plating of the cold dishes.
Education
High School Diploma -
Chef Academy College
Terni,Umbria06.2016
Skills
- Attention to detail
- Menu creation & recipe development
- Knowledge of international cuisines
- Inventory & cost control
- Vendor & suppliers relationship
- Menu costing ensuring profitability
- Creativity,presentation
- Experience in leading,mentoring and developing staff
- Organization,planning,proficient in managing day to day kitchen operations,ensuring smooth service
Languages
Italian
Native language
English
Advanced
C1
Swedish
Upper intermediate
B2
Spanish
Advanced
C1
Albanian
Upper intermediate
B2
Timeline
Head Chef
Hotel At Six
08.2023 - Current
Sous Chef
Chez Jolie
08.2022 - 08.2023
Assistant Head Chef
Pas D'Art
09.2021 - 08.2022
Assistant Head Chef
Adria Restaurant
10.2019 - 09.2021
Sous Chef
Himlen
02.2019 - 10.2019
Chef De Partie /Sous Chef
Otto's Restaurant
03.2018 - 01.2019
Commis
Ristorante La Trota ** (Michelin)
07.2017 - 10.2017
Internship
La Parolina *(Michelin)
01.2017 - 06.2017
Chef De Partie
Hotel Laurin ****
07.2016 - 12.2016
Chef De Partie
Grand Hotel Cavour****
03.2015 - 07.2015
Garde Manger
Hotel National****
08.2014 - 01.2015
High School Diploma -
Chef Academy College
Similar Profiles
Anouar Debbiche DebbicheAnouar Debbiche Debbiche
Waiter at Hotel At SixWaiter at Hotel At Six
Nadja KarasNadja Karas
Front Desk Receptionist at Hotel At SixFront Desk Receptionist at Hotel At Six
MURTAJA ALTAMEEMIMURTAJA ALTAMEEMI
Front office ( Receptionist ) & supervisor at OZO Hotel / Cordial hotel / Joy hotel / Diamond capsule hotel / The muse hotel / House 377 hotel / NL hotel / Max hotel / Downtown hotelFront office ( Receptionist ) & supervisor at OZO Hotel / Cordial hotel / Joy hotel / Diamond capsule hotel / The muse hotel / House 377 hotel / NL hotel / Max hotel / Downtown hotel