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Stillingsbeskrivelse
CHEF DE PARTIE · PASTRY CHEF · COMMIS CHEF
Villa Nord - Trondheim
Join the kitchen at Villa Nord. In 1837, Hôtel du Nord opened its doors on this ground and served Trondheim its first à la carte dinner. Today, Villa Nord carries that story forward. Our kitchen follows the seasons and the region - the menu shifts with what's fresh and what's good, and every plate that leaves the pass tells you something about where you are.
Chef de Partie
You'll run your own section with calm and precision, from mise en place through a full evening service. You know your craft well enough not to need to prove it - it shows in the work.
Pastry Chef
Our mornings begin with warm, house-baked pastries served straight to the table. Your work sets the tone for their whole day, and returns again at dessert.
Commis Chef
If you're early in your career and serious about learning the craft properly, this is a good place to do it - beside chefs who take the time to teach, in a kitchen that takes the time to do things well.
What we offer
- A workplace built on care, craft, and heritage.
- A kitchen led with respect, where teaching and learning are part of every day.
- Real influence on a seasonal menu shaped by the region around us.
- Competitive terms and orderly working conditions.
Krav
- You must have solid experience from a quality-driven kitchen for the Chef de Partie role.
- Pastry Chef applicants must have proven experience in a hotel, restaurant, or artisan bakery.
- Commis Chef applicants should have some kitchen experience or be currently enrolled in culinary education.
- All candidates must demonstrate a genuine interest in working with Norwegian and seasonal produce.
- You must be reliable, steady under pressure, and possess a strong attention to detail.
Ferdigheter
Erfaring
mid-level