Working as a kitchen assistant in Norway is a dependable entry into the hospitality world, whether you are a student, a recent arrival, or simply someone who prefers practical, hands-on work. The pay is predictable, schedules often include evening and weekend shifts that boost your income, and the sector has legally enforced minimum rates that protect workers. In this guide, I’ll explain typical pay levels, what actually affects your paycheck, and how to read Norwegian contracts and payslips so you know exactly what you earn.
Short answer: In 2025, kitchen assistants in Norway typically earn around NOK 37,500 per month before tax, which comes out to roughly NOK 225 to 235 per hour on a full-time schedule. Hospitality has generally applicable minimum hourly rates, and adults with some experience usually start a little above NOK 200 per hour, with evening, weekend, and night supplements on top.
If you are considering a kitchen job in Norway, or already have one and want to understand your payslip better, keep reading. I’ll also share practical tips from Norwegian workplaces that can help you nudge your income upward over time.
What a Kitchen Assistant Does in Norway
Kitchen assistants keep the whole operation moving. Expect a mix of prep work, basic cooking, cleaning, and dishwashing, plus receiving deliveries and keeping the kitchen compliant with HSE and food safety routines. In restaurants, you might be portioning, chopping, and jumping on the dish pit when the rush hits. In hotels and canteens, there is often buffet setup, restocking, and a steady rhythm across breakfast, lunch, and dinner services. The role does not require formal trade certification, which makes it accessible if you are new to hospitality or new to Norway.
The Average Salary for a Kitchen Assistant in 2025
A typical kitchen assistant earns around NOK 37,500 per month before tax in 2025. Converted to a full-time hourly equivalent, that lands in the NOK 225 to 235 per hour range. Annualized, you’re looking at roughly NOK 450,000. This is an average, not a ceiling. Kitchens vary, and so do shift patterns, supplements, and responsibilities. In my experience, full-time contracts tend to cluster near the sector average, while part-time roles may list a slightly lower base but make up ground through evening and weekend work.
Minimum Hourly Rates You Should Know
Norway does not have one national minimum wage, but some sectors are covered by generally applicable minimums. Hospitality is one of them. These legal minimums are updated from time to time and must be followed by employers. For most adult kitchen assistants with some experience, the relevant baseline sits a little above NOK 200 per hour. On top of that you get supplements for evenings, weekends, and night work. Reputable employers follow or exceed these rates; if an offer looks low, ask the manager how they apply the hospitality regulation. Nine times out of ten it is a misunderstanding that gets corrected once the rules are on the table.
Hourly vs Monthly Pay and How to Compare
Many kitchen jobs pay by the hour, especially in restaurants and hotels. Canteens and public-sector kitchens more often list a monthly salary. To compare apples to apples, remember that full-time in Norway is typically 37.5 hours per week. If you see a monthly salary around NOK 37,500, that implies NOK 225 to 235 per hour before supplements. If your contract lists an hourly rate nearer the hospitality minimum, be sure to check the supplement table for evenings, nights, and weekends. Over a month with realistic shifts, those supplements can lift your real hourly pay into the sector average.
What Changes Your Pay: Experience, Location, and Workplace Type
Experience and responsibility. Even without a trade certificate, time served matters. After your first year, many employers adjust your rate. Taking responsibility for prep stations, HACCP logs, opening/closing routines, or training newcomers can justify a move up the internal pay bands.
Location. Oslo and other big cities tend to pay slightly more than rural areas. The difference is not dramatic, but tight labor markets and higher living costs often add a few kroner to the hourly rate.
Type of kitchen. High-volume hotel kitchens and corporate canteens usually offer steadier schedules, union coverage, and clear supplements. Independent restaurants can pay well during peak seasons if you have experience and speed, but hours may be less predictable. For some, that variability is a feature; for others, not so much.
Evening, Weekend, and Night Supplements
The supplement structure is where many kitchen assistants make up the difference. While the exact amounts depend on your workplace and any collective agreement in place, the pattern is familiar across Norway:
- A modest evening supplement for late weekday hours.
- A higher supplement for Saturdays and public holidays.
- The highest supplement for night work.
When you receive an offer, ask for the supplement table in writing. Two jobs with identical base rates can result in very different monthly pay once you factor in a realistic mix of evenings and weekends.
Overtime, Breaks, and Contract Types
Overtime kicks in when you exceed your contracted weekly hours, and it is paid at a premium. Breaks are usually unpaid unless your contract states otherwise. Many hospitality roles begin as part-time positions with variable hours. If stability is important to you, ask for a fixed-percentage contract. In Norway, a 100 percent position corresponds to around 37.5 hours per week. Common fixed percentages are 60, 80, or 100 percent, and they help you plan your budget.
What You Take Home After Tax
Norwegian taxes are progressive, and the exact amount withheld depends on your skattekort (tax card). At kitchen assistant pay levels, a rough rule of thumb is that about 30 percent of your gross income goes to tax and mandatory contributions across the year. If you are new to Norway, make sure your tax card is set up correctly so your employer withholds the right amount. Over-withholding often leads to a nice refund later, but most people prefer to have it accurate from the start.
Benefits That Add Real Value
The Norwegian model includes benefits that are easy to overlook if you are only comparing base rates:
- Holiday pay of 10.2 percent or 12 percent depending on your agreement, paid out in summer and replacing regular pay that month.
- Occupational pension contributions from your employer, even in hospitality. It may be modest, but it adds up over time.
- Sick pay arrangements that protect your income once you meet the eligibility rules.
- Seniority steps in many workplaces that lift your pay as you stay longer.
When comparing offers, ask directly about these items. A slightly lower base with strong supplements and good holiday pay can beat a higher base with weak extras.
How to Earn More as a Kitchen Assistant
Simple habits make a difference in Norwegian kitchens:
Be versatile. Get comfortable both on the hot line and in the dish pit. Flexibility during the rush makes you indispensable and often leads to more hours.
Speed plus hygiene. Managers notice the people who keep prep tight, label and rotate correctly, and follow allergen routines without shortcuts. That reliability is what unlocks raises.
Own the awkward shifts. Openings and closings are not everyone’s favorite. If you take them consistently, you build trust and usually secure steadier schedules.
Choose clear supplement structures. Over a year, a transparent and generous supplement table can matter as much as the base rate.
Use Norwegian on the job. You do not need perfect grammar, but being able to communicate clearly about allergens, temperatures, and cleaning saves time and reduces mistakes. That alone can push you into more responsibility and better pay.
Understanding Your Payslip
Norwegian payslips are detailed. Check these points each month:
- Basic hourly rate or monthly salary matches the contract.
- Number of hours paid, including evening, weekend, and night hours itemized with the correct supplements.
- Overtime hours listed separately at the premium rate.
- Holiday pay accrual visible and increasing month by month.
- Pension contributions shown if applicable.
- Tax withheld in line with your skattekort.
If something looks off, ask the payroll office or manager politely and bring your contract. Most errors are clerical and get fixed quickly when you flag them.
A Realistic Path Forward
Kitchen assistant roles in Norway reward reliability, teamwork, and calm under pressure. If you bring those traits and learn how your supplements, schedules, and benefits work together, your income becomes both predictable and competitive for the sector. Start with a fair base rate, get the supplement structure in writing, keep your tax card updated, and build skill where it counts: speed, hygiene, and clear communication. Over your first year, that combination usually lifts you from the entry baseline to the heart of the average, with room to grow.