Ole Agerholm

***** *********** ** #***

Spotsylvania, VA 22553

E mail: adp1ix@r.postjobfree.com cell 540-***-****

PROFILE:

Top grade chef with degree in catering. International work experience and qualifications. Decisive and confident, I enjoy challenge and responsibility. Self motivated with lively sense of humor.

Strong interpersonal and public communication skills. Management, Supervisory and consulting experience.

WORK EXPERIENCE

12/2017-10/2021 Executive Chef/Dining Services Director at Harmony at Falls Run. Responsible for all food and dining services, hiring, training, disciplinary action, menus, schedule, ordering, inventory, budget and payroll.

01/2017-12/2017 Café manager at Rubicon Café. Responsible for all menu creation, catering, payroll, disciplinary action, inventory and register

2012-2016 Executive Chef and Dining Services Director at The Crossings at Falls Run. Responsible for all food and dining services, hiring, training, disciplinary action, menus, schedule, ordering, inventory and payroll

2010-2012 Executive chef Chancellors Village SLC Fredericksburg VA

Responsibility's, oversee daily operation all meals to ensure highest quality and services menu development, food cost, ordering, inventory, special events, hiring, scheduling and train staff.

2000-2008 Sous Chef The Commonwealth Club, Franklin Street, Richmond, Virginia A private members club awarded the most prestigious and elite of Virginia, for very exclusive Weddings and high end parties. Responsibilities included running the kitchen and acting as Executive Chef for the past 6 months. Other duties included the supervising of Board Meetings, Cocktail Parties, seated dinner parties and banquet events, etc, overseeing and planning a la carte menus, menu planning and scheduling, also daily ordering and managing the kitchen.

1995-2000 Head Chef Susan Gage Catering Company

On site Head Chef (Supervisory). Responsible for planning large Banquet events for prestigious clientele. Consulting for these events occurs at Management level to ensure event success.

Responsible for all aspects of catering to include liaison, menu planning, staff planning and supervision of all staff at events. Current clientele include but not limited to: State Department,

Office of the Vice President of the United States, Fannie Mae, Mobil Oil Corporation, Mars

Companies, Hechinger, NASDAQ, Mark Winkler and many others

1993-1995 Private Chef Israeli Embassy, Washington DC

Personal Chef to the Israeli Ambassador, Responsible for full Menu planning, Kosher food purchasing and preparation for all aspects of Embassy dinners, functions and receptions. Duties frequently included organization and food presentation for up to 300 guests.

1992-1993 Chef Norwegian Fjord hotel,

Sous- Chef catering mostly French Cuisine for Tourist menus. Also worked seasonal Chef at Danish resort preparing Barbecues and A La Carte Menus.

1987-1991 Student Intern Hotel Ebeltoft Strand, Copenhagen

Studied and completed comprehensive culinary school in the renowned

Hotel Ebeltoft Strand, excelling in Nouvelle cuisine range of seasonal menus 1984-1987 Private Businessman Owner - Agerholm Butchers

1983-1984 Soldier, Danish Army Copenhagen, Denmark

EDUCATIONAL BACKGROUND

ServeSafe 2021 NRA payroll Cbiz ultipro, kronos Microsoft outlook, email, word, office, ect,ect.

Hotel and Restaurant Trade School Copenhagen, Denmark Diploma, 1990

Journeyman's Test Committee,

Butchers Trade, Copenhagen, Denmark Diploma, 1983

Soendergade High School Bronderslev, Denmark 9700 Diploma, 1980

Foreign Languages

Multi Lingual in Danish, English, Norwegian, Swedish and some German.

Hobbies

Traveling, Languages, Sports, Golf, Music, Dancing, Dining, Fine Cuisine.

References: Available upon request

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