Zelfstandig werkend kok I / Chef

Atithi Indian Restaurant, The Netherlands

København

Remote

Confidential

Full time

14 days+

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Benefits offered by this job

Travel allowance

Daily tips

Performance bonus

Brand clothing

Lunch discount

Job summary

A fine-dining Indian restaurant chain in Denmark is seeking a Chef to manage kitchen operations, ensure quality preparation, and supervise a small team. Responsibilities include menu composition, stock management, and adherence to safety regulations. Benefits include travel allowance, performance bonuses, and opportunities for promotion. Ideal candidates must have MBO Level-3 Horeca and reside in the EU/EEA/Switzerland.

Qualifications

Permanent Residence in EU/EEA/Switzerland is required.
Experience in a kitchen environment preferred.

Responsibilities

Responsible for daily kitchen operations.
Supervise and prepare dishes according to regulations.
Manage stock and order supplies.

Skills

Stock management

Food safety regulations

Kitchen efficiency

Menu composition

Cleaning and hygiene standards

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