Head Chef, Realmat - Rekruttering

Chef, Ambassaden Kjøkken

Ambassaden.no

Join Ambassaden Kjøkken – Chef & Sous Chef Positions Available​ About Ambassaden​ Ambassaden is one of Oslo's leading event and conference venues, delivering everything from executive dinners and private celebrations to large-scale banquets, conferences, and receptions. Our kitchen produces high-quality food for a wide variety of guests and occasions, with a strong focus on craftsmanship, consistency, and hospitality. As part of our continued development, we are building a structured kitchen operation with dedicated production and service teams. This allows our chefs to focus on quality, efficiency, and professional growth while working together to deliver exceptional guest experiences. We are now looking for both a Chef and a Sous Chef to join our team on a permanent full-time basis, starting 12 August 2026. Please note that these positions include evening and weekend work. Our busiest season runs from late August through January/February. Minimum Requirements​ To be considered for either position, applicants must have professional kitchen experience equivalent to a Chef de Partie level or higher. Unfortunately, we are not currently able to consider applications from candidates without substantial professional cooking experience, culinary students seeking their first full-time role, or applicants whose experience is limited to kitchen assistant positions. Experience from restaurants, hotels, banqueting, conference operations, or event kitchens is considered a strong advantage. Chef​ What we're looking for: Professional kitchen experience at Chef de Partie level or equivalent Passion for quality food and memorable guest experiences Strong understanding of mise en place, preparation, and service routines Ability to work efficiently in both small and large-scale service environments Good knowledge of food safety and hygiene standards Positive attitude and strong teamwork skills Ability to help organize and lead extra staff when required Fluent in English or Norwegian Key responsibilities: Prepare and present dishes according to Ambassaden's standards Participate in daily production for conferences, events, banquets, and special occasions Ensure food safety and hygiene standards are maintained Maintain a clean, organized, and efficient working environment Support colleagues and contribute to a positive team culture Assist in the training and development of junior team members Sous Chef​ What we're looking for: Previous experience as a Sous Chef or a senior Chef de Partie ready for the next step Proven leadership and organizational skills Ability to lead and motivate teams during production and service Experience with planning, delegation, and maintaining kitchen standards Good financial awareness and understanding of kitchen profitability Strong communication and collaboration skills Fluent in English or Norwegian Key responsibilities: Support the Head Chef in the daily operation of the kitchen Lead production and service teams when required Assist with planning, ordering, staffing, and kitchen organization Ensure consistency, quality, and efficiency throughout production and service Train, mentor, and develop junior team members Maintain food safety, hygiene, and operational standards Help drive continuous improvement within the kitchen operation What We Offer:​ Competitive salary based on experience and qualifications Permanent full-time employment Opportunities for professional growth and career development A supportive, ambitious, and collaborative team environment Varied workdays across conferences, banquets, fine dining, and special events The opportunity to be part of one of Oslo's most exciting culinary and event destinations If you are passionate about food, hospitality, and working in a dynamic environment, we would love to hear from you. Apply with your CV and a short introduction.

Head Chef

PK Foods AB

We are an expanding restaurant chain in Umeå, Sweden, looking for an experienced Head Chef to lead our kitchen operations and deliver high quality Asian cuisine. Key Responsibilities • Lead and manage daily kitchen operations • Develop and standardize menus and recipes • Maintain high food quality and presentation • Ensure HACCP and food safety compliance • Control food cost, inventory, and kitchen budgets • Train and manage the kitchen team Requirements • 15–20 years of professional culinary experience • Strong expertise in Asian cuisine ( wok, sushi and bowl ) • Experience as Head Chef / Executive Chef • Proven team leadership and kitchen management skills

Head Chef - Soho House, London

Soho House

The Role…  At Soho House, the Head Chef  is a culinary expert who oversees the operations and staff of one of our houses or public restaurants. Main responsibilities include creating and maintaining the kitchen’s budget, assigning tasks to other chefs in your brigade and ensuring member satisfaction by ensuring the delivery of high-quality dishes.  Working alongside the General Manager to improve the food offering in the house or restaurant, ensuring appeal to members and guests. ---------------------------------------------------------------------------------------------------------------------------------- What's in it for you? * Weekly Pay * Team meal whilst on shift prepared by our chefs * Every House Membership * 50% off Food & Drink, 7 days a week * Staff Room Rate; Any Bedroom, Any House, $100 a night * Private Health and Dental Care * Life Assurance * Day off on your birthday * Up to 50% Staff Discount on Cowshed & Soho Home * In conjunction with Soho Impact, take 2 days paid a year to support a charity of your choice. * Free Counselling Sessions * Cookhouse & House Tonic: Our Cookhouse & House Tonic programmes offer unique food and drink trainings, events and opportunities to inspire and educate. * Continuous training to develop yourself personally and professionally * Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to Soho House offers competitive compensation packages that feature global benefits and perks. Whether you’re seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career ---------------------------------------------------------------------------------------------------------------------------------- Key duties… * Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit driving dining experience(s)  * Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures. As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships  * Ensure health and safety policy is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards.  * Delegate tasks to team and complete daily check lists that support anticipated business levels, production, orders, special requests, events, dietary restrictions and ensure team follows proper allergy procedure.  * Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation.  * Create, implement and enforce process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or member / guest experience.  * Ensure teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations.  * Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service and product are delivered. * Working alongside the other chefs to produce ‘team meals’ for the wider team in the house or restaurant. Ensuring this is of high quality, varied in choice and suitable to all dietary requirements.   * Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards.  ---------------------------------------------------------------------------------------------------------------------------------- What we are looking for... * Minimum of 5+ years’ experience in similar capacity * Culinary trained and professional who is passionate and curious to develop and grow as a Chef   * Experienced managing P&L’s, labour, purchasing, vendors and quality control while providing results in revenue  * Must be able to demonstrate competency as outlined in the training schedule and Club School * Must be able to work flexible shifts and schedules, including weekends and holidays as needed * Ability to take direction, work in a team environment and autonomously