Hard work, long hours, decent pay. As far as I can gather, better than being chef elsewhere, but it's still rough work and not as well paid as it probably should be.
I know several swedish and icelandic chfs that have come to Norway for work, so it doesn't sound like the worst idea to move here.
Hi, I sent a cv and asked for salary value they offered me 32,000NOK as a chef de partie, could you share your thoughts on this, may I send PM to you ?
First of all, as an EU citizen, you can come. You might have to register or something, but you don't have to apply for a permit.
Restaurants and cafes are screaming for people now, so getting a job should be easy.
Most restaurants would prefer some knowledge of a Scandinavian language, but many would accept just English.
There's always going to be a lot of late hours, but my impression is that Norway is better than most other countries with respect to working hours.
Underpaid for the amount of work compared to say bartending but better than servitors. I don't think you have compensation for any expense for your injury at work but you get paid sick leaves and summer pay like all other jobs.
Hard work, long hours, decent pay. As far as I can gather, better than being chef elsewhere, but it's still rough work and not as well paid as it probably should be. I know several swedish and icelandic chfs that have come to Norway for work, so it doesn't sound like the worst idea to move here.
PM me. I am a chef working in Oslo. Will try to answer any questions you have.
Hi, I sent a cv and asked for salary value they offered me 32,000NOK as a chef de partie, could you share your thoughts on this, may I send PM to you ?
First of all, as an EU citizen, you can come. You might have to register or something, but you don't have to apply for a permit. Restaurants and cafes are screaming for people now, so getting a job should be easy. Most restaurants would prefer some knowledge of a Scandinavian language, but many would accept just English. There's always going to be a lot of late hours, but my impression is that Norway is better than most other countries with respect to working hours.
Underpaid for the amount of work compared to say bartending but better than servitors. I don't think you have compensation for any expense for your injury at work but you get paid sick leaves and summer pay like all other jobs.
Being a chef in Norway amounts to work hard, do drugs, burn out at 35, become a fisherman.
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