Zelfstandig werkend kok I / Chef

Atithi Indian Restaurant

Den Haag

Remote

Confidential

Full time

14 days+

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Benefits offered by this job

Travel allowance

Daily meals during working hours

Brand clothing

Performance bonus

Exposure to an international team

Holiday pay

Lunch discount

Possibility of promotion

Staff discount

Job summary

Atithi Indian Restaurant is seeking a skilled Chef to oversee daily operations in the kitchen. This role requires supervision and preparation of dishes, stock management, and adherence to safety regulations. The ideal candidate has MBO Level-3 and experience in a hospitality setting. Join our dynamic team and enjoy benefits like travel allowances, performance bonuses, and a collaborative international environment.

Qualifications

Experience with kitchen supervision and dish preparation.
Knowledge of stock management and HACCP regulations.
Ability to work in a fast-paced environment.

Responsibilities

Supervising and preparing meals in accordance with recipes and safety regulations.
Managing stock levels and submitting timely orders.
Ensuring the kitchen operates efficiently during peak times.

Skills

Supervision

Preparation of Dishes

Stock Management

HACCP Regulations

Education

MBO Level-3, Horeca

Job description

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