Independent Working Chef I – Sushi Kitchen, Training & Travel

Handwerk Industrie; Veghel; Remote; EUR 30,000 - 36,000; Full time

Benefits offered by this job

Travel allowance

Staff meals during working hours

Training and professional development

Job summary

Haoyun Sushi in Veghel, the Netherlands, is seeking an Independent Working Chef I to join its kitchen team. The role requires independent work, responsibility for food preparation, and maintaining consistent quality in a professional restaurant kitchen.

The candidate should have MBO level 3 or equivalent experience, basic cooking techniques, and be willing to follow HACCP and food safety regulations. Experience with sushi or Asian cuisine is an asset.

Qualifications

• MBO level 3 or equivalent professional experience.
• Knowledge of basic cooking techniques.
• Ability to work independently and responsibly.
• Good teamwork and communication skills.
• Willingness to follow HACCP and food safety regulations.
• Experience in a professional restaurant kitchen is preferred.
• Experience with sushi, Japanese or Asian cuisine is an advantage.

Responsibilities

• Independently prepare and cook dishes according to recipes and restaurant standards.
• Apply basic professional cooking techniques.
• Check the quality, taste, presentation and doneness of dishes.
• Provide technical guidance to kitchen assistants.
• Supervise and support kitchen assistants during daily operations.
• Manage kitchen stock and assist with ordering ingredients.
• Follow recipes, production schedules and kitchen planning.
• Strictly follow HACCP, food hygiene and safety regulations.
• Maintain a clean and organised kitchen and ensure kitchen equipment is properly cleaned.
• Contribute ideas for menus, recipes and preparation methods.
• Work efficiently as part of an international kitchen team.

Job description

Haoyun Sushi in Veghel, the Netherlands, is seeking an Independent Working Chef I to join its kitchen team. The role requires independent work, responsibility for food preparation, and maintaining consistent quality in a professional restaurant kitchen.

The candidate should have MBO level 3 or equivalent experience, basic cooking techniques, and be willing to follow HACCP and food safety regulations. Experience with sushi or Asian cuisine is an asset.