Zelfstandig werkend kok I / Chef

Atithi Indian Restaurants; Berlin; On-site; EUR 42,000 - 54,000; Full time

Benefits offered by this job

Travel allowance

Meals during working hours

Performance bonus

Exposure to an international team

Daily tips

Exposure to an international team

Bonus scheme

Tip

Holiday pay

Lunch discount

Opportunity for promotion

Staff discount

Job summary

A hospitality establishment in Berlin is seeking a full-time Chef to manage kitchen operations, supervise dish preparation, and ensure compliance with food safety regulations. The ideal candidate should hold an MBO Level-3 in Horeca and possess strong supervisory and stock management skills. Benefits include travel allowances, meals during work hours, and performance bonuses. Join our team of experts today!

Qualifications

• Permanent residence in EU/EEA/Switzerland required.
• MBO Level-3 in Horeca is required.

Responsibilities

• Supervise and prepare dishes according to safety regulations.
• Manage stock and timely orders, ensuring FIFO and cleanliness.
• Propose and optimize kitchen operational efficiency.
• Propose and optimize kitchen operations: track consumption, submit proposals, ensure uniform application of instructions, and monitor adopted proposals.
• Handle adverse circumstances: lift boxes, stand and walk frequently, work under peak pressure, and mitigate injury risks from knives, equipment, hot surfaces, and wet floors.

Skills

Supervisory skills

Food safety regulations knowledge

Stock management

Kitchen efficiency

Education

MBO Level-3 in Horeca

Job description

Pay

This range is provided by Atithi Indian Restaurants. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Job Description

Chef normally works alone, with the support of one or two part‑time assistants. The chef is responsible for the daily running and progress in the company's kitchen.

Responsibilities include:

• Supervise and prepare dishes in accordance with regulations (HACCP, Arbo, safety), instructions (recipes), planning, kitchen process efficiency, and guest satisfaction.
• Manage stock and orders: maintain sufficient stock, submit orders timely, store items correctly, and apply the FIFO principle.
• Maintain cleanliness and tidiness in accordance with the schedule and safety regulations.
• Propose and optimize kitchen operations: track consumption, submit proposals, ensure uniform application of instructions, and monitor adopted proposals.
• Handle adverse circumstances: lift boxes, stand and walk frequently, work under peak pressure, and mitigate injury risks from knives, equipment, hot surfaces, and wet floors.

Requirements

• Permanent residence in EU/EEA/Switzerland.
• MBO Level‑3 in Horeca.

Benefits

• Travel allowance and meals during working hours.
• Brand clothing.
• Performance bonus and daily tips.
• Exposure to an international team of experts.

Additional benefits

• Bonus scheme.
• Tip.
• Holiday pay.

Working conditions

• Lunch discount.
• Possibility of promotion.
• Staff discount.

Job Details

• Seniority level: Associate
• Employment type: Full-time
• Job function: Other
• Industry: Hospitality

Are you ready to join our team of experts? Apply today!