Zelfstandig werkend kok / Chef

Atithi Indian Restaurants; Paris; Sur place; EUR 30 000 - 45 000; Plein temps

Avantages offerts par ce poste

Travel allowance

Meals during working hours

Brand clothing

Performance bonus

Daily tips

Bonus scheme

Holiday pay

Lunch discount

Possibility of promotion

Staff discount

Résumé du poste

Atithi Indian Restaurants in Paris is looking for a Chef responsible for the daily kitchen operations. You will oversee dish preparation, manage stock and orders, and ensure compliance with safety regulations.

The ideal candidate must reside in the EU/EEA/Switzerland and hold a Level-3 Horeca qualification. Benefits include travel allowance, performance bonuses, and staff discounts.

Qualifications

• Permanent residence in EU/EEA/Switzerland is required.
• MBO Level-3 in Horeca is essential.

Responsabilités

• Responsible for daily running and progress of the kitchen.
• Oversee technical supervision and preparation of dishes.
• Manage stock and orders according to FIFO principle.
• Ensure cleaning and tidying activities are followed.
• Propose improvements and optimizations in operations.
• Handle adverse circumstances and maintain safety.

Description du poste

About the Company

Atithi Indian Restaurants is a chain of casual fine-dine Indian restaurants offering food, service, and ambiance in various cities of the Netherlands.

Responsibilities

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, 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
• Brand clothing
• Performance bonus and daily tips
• Exposure to an international team of experts
• Bonus scheme
• Tip
• Holiday pay
• Lunch discount
• Possibility of promotion
• Staff discount