Turtagrø Hotel AS is a seasonal hotel, open from easter till end of September every year. Turtagrø is a modern and traditional privatly owned hotel that has its roots back to year 1888. We have 114 beds, restaurant and a small conference room. Turtagrø hotel is known as the cradle of mountaineering in Norway, since the pionéers started climbing the peaks in 1876. Turtagrø Hotel is a hotel that lives and developes in the crossing of a cultural institution, center for mountaineering in Norway and a successful travel business.
Our guests are 90% Norwegians and they come for backcountry skiing, climbing and hiking. In low season we are 10-12 people working here. In peakseseason: 18-20 people. The average age among our staff is around 28 years. We are an international team with people from Norway and other European countries. A good atmosphere is important for us and therefore we seek flexible people that are social and treat others with respect.
CHEF DE PARTIE
POSITION AVAILABLE Chef de Partie
Working period: 15th March
15th September 2016
Seasonal work, 100% position
Deadline for application is 15th January 2016
Send your application to: firstname.lastname@example.org Applications without CV will not be considered.
We are looking for an all-rounder who is able to work In any department. You should have some of the following experience and qualifications:
Be able to be fully in charge of the kitchen and being a supportive right hand for our Head Chef.
Making food from scratch with fresh food
Food hygiene process (HACCP)
Helping out with creating menus
A strong understanding of classic European Cuisine
Passionate about your work
A teamplayer that steps in when it is needed
Excellent in English speaking. An advantage if you speak one of the Scandinavian languages
Punctual and structured
Able to work under pressure and not be afraid of doing dishes once in a while
It is an advantage for you, if you have lived in remote areas before
The Kitchen in general Traditional European cuisine. Simplicity and elegance. We use only fresh products. Roland Schupfer from Austria will have his 11th season as Head Chef in 2016.
Dinner in the restaurant is served at 19.00 - 21.00 every night. This is a set 3-course dinner
Lunch we have from beginning of June - end of August. Served 13.00 - 17.00. A la carte menu
Breakfast is served from 07.00 to 10.00 daily. Standard Norwegian breakfast
Á hverju ári nćst ekki ađ ráđa í fjölmörg laus störf innan ferđamannaiđnađarins – héđan í frá mun nýtt samstarf veita ţýskum atvinnuleitendum kost á ađ komast í samband viđ nýja atvinnuveitendur, međ ađstođ EURES.
Yfirstandandi samstarf milli EURES í sćnskumćlandi Álandseyjum og tungumálaskóla í Ţýskalandi er ađ gera faglćrđum, atvinnulausum ţýskum atvinnuleitendum kleift ađ öđlast hagnýta reynslu á fallegum stađ.