Cook & Cold Buffet Chef

As a cook at G Swensons, you work in the hot kitchen with responsibility for your own section. With 200 seats including outdoor seating, we serve an à la carte menu for 2 sittings per evening, usually two or three courses. We are also open for lunch, which also has a high tempo.

At G Swensons, we have a small kitchen with big ambitions, and it shows when our guests come from far away to eat one of our classics or try one of our new dishes where we have the opportunity to be creative. We work locally with our growers and producers, and go to collect fresh ingredients almost every morning, which is a fantastic privilege. What we serve our guests follows the seasons, and that makes us creative in the kitchen.

As a cook, you need to have a good ability to follow recipes, find new recipes, help set up menus, and prepare food of high quality. You need to have the knowledge to cook all types of hot food: meat, fish, vegetarian, combine flavors, and present food with finesse. You need to have good knowledge of hygiene and ensure that you follow the routines we have.

At G Swensons, the pace is very high during the summer, and you need to have a high stress tolerance and not be afraid to work overtime to complete the day's tasks.

Employment period

May - September

Your duties will include:

• Preparing, cooking, and plating dishes
• Ensuring that mise en place for your station is always fresh and prepared on time
• Ensuring that all dishes are cooked correctly according to recipes and taste as they should
• Ensuring that food on your station is cooked quickly, efficiently, with quality, and plated correctly
• Following all hygiene rules as well as the routines and policies we have at G Swensons, keeping your station always tidy, fresh, and hygienic
• Understanding the kitchen economy and working to reduce costs and food waste
• Receiving goods and checking against delivery notes according to routine
• Cleaning your section in the kitchen after each shift
• Preparing your section in the kitchen before each shift
• Preparing mise en place
• Working and being responsible for catering kitchen
• Assisting the head chef with daily inventory and ordering
• Assisting the head chef in creating new dishes and menus
• Helping in other sections as requested by the head chef

We want you to:

• Have experience as a cook
• Have education in hotel and restaurant
• Be passionate about cooking and think working in the kitchen is the most fun thing there is
• Be a humble team player and enjoy communicating with your colleagues
• Have high knowledge about food
• Enjoy going the extra mile in the kitchen
• Be a true cook who is creative and open to new ideas and solutions