hei!
ardalan nami
arnami studio
FOOD & ME
My name is Ardalan Nami, I am called Chef ArNami. For me, cooking is my passion and has pushed me to strive after perfection, and that is what I am always trying my best to create and reach.
I got graduated from Santa Barbara City College Culinary art.
I’m multicultural, and I have lived in Iran, Sweden, Spain, and the United States. I moved to Norway to expand my knowledge of Scandinavian food culture.
For me creativity, quality, harmony, teamwork and organization are the main key factors in which bring success for e restaurant or establishment, and that what I have created with my teams so far, wherever I had and will work.
About
Education
Work experience
Achievements
Skills
Voluntary work
and the
good news
are that i’m searching for a new job now.
Some information is available here, but don’t doubt about asking
hei!
ardalan nami
arnami studio
FOOD & ME
My name is Ardalan Nami, I am called Chef ArNami. For me, cooking is my passion and has pushed me to strive after perfection, and that is what I am always trying my best to create and reach.
I get graduated from Santa Barbara City College Culinary art.
I’m multicultural, and I have lived in Iran, Sweden, Spain, and the United States. I moved to Norway to expand my knowledge of Scandinavian food culture.
For me creativity, quality, harmony, teamwork and organization are the main key factors in which bring success for e restaurant or establishment, and that what I have created with my teams so far, wherever I had and will work.
About
Education
Work experience
Achievements
Skills
Voluntary work
and the
good news
are that i’m searching for a new job now.
Some information is available here, but don’t doubt about asking
education
Main are described, but also can see certificates of other courses
SANTA BARBARA CITY COLLEGE
Student
2009 – 2014 (5 years)
Santa Barbara, California Area
Graduated with honours, in Marketing and Culinary arts. Also received supervision award from American hospitality and hotel industry
SOUTH WAVE COLLEGE
2007 – 2007
Certificate, Business and Law
2006 – 2006
Certificate, Marketing.
crono borg COLLEGE
2008 – 2008
Certificate, Acounting and Law
courses
Introduction to Computer Applications
Hospitality Controls
Hospitality Sanitation And Safety
Catering Prep
Catering Service
Catering Kitchen
Catering Organization
Introduction To The Food Service Profession
Culinary Fundamentals I
Principles Of Pantry
Principles Of Baking
Purchasing And Receiving
Hospitality Supervision
Food Service Practicum
Wines
Restaurant Service And Production
Advanced Restaurant And Culinary
Modern Food: Style, Design, Theory And Production
Culinary Fundamentals II
Pastry Practicum
Food Service: Nutrition
Restaurant Ownership
Work Experience For Culinary Arts Students
Garde Manger
Meat Analysis
Advanced Pastry Arts
Marketing
Microeconomics
about
work experience
SMAKERIET Bistro Bar
2022– – Ale cárter
Work for Ørjan Johannsen , e Norwegian celebraty chef, whom open new restaurant in Bergen. Quality food and amazing menu and co workers , love it.
BERGEN
Theatro
2021- 2022 Ale cárter and assistant head chef
I made sure keep quality and in the same time decrease food cost. We had Not one complian during all time we were operating during and after pendamic.
BERGEN
ren nyttelse
2019 – 2021 Head chef
We triple the sells, within one month, and all great reviews on social and tourist media.
BERGEN
THON HOTELS
February 2017 – May 2018 – Chef
We achieved 3th best breakfast in Norway.
BERGEN
THE VALLEY CLUB OF MONTECITO
2012 – 2016 – Line chef
Real quality service, our dishes sold for $70 plate.
SANTA BARBARA CALIFORNIA. U.S.A
restaurant harry’s
2007 – 2009 Bartender.
Malmö – SWEDEN
COCONUT BAR
2005 – 2007 – CEO
Ala carte and bar establishment.
San Agustin – SPAIN
Choice hotel bergen
2019-2021 – Breakfeast chef
I made sure the quality, standard, was in High level so we recive mostly great reviews on social and tourist sosial media.
BERGEN
SCANDIC HOTEL
April 2018 – July 2019
700 guest breakfast buffet , with two main Chefs.
BERGEN
Skikkelig Mat
2015 – 2017 – Chef
Tripled sales, and expanded the location.
BERGEN
Er an veg krog restaurant
2015 – 2016 – Chef
We achieved double sales in 7 months
OS
santa barbara city college
2008 – 2011 – Server
Santa Barbara, California Area
SANTA BARBARA CALIFORNIA. U.S.A
santa barbara city college
2008 – 2011 – Server
Santa Barbara, California Area
SANTA BARBARA CALIFORNIA. U.S.A
net cafe
2007 – 2009 CEO.
Malmö – SWEDEN
a n distribution
1999 – 2005 – CEO
Import , marketing and sales. ,
Malmö – Gutenberg – Stockholm – SWEDEN
about
work experience
Theatro
2021- 2022 Ale cárter and assistant head chef
I made sure keep quality and in the same time decrease food cost. We had Not one complian during all time we were operating during and after pendamic.
