Zelfstandig werkend kok I / Chef

Atithi Indian Restaurants; København; On-site; DKK 284,000 - 389,000; Full time

Benefits offered by this job

Travel allowance

Meals during working hours

Brand clothing

Performance bonus and tips

International team exposure

Bonus scheme

Holiday pay

Lunch discount

Promotion opportunities

Staff discount

Job summary

Atithi Indian Restaurants is seeking a dedicated chef to lead daily kitchen operations in our Dutch hospitality chain. The role involves supervising and preparing dishes, stock management, and adherence to safety and HACCP guidelines.

You will contribute to menu input, optimize procedures, and manage peak workloads while maintaining high guest satisfaction. Permanent EU residence and Horeca training are required.

Qualifications

• MBO Level-3 Horeca qualification required.
• EU/EEA/Switzerland permanent residence required.
• Experience in a professional kitchen preferred.

Responsibilities

• Supervise and prepare dishes in accordance with recipes and planning.
• Manage stock and place timely orders; ensure correct storage and FIFO.
• Maintain cleanliness and safety per regulations and schedules.
• Propose improvements and ensure consistent application of instructions.

Skills

Stock management

HACCP compliance

Team coordination

Food safety

Education

MBO Level-3 Horeca

Job description

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

Are you ready to join our team of experts?