Zelfstandig werkend kok I / Chef

Atithi Indian Restaurant, Netherlands; Paris; Remoto; EUR 36.000 - 48.000; Tempo pieno

Vantaggi offerti da questo lavoro

Travel allowance

Meals during working hours

Brand clothing

Performance bonus

Daily tips

Exposure to international team ofexper

Bonus scheme

Tip

Holiday pay

Lunch discount

Promotion opportunities

Staff discount

Descrizione del lavoro

Atithi Indian Restaurants in the Netherlands is seeking a dedicated Chef to run the kitchen, supervise staff, and ensure quality from prep to service. You will manage menu inputs, stock, ordering, and safety compliance while contributing to menu development and improving kitchen efficiency in a dynamic, international team.

This hands-on role requires vigilance with HACCP, FIFO stock control, and the ability to perform under peak workloads within an energetic, guest-focused environment.

Competenze

• HACCP and safety regulations knowledge.
• Experience in kitchen operations and stock control.
• Ability to plan and organize kitchen activities.

Mansioni

• Supervise and prepare dishes according to recipes and planning.
• Manage stock and place timely orders with suppliers.
• Ensure cleaning and safety standards are met in the kitchen.
• Suggest improvements and track consumption for optimization.
• Handle peak workloads safely and efficiently.

Conoscenze

HACCP compliance

Menu planning

Stock management

Kitchen planning

Team supervision

Formazione

MBO Level-3 Horeca

Descrizione del lavoro

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