12 English-speaking jobs in Asker

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  • Rubino Rekrytering AB
  • asker
  • September 18
Embedded Hardware Engineer to design and develop embedded systems for e-mobility products. Responsibilities include schematic design, PCB layout, component selection, testing, and collaboration with software and system engineers. Requires a degree in Electronics Engineering, Electrical Engineering, Computer Engineering, or a related field, and experience in embedded hardware development.
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  • Arbeidsplassen
  • Asker
  • September 16
  • part-time
  • hospitality
Breakfast and production chef needed for a new restaurant opening in March 2026. Responsibilities include preparing breakfast, midday meals, and production for events and catering. Must have a chef certificate or relevant experience and knowledge of food safety and hygiene.
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  • Michael Lunga
  • asker
  • September 1
  • part-time
  • hospitality
Breakfast and production chef needed for Holtsmark Restaurant & Mathus. Responsibilities include hotel breakfast, mid-day food for conferences, and production for events. Requires chef certificate or relevant experience.
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  • Arbeidsplassen
  • asker
  • September 1
  • part-time
  • hospitality
Recruiting Chef de Partie for a new restaurant focusing on sustainability and local ingredients. Requires chef certificate or relevant experience, knowledge of cooking techniques, and ability to work in a hectic kitchen.
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  • Michael Lunga
  • asker
  • September 1
  • hospitality
Recruiting Chef de partie for Holtsmark Restaurant & Mathus. Requires chef certificate or relevant experience, knowledge of cooking techniques, and food hygiene. Must work effectively in a hectic kitchen environment.
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  • Arbeidsplassen
  • asker
  • September 1
  • hospitality
Experienced Head Chef needed to lead kitchen operations at Holtsmark Restaurant & Mathus. Develop concepts based on seasonality, sustainability, and local produce while managing team, quality, and costs.
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  • IFS
  • asker
  • September 1
Defines and drives product strategy for Enterprise Asset Management, maximizing asset value and reliability. Leads end-to-end product lifecycle, from discovery to adoption and scale. Leverages AI/ML, IoT, and automation to enhance operational decision-making. Collaborates with engineering, design, marketing, and sales to ensure successful product launches and market impact.
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  • Michael Lunga
  • asker
  • August 21
  • hospitality
Experienced Head Chef needed to lead kitchen operations at Holtsmark Restaurant & Mathus. Responsibilities include menu development based on seasonality and local produce, team leadership, and ensuring high standards of quality and financial management.
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  • Holtsmark Restaurant & Mathus -- Øvre Sem Gård, Asker Join the team at Holtsmark Restaurant & Mathus Holtsmark Restaurant & Mathus is looking for an experienced, ambitious and hands-on Head Chef to lead our kitchen team and take an active role in the continued development of our restaurant and food concepts at Øvre Sem Gård. Our 450-square-meter restaurant is located in the historic barn at Øvre Sem Gård and is a vibrant and versatile food and beverage destination including: Full-service restaurant Beer and cocktail bar Chambre Separé and Wine cellar for private dinners and tastings Outdoor seating in our own garden Café and general store (landhandleri) Several event and banquet facilities on the farm with capacity from 30 and up to 400 guests, including a dedicated kitchens and bars Øvre Sem Gård is much more than a hotel. Holtsmark Drift AS provides all food and beverage services at this estate and operates its own pastry department, production kitchen, restaurant, catering services and events. Throughout the year, we host everything from restaurant service and conferences to weddings, private celebrations, corporate events and large-scale functions. The property also includes several historic dining rooms and event venues, giving our kitchen team a highly varied working environment. Our food philosophy At Holtsmark Restaurant & Mathus, we are committed to developing a food concept based on seasonality, sustainability, local produce and strong craftsmanship. We work closely with local farmers, producers and suppliers and aim to make the best possible use of high-quality ingredients throughout the seasons. As Head Chef, you will play a central role in developing this concept further while balancing creativity, quality, efficient operations and sound financial management. The position As our Head Chef, you will have overall responsibility for the daily operation and development of the kitchen. This is a hands-on leadership position. We are looking for someone who enjoys leading and developing a team, but who is equally comfortable working actively in production and service alongside the kitchen staff. You will work closely with the