Zelfstandig werkend kok I / Chef

Atithi Indian Restaurant, The Netherlands; København; Remote; DKK 292.000 - 459.000; Vollzeit

Benefits dieser Stelle

Travel allowance

Meals during shift

Brand clothing

Performance bonus

Daily tips

Exposure to international team

Bonus scheme

Holiday pay

Lunch discount

Promotion opportunities

Staff discount

Zusammenfassung

Atithi Indian Restaurants in the Netherlands seeks a professional Chef who can lead daily kitchen operations, supervise and prepare dishes, and ensure HACCP compliance.

You will manage stock, place orders, optimise procedures, and maintain safety standards while guiding a small team of assistants. The role demands attention to quality, efficiency, and guest satisfaction in a busy casual fine-dine setting.

Qualifikationen

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

Aufgaben

• Supervising and preparing dishes.
• Stock and order management.
• Cleaning and tidying up activities.
• Improvement proposals and optimisation.
• Adverse circumstances: lifting, long shifts, and safety risks.

Kenntnisse

Stock management

Team coordination

Food safety

Ausbildung

MBO Level-3 Horeca

Jobbeschreibung

Atithi Indian Restaurants is a chain of casual fine-dine Indian Restarants offering Food, Service and Ambiance in various cities of Netherlands.

Tasks

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.

To this end, he/she is responsible for the (technical) supervision and preparation of dishes and the operational boundary conditions in this regard (stock management and call-off from mainly regular suppliers). The Chef provides input regarding the composition and modification of the menus, menu and methods.

Supervising and preparing dishes

• in accordance with regulations (HACCP, Arbo, safety, etc.)
• in accordance with (work) instructions (recipes, etc.)
• in accordance with planning
• efficiency of kitchen process
• quality of preparation (guest satisfaction)

Stock and order management

• sufficient stock
• timely submitted orders
• correct storage of items
• in accordance with the FIFO principle

Cleaning and tidying up activities

• in accordance with planning/schedule
• in accordance with (safety) regulations

Improvement proposals and optimisation

• timely/correct accountability of consumption
• number of proposals submitted
• uniform application of instructions
• number of proposals adopted

Adverse circumstances

• effort required when lifting (boxes with) products
• walking and standing and often location-bound work
• sometimes work pressure during peaks in the workload
• risk of injury from handling knives, operating kitchen equipment, burning on hot parts and slipping on (wet/greasy) floors

Requirements

• Permanent Residence in EU/EEA/Switzerland
• MBO Level-3, Horeca

Benefits

• Travel allowance and meals during working hours
• Our 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