Zelfstandig werkend kok I / Chef

Atithi Indian Restaurants; Eindhoven; On-site; EUR 36,000 - 51,000; Full time

Benefits offered by this job

Travel allowance

Meals during shifts

Brand clothing

Performance bonus and daily tips

Job summary

Atithi Indian Restaurants in the Netherlands is seeking a Chef to run the kitchen daily, supervise dish preparation and stock control, and coordinate with regular suppliers. You will guide menus and methods to ensure consistent quality and guest satisfaction.

The role involves HACCP and safety compliance, following recipes and planning, and leading a small team of assistants. Benefits include travel allowance and meals during shifts, brand clothing, performance bonus and daily tips, plus

Qualifications

• Permanent Residence in EU/EEA/Switzerland.
• MBO Level-3, Horeca.
• Knowledge of HACCP, Arbo and safety regulations.
• Experience in stock management and supplier call-offs.

Responsibilities

• Supervising and preparing dishes in accordance with HACCP and safety standards.
• Stock and order management including sufficient stock and timely submitted orders (FIFO).
• Cleaning and tidying up activities per schedule and safety rules.
• Improvement proposals and optimisation; accountability for consumption and proposal adoption.

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

• Permanent Residence in EU/EEA/Switzerland
• MBO Level-3, Horeca

Benefits

• Travel allowance and meals during working hours
• Our brand clothing
• Performance bonus and daily tips
• Exposure to an international team of experts

Additional benefits:

• Bonus scheme
• Tip
• Holiday pay

Working conditions:

• Lunch discount
• Possibility of promotion
• Staff discount