Chef

Kawal Kahlon; Bergen; On-site; NOK 420,000 - 600,000; Full time

Benefits offered by this job

Development opportunities

Competitive pay

Professional culture

Job summary

Nama is seeking a chef to uphold high standards of food and service while ensuring brand consistency and hygiene compliance. The role focuses on safe kitchen operations, accurate deliveries, and efficient food preparation in line with IK-mat and regulatory requirements.

You will work to maintain cleanliness, prepare for subsequent shifts, and contribute to a culture of professional pride within a busy restaurant environment.

Qualifications

• Chef oversees safe and efficient kitchen operations.
• Ensures deliveries match orders.
• Maintains food hygiene and IK-mat compliance.
• Prepares food per orders and brand standards.
• Keeps kitchen and adjacent areas clean.

Responsibilities

• Safe and efficient operation of the kitchen per regulations and routines.
• Ensure deliveries are correct according to orders.
• Maintain and improve food profit by monitoring wastage.
• Make food quickly in accordance with brand standards and menus.
• Adhere to Food Hygiene legislation and IK-mat procedures.
• Prepare food for each order received from the restaurant/cash register.
• Prepare for the next shift and ensure cleanliness of kitchen areas.

Skills

Food safety

Kitchen operations

Hygiene compliance

Teamwork

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