Zelfstandig werkend kok I / Chef

Atithi Indian Restaurants; Den Haag; On-site; EUR 30,000 - 45,000; Full time

Benefits offered by this job

Travel allowance

Meals during working hours

Brand clothing

Performance bonus

Daily tips

Holiday pay

Lunch discount

Possibility of promotion

Staff discount

Job summary

Atithi Indian Restaurants is seeking a Chef to oversee the kitchen operations ensuring quality dishes and compliance with safety regulations.

The ideal candidate will have experience in stock management and menu composition. This position offers benefits such as travel allowance, performance bonuses, and opportunities for promotion within an international team.

Qualifications

• Permanent residence in EU/EEA/Switzerland required.
• Experience in kitchen management and menu preparation.

Responsibilities

• Oversee daily kitchen operations and stock management.
• Ensure compliance with safety regulations and recipes.
• Maintain quality of dishes for guest satisfaction.
• Submit timely orders and manage stock correctly.

Skills

Stock management

Kitchen safety regulations

Menu composition

Efficiency in kitchen processes

HACCP compliance

Education

MBO Level-3, Horeca

Job description

About the Company

Atithi Indian Restaurants is a chain of casual fine-dine Indian restaurants offering food, service, and ambiance in various cities of the Netherlands.

Responsibilities

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, 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
• Brand clothing
• Performance bonus and daily tips
• Exposure to an international team of experts
• Bonus scheme
• Tip
• Holiday pay
• Lunch discount
• Possibility of promotion
• Staff discount