Hans Martin Ring

Pastry chef/ Pastry cook/ Dessert chef

Location 15h@2xOslo, Norway

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Summary

I am a 24 year old Norwegian Pastry chef. I speak and write good English. I am clean, friendly and open minded. I have always enjoyed practical work and I like working with others, but also work well independently. I have experience with teaching trainees. I can handle hectic Christmas season well, and loves to practice and explore a bit on less st... Read more

I am a 24 year old Norwegian Pastry chef. I speak and write good English. I am clean, friendly and open minded. I have always enjoyed practical work and I like working with others, but also work well independently. I have experience with teaching trainees. I can handle hectic Christmas season well, and loves to practice and explore a bit on less stressful days. The reason that I want to work in the US is that I want to expand my skills and learn new things.

I have a pretty wide experience both as a pastry and dessert chef. Everything from large banquets with several hundred guests, to smaller events, catering, wedding cakes, cake buffets and A la carte dining. I am comfortable with making everything from Norwegian classics to French ones and other different European cakes and pastry's. I can also make exclusive desserts, Entremets/ side dish, petit fours, tarts, mousses, ganaches, chocolate work, bread & bakery products, sorbets and ice creams and a little chocolate and sugar art for show-piece. Being a pastry cook/dessert chef is closest to my heart. I like to make desserts more than making cakes. In December 2013 my dessert was selected for the Nobel peace prize ceremony in Norway. I have also worked a little with appetizers and main dishes in banquet.

My Dream Job is to work in a Michelin restaurant in New York

Work Experience
  • Executive Pastry Chef

    SOLSIDEN Restaurant
    May. 2017 to Present (5 months)

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    Role & Tasks:

    Making Desserts and food for the best seafood restaurant in Oslo. We have 9 different desserts on the menu. That includes a tasting menu with 7 courses and a special of the day (that changes continuously). We are only two people on pastry, that works in shift. We have 3 and a half hours of prep time and eight to nine hours off service. During service we help the cold-section making starters. On a good day we can serve 300 people.

    Awards:
    Best seafood restaurant in Oslo, Norway
  • Pastry Sous Chef

    Theatercafeen Oslo Norway
    May. 2015 to Present (2 years and 5 months)

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    Role & Tasks:

    Pastry chef helping head pastry chef to lead the pastry team. Making cakes, desserts and bakery products for A la carte, banquets and buffets. Making menus. Responsible for teaching/training apprentices.

  • Pastry Chef de Partie

    The Savoy Grill London UK
    Oct. 2014 to Apr. 2015 (6 months)

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    Role & Tasks:

    Pastry cook in charge off the pastry team. Making desserts and pastry products for A la carte. Making menus. Teaching apprentices.

  • Pastry Chef de Partie

    Hotel ContinentalSentrum, Oslo, NO
    Jul. 2014 to Sep. 2014 (2 months)

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    Role & Tasks:

    Pastry chef in charge off the pastry team. Making cakes, desserts and bakery products for A la carte, banquets and buffets. Making menus. Responsible for teaching/training apprentices.

  • Pastry Chef

    Carrément bonNamur, Wallonie, BE
    Apr. 2014 to Jun. 2014 (2 months)

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    Role & Tasks:

    Internship in two of the best pastry shops in the Wallonia region in Belgium. Making French cakes and desserts.

  • Pastry Chef

    Pâtisserie DumontNamur, Wallonie, BE
    Jan. 2014 to Mar. 2014 (1 month)

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    Role & Tasks:

    Internship in two of the best pastry shops in the Wallonia region in Belgium. Making French cakes and desserts.

  • Pastry Chef

    Grand Hotel OsloSentrum, Oslo, NO
    Aug. 2012 to Dec. 2013 (1 year and 4 months)

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    Role & Tasks:

    Pastry chef making pastry and bakery products for A la carte, buffets and banquets(up to 300 guests).

  • Pastry Chef

    TheatercaféenSentrum, Oslo, NO
    Aug. 2010 to Aug. 2012 (2 years)

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    Role & Tasks:

    2 year apprenticeship as pastry chef. Learning how to make Cakes, desserts, ice-cream & sorbets, breads, chocolate and other pastry and bakery products.

Education
  • Pastry and Baking
    Aug. 2008 to Jun. 2010

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    Graduate with highest honors Degree • GPA: Don't have that system in Norway

    Summary

    2 years off High school. studying to be a pastry chef. Passed final exams with best (higest) degree.

Skills

Bread making

Pastry Plating

Cake Making

Pastry Production

Cake decorating

Pastry Program Management

Catering

Petit Fours/Mignardises

Chocolate Making

Servsafe Certified

Cost Optimization

Show Piece Work

Food / Beverage Pairing

Staff Education / Motivation

Gluten-Free

Time Management

Ice Cream/Sorbet

Menu / Recipe Development

Viennoisserie

Pastry Menu Development

Molecular gastronomy

Off-site Event Management

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Equipment Maintenance

Portioning

Food / Beverage Pairing

Show Piece Work

Food Safety Knowledge

Food Styling

Staff education / motivation

Frying

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Menu development

Languages
English Fluent
Norwegian Fluent
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