My daily work.
Dynamic sales consultant with over two decades of experience in the food industry, delivering substantial sales growth and operational efficiencies. Committed to continuous professional development and eager to tackle impactful projects, particularly in sustainable food waste management. Aspiring to collaborate with a diverse team that values creativity, teamwork, and innovation in the culinary sector.
On my own time.
As a music producer and writer with over 25 years of experience, I have gained a unique insight into all phases of the creative process - from writing songs to producing and programming music, as well as sound mixing and mastering. Working with music is not only about technique, but also about guiding and inspiring artists as a producer, helping them to find their best expression. This breadth of experience has taught me how small details can make a big difference, and how important it is to balance artistic freedom with structure and quality. Through my work, I have learned to communicate well, collaborate effectively and constantly challenge myself to develop both the music and myself as a professional.
My experience from the foodservice world.
As an Executive Chef and Fresh Produce Manager I played a pivotal role in managing kitchen operations and overseeing menu development. The focus was on creating innovative dishes while ensuring high standards of food quality and presentation. Collaborated closely with the culinary team to enhance dining experiences and implement efficient kitchen processes. Leadership and training of kitchen staff were also key responsibilities, fostering a productive and cohesive team environment.
Experience
Metos OY
Jan 2023 – Present
Kristiansand, Norway
Sales Consultant
Currently serving as a Sales Consultant at Metos OY, focusing on driving sales and enhancing customer relationships.
This role involves understanding client needs and providing tailored solutions to meet their requirements. Engaging with potential customers and maintaining strong relationships is crucial for success in this position. Continuous market analysis and strategic planning are essential to identify new business opportunities and expand the company's reach.
Scandic Hotels
May 2013 – Dec 2022
Kristiansand, Norway
Executive Chef
As an Executive Chef at Scandic, played a pivotal role in managing kitchen operations and overseeing menu development.The focus was on creating innovative dishes while ensuring high standards of food quality and presentation. Collaborated closely with the culinary team to enhance dining experiences and implement efficient kitchen processes. Leadership and training of kitchen staff were also key responsibilities, fostering a productive and cohesive team environment.
Ica Norway
Jan 2008 – May 2013
Bergen and Kristiasand, Norway
Fresh Produce Manager
Served as the Fresh Produce Manager at Ica Norway, responsible for overseeing the quality and presentation of fresh
products. This role involved close collaboration with suppliers to ensure the best selection of fruits and vegetables. Focused on inventory management and merchandising strategies to maximize sales. The position required a keen understanding of market trends and customer preferences to drive successful product offerings.