The purpose of the Hotel Class
The purpose of the Hotel Class is to provide support to the company’s human resources policy by strengthening employees’ professional development to improve their performance, enable them to handle the challenges involved and gain an opportunity to grow and develop in their profession.
The Hotel Class manages staff education in all fields, and all training is based on taking into account the company’s policies and the needs of its employees to ensure that the training is as dedicated as possible.
Stefna í starfsmannamálum
The company’s goal is to employ capable and dedicated employees who are ready to tackle demanding tasks in an international environment. Icelandair Hotels strive to be a workplace that attracts motivated employees and focuses on ensuring that its employees work together as a team, take responsibility and show initiative in their work as well as the willingness to take on new and demanding tasks. Efforts are made to strengthen employees’ professional development to improve their performance, enable them to handle the changes and challenges involved and gain an opportunity to grow and develop in their profession. The company focusses on quality staff selection and seeks people with particular capabilities, attitudes and values when recruiting new employees.
Vinnustaðanám hjá Icelandair Hotels
From left to right are the trainee waiters winner Jón Bjarni Óskarsson from Satt Restaurant; Sunnefa Hildur Aðalsteinsdóttir, trainee waiter at Satt Restaurant, who placed third; Arnar Ingi Gunnarsson, from Slippbarinn; and the winning chef trainee Karl Óskar Smárason, from VOX Restaurant.
at Icelandair Hotels
The goal of the hotels is to ensure that trainees receive professional education to tackle future challenges. The size and diversity of the hotels means that trainees have the option of a highly extensive range of education and experience within the positions that belong to the industry and benefit from the diverse educational activities within the company. The company focuses on ensuring a healthy workplace morale and specifically seeks to strengthen the managers of kitchens and restaurants in their role as instructors and mentors.
On average, there are usually 40 trainees learning to be chefs at Icelandair Hotels. Education in cooking is diverse and demanding. Chefs are leaders in the kitchen and play a large part in creating the experience that the guests of the hotel enjoy and the working atmosphere that is created in a restaurant. The training programme covers everything from creating menus to gaining the ability to create dishes for banquets, and everything in between.
On average, there are usually 30 trainees learning to be waiters at Icelandair Hotels. The waiter training course covers an extensive and diverse field. Hotel guests come from all over the world and belong to all kinds of social groups. They range from being international superstars to families on summer holiday. The work, therefore, requires extremely good communication skills, initiative, service orientation, taking pleasure in making guests happy and creating the atmosphere that is characteristic of high-quality hotels.
Icelandair Hotels operates a large bakery that is responsible for providing all its hotels with bakery goods. There are usually an average of 3–4 baker apprentices employed in the bakery. In addition, chef and waiter trainees are offered the opportunity to increase the range of their knowledge through visits to the bakery. The bakery is responsible for extremely ambitious work where everything is baked from scratch, including festive cakes and whatever else the bakery artists dream up on any given occasion. Work in the bakery industry is both interesting and fun.
Nemaþjálfun - hvað felst í henni
- what is involved?
Icelandair Hotels operates two hotel chains, Icelandair Hotels and Edda Hotels, in addition to operating Hilton Reykjavík Nordica. Catering activities form a large part of the operation of the hotels. The restaurants Vox, Satt and Slippbarinn are operated in the company’s hotels in the greater Reykjavík area, as well as Aurora at Hotel Akureyri. Extensive and dynamic workplace training is carried out in the hotels’ restaurants.
Trainees in Icelandair Hotels have their own master instructor or mentor who guides and teaches them and prepares them for their journeyman’s certification. Trainees who are under contract with Icelandair Hotels also enjoy the benefits of Icelandair Hotels’ large workplace. The chain employs numerous master chefs and professionals with extensive experience who are happy to share their expertise and knowledge with the hotels’ trainees. Part of the operation of the Hotel Class involves managing the training and education of trainees. Apprentice days are held on a regular basis, during which trainees receive training or education on issues which are at the forefront each time, whether in sales and services or specialised training such as barista training. Also recruited are masters or other professionals available within Icelandair Hotels to share their knowledge and experience.
In addition, there are numerous courses on offer for trainees such as wine courses, coffee courses, cheese courses, etc.
Applications for trainee positions can be sent in throughout the year. The contractual period for baker and chef apprentices is four years, while training to be a waiter takes three years. During the training period, trainees generally spend three terms in college, while the other part of the education takes place in the Icelandair Hotel workplace with which the trainee has a contract.
To apply for a trainee position, the applicant must be positive, willing to learn and strive for success and enjoy working in a dynamic and international environment. The applicant should preferably have completed a general food training course.
For further information please contact Björk Baldvinsdóttir at bjorkbal(at)icelandair.is
/ tel: (+354) 5050 107
Satt kokka mynd
Icelandair Hotel Reykjavík Natura
- Satt Restaurant
Björk Óskarsdóttir, Operations Manager
Styrmir Karlsson, Head Chef
Ana Marta Montes, F&B Manager
Hilton Reykjavík Nordica
- VOX Restaurant
Fannar Vernharðsson, Head Chef
Magnús Hallgrímsson, Head Chef
Guðrún Björk Geirsdóttir, F&B Manager
Icelandair Hotel Reykjavík Marina
Árni Þór Jónsson, Head Chef
Valdimar Valdimarsson, Restaurant Manager
Canopy Reykjavík | City Centre
- Geiri Smart Restaurant
Stefán Viðarsson, F&B Development
sv(hjá)icehotels.isAlba E. H. Hough, F&B Manager
On completion of their apprenticeship, a world of opportunities opens up for professionals. The future of tourism in Iceland is bright, and employment in the food industry opens up numerous opportunities both here in Iceland and overseas. Jobs within the industry are creative and demanding and the diversity considerable.
Many of Icelandair Hotels’ trainees return to work as future employees; others travel the world and come back later. Many have developed their skills further to fill management positions or been given other exciting opportunities after completing their training. Numerous opportunities also open up for trainees while they are training as well as for those who have completed their training. For instance, the trainees and staff of Icelandair Hotels have often participated in exciting projects for the various entities within Icelandair Group, such as trips round the world, participation in overseas exhibitions, etc. The possibilities are endless.