Independent Chef I – Indian/Nepalese Kitchen

SURYA Bodegraven; Valencia; Presencial; EUR 30.000 - 36.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Travel expense reimbursement

Clothing provided daily

Internal training opportunities

Descripción de la vacante

SURYA Bodegraven in Valencia, Spain, seeks an Independent working Chef-I for full-time, on-site employment. You will independently prepare lunch and dinner, handle mise en place, and ensure top quality and presentation while complying with HACCP and safety rules.

You’ll manage inventory and contribute ideas to improve recipes and processes in a warm restaurant setting. Requirements include an MBO 3 diploma, basic culinary knowledge, and the ability to work independently under pressure.

Formación

• Holds an MBO level 3 diploma of work and thinking level MBO 3.
• Basic culinary knowledge and skills.
• Shows initiative and can work independently.
• Can handle stress and peak busy periods effectively.
• Functions well within the dynamics of a restaurant team.
• Speaks Dutch or English.
• Enthusiastic, dedicated, and eager to learn.

Responsabilidades

• Independently prepare lunch and dinner dishes.
• Carry out mise en place and other preparatory tasks (cutting, mixing, portioning).
• Ensure the quality, taste, and presentation of all dishes.
• Apply and comply with HACCP and safety regulations.
• Manage inventory: ordering, receiving, and checking products.
• Clean and maintain kitchen equipment and workspaces.
• Contribute ideas for recipes, menu updates, and more efficient processes.
• Supervising compliance with regulations and the work of the assistants.

Conocimientos

Culinary basics

Independence

Stress management

Teamwork

Dutch/English

Educación

MBO 3 diploma

Descripción del empleo

SURYA Bodegraven in Valencia, Spain, seeks an Independent working Chef-I for full-time, on-site employment. You will independently prepare lunch and dinner, handle mise en place, and ensure top quality and presentation while complying with HACCP and safety rules.

You’ll manage inventory and contribute ideas to improve recipes and processes in a warm restaurant setting. Requirements include an MBO 3 diploma, basic culinary knowledge, and the ability to work independently under pressure.