WHAT DO YOU DO AT WORK?

“I plan, order and work on lunches and dinners. The work is extremely varied and still offers plenty of challenges! The main reason I am so happy in my work is probably my colleagues. We are a good gang here. And we make good food! The fact is that, in spite of the large volumes, we make everything from scratch.”

WHAT KIND OF PERSON DO YOU THINK YOU HAVE TO BE TO SUCCEED IN YOUR ROLE?

“Flexible is a really good word. You really have to be able to adapt. New things come at you quickly here. You never know what the next day will bring. One day we may be preparing a banquet for 1,700 conference delegates, and the next making lunch for 30. Obviously you also need a good temperament and to be a driven chef.”

HAVE YOU ANY TIPS FOR ANYONE WHO MIGHT BE INTERESTED IN WORKING HERE?

“Be yourself. And rest assured that you will be coming to a good working group. We always look after new employees here so that they feel comfortable in the role and can grill the steak just right!”

“When we have finished serving a large gala dinner and all 1,700 guests are satisfied and happy – that feels really good.”

• Name: Nicklas Rådberg
• Education: restaurant at upper secondary level
• Works as: Chef at Event & catering with personnel responsibility
• Employed in the Group since: 2010
• Leisure interests: skiing in winter and enjoying the coast in summer