Head Chef (Chef-Kok)

BaxterStorey Nederland; Hoofddorp; On-site; EUR 40,176 - 44,640; Full time

Benefits offered by this job

Bike plan with employer contribution

25 holidays per calendar year

8% holiday allowance

Meals on shift

Bespoke training and development opportunities

Pension

Commuting allowance of €0.23 per km for distances over 10 km

Job summary

A catering company in Hoofddorp is looking for an experienced Head Chef to lead and inspire the kitchen team. The ideal candidate will manage all food preparation activities, ensure compliance with health standards, and create exciting and innovative menus. Applicants should have excellent organizational skills and be flexible to work Monday to Friday, including events. The role offers a gross salary of EUR 3600 - 4000/month and benefits like a bike plan and pension.

Qualifications

• Available Monday to Friday, office hours, and flexible for events.
• Honest, trustworthy and respectful.
• Ability to remain tactful, calm, and persuasive in controversial situations.

Responsibilities

• Lead, inspire, and manage a team of chefs and kitchen staff.
• Train and develop staff members to ensure necessary skills and knowledge.
• Establish and maintain standard operating procedures for food preparation.
• Create and design menus for hospitality meetings and events.
• Ensure consistent food quality, taste, and presentation.

Skills

Willingness to learn and progress

Excellent organisational skills

Ability to plan ahead

Team player

Cultural awareness and sensitivity

Flexible and adaptable to change

Demonstrates sound work ethics

Job description

Overview

Title: Head Chef (Catering) — Location: Hoofddorp

Gross salary: EUR 3600 - 4000/month, based on a 38 hour contract.

Benefits include a bike plan with employer contribution; 25 holidays per calendar year; 8% holiday allowance; meals on shift (with a small tax implication); bespoke training and development opportunities; Pension; and a commuting allowance of €0.23 per km for distances over 10 km.

Responsibilities

• Lead, inspire, and manage a team of chefs and kitchen staff, fostering a positive work environment.
• Train and develop staff members to ensure they have the necessary skills and knowledge.
• Establish and maintain standard operating procedures for food preparation, plating, and presentation.
• Stay updated with culinary trends and techniques; apply innovations to menu development.
• Create and design menus for hospitality meetings and events, aligned with target audience and seasonal ingredients.
• Develop new recipes balancing creativity, taste, and profitability.
• Conduct regular menu tastings to evaluate dishes, considering customer feedback and market trends.
• Collaborate with management to establish pricing, portion sizes, and cost-effective menu strategies.
• Oversee all aspects of food preparation; ensure compliance with health and safety regulations, sanitation standards, and food quality controls.
• Manage inventory levels, ordering, and stock rotation to minimize waste and maintain freshness.
• Monitor kitchen equipment and coordinate repairs and maintenance as needed.
• Maintain accurate records of food costs, inventory, and production.
• Coordinate with front-of-house staff to ensure efficient service and timely delivery of meals.
• Foster effective communication and collaboration between the kitchen and other departments.
• Attend management meetings and contribute to discussions on menu updates, specials, and customer feedback.
• Provide guidance and support to kitchen staff during peak service periods.
• Ensure consistent food quality, taste, and presentation by monitoring and inspecting dishes before service.
• Enforce high standards of cleanliness and hygiene in the kitchen, following local health regulations and company policies.
• Implement and maintain HACCP food handling and safety practices, training staff accordingly.
• Conduct regular kitchen inspections and follow up on corrective actions.

Qualifications

• Willingness to learn and progress.
• Excellent organisational skills.
• Ability to plan ahead.
• Honest, trustworthy and respectful.
• Team player.
• Flexible and adaptable to change.
• Cultural awareness and sensitivity.
• Demonstrates sound work ethics.
• Ability to remain tactful, calm, and persuasive in controversial situations.
• Available Monday to Friday, office hours, and flexible for events.

Additional Information

For almost 20 years, BaxterStorey has created beautiful spaces, exciting menus and friendly teams so that each customer can have the hospitality experience they deserve. We support you to develop your potential and build a career you’re proud of. Our values include being visionary, wholeheartedly positive, creatively collaborative, and forever conscious. BaxterStorey is committed to equality, diversity, and inclusion; our aim is for our workforce to be representative of all sections of society and for each employee to feel respected and able to give their best. We are dedicated to ED&I and to setting the standard for an inclusive culture in hospitality.