Exec Chef - I want to come HOME (to Norway) again!What type of job are you looking for? Exec Chef, director of F&B, sous chef, chef de partie, banquet chef What nationality are you? Norwegian (but have lived and worked in US since 1988) (leagl resident alien) What languages do you speak (and at what level)? Norsk (morsmaal) Engelsk (flytende) Svensk (bra) Dansk (bra) Spansk (spanglish) Tysk (noe) Fransk (noe) What country or area are you looking to work in and why? Er fra Kristiansand, Norway. Er interesert i andre byer. Helst ved kysten. What countries have you worked in? Norway, USA (and sailed the Caribbean working for NCL) What countries do you have a visa to work in? Norway and USA What field do you currently work in? Culinary / F&B What fields have you worked in before? Culinary / F&B What qualifications do you hold? Dette sier ALT! http://culinary-yours.com/Geirresume5 AND http://www.culinary-yours.com/employer_businesspartner.doc Which do you consider more valuable? Formal education or skills and why? Begge viktige for aa bygge en stabil "foundation" Describe the benefits of working with others Naar prosjektene oeker, kreves det flere nivaaer av ansatte (med tilsvarende erfarings nivaaer). Dermed kan arbeid bli delegert. Samarbeid "hands-on" er ogsaa viktig for aa bygge fortrolighet og trene de ansatte. Describe the benefits of working alone Paa mindre prosjekter, arbeid alene kan vaere den eneste oekonomiske mulighet. Fordelen med dette er da at en har FULL KONTROLL over hvert "aspect" av jobben. What was your worst working experience? Working for owners who do not have any understanding about the profession, yet will "micromanage". What is the most important lesson you have learnt throughout your career? To be HUMBLE and PATIENT. What unique skills do you have? I tilleg til culinary: http://www.culinary-yours.com/employer_businesspartner.doc What would you consider as your 'dream job'? En jobb hvor arbeidsgiver har BEHOV for min brede kompetanse! Hvor "input = output" What are the most interesting aspects of your field? Always new challenges and opportunities. No two days are alike. What are the least interesting aspects of your field? monotony Why are Norwegian employers lucky to have you? Because I am STARVING for Norway and want to come home. Thus will give 100% physical capacity, broad knowledge and experience. How can potential employers contact you? Ring 001(?) + 678-698-3570 (US cell phone) eller email: chefgeir@culinary-yours.com | 
