Chef De Partie

Role Description This full-time, on-site Chef De Partie role at Fjellskål Fisketorget AS in Bergen involves overseeing a designated kitchen section and ensuring consistently high-quality dishes. The Chef De Partie prepares, cooks, and plates menu items according to house standards and hygiene regulations, with a particular emphasis on fresh seafood and seasonal ingredients. Responsibilities include organizing mise en place, monitoring stock levels, minimizing waste, and maintaining cleanliness and safety in the work area. The role also involves guiding junior kitchen staff, coordinating with other sections to ensure smooth service, and supporting menu development and specials when required. Evening, weekend, and holiday shifts are part of the regular schedule.

Qualifications

• Professional experience as a Chef De Partie or in a similar station-based kitchen role in a high-quality restaurant
• Strong skills in seafood preparation, cooking techniques, and presentation, with attention to detail and consistency
• Solid understanding of food safety standards, kitchen hygiene, and HACCP or equivalent practices
• Ability to organize and manage mise en place, handle multiple orders under pressure, and prioritize tasks during busy service
• Experience training and supporting commis or junior cooks, and collaborating effectively with the wider kitchen and service team
• Basic knowledge of inventory control, portioning, waste reduction, and cost awareness
• Completion of relevant culinary education or apprenticeship is preferred; equivalent practical experience will be considered
• Ability to communicate clearly in English; Scandinavian language skills are an advantage