Executive Chef (Temporary)

ByteGrid Talent Services; Oslo fylke; On-site; NOK 900,000 - 1,200,000; Full time

Job summary

ByteGrid Talent Services seeks an experienced Executive Chef for a temporary role in Oslo, Norway. You will oversee all culinary operations, develop and implement menus, train kitchen staff, and manage inventory and budgets to ensure high-quality, cost-efficient dining.

You will lead a high-volume kitchen, enforce food safety standards, collaborate with events teams, and maintain a clean, organized environment while delivering exceptional guest experiences across diverse locations.

Qualifications

• Minimum of 5 years experience as an Executive Chef in a high-volume restaurant or hotel setting.
• Degree or certification in Culinary Arts preferred but not required.
• Ability to create unique menu items using fresh ingredients.
• Excellent communication skills.
• Strong leadership abilities.
• Proficiency in managing inventory levels.
• Knowledge of food safety regulations.
• Biometric passport is required for travel between locations.

Responsibilities

• Create innovative menus that meet the needs of customers.
• Train and supervise kitchen staff to ensure high-quality food preparation.
• Manage inventory levels to minimize waste and maintain budget.
• Oversee food safety standards to ensure compliance with health codes.
• Collaborate with other departments to plan events or special menus.
• Maintain a clean and organized kitchen environment.
• Conduct regular inspections of equipment to ensure proper functioning.
• Handle customer complaints or concerns regarding food quality or service.

Skills

Menu planning

Leadership

Inventory management

Food safety

Communication

Education

Culinary degree or certification

Job description

Executive Chef – Oslo, Norway

Profession: Culinary Arts. City: Oslo, Norway.

We are seeking a highly skilled and experienced Executive Chef to join our team on a temporary basis in Oslo, Norway. As an Executive Chef, you will be responsible for overseeing and managing all aspects of our culinary operations, including creating and implementing menus, training and supervising kitchen staff, maintaining food quality and safety standards, and managing inventory and budget.

To be successful in this role, you must have a passion for cooking and creativity in menu planning, excellent leadership skills, and the ability to effectively manage a team. A biometric passport is required for this position as it involves travel between different locations.

Responsibilities

• Create innovative menus that meet the needs of our customers
• Train and supervise kitchen staff to ensure high-quality food preparation
• Manage inventory levels to minimize waste and maintain budget
• Oversee food safety standards to ensure compliance with health codes
• Collaborate with other departments to plan events or special menus
• Maintain a clean and organized kitchen environment
• Conduct regular inspections of equipment to ensure proper functioning
• Handle any customer complaints or concerns regarding food quality or service

Requirements

• Minimum of 5 years experience as an Executive Chef in a high-volume restaurant or hotel setting
• Degree or certification in Culinary Arts preferred but not required
• Ability to create unique menu items using fresh ingredients
• Excellent communication skills
• Strong leadership abilities
• Proficiency in managing inventory levels
• Knowledge of food safety regulations
• Biometric passport