Tollboden Restaurant AS, Kragerø, Norway, is looking for pizzaiolos.

The pizzaiolo position at Tollboden consists of two phases:

• During the prep phase, the pizzaiolo is responsible for producing all necessary mise en place to go through the service/s to come. This includes producing all pizza dough, sauce and toppings from scratch, following the provided recipes, and ensuring the highest possible level of quality at all times.
• During the service phase, the pizzaiolo is required to contribute in the different stages of the pizza making, coordinating the service as required by the head chef, to bring freshly baked pizzas to the pass, together with the rest of the elements in the menu. The pizza is elaborated in our own Pavessi oven, which operates at 400c + temperatures, powered by gas, and has a rotating floor to evenly cook the pizza.

Skills

• At least 5 years of proved experience working as a pizzaiolo, preferably in fine establishments.
• Culinry education is a plus.
• Knowledge of HACCP creation and implementation.
• Can communicate in English.
• Additional F&B related courses are a plus.
• Has the possibility to relocate to Kragerø, Norway

Working hours

37,5 per week.

Period

01/05/2022 and later – to 15/08/2022

Salary

following Norwegian agreed rates

More information

Federico Aldorino, [email protected]

How to apply?

CV with at least 3 references to contact, and cover letter, to Federico Aldorino at [email protected]

Latset application date is 30.04.2022.

(from NAV EURES Norway)

Idyllically located on the pier in Kragerø you will find Tollboden Restaurant, a very popular eatery throughout the year. In summer you can sit out on the pier, while enjoying the city's best pizza and a cold glass of wine. Throughout July, concerts are arranged with well-known artists such as Arne Hurlen and Odd Nordstoga, while enjoying a three-course menu and something good to drink.

In winter or on a cold day, you can pull into the boathouse, where it is lit in the large, open fireplace. The food concept for the winter is based on multi-course menus and carefully selected dishes from our a la carte menu, based on high-quality ingredients.

At Tollboden, hand-picked wine is stored under perfect conditions: in a cold, dark and slightly damp cellar with a constant temperature. The wine cellar is recognized and has been awarded two glasses in Wine Spectator (the wine's answer to the Michelin guide) year after year, in addition, the cellar has been nominated for "Norway's best wine list" in Kapital's annual award.

www.tollboden.com


Kilde: Jobnet.dk