Zelfstandig werkend kok I / Chef

Atithi Indian Restaurants; Utrecht; On-site; EUR 42,000 - 65,000; Full time

Benefits offered by this job

Travel allowance and meals during work

Brand clothing provided

Performance bonus and daily tips

Exposure to an international team

Lunch discount

Promotion opportunities

Staff discount

Holiday pay

Job summary

Atithi Indian Restaurants in the Netherlands seeks an experienced Chef to oversee daily kitchen operations, supervise dishes, manage stock, and ensure HACCP compliance. You will work with part-time assistants and contribute to menu planning and method improvements.

The role emphasizes efficient kitchen processes, safe handling of knives and equipment, and adherence to planning. You will lead in a fast-paced environment, with opportunities for professional growth and exposure to an international

Qualifications

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

Responsibilities

• Supervise and prepare dishes following recipes and planning.
• Manage stock and place timely orders, ensuring FIFO.
• Ensure cleaning and safety regulations are followed.
• Propose improvements and optimize consumption accountability.
• Work under potential peaks with careful handling of knives and equipment.

Skills

HACCP knowledge

Kitchen supervision

Menu input/modification

Education

MBO Horeca Level 3

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