Restaurant Manager, beverage team and company management to ensure that food quality, guest experience, staffing and financial performance develop together. Key responsibilities Overall responsibility for the daily operation of the kitchen Lead, motivate and develop the kitchen team Recruitment, onboarding and training of kitchen employees Planning staffing levels and kitchen schedules according to business needs Menu development in line with our concept, seasons, available produce and budgets Ensure consistently high standards of food quality, taste and presentation Take an active role in daily mise en place, production and service Responsibility for food safety procedures, IK-Mat, hygiene and HSE Recipe costing and continuous monitoring of food costs Purchasing, ordering and stock management Maintain appropriate stock levels and ensure good product rotation Monitor and reduce food waste Follow up suppliers, deliveries and raw material quality Ensure efficient use of ingredients across restaurant, events, catering and production Plan kitchen operations for restaurant service, conferences, weddings and larger events Maintain structure, routines and efficient workflow throughout the kitchen Work closely with the Restaurant Manager, beverage responsible and management Contribute actively to the further development of Holtsmark Restaurant & Mathus Who we are looking for We are looking for a structured and motivated chef who combines strong culinary skills with good leadership and commercial understanding. You enjoy taking responsibility and understand that running a successful kitchen requires a balance between creativity, people management, quality and cost control. Qualifications and experience Certificate as a chef or equivalent relevant professional experience Previous experience as Head Chef, Sous Chef or in another senior kitchen position Strong culinary knowledge for modern and nordic culinary foods and understanding of cooking techniques and raw materials Experience with menu planning and menu development Good understanding of food costing, purchasing and stock management Experience with staffing, training and kitchen organisation Good knowledge of food safety (IK-Mat), hygiene and HSE requirements Ability to maintain structure and quality in a busy working environment Good communication and leadership skills Commercial understanding and awareness of kitchen profitability Ability to communicate in English or a Scandinavian language Experience from restaurants combined with events, catering, conferences or banquet operations is considered an advantage. Personal qualities We believe our Head Chef should be: A visible and supportive leader Orginazed, structured and solution-oriented Passionate about food, ingredients and craftsmanship Quality-conscious and detail-oriented Financially aware and comfortable working with budgets and targets Able to motivate and develop others Calm and organized during busy services Positive and collaborative Willing to take responsibility and lead by example What we offer At Holtsmark Restaurant & Mathus, you will have the opportunity to play an important role in the continued development of a growing restaurant and hospitality company. We offer: A key leadership position with significant influence over the kitchen and food concept The opportunity to develop menus and concepts together with management A varied operation combining restaurant, café, events, conferences, catering and large functions Close cooperation with local farmers, producers and suppliers A professional and ambitious working environment Varied workdays in unique historic surroundings Strong focus on quality, sustainability and guest experience Opportunities for personal and professional development The opportunity to grow together with Holtsmark Drift AS as the company continues to develop Position: Head Chef / Kjøkkensjef Employment: Full-time Holtsmark Drift AS is the operating company behind the food, beverage and hospitality concepts at Øvre Sem Gård. With Holtsmark Restaurant & Mathus, we are building a destination where restaurant operations, local food, hospitality, events and craftsmanship come together. Interested in becoming an important part of our continued journey? We look forward to hearing from you. Om arbeidsgiveren:Welcome to "Sustainable Collaboration -- Locally Grown," a food concept that supports local farmers and producers. Our menu is based on fresh, high-quality ingredients sourced directly from the local area, allowing us to offer delicious, healthy, and unique dining experiences. Our slogan reflects our goal of creating a more sustainable food system built around locally grown ingredients. We believe good local food should be accessible to more people, so we work to keep our prices reasonable. By working closely with farmers, we plan what to grow and when. This gives us the flexibility to adapt our menu to the seasons and make use of surplus produce. We also prioritize organic and sustainable farming methods that benefit both the environment and the health of our customers.
  • ASKER
  • August 16
  • hospitality
Experienced Head Chef needed to lead kitchen operations at Holtsmark Restaurant & Mathus. Develop food concepts based on seasonality, sustainability, and local produce while managing team, quality, and costs.
