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Position; pastry - cold and hot section - a la carte
Koch/Alleinkoch/Chef bei Hotel Union
Frau Monja Mjelva
6216 Geiranger, Norwegen
Deine Aufgaben als Koch/Alleinkoch/Chef
The position will demand educated and professinal skills doing work in one or several of the sections of:
- Cold section
- Hot section
- a la carte section
The work inclueds working with lunch menu, evening menu, evening buffet, get toghethers, weddings, bbq evening of special events, catring in the Fjord, vip dinners.
The team is international. The food is cross over based on local Norwegian taste and nordic food line crossed with traditional french cuisine. Also asian food are taken in as partly foodlines.
The hotel is family owned for 4 generations with 197 hoterooms and 350 beds. It is a whole year open hotel with the high season from juni - august. The guests are coming individually and in theam groups as f.ex Adventure by Diseny, National Geograpich etc
You have to be a dedicated interested person which like nature and outdoor activites for your off-time. The hotel may provide housing if requested. The village has 200 inhabintants in winter and 3000 in summer. 950 000 tourists visit Geiranger every year. There are 17 other facilities for eating in Geiranger summer time. Hotel Union Geiranger is the only whole year open hotel.
Your skills will be checked by professional world class chef and you must have a interest in firm, quick working skills togther with a interest for food and taste.
|Dienstort:||Geirangervegen 101, 6216 Geiranger, Norwegen (Google Maps)|
Über Hotel Union
Julie and Karl Mjelva bought Hotel Union Geiranger in 1899. The industrious family also established a car factory, a power plant and a cooker factory in the area. Hotel Union has been extended and restored a number of times.
What was left of the old wooden hotel was demolished in 1979. The hotel...Mehr zu Hotel Union
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