Thon Hotel Rosenkrantz Oslo and Osteria della Nonna is hiring a Sous Chef
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What you'll do
- Follow-up and training of kitchen staff
- Preparation and production of breakfast, lunch, dinner, and banquet service
- Quality assurance of production
- Co-responsibility for inventory control, purchasing and stock counting
- Quality assurance of production and service
- Creative menu and concept development as well as planning for menus together with the head chef
- "IK-mat"/internal control
- Follow-up of suppliers and deliveries
- Actively work to reduce food waste
- The head chef's deputy
What they're looking for
- Have experience from a similar position
- Has a certificate as a chef
- Has good communication skills with guests and colleagues
- Has good knowledge of Norwegian IK-mat rules in theory and practice
- Has a good understanding of kitchen operations
- Is adaptable, solution-oriented and has an eye for detail
- Enjoy working independently and confident in making your own decisions
- Is proactive and initiative-taking
- Enjoys working with and has the ability to build a strong team and working environment
Summarised by NextRaise from the employer’s description, which follows in full below.
Full description from employer
We are looking for a Souschef for a full-time position. The position is hands-on and includes shift work both during the day and in the evening.
Thon Hotel Rosenkrantz is a modern business hotel in the heart of Oslo. Since its establishment in 2014, the hotel has been a favorite spot for both national and international travelers. This is something we wish to maintain and build upon. With its distinctive design, functional solutions, and the best colleagues, Rosenkrantz aims to deliver Norway's best guest experiences to all our visitors.
Osteria della Nonna is an authentic Italian restaurant that takes you on a culinary journey through the rich traditions and food culture of Italy. The name "Osteria della Nonna" means "Grandmother’s tavern," and that’s exactly the warm, homely atmosphere you’ll experience when you visit us.
Responsibilities/tasks:
Follow-up and training of kitchen staff
Preparation and production of breakfast, lunch, dinner, and banquet service
Quality assurance of production
Co-responsibility for inventory control, purchasing and stock counting
Quality assurance of production and service
Creative menu and concept development as well as planning for menus together with the head chef
"IK-mat"/internal control
Follow-up of suppliers and deliveries
Actively work to reduce food waste
The head chef's deputy
Do you have the qualifications and competences we are looking for? We are looking for someone who:
Have experience from a similar position
Has a certificate as a chef
Has good communication skills with guests and colleagues
Has good knowledge of Norwegian IK-mat rules in theory and practice
Has a good understanding of kitchen operations
Is adaptable, solution-oriented and has an eye for detail
Enjoy working independently and confident in making your own decisions
Is proactive and initiative-taking
Enjoys working with and has the ability to build a strong team and working environment
We offer:
A large professional community within service and hospitality
Salary according to the collective agreement
A social and inclusive work environment with pleasant gatherings
Opportunities for further development through courses and training
Good career opportunities in a growing and exciting industry
Company
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