Chef

Twoja Norwegia; Bergen; Hybrid; NOK 420,000 - 620,000; Full time

Benefits offered by this job

Development opportunities

Competitive pay

Professional culture

Job summary

Twoja Norwegia in Bergen is seeking a Chef to deliver a high level of food and service while upholding our brand standards and hygiene policies.

You will oversee safe and efficient kitchen operations, ensure accurate deliveries, control waste, prepare meals quickly according to recipes, and keep all kitchen and adjacent areas clean. We offer development opportunities and a culture of professional pride and commitment.

Responsibilities

• Safe and efficient operation of the kitchen in line with restaurant regulations, guidelines and routines.
• Ensuring that deliveries are correct according to the orders.
• Maintaining and improving food profit by monitoring wastage and breakages and implementing remedial actions.
• Making food quickly and in accordance with brand standards, recipes and menus.
• Ensuring that Food Hygiene legislation is adhered to.
• Complying with procedures and routines defined in the internal control for Food Hygiene (IK-mat).
• Preparing food in accordance with the order (voucher from the restaurant/cash register).
• Carrying out necessary preparations for the next shift.
• Ensuring that the kitchen and adjacent areas are clean and tidy at all times.

Job description

The main objectives of a chef at Nama are to offer a high level of food and service and maintain the brand standards and hygiene standards.

Responsibilities:

• *Chef has the overall responsibility for a safe and efficient operation of the kitchen and to carry out tasks/work in accordance with restaurant regulations, guidelines and routines, as well as responsibilities and tasks that naturally follow the position.
• *In addition to the above, chef is also responsible for
• ensuring that deliveries are correct according to the orders.
• *Maintaining and improving food profit by monitoring wastage and breakages and implementing remedial actions.
• *Making food in a quick manner and in accordance with brand standards, recipes and menus
• *Ensuring that the Food Hygiene legislation is adhered to
• *Complying with procedures and routines defined in the internal control for Food Hygiene (IK-mat)
• *Preparing food in accordance with the order (the voucher you receive from the restaurant/cash register)
• *Carrying out the necessary preparations for the next shift
• *Ensuring that the kitchen and adjacent areas are clean and tidy at all times.

We offer:

• Opportunities for professional and personal development
• competitive conditions
• A culture characterized by high professional competence, professional pride and commitment