Zelfstandig wZelfstandig werkend kok I / Cheferkend kok I / Chef

Atithi Indian Restaurants; Eindhoven; A distancia; EUR 32.000 - 42.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Travel allowance & meals

Brand clothing

Performance bonus & tips

International team exposure

Bonus scheme

Tips

Holiday pay

Lunch discount

Promotion opportunities

Staff discount

Descripción de la vacante

Atithi Indian Restaurants is seeking a Chef in Eindhoven to lead the kitchen operations and ensure high-quality dishes. You will supervise cooking, manage stock, place timely orders, and ensure HACCP and safety compliance in a fast-paced environment.

You will provide input for menu composition and modifications, and drive efficiency through planning, training, and adherence to recipes and procedures. Benefits include meals, travel allowance, and staff discounts.

Formación

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

Responsabilidades

• Supervise and prepare dishes following regulations (HACCP, safety).
• Handle stock management and call-off from suppliers.
• Ensure planning and efficient kitchen processes.
• Maintain cleanliness and tidiness per schedules and safety rules.
• Propose improvements and ensure consistent instruction adherence.
• Manage working conditions, handling potential peak workload and safety risks.

Conocimientos

Stock management

Kitchen supervision

Food safety

Planning

Team coordination

Educación

MBO Level-3 Horeca

Descripción del empleo

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