Ala carte Chef

Tommas Fokdal; Stavanger; On-site; NOK 420,000 - 540,000; Full time

Benefits offered by this job

Dynamic work environment

Career growth opportunities

Employee discounts

Job summary

Clarion Hotel Energy in Stavanger seeks a dedicated Station Chef to own assigned stations, handcrafting high-quality dishes for our restaurant guests and large events.

You will work with the Head Chef to refine a modern, diverse menu, uphold strict hygiene and inventory controls, and adapt smoothly between daily service and banquet operations with poise. Competitive compensation and growth opportunities are offered.

Qualifications

• Prior professional culinary experience or a strong passion for cooking.
• Ability to maintain high standards under peak dinner service.
• Strong self-initiative while being a positive team player.

Responsibilities

• Own your station and plate high-quality dishes for restaurant and events.
• Collaborate with Head Chef to refine and execute a modern menu.
• Uphold hygiene, food safety, inventory control, and station organization.
• Adapt between daily service and large-scale banquet operations with poise.

Skills

Culinary passion

Attention to detail

Reliability

Teamwork

Job description

ABOUT CLARION HOTEL ENERGY

Situated in the bustling Forum area of Stavanger, Clarion Hotel Energy is one of the region's standout destinations for business conferences, grand events, and outstanding dining experiences. Designed with bold modern aesthetics and driven by energy and innovation, our hotel takes great pride in offering top-tier hospitality.

Our kitchen is the heart of the operation, seamlessly blending refined daily à la carte service with high-volume banquet and event catering. We focus on culinary craftsmanship, quality ingredients, and delivering unforgettable dining experiences to every guest.

WHAT YOU'LL DO

Station Ownership: Take full responsibility for your assigned station, crafting and plating high-quality dishes consistently for both restaurant guests and special event functions.

Culinary Collaboration:Work closely alongside our Head Chef and kitchen team to maintain, refine, and execute a modern, creative, and diverse menu.

Kitchen Excellence:Uphold rigorous standards of hygiene, food safety, inventory control, and station organization at all times.

Versatile Performance: Adapt effortlessly between fast-paced daily à la carte service and large-scale banquet operations with professional poise.

WHAT WE'RE LOOKING FOR

Background & Ambition:Prior professional culinary experience (or a strong background with deep passion for cooking) and a readiness to take on real station responsibility.

Dependability & Detail:Highly reliable, detail-focused, and capable of keeping high standards under peak dinner service rush.

Craftsmanship & Passion: Genuine passion for food, flavor combinations, precise techniques, and attractive presentation.

Teamwork & Initiative:Ability to work independently with strong self-initiative while being an active, positive team player.

WHAT WE OFFER

Dynamic Work Environment:An exciting mix of fine à la carte service and high-profile catering events.

Career Growth: Great opportunities for professional development within Strawberry

Competitive Package:Attractive compensation based on experience and employee discounts