Commis Chef-Kokk

JOB DESCRIPTION — COMMIS CHEF

Villa Nord, Dronningens gate 26, Trondheim

This job description forms an appendix to the employment contract and describes the content, responsibilities, and expectations of the position. It may be revised in dialogue between the employee and Villa Nord as the operation develops.

POSITION DETAILS

Position title: Commis Chef
 Department: Kitchen — Food & Beverage
 Reports to: Chef de Partie of the assigned section / Sous Chef / Head Chef
 Supervises: None
 Location: Villa Nord, Dronningens gate 26, Trondheim
 Employment type: As specified in the employment contract
 Working hours: Shift work, including evenings, weekends, and public holidays, per the applicable roster and working-time regulations

PURPOSE OF THE POSITION

The Commis Chef supports the daily operation of the kitchen across preparation and service, working under the guidance of the Chef de Partie and the kitchen leadership. The position is a developing role: the Commis Chef is expected to learn the standards, techniques, and routines of each section, and to grow into greater responsibility over time. Through rotation across the kitchen's sections, the role builds the broad foundation on which Villa Nord's standard of craft depends.

AREAS OF RESPONSIBILITY

Preparation and service

• Carrying out mise en place, preparation, and cooking tasks as directed by the Chef de Partie or kitchen leadership
• Supporting the section during service with accuracy, cleanliness, and pace
• Following recipes, specifications, and instructions precisely, and asking when in doubt

Section rotation and coverage

• Covering days off across all sections of the kitchen according to the roster, stepping into the routines of each station as required
• Maintaining the standards, mise en place, and service level of the section being covered, in line with the instructions of the responsible Chef de Partie or Sous Chef
• Using the rotation actively as training, building competence across the full breadth of the kitchen's operation

Produce and craft

• Handling raw ingredients — particularly seasonal and local Trøndelag produce — with care, correct storage, and minimal waste
• Reporting quality deviations in produce or deliveries to the responsible Chef de Partie without delay

Hygiene, safety, and routine

• Complying with all requirements under the Norwegian food safety regulations and Villa Nord's internal control system (IK-Mat/HACCP), including temperature logs, labelling, and cleaning routines
• Carrying out daily and periodic cleaning tasks for the assigned section and shared kitchen areas
• Using equipment correctly, keeping it clean, and reporting faults without delay
• Following Villa Nord's HSE (HMS) procedures and contributing to a safe workplace

Learning and development

• Participating actively in training, tastings, and kitchen meetings
• Receiving guidance and feedback from the Chef de Partie and kitchen leadership with openness, and applying it in daily work

AUTHORITY

The Commis Chef works under the direction of the Chef de Partie of the assigned or covered section, and of the Sous Chef and Head Chef. The position carries out delegated tasks and does not make independent decisions concerning menus, purchasing, standards, or personnel. Uncertainties and deviations are raised with the responsible Chef de Partie or kitchen leadership without delay.

QUALIFICATIONS AND EXPECTATIONS

• Relevant experience from professional kitchens, or completed/ongoing culinary education; trade certificate (fagbrev) is an advantage but not a requirement
• Basic knowledge of food hygiene; willingness to be trained in Villa Nord's internal control routines
• Working proficiency in Norwegian or English
• Reliability, willingness to learn, calm under pressure, and genuine care for produce, colleagues, and guests
• Flexibility with regard to working across different sections and varying shift patterns, given the coverage nature of the role

GENERAL PROVISIONS

The employee is expected to perform the duties of the position with diligence and loyalty, to treat internal matters — including recipes, supplier terms, and guest information — as confidential, and to represent Villa Nord's values of sincerity, craft, and heritage in daily work. Other duties naturally connected to the position may be assigned.