The restaurant is based on buffet, and some banquets . No a la carte, but the cook must be experienced in buffet production of good quality. Everything on the buffet is made from basic ingredients and the cook should have experience in preparing meat in sausages, ham and different other products meant for their buffet. The cook need to have that knowledge and experience in this kind of food preparations. For conference or banquet dinner they also serve individual courses on the plate, so not always only buffet. The head chef is Norwegian. English skills needed.