Breakfast & Production Chef — Local & Sustainable Kitchen

Holtsmark Drift As; Asker; On-site; NOK 520,000 - 660,000; Full time

Benefits offered by this job

Ambitious restaurant team

Inclusive work environment

Varied workdays in historic setting

Focus on quality & sustainability

Growth opportunities

Job summary

Holtsmark Restaurant & Mathus is seeking a breakfast and production chef to join a vibrant kitchen team for a full-time role at Øvre Sem Gård, with opportunities to contribute to a new 450 square meter restaurant and event catering.

The role focuses on breakfast service, production support for conferences and events, and maintaining high quality and presentation while aligning with sustainability and local sourcing values.

Qualifications

• Certificate as a chef or relevant experience.
• Good knowledge of cooking techniques and raw materials.
• Knowledge of IK food, hygiene and HSE.
• Ability to work effectively in a hectic kitchen environment.
• Accuracy, sense of quality and structure.
• Good teamwork skills and positive attitude.

Responsibilities

• Be responsible for the hotel breakfast, prepare simple mid day food for conference groups and production and prep for function, events and catering.
• Prepare, cook and serve dishes in line with menus and standards.
• Ensure high quality of food and presentation.
• Follow routines for food safety, cleaning and hygiene.
• Contribute to good workflow and cooperation in the kitchen.
• Check raw materials, date marking and stock when necessary.
• Keep order at your own station and contribute to tidiness in the kitchen.
• Contribute with product ordering and keep control of orders and bookings.

Skills

Teamwork

Positive attitude

Hectic kitchen experience

Attention to quality

Education

Certificate as a chef

Job description

Holtsmark Restaurant & Mathus is seeking a breakfast and production chef to join a vibrant kitchen team for a full-time role at Øvre Sem Gård, with opportunities to contribute to a new 450 square meter restaurant and event catering.

The role focuses on breakfast service, production support for conferences and events, and maintaining high quality and presentation while aligning with sustainability and local sourcing values.