Zelfstandig werkend kok / Chef

Atithi Indian Restaurants; Barcelona; Presencial; EUR 25.000 - 40.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Travel allowance

Meals during working hours

Brand clothing

Performance bonus

Daily tips

Exposure to international team of exp

Descripción de la vacante

Atithi Indian Restaurants in Barcelona is seeking a skilled chef to lead daily kitchen operations, supervise dish preparation, and ensure HACCP-compliant practices. You will work with the team to prepare high-quality Indian cuisine, monitor stock, and coordinate with suppliers to maintain fresh ingredients.

You will contribute to menu input and methods, drive efficiency, safety, and guest satisfaction. The role demands resilience during peak times, accurate record-keeping, and adherence to food

Formación

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

Responsabilidades

• Supervise and prepare dishes according to recipes and planning.
• Manage stock and place timely orders with suppliers.
• Ensure cleanliness and tidiness in the kitchen.
• Propose improvements and optimize kitchen processes.
• Adhere to safety regulations and handle kitchen equipment safely.

Conocimientos

HACCP compliance

Arbo compliance

Food safety

Educación

MBO Level-3, Horeca

Descripción del empleo

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