Chef/Chef de partie
Employer: Radisson Blu Nydalen Hotel
Address: Nydalsveien 33, N-0410 Oslo,Norway
Phone: 0047 46386081
E-mail: kai.vianden@radisson blu.com
Contact Person: Kai Vianden / Executive Chef
Information about the employer/place of employment:
The Radisson Blu Hotel Nydalen offers 185 newly styled rooms, a la carte restaurant and a bar with a wide variety of modern dishes, a well-equipped fitness centre and sauna, extensive conference facilities and a dedicated and service-minded staff.
Our Circo restaurant and bar aims to provide a new generation dining experience.
Our cuisine is based on the best Norwegian products combined with ingredients and techniques from the Mediterranean region.
Our goal is to provide a positive experience for all senses.
The Radisson Blu Hotels in Norway have also recently implemented a new food concept, called “Brain Food”, which is served to conference and event guests.
We offer a good work atmosphere, as well as in-house trainings to build up our future Head chefs.
Information about the position:
Our kitchen team is looking for new members in the positions of Commis de cuisine and Chef de partie.
Both positions are responsible for preparing dishes and menus for our outlets, quality control, and hygiene according to the Norwegian HACCP system.
Position demands/required qualifications:
Certificate of apprenticeship,
At least 2 years experience in kitchen department,
Applicant must be dedicated to food preparation, new food trends and concepts.
Positive attitude towards co-workers and service minded towards guests.
Salary: Individual/According to the Norwegian tarif
Start date: 1. August 2011
Housing: Not provided, but possible to stay in the hotel for a short period.
Work Regulations: According to the Norwegian law
How to apply: written application, e-mail.