Restaurant interview questions in Norway: chef, waiter and kitchen assistant

A restaurant interview in Norway is short and practical. The head chef or restaurant manager wants to know three things: that you can handle the pace of a busy night, that you follow hygiene routines without being reminded, and that you can work the shifts they need to fill. You will often be asked to do a trial shift (prøvevakt) — and in this industry it must be paid.

Interviews usually happen on site, often between lunch and dinner service. Concrete answers win: how many covers, which station, which shifts.

Questions for chefs (kokk)

"Which stations have you worked?" Answer with station, type of kitchen and volume — hot, cold, pastry, breakfast, à la carte or catering, and roughly how many covers a night.

"What do you do when the tickets pile up?" They are looking for calm. Explain how you prioritise, call out to colleagues and keep quality up when the rail is full.

"How do you handle allergens?" Show that you know the routines: separate tools, labelling, and asking rather than guessing. The Norwegian Food Safety Authority lists the 14 allergens that must always be declared.

"Can you cook something for us?" Many kitchens ask for a tasting or a trial shift. Ask what they want and keep it simple and clean.

Questions for waiters (servitør)

"How do you deal with an unhappy guest?" Listen, apologise, fix what you can, and bring in the manager when needed.

"How old are you?" Norway has age limits for serving alcohol: at least 18 for beer and wine, and at least 20 for spirits (Alcohol Act § 1-5, Norwegian Directorate of Health, in Norwegian). As an ordinary waiter you do not need the alcohol-law knowledge test (kunnskapsprøven). That test is required of the venue's designated manager and deputy (Directorate of Health, in Norwegian). If you have passed it anyway, mention it.

Questions for kitchen assistants (kjøkkenassistent)

For kitchen assistant roles the interview is mostly about speed, cleanliness and reliability. Expect questions like "Have you done dishwashing at high volume?", "How do you keep a cold room in order?" and "Can you work evenings and weekends?". Mention prep work you have done; it shows you can grow into a cook's role.

Hygiene: the question everyone gets

A common question is: "What do you do if you get sick?" The expected answer is that you tell your manager and stay away from food. The Norwegian Food Safety Authority says people with vomiting or diarrhoea must not prepare food. After an infection such as norovirus, it recommends waiting 48 hours after symptoms stop (Mattilsynet, in Norwegian). Add handwashing, clean workwear, and that open wounds on your hands mean you do not handle food.

The trial shift: what the rules say

Trial shifts are normal in Norwegian restaurants. But accommodation, restaurants and catering is one of the industries with a legal minimum wage (Norwegian Labour Inspection Authority). The Labour Inspection Authority states that in these industries unpaid or lower-paid training time is illegal, and you must get at least the minimum wage while being trained (Arbeidstilsynet, in Norwegian). Since 15 June 2025 the rate is NOK 204.79 an hour for employees over 20 (checked 2 October 2026).

Ask neutrally: "How long is the trial shift, and how is it paid?" It is a normal question. You also always have a right to a written employment contract (Working Environment Act § 14-5, in Norwegian).

A constructed example of a strong answer

This answer is invented — copy the shape, not the content:

Question: "Tell us about a busy night."
Answer: "One Saturday we had 90 covers and one cook off sick. I was on cold starters. I had my station prepped before service, told the head chef as soon as a sauce ran low, and we switched a garnish. No table waited longer than usual."

A number, an action, an outcome — that is what a head chef remembers.

Common mistakes

Only general words. "I'm good with guests" without an example convinces nobody.
Vague availability. Say plainly whether you can work evenings, weekends and holidays.
Not asking about trial-shift pay. Asking is normal in Norway.

Frequently asked questions

Do I need a food hygiene course before the interview? No. Mattilsynet places the duty to train staff on the employer. If you have a course, mention it early.

Can I work as a waiter with little Norwegian? Some places with international guests use English, but most need you to understand orders and colleagues in Norwegian. Be honest about your level — see working in Norway without fluent Norwegian.

Is an unpaid trial shift legal at a restaurant? No. The industry has a legal minimum wage, and the Labour Inspection Authority says training time must be paid at least at that rate.

How long is a trial shift? Anything from a few hours to a full shift. Ask before you turn up.

Next step

Make sure your CV shows station, volume and availability — the chef and waiter CV guide shows how. Then run a free CV check against the ad, and read Norwegian job interview culture for the general picture.