Deputy Head Chef: Creative Menus, Team Training & Banquets

Thon Property; Oslo; On-site; NOK 520,000 - 700,000; Full time

Benefits offered by this job

Professional community in service and

Salary according to collective bargain

Social and inclusive work environment

Training opportunities

Career development

Job summary

Thon Hotel Rosenkrantz in Oslo is seeking a hands-on Souschef for a full-time role with day and evening shifts. You will lead kitchen operations, train staff, and ensure high standards across breakfast, lunch, dinner and banquet service.

Working with the head chef, you will develop menus, manage inventory and suppliers, uphold IK-mat rules, and foster a strong team culture in a busy hospitality setting.

Qualifications

• Experience from a similar position.
• Certificate as a chef.
• Good communication with guests and colleagues.
• Knowledge of Norwegian IK-mat rules in theory and practice.
• Strong understanding of kitchen operations.

Responsibilities

• Follow-up and training of kitchen staff.
• Preparation and production of breakfast, lunch, dinner, and banquet service.
• Quality assurance of production.
• Co-responsibility for inventory control, purchasing and stock counting.
• Quality assurance of production and service.
• Creative menu and concept development with the head chef.
• IK-mat/internal control.
• Follow-up of suppliers and deliveries.
• Actively work to reduce food waste.
• The head chef's deputy.

Skills

Communication skills

Team leadership

Adaptability

Proactivity

Attention to detail

Education

Chef certificate

Job description

Thon Hotel Rosenkrantz in Oslo is seeking a hands-on Souschef for a full-time role with day and evening shifts. You will lead kitchen operations, train staff, and ensure high standards across breakfast, lunch, dinner and banquet service.

Working with the head chef, you will develop menus, manage inventory and suppliers, uphold IK-mat rules, and foster a strong team culture in a busy hospitality setting.