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  • Join the team at Holtsmark Restaurant & Mathus Holtsmark Restaurant & Mathus is recruiting for a waiter position in our new 450 square meter restaurant, located in the historic barn at Øvre Sem Gård. The new restaurant will be a vibrant and versatile food and beverage destination and will include: A full-service restaurant (lunch & dinner) Beer and cocktail bar Private rooms & wine cellar Outdoor seating in our own garden Café & Coffee in day time Event and banquet facilities with capacity for up to 450 guests, including a dedicated kitchens and bars Øvre Sem Gård is more than just a hotel where we provide all food & beverage services. We operate our own pastry, production kitchen and catering services, and host a wide range of events throughout the year. Øvre Sem Gård also includes several historic dining and event venues used for weddings, private celebrations, corporate events, cultural gatherings and has separate conference departments. At Holtsmark Restaurant & Mathus, we are committed to developing and elevating our concept around sustainability in food and beverage. We focus on responsible sourcing, seasonal ingredients, craftsmanship and high-quality products -- always with respect for people, nature and culinary traditions. We offer a professional and inspiring work environment where teamwork, pride in craftsmanship and personal development are highly valued. Whether you work in the kitchen, service, bar, café, conference or operations, you play an essential role in delivering memorable guest experiences. Holtsmark Drift AS is the operating company behind the food, beverage and hospitality concepts at Øvre Sem Gård. We manage restaurant operations, catering, events and large-scale functions. With the opening of Holtsmark Restaurant & Mathus, we are entering an exciting new phase of growth and development, creating long-term opportunities for our employees. The opportunity to be part of an ambitious restaurant opening from the start A dynamic, inclusive and professional work environment Varied workdays in unique historic surroundings Strong focus on quality, sustainability and guest experience Opportunities for personal and professional growth Interested in being part of our journey? We look forward to hearing from you. Waiter, restaurant & event: Number of positions: 1, 100% position Requirements: Experience from serving or restaurant work Service-minded, positive and solution-oriented Good communication and collaboration skills Ability to work effectively in a hectic environment Knowledge of hygiene and safety Good knowledge of food & beverages Responsibilities: Welcome guests, serve high-quality food and drinks Ensure a good guest experience and professional service Prepare and clear tables, and keep the serving area tidy Follow hygiene, cleaning and safety routines Contribute to good cooperation with the kitchen and other staff Handle orders, payment and cash register systems Om arbeidsgiveren:Welcome to "Sustainable Collaboration -- Locally Grown," a food concept that supports local farmers and producers. Our menu is based on fresh, high-quality ingredients sourced directly from the local area, allowing us to offer delicious, healthy, and unique dining experiences. Our slogan reflects our goal of creating a more sustainable food system built around locally grown ingredients. We believe good local food should be accessible to more people, so we work to keep our prices reasonable. By working closely with farmers, we plan what to grow and when. This gives us the flexibility to adapt our menu to the seasons and make use of surplus produce. We also prioritize organic and sustainable farming methods that benefit both the environment and the health of our customers.
  • ASKER
  • July 15
  • hospitality
Recruiting a Waiter for Holtsmark Restaurant & Mathus. Responsibilities include serving high-quality food and drinks, ensuring guest experience, and maintaining service areas. Requires experience, service-minded approach, and knowledge of food and beverages.
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  • Join the team at Holtsmark Restaurant & Mathus Holtsmark Restaurant & Mathus is recruiting for a chef positions in our new 450 square meter restaurant, located in the historic barn at Øvre Sem Gård. The new restaurant will be a vibrant and versatile food and beverage destination and will include: A full-service restaurant Beer and cocktail bar Bodega and wine cellar Outdoor seating in our own garden Café and general store (landhandleri) Event and banquet facilities on the 2nd floor with capacity for up to 600 guests, including a dedicated kitchen and bar Øvre Sem Gård is more than just a hotel where we provide all food & beverage services. We operate our own pastry, production kitchen and catering services, and host a wide range of events throughout the year. Øvre Sem Gård also includes several historic dining and event venues used for weddings, private celebrations, corporate events, cultural gatherings and has separate conference departments. At Holtsmark Restaurant & Mathus, we are committed to developing and elevating our concept around sustainability in food and beverage. We focus on responsible sourcing, seasonal ingredients, craftsmanship and high-quality products -- always with respect for people, nature and culinary traditions. We offer a professional and inspiring work environment where teamwork, pride in craftsmanship and personal development are highly valued. Whether you work in the kitchen, service, bar, café, conference or operations, you play an essential role in delivering memorable guest experiences. Holtsmark Drift AS is the operating company behind the food, beverage and hospitality concepts at Øvre Sem Gård. We manage restaurant operations, catering, events and large-scale functions. With the opening of Holtsmark Restaurant & Mathus, we are entering an exciting new phase of growth and development, creating long-term opportunities for our employees. The opportunity to be part of an ambitious restaurant opening from the start A dynamic, inclusive and professional work environment Varied workdays in unique historic surroundings Strong focus on quality, sustainability and guest experience Opportunities for personal and professional growth Interested in being part of our journey? We look forward to hearing from you. Chef de partie: Number of positions 2 full time / 4 part time (seasonal may-september) Requirements: Certificate as a chef or relevant experience Good knowledge of cooking, techniques and raw materials Knowledge of IK food, hygiene and HSE Ability to work effectively in a hectic kitchen environment Accuracy, sense of quality and structure Good teamwork skills and positive attitude Responsibilities: Prepare, cook and serve dishes in line with menus and standards Ensure high quality of food and presentation Follow routines for food safety, cleaning and hygiene Contribute to good workflow and cooperation in the kitchen Check raw materials, date marking and stock when necessary Keep order at your own station and contribute to tidiness in the kitchen Om arbeidsgiveren:Welcome to "Sustainable Collaboration -- Locally Grown," a food concept that supports local farmers and producers. Our menu is based on fresh, high-quality ingredients sourced directly from the local area, allowing us to offer delicious, healthy, and unique dining experiences. Our slogan reflects our goal of creating a more sustainable food system built around locally grown ingredients. We believe good local food should be accessible to more people, so we work to keep our prices reasonable. By working closely with farmers, we plan what to grow and when. This gives us the flexibility to adapt our menu to the seasons and make use of surplus produce. We also prioritize organic and sustainable farming methods that benefit both the environment and the health of our customers.
