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Baker

  • REF: BAKU1
  • Country: Norway
  • Position: Baker
  • Place of work:

    300 km away from Oslo
  • Type: All year round
  • REF: BAKU1
Published in Food industry production

Additional Info

Our customer is in need of a good, experienced baker that can do yeast breads and sweet buns etc for the lodge bakery. Good English skills is expected.The start-up is from mid-November and could be as long assignment as up to one year (or shorter). The company is a Lodge/hotel is located in the middle of the ski village at approx. 800 m above sea level with one of Norway’s best ski resorts and cross country sites, ca 300km from Oslo. It is a totally renovated Lodge-hotel with private apartments, restaurants and conference areas. The hotel offer bakery, pizzeria and bar/lounge area for the guests as well as outside visitors. Some info directly from the employer:

“At the bakery one can buy delicious, fresh baked goods every day. Our bakers produce several different types of bread, rolls, buns and not least the well-known and tasty cinnamon rolls. If you are looking for newly baked bread for breakfast, ready-made lunch or just to have a chat over coffee and freshly baked buns, our bakery is the place to stop by. The bakery offer baked goods to take-out but also meals to enjoy in the local café. The bakery is open from 07:00 – 17:00 every day all year. The working time for the bakers are from 03:00 or 04:00 until approx. 10:00. Rest of the day off.”

 

 

  • Job requirements
    • Minimum 2 years of baking experience
    • Good communication with team and management
    • "Can do" attitude
    • EU passport or EU work permit
    • Corona: Access to Norway is now open for all with Corona passport and with no need for quarantine. If you do not have Corona passport, there is a need of pre-testing and there will be a few days of quarantine needed before starting to work.
  • Language
    • English, Norwegian or Swedish - minimum A2 level is a must
  • Responsibilities
    • Working as a baker with preparing the dough with flour and yeast for the daily sales. There are bread of whole grain, sour dough, wheat, baguettes several different types of bread, rolls, buns and not least the well-known and tasty sweet cinnamon rolls.
    • The bread making in Norway is a bit different from other countries and the way of making the dough and setting the fermentation needs to be learned. Using normal machinery of course.
    • There are 2 – 3 bakers on duty every morning, from approx 03/04:00 in the morning working until 10:00. After that the day is off. Today they have 2 French bakers on duty and in the kitchen, there are Baltic, Polish and Norwegian cooks.
  • Remuneration
    • Salary - NOK 207,23 /hour; Normal hrs quaranteed to baker 154 hours per month
    • Timebank: NO
    • NB! Additions for evening, weekends and nights! plus shoes
    • Extra hours are based on a voluntary agreement and intention with the employee and may be compensated as free days with pay with normal pay per hour
    • Overtime is paid with +40% on the hourly salary when working more than 9 hours in one day, more than 38 hours in one week or with ordered extra hours. Overtime will be paid to the additional hours on the same day.
    • Overtime and the number of such hours, are only to be accepted when this is ordered by the manager or approved of in advance. Certain limitations for overtime apply according to Norwegian law.
    • Probation period: 1-2 months, depending on candidates back ground.
    • Standard Tax/Deduction
    • Working hours per week - 5
    • Working days per week
    • Holiday pay
    • Accommodation - Accommodation in a nearby (ca 1,5km) private apartment. The apartment has private sleeping room, private bath and kitchenette. NOK 4.500 per month including TV, Wifi and electricity.
    • Food to be bought at the local shop and prepared in the apartment
    • Tickets to Norway - covered by the candidate, can help with tickets and then deduct from the salary

     
  • Documents
    • CV in English or Norwegian, or a linkedin profile here or at: This email address is being protected from spambots. You need JavaScript enabled to view it.
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