Zelfstandig werkend kok I / Chef

Atithi Indian Restaurant, Netherlands; Barcelona; Remote; EUR 30,000 - 54,000; Full time

Benefits offered by this job

Travel allowance and meals during work

Brand clothing

Performance bonus and tips

Exposure to an international team

Bonus scheme

Holiday pay

Lunch discount

Possible promotion

Staff discount

Job summary

Atithi Indian Restaurants is seeking an experienced chef to lead daily kitchen operations across our Dutch locations. You will oversee the preparation and supervision of dishes, manage stock and supplier calls, and ensure quality and guest satisfaction. You will also drive process improvements while maintaining HACCP and safety standards.

The role requires MBO Level-3 in Horeca and permanent EU residence, with potential for career growth and exposure to an international team.

Qualifications

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

Responsibilities

• Supervise and prepare dishes according to recipes and planning, ensuring guest satisfaction and compliance with HACCP/safety regulations.
• Manage stock and supplier calls, submit timely orders, and ensure correct storage using FIFO.
• Oversee cleaning and tidying activities according to planning and safety rules.
• Propose improvements and optimisations; track consumption and adherence to instructions.
• Handle occasional heavy lifting and peak workload with safety awareness.

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