Temporary Executive Chef Lead Kitchen in Bergen

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

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.