Zelfstandig werkend kok I / Chef

Atithi Indian Restaurants; Utrecht; Remote; EUR 35,000 - 60,000; Full time

Benefits offered by this job

Travel allowance and meals during work

Brand clothing

Performance bonus and daily tips

Exposure to an international team of 


Job summary

Atithi Indian Restaurants in the Netherlands seeks a hands-on Chef to run the kitchen with one or two part-time assistants. You will supervise and prepare dishes, manage stock and supplier calls, and contribute to menu input.

You will follow HACCP and safety rules, optimize kitchen processes, and ensure guest satisfaction through quality food and efficient service. There are opportunities for improvement proposals and career progression.

Qualifications

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

Responsibilities

• Supervise and prepare dishes in accordance with regulations (HACCP, Arbo, safety, etc.)
• Follow work instructions (recipes, etc.)
• Plan and manage kitchen operations
• Ensure efficiency of kitchen process
• Maintain quality of preparation to ensure guest satisfaction
• Stock and order management: ensure sufficient stock
• Submit orders in a timely manner
• Store items correctly
• Adhere to FIFO principle
• Cleaning and tidying up activities according to plan/schedule
• Follow safety regulations
• Improve and optimise: timely accountability of consumption
• Submit proposals and implement approved ones
• Uniform application of instructions
• Address ad hoc requests and work pressure during peaks
• Safety risks: knives, equipment, hot parts, slips

Skills

Stock management

Menu input

Quality control

Planning

Safety compliance

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