Erfaren Sous Chef – Bankett

About the role

Hotel Bristol, a historic 1920‑era hotel in central Oslo, is looking for an experienced Sous Chef to lead its banquet kitchen operations. The role combines hands‑on cooking with operational leadership.

Key responsibilities

• Lead daily banquet production and supervise kitchen staff involved in events.
• Plan and organise production schedules, ensuring smooth flow between kitchen and service.
• Maintain quality of taste, presentation and delivery in collaboration with the kitchen management team.
• Manage inventory, ordering, receiving and stock control together with the head chef.
• Control food cost, waste and efficient use of raw materials.
• Ensure compliance with hygiene standards, HACCP and internal control procedures.

Required profile

• Certified cook (fagbrev) with solid experience in high‑volume hotel or banquet kitchens.
• Structured, calm under pressure and able to lead by example.
• Strong culinary knowledge, high professional integrity and result‑oriented mindset.
• Good communication in a Scandinavian language or English.
• Flexible with shift work and able to work in a fast‑paced environment.

Required skills

• Experience in banquet production and large‑scale event catering.
• Leadership and team development skills.
• Knowledge of food safety regulations (IK‑mat, HACCP).

What we offer

• A central role in one of Oslo’s most traditional hotels.
• Varied daily work with influence on operations and quality.
• Close collaboration with the head chef and hotel management.
• Strong professional environment with high ambitions.
• Opportunities for professional and leadership development.
• Competitive compensation.