Jobs in Tenerife, Spain
Zelfstandig werkend kok / Chef
Atithi Indian Restaurant, Netherlands
Profesor / a de programación para niños y adolescentes - Fines de semana
Coding Giants
Agent commercial immobilier haute rémunération / Agente comercial Inmobiliario con Francés
Francia
Tratamiento de imágenes con Limb Processing (Teletrabajo)
Normadat SA
Connect with headhunters to apply for similar jobsProfesores Universitarios Facultad de Economía y Empresa Curso 2025-2026
Grupo PROEDUCA
Agent commercial immobilier haute rémunération / Agente comercial Inmobiliario con Francés
Francia
Agent commercial immobilier haute rémunération / Agente comercial Inmobiliario con Francés
Francia
Digital Content Evaluation Music Specialist (Norwegian speakers)
Welocalize life science S.L
Especialista SEM / Gestor de Campañas PPC - Marketplace
WorkMotion
(fluent Ukrainian) Project Manager (Automation team)
SupportYourApp
Zelfstandig werkend kok / Chef
Job summary
A casual Indian restaurant chain is seeking a Chef to manage kitchen operations, including stock management, dish preparation, and team supervision. Candidates should possess MBO Level-3 in Horeca and have permanent residence in the EU/EEA/Switzerland. Benefits include travel allowances, staff discounts, and performance bonuses. Join our enthusiastic team today!
Benefits
Qualifications
- Permanent Residence in EU/EEA/Switzerland required.
- Experience in a fine-dining or casual dining kitchen preferred.
Responsibilities
- Supervise and prepare dishes according to specifications.
- Manage stock and order supplies efficiently.
- Maintain cleanliness and safety in the kitchen.
Skills
Education
Atithi Indian Restaurants is a chain of casual fine-dine Indian Restarants offering Food, Service and Ambiance in various cities of Netherlands.
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
- Permanent Residence in EU/EEA/Switzerland
- MBO Level-3, Horeca
- 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
Are you ready to join our team of experts? Apply today!
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.
job faster
Follow us
