Junior Executive Chef

TransitPro Solutions; Oslo; On-site; NOK 97,000 - 161,000; Full time

Benefits offered by this job

Accommodation

Visa sponsorship

Round-trip ticket

Job summary

TransitPro Solutions in Oslo is looking for a talented Junior Executive Chef to support the Executive Chef in daily kitchen operations and ensure top-quality dishes.

You will help with menu planning, food costing, inventory, training, and maintaining hygiene standards while delivering exceptional guest experiences in a fast-paced fine dining setting.

Qualifications

• Passion for culinary arts and creativity in menu development.
• Proven experience as a Sous Chef or similar role in a fine dining establishment.
• Strong leadership skills with the ability to train and motivate a team.
• Excellent communication skills to effectively communicate with staff, management, and guests.
• Ability to work under pressure in a fast-paced environment.

Responsibilities

• Assist the Executive Chef in menu planning, food costing, and inventory management.
• Supervise kitchen staff, including training, scheduling, and performance evaluations.
• Ensure all dishes are prepared according to recipes and presentation standards.
• Monitor food quality and consistency, making necessary adjustments when needed.
• Maintain a clean and organized kitchen environment at all times.
• Follow all health and safety regulations and maintain proper hygiene practices.
• Collaborate with the front-of-house team to ensure smooth service and guest satisfaction.

Skills

Culinary passion

Sous Chef experience

Leadership

Communication

Pressure handling

Education

Culinary degree or certification

Job description

Junior Executive Chef

We are seeking a talented and passionate Junior Executive Chef to join our team in Oslo. As a Junior Executive Chef, you will be responsible for assisting the Executive Chef in managing the kitchen operations and ensuring high-quality food and service to our guests.

Key Responsibilities

• Assist the Executive Chef in menu planning, food costing, and inventory management
• Supervise kitchen staff, including training, scheduling, and performance evaluations
• Ensure all dishes are prepared according to recipes and presentation standards
• Monitor food quality and consistency, making necessary adjustments when needed
• Maintain a clean and organized kitchen environment at all times
• Follow all health and safety regulations and maintain proper hygiene practices
• Collaborate with the front-of-house team to ensure smooth service and guest satisfaction

Requirements

• Passion for culinary arts and creativity in menu development
• Proven experience as a Sous Chef or similar role in a fine dining establishment
• Strong leadership skills with the ability to train and motivate a team
• Excellent communication skills to effectively communicate with staff, management, and guests
• Ability to work under pressure in a fast-paced environment

  Preferred Qualifications

  • Degree or certification in Culinary Arts or related field
  • Experience working with locally sourced ingredients
  • Understanding of seasonal menus
  • Knowledge of international cuisines

  We offer a competitive salary of 1500$ per month along with accommodation, free visa sponsorship, and round-trip ticket.

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