Head Pastry Chef / Konditorsjef

1w1 week ago

Thon Gruppen

Oslo, NO · Full-time · NOK 650,000 – NOK 850,000

About this role

Hotel Bristol, with rich traditions back to 1920 and a central location in Oslo center, seeks an experienced, knowledgeable, and motivating middle manager for our kitchen team. It is a full-service hotel with 249 rooms including 6 suites, large banquet and conference department, own patisserie, multi-floor spa, and restaurant concepts Bristol Grill, Bristol På Hjørnet, and Mauriske Salonger. The pastry department plays a central role in holistic and first-class food experiences.

Take operational and professional responsibility for daily patisserie operations. Contribute actively to structure, culture, and continuous improvement in the kitchen organization. Manage recruitment, training, development, staffing plans, and schedules sustainably.

Ensure quality production and service for consistent delivery and high guest satisfaction. Co-handle inventory control, purchasing, stock counts, and cost control. Focus on product development, food safety compliance, supplier relations, and reducing food waste with sustainable solutions.

Thrive in a high-activity environment popular with locals and international guests year-round. Work closely with kitchen chef and leadership in a professional setting. Enjoy a central role with opportunities to influence operations, quality, and development.

Benefit from strong professional environment with high ambitions and quality focus. Gain professional and leadership development in an established team. Collaborate tightly with management for ongoing growth.

Requirements

Fagbrev and long experience from kitchen/patisserie, preferably from leading roles
Strong food professional understanding and high professional integrity
Good knowledge of and experience with IK-mat and internal controls
Engaged in both people and product, understanding link between work environment and guest experience
Motivated by creating good food experiences through structure, teamwork, and quality
Results-oriented, solution-focused, and comfortable with responsibility
Able to motivate, guide, and develop employees over time
Thrives in hectic environment handling operations and development in parallel

Responsibilities

Manage operational and professional responsibility for daily patisserie operations
Contribute to structure, culture, and continuous improvement in kitchen organization
Handle recruitment, training, and professional development of department personnel
Plan staffing and follow up on schedules in an efficient and sustainable way
Ensure quality in production and service with focus on consistent delivery and high guest satisfaction
Co-manage inventory control, purchasing, stock counts, and cost control
Drive continuous product development while maintaining highest standards on existing deliveries
Oversee compliance with IK-mat and internal control routines in the department