Kverneriet

Tønsberg

David Dörrich

Sous Chef – Kverneriet Restaurants
1. Quality Assurance
<ul><li>Ingredient Excellence: Order and inspect top-grade Norwegian meats and produce.</li><li>Consistency Champion: Taste and adjust every dish to meet Kverneriet’s exacting standards.</li><li>Standards Enforcer: Audit plating, portioning, and seasoning to guarantee uniform guest experiences.</li></ul>
2. Culinary Development
<ul><li>Recipe Innovator: Partner with the Head Chef to refine existing dishes and pilot new concepts.</li><li>Skill Builder: Mentor line cooks through hands-on coaching, tastings, and technique workshops.</li><li>Feedback Loop: Solicit and integrate team and guest insights to continuously elevate the menu.</li></ul>
3. Operational Excellence
<ul><li>Process Optimizer: Streamline prep workflows, reducing waste and boosting efficiency.</li><li>Safety &amp; Hygiene Lead: Train staff on food-safety protocols; conduct regular kitchen audits.</li></ul>
A role at Kverneriet where relentless commitment to quality meets ongoing team and menu development.

We are looking for a Sous Chef to join our Team