Zelfstandig werkend kok I / Chef

Atithi Indian Restaurants; Barcelona; On-site; EUR 35,000 - 60,000; Full time

Benefits offered by this job

Travel allowance

Meals during working hours

Brand clothing

Performance bonus

Daily tips

Job summary

Atithi Indian Restaurants is seeking a Chef to manage daily kitchen operations, supervise a small team, and ensure high-quality dish preparation in line with company standards. The chef will oversee stock, supplier call-offs, and adherence to safety and HACCP regulations while contributing to menu planning and process improvements.

The role emphasizes efficient kitchen planning, responsible waste control, and timely execution during peak periods.

Qualifications

• Experience in managing a professional kitchen.
• Knowledge of HACCP, Arbo, safety regulations.
• Ability to supervise and train kitchen staff.
• Strong stock and supplier management skills.
• Ability to plan menus and optimize kitchen processes.

Responsibilities

• Supervising and preparing dishes.
• Ensuring compliance with HACCP and safety regulations.
• Following recipes and work instructions.
• Managing stock and placing timely orders.
• Ensuring FIFO storage and proper item handling.
• Maintaining cleanliness and tidiness in the kitchen.
• Suggesting menu adjustments and process improvements.
• Monitoring staff performance and productivity.
• Handling peak workload pressures gracefully.

Skills

Kitchen management

Food preparation

Regulatory compliance (HACCP)

Stock management

Team supervision

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
• Travel allowance and meals during working hours
• Our brand clothing
• Performance bonus and daily tips
• Exposure to an international team of experts

Additional benefits:

• Tip
• Holiday pay

Working conditions:

• Possibility of promotion