BERGEN
Choice hotel bergen
2019-2021 – Breakfeast chef
I made sure the quality, standard, was in High level so we recive mostly great reviews on social and tourist sosial media.
BERGEN
ren nyttelse
2019 – Head chef
We triple the sells, within one month, and all great reviews on social and tourist media.
BERGEN
SCANDIC HOTEL
April 2018 – July 2019
700 guest breakfast buffet , with two main Chefs.
BERGEN
THON HOTELS
February 2017 – May 2018 – Chef
We achieved 3th best breakfast in Norway.
BERGEN
Skikkelig Mat
2015 – 2017 – Chef
Tripled sales, and expanded the location.
BERGEN
Er an veg krog restaurant
2015 – 2016 – Chef
We achieved double sales in 7 months
OS
THE VALLEY CLUB OF MONTECITO
2012 – 2016 – Line chef
Real quality service, our dishes sold for $70 plate.
SANTA BARBARA CALIFORNIA. U.S.A
santa barbara city college
2008 – 2011 – Server
Santa Barbara, California Area
SANTA BARBARA CALIFORNIA. U.S.A
net cafe
2007 – 2009 CEO.
Malmö – SWEDEN
restaurant harry’s
2007 – 2009 Bartender.
Malmö – SWEDEN
COCONUT BAR
2005 – 2007 – CEO
Ala carte and bar establishment.
San Agustin – SPAIN
a n distribution
1999 – 2005 – CEO
Import , marketing and sales. ,
Malmö – Gutenberg – Stockholm – SWEDEN
skills in
restaurant business
- new products development
- customer service
- management
- events planning
- less waste planning
- solution oriented strategies
skills in
restaurant business
- new products development
- customer service
- management
- events planning
- less waste planning
- solution oriented strategies
achievements
i’ve developed
a technique for sustainability
restaurants
zero waste
%
SUSTAINABLE BUSINESS
The food industry is intrinsically woven into the fabric of the culture. The industry and every profession with reflect cultural and societal changes, some superficial while others are foundational.
These reflections can be seen in almost every aspect of the industry, such as how food is prepared, what kinds and types of food are eaten more readily, and menu and recipe development, and what becomes a waste.
READ MORE
Consumers, chefs, and restaurateurs are all becoming increasingly aware of the positive effects of sustainability and how to live a sustainable lifestyle. A restaurant can support sustainability in a number of ways: buy Locally and use Heirloom products, and have less and less food waste.
By providing creative option such as an example : reuse your mirepoix skins Of veggies, in the stock will save your profit and waisting. Each restaurant has different ways it can decrease its waist, buy creativity, correct reproduction and right communication with the staff you can create almost zero waste operation.
One current focus is on sustainability. In the world of food, “sustainability” refers to healthy ways of raising, growing, and harvesting food and ensuring that the land can support both the grower and the crop into the future. It is not simply healthy for consumers, but for plants, animals, and the environment as well. Sustainable farming does not harm the environment through the use of harmful pesticides or genetically modified organism (GMOs), or through over-farming.
Sustainable farms also take care of their workers and are humane toward animals; sustainable agriculture respects the farmers by paying them a fair wage. Sustainability is meant to support and improve the community, especially the rural communities where farms are based.
As more we focus on quality with zero waste in operation we as chef’s can help sustainability in the global food market.
a small list of tasks
i can do in your restaurant
- swedish
- farsi
- norsk bokmål
- english
- spanish
language
Swedish is my native tongue, Bokmål for professional working, english for everyday communication.
all of us
can always care
a project about sharing
Warm weather fosters growth: cold weather destroys it. Thus a man with an unsympathetic temperament has a scant joy: but a man with a warm and friendly heart overflowing blessings, and his beneficence will extend to posterity.
Hung Tzu-Ch’Eng
This quote has made an impact on me all I live, for me To care” immediately suggests caring for another. It does mean that, but it also means caring for yourself. The relationship is very close between the two kinds of care. In fact, caring for yourself is a vital factor in how much and in what manner you can care for another. If you care little for yourself, you are less likely to be able to care for another. So I believe as individual to try to do the extra when you can for others will help you to care about yourself.
This Project in California the street is no place to live were created for taking care of food waste and also to help mentally sick’s who need help because a hospital was shut down because of budget cuts.
Why to hire me?
I love challenges.
Learn new things, create solutions. Here’s something i can do working for your company
what i did
I love challenges, learning and develop myself, and very humble and good listener. For me creativity, quality, harmony, teamwork and organization are the main key factors in which bring success for e restaurant or establishment, and that what I have created with my teams so far, wherever I have and will work.
what I can do
My multicultural background, leadership skills and creativity have been an asset that has created less food waste and more profit and joy for the establishment and that has created more joy for both customer and workers. For now, I am looking to continue my journey and I believe your establishment will be a great fit for me if you also have a goal to have successful establishments, that makes you proud to work at and together we will reach greater success.