Temporary Executive Chef

Jing Hau; Bergen; On-site; NOK 612,000 - 827,000; Full time

Job summary

Jing Hau in Bergen, Norway is seeking a talented Temporary Executive Chef to oversee kitchen operations and ensure top-quality dishes. Based in Bergen, you will direct culinary activities, plan menus with local ingredients, and manage a team to deliver consistent results.

The role requires proven Executive Chef experience, strong leadership, and a solid understanding of food safety and costs. You will collaborate cross-functionally for events while maintaining high standards throughout service.

Qualifications

• Proven experience as an Executive Chef or similar role.
• Strong leadership and staff management skills.
• Excellent understanding of cooking methods, ingredients, equipment and procedures.
• Ability to create innovative menus while considering dietary restrictions or preferences.
• Knowledge of food safety regulations and best practices.
• Strong communication skills under pressure.

Responsibilities

• Plan and direct food preparation and culinary activities.
• Create menus that meet quality standards and showcase local ingredients.
• Train, supervise and manage kitchen staff to ensure efficient operation.
• Monitor food costs and maintain budget while delivering high-quality dishes.
• Ensure compliance with health and safety regulations in the kitchen.
• Manage inventory levels and order supplies as needed.
• Collaborate with other departments to plan events or special menus.

Skills

Leadership

Menu planning

Food safety

Communication

Cost control

Kitchen supervision

Education

Culinary Arts degree

Tools

Kitchen equipment

Job description

We are in need of a talented and experienced Executive Chef to join our team on a temporary basis As the Temporary Executive Chef you will be responsible for overseeing our kitchen operations and ensuring that all dishes are prepared to the highest quality standards This role is based in Bergen a beautiful city known for its stunning views and delicious seafood

Responsibilities

• Plan and direct food preparation and culinary activities
• Create menus that meet quality standards and showcase local ingredients
• Train supervise and manage kitchen staff to ensure efficient operation of the kitchen
• Monitor food costs and maintain budget while still providing high-quality dishes
• Ensure compliance with all health and safety regulations in the kitchen
• Manage inventory levels and order supplies as needed
• Collaborate with other departments to plan events or special menus

Requirements

• Proven experience as an Executive Chef or similar role
• Strong leadership skills with the ability to motivate staff and maintain a positive work environment
• Excellent understanding of various cooking methods ingredients equipment and procedures
• Ability to create innovative and appealing menus while considering dietary restrictions or preferences
• Knowledge of food safety regulations and best practices
• Strong communication skills with the ability to work well under pressure

Qualifications

• Degree or certification in Culinary Arts or related field preferred
• Minimum of 5 years experience as an Executive Chef in a high-volume establishment
• Must be able to work flexible hours including evenings weekends and holidays

Salary

The salary for this temporary position is $1700 per week