Lead Sous Chef: Train, Create Menus & Ensure Quality

Alexander Chr. Bergh; Oslo; On-site; NOK 550,000 - 700,000; Full time

Benefits offered by this job

Professional hospitality community

Training opportunities

Career development

Job summary

Thon Hotel Rosenkrantz, a modern business hotel in Oslo, is seeking a hands-on Souschef for a full-time position. The role includes day and evening shifts and involves training kitchen staff, producing all meals, and ensuring quality control.

You will co-develop creative menus with the head chef, manage inventory, liaise with suppliers, and help reduce food waste while fostering a strong team and a positive work environment.

Qualifications

• Experience in a similar role
• Good communication with guests and colleagues
• Knowledge of kitchen operations
• Proactive and initiative-taking
• Ability to work independently and in a team

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
• Active efforts to reduce food waste
• Acting as head chef's deputy

Skills

Kitchen operations

Team building

Communication with guests

Independent work

Proactive and initiative-taking

Education

Chef certificate

Job description

Thon Hotel Rosenkrantz, a modern business hotel in Oslo, is seeking a hands-on Souschef for a full-time position. The role includes day and evening shifts and involves training kitchen staff, producing all meals, and ensuring quality control.

You will co-develop creative menus with the head chef, manage inventory, liaise with suppliers, and help reduce food waste while fostering a strong team and a positive work environment.