  • ASKER
  • July 15
  • hospitality
Recruiting Chef de partie for Holtsmark Restaurant & Mathus. Responsibilities include preparing and serving dishes, ensuring food quality, and maintaining hygiene. Requires chef certificate or relevant experience.
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  • Join the team at Holtsmark Restaurant & Mathus Holtsmark Restaurant & Mathus is hiring a breakfast and production chef with opportunities to work extra with our new 450 square meter restaurant, located in the historic barn at Øvre Sem Gård in mid March 2026 The new restaurant is a vibrant and versatile food and beverage destination and including all our services we offer: Breakfast serving for the Hotel Øvre Sem Gård Event and banquet facilities in the hotel and several separate buildings on the estate. Separate pastry kitchen A full-service restaurant Beer and cocktail bar Bodega and wine cellar Outdoor seating in our own garden Café and general store (landhandleri) Event and banquet facilities on the 2nd floor with capacity for up to 600 guests, including a dedicated kitchen and bar Catering with pickup, delivery and events off sight Øvre Sem Gård is more than just a hotel where we provide all food & beverage services. We operate our own pastry, production kitchen and catering services, and host a wide range of events throughout the year. Øvre Sem Gård also includes several historic dining and event venues used for weddings, private celebrations, corporate events, cultural gatherings and has separate conference departments. At Holtsmark Restaurant & Mathus, we are committed to developing and elevating our concept around sustainability in food and beverage. We focus on responsible sourcing, seasonal ingredients, craftsmanship and high-quality products -- always with respect for people, nature and culinary traditions. We offer a professional and inspiring work environment where teamwork, pride in craftsmanship and personal development are highly valued. Whether you work in the kitchen, service, bar, café, conference or operations, you play an essential role in delivering memorable guest experiences. Holtsmark Drift AS is the operating company behind the food, beverage and hospitality concepts at Øvre Sem Gård. We manage restaurant operations, catering, events and large-scale functions. With the opening of Holtsmark Restaurant & Mathus, we are entering an exciting new phase of growth and development, creating long-term opportunities for our employees. The opportunity to be part of an ambitious restaurant A dynamic, inclusive and professional work environment Varied workdays in unique historic surroundings Strong focus on quality, sustainability and guest experience Opportunities for personal and professional growth Interested in being part of our journey? We look forward to hearing from you. Breakfast and production chef: Number of positions 1 part time / 60% with the possibility to work full time. Requirements: Certificate as a chef or relevant experience Good knowledge of cooking, techniques and raw materials Knowledge of IK food, hygiene and HSE Ability to work effectively in a hectic kitchen environment Accuracy, sense of quality and structure Good teamwork skills and positive attitude Responsibilities: Be responsible for the hotel breakfast, prepare simple mid day food for conference groups and production and prep for function, events and catering Prepare, cook and serve dishes in line with menus and standards Ensure high quality of food and presentation Follow routines for food safety, cleaning and hygiene Contribute to good workflow and cooperation in the kitchen Check raw materials, date marking and stock when necessary Keep order at your own station and contribute to tidiness in the kitchen Contribute with product ordering and keep control of orders and bookings Om arbeidsgiveren:Welcome to "Sustainable Collaboration -- Locally Grown," a food concept that supports local farmers and producers. Our menu is based on fresh, high-quality ingredients sourced directly from the local area, allowing us to offer delicious, healthy, and unique dining experiences. Our slogan reflects our goal of creating a more sustainable food system built around locally grown ingredients. We believe good local food should be accessible to more people, so we work to keep our prices reasonable. By working closely with farmers, we plan what to grow and when. This gives us the flexibility to adapt our menu to the seasons and make use of surplus produce. We also prioritize organic and sustainable farming methods that benefit both the environment and the health of our customers.
  • ASKER
  • July 15
  • part-time
  • hospitality
Breakfast and production chef needed for Holtsmark Restaurant & Mathus. Responsibilities include hotel breakfast, mid-day food for conferences, and production for events. Requires chef certificate or relevant experience.
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