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.
POSITION AVAILABLE Breakfast- and lunch Chef
Working period: 15th March - 15th September 2016
Deadline for application is 15th January 2016
Send your application to: firstname.lastname@example.org Applications without CV will not be considered.
You should have some of the following experience and qualifications:
Making food from scratch with fresh food
Food hygiene process (HACCP)
Experience from hotel
and restaurant work
A teamplayer that steps in when it is needed
Excellent in English speaking. It is an advantage if you speak one of the Scandinavian languages.
Punctual and structured and flexible
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.
ABOUT THE WORK Breakfast
Seasonal work, 100% positition
In peakseason the breakfast chef starts at 05.00 and finishes at 13.00/ 14.00.
Preparing all food for breakfast
Setting up the breakfast buffet
In peakseason there will be one assistant for breakfastchef + one dishwasher
In low season chef for breakfast has to do all of the work and also clean the restaurant after we close at 10.00.
Responsible for breakfast for staff. Filling up the salad bar and fridge in staffs eating room
Dealing with food deliveries
Food Hygiene process HACCP
In June we start with lunch serving and some days you will have to do lunch and some days breakfast. This will be according to schedule set by Head Chef
The lunch is served between 13.00-17.00. A la carte with various menus. Salad, homemade burgers, fish, steak, soups etc.
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.