Zelfstandig werkend kok I / Chef

Atithi Indian Restaurants

Eindhoven

On-site

EUR 30,000 - 40,000

Full time

14 days+

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Benefits offered by this job

Travel allowance and meals during working hours

Brand clothing

Performance bonus and daily tips

Exposure to an international team

Job summary

A casual fine-dining restaurant chain is looking for a skilled Chef in Eindhoven. The Chef will oversee daily kitchen operations, manage stock, and ensure compliance with safety standards. Responsibilities also include menu preparation and collaboration with staff. Candidates must have MBO Level-3 in Horeca and possess EU/EEA/Switzerland residency. The position offers various benefits, including travel allowance and performance-based bonuses.

Qualifications

Permanent Residence in EU/EEA/Switzerland.
Experience in a similar role is preferred.

Responsibilities

Oversee daily kitchen operations and manage staff.
Prepare dishes according to regulations and standards.
Manage stock levels, orders, and ensure safety compliance.

Skills

Stock management

Menu creation

HACCP knowledge

Team collaboration

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 processquality 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