- Maintaining the integrity of our brand's standards in line with the Head Chef and sous chef in your department
- Support the Head Chef/ Sous chef with ideas and techniques while striving to innovate and evolve the menu development
- Have a firm grip on maintaining Sommerro's food quality and food waste standards
- Make sure that the guest experience is at the heart of what you do
- Experience in a similar role, as part of a fast-moving culinary team in a busy and dynamic environment
- Have a good understanding of the business with a proven track record of working in large teams across multiple outlets
- Fluency in English or a Scandinavian language
- Relevant qualifications
- You must have a relevant passport or visa to work in Norway
- A passion for hospitality, food and trends
- You're up for working as part of a dynamic team
- Excellent communication skills and an eye for detail
- Warm, professional, and approachable towards guests, helping to make their experience as memorable as possible
- Strong organisational skills and a structured, precise and reliable approach
- The ability to take on a large work capacity and multi-task under pressure
- A true passion for creativity and a desire to adapt, learn and try things differently
- A competitive package with plenty of opportunity for professional and personal development
- Flexible working hours and varied work days with the possibility of full time or part time work
- The chance to work in a creative, highly professional and rewarding environment
- Great staff benefits across the Nordic Choice family
- Ekspedisjonshallen
- Tak/Izakaya
- Private dining/ Conference
- Breakfast
- Canteen/prep
- Pastry
- Villa Inkognito
- Extra help
-
Kjøkkenhjelper
1 dag siden
GrabJobs Oslo, Norge FrilansKjøkkenassistent søkes for å avhjelpe chef og forestå rutinene relatert til IK Mat Hva vi ser etter Erfraring med tilsvarende arbeid er en stor fordel, men opplæring vil uansett bli gitt. Arbeidsoppgaver Vi trenger en Kjøkkenhjelper som kan håndtere oppvask, rydding og noe assist ...
-
Dyktig Kokk
2 dager siden
Clarion Hotel The Hub Oslo, NorgeAbout Clarion Hotel: Clarion Hotel is not just a hotel chain; it's an immersive experience that combines Scandinavian hospitality with a touch of premium. Our team members are not merely employees; they are an integral part of the Clarion experience. We pride ourselves on deliver ...
Chef/kokk - Oslo, Norge - Nordic Hotels & Resorts
Beskrivelse
Chef ́s Sommerro
OSLO, Norway
Opened on the 1st of September , Sommerro is an exciting new addition to Oslo's hotel scene and we are looking for talented chef ́s to join our community.
Occupying the former headquarters for Oslo Lysverker - the city's electrical company - Sommerro is Oslo's first neighbourhood hotel and marks the rebirth of a s landmark. It is a dynamic open house for the culture hungry, with comfy rooms and suites, three in-house restaurants, lots of meeting and events spaces, a subterranean spa, and the city's first rooftop pool and terrace that overlooks Frogner, one of Oslo's oldest and loveliest areas.
We are looking for someone dynamic, warm, and professional, who will play a crucial role in creating the Sommerro experience, which is defined by community, authenticity and our shared conscious attitude towards sustainability. The successful candidate will work efficiently alongside the management team as part of a strong and effective department that will oversee the running of our food and beverage offerings including our events catering, breakfast, room service and three of our in house restaurants: Ekspedisjonshallen, an all-day dining outlet with a menu of classic brasserie favourites, Tak & Izakaya our Japanese Nordic concept by Frida Ronge from Tak Stockholm and To Søstre, an elegant venue that serves afternoon tea by day and champagne and oysters at night.
What you'll do
The qualifications we're looking for
The personal attributes we're looking for
What you'll get out of it
Please mark your application with the department of interest-
For more information, please contact:
Jonathan Howell
Director of Food & Beverage
55