Zelfstandig werkend kok I / Chef

Atithi Indian Restaurants; Eindhoven; On-site; EUR 32,000 - 42,000; Full time

Benefits offered by this job

Travel allowance

Meals during working hours

Brand clothing

Performance bonus

Job summary

Atithi Indian Restaurants is seeking a Chef who will supervise and prepare dishes, ensuring HACCP compliance and efficient kitchen operations. The role involves stock management, ordering, and input on menus to meet quality and service standards.

The candidate will lead a small team, handle peak workloads, and maintain safety and cleanliness while delivering high-quality Indian cuisine across our Dutch locations.

Qualifications

• Permanent residence in EU/EEA/Switzerland is required.
• MBO Level-3, Horeca qualification required.

Responsibilities

• Supervise and prepare dishes while maintaining HACCP, safety and work instructions.
• Manage stock, call-offs from suppliers, and ensure FIFO and correct storage.
• Input on menu composition and methods; ensure timely, high-quality meal preparation.
• Oversee kitchen planning, efficiency of processes, and guest satisfaction in food quality.

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.

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