Independent Indian Kitchen Chef I — Create & Lead Dishes

Tandoori Aan Zee; Westkapelle; Remote; EUR 30,000 - 36,000; Full time

Benefits offered by this job

Salaris conform CAO (€2,700–€3,200)

Travel expense reimbursement

Daily clean work clothing

Internal training opportunities

Job summary

Tandoori Aan Zee, located in Westkapelle, seeks an Independent working Chef-I to lead kitchen operations and craft lunch and dinner dishes using authentic Indian techniques. You will perform mise en place, monitor quality, and ensure HACCP compliance.

The role requires an MBO-3 level diploma, the ability to work independently, and resilience during peak periods. Local team collaboration and a proactive attitude are essential for daily kitchen success.

Qualifications

• Diploma MBO-3 work and thinking level.
• Demonstrable knowledge of basic cooking techniques.
• Ability to take initiative and work independently.
• Able to handle stress and peak busy periods.
• Functions well within restaurant team dynamics.
• Speaks Dutch or English.
• Enthusiastic, dedicated and eager to learn.

Responsibilities

• Independently prepare lunch and dinner dishes from the Indian cuisine.
• Carry out mise en place and preparatory tasks (cutting, mixing, portioning).
• Ensure quality, taste and presentation of all dishes.
• Apply and comply with HACCP and safety regulations.
• Manage inventory: ordering, receiving and checking products.
• Clean and maintain kitchen equipment and workspaces.
• Contribute ideas for recipes, menu updates and more efficient processes.
• Support and supervise kitchen helpers.

Skills

Cooking techniques

Initiative

Stress management

Teamwork

English or Dutch

Education

MBO-3 diploma

Job description

Tandoori Aan Zee, located in Westkapelle, seeks an Independent working Chef-I to lead kitchen operations and craft lunch and dinner dishes using authentic Indian techniques. You will perform mise en place, monitor quality, and ensure HACCP compliance.

The role requires an MBO-3 level diploma, the ability to work independently, and resilience during peak periods. Local team collaboration and a proactive attitude are essential for daily kitchen success.