Key Skills

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 Are you ready to join our team of experts? Apply today!

Core Responsibilities

Run the kitchen’s daily operations, supervise and prepare dishes, and ensure food quality and compliance with HACCP, safety, and workplace regulations. Manage stock and supplier orders, contribute to menu development, maintain kitchen cleanliness, and suggest operational improvements.

Requirements

Applicants must have permanent residence in the EU, EEA, or Switzerland and an MBO Level 3 qualification in hospitality. The role requires the ability to work independently in a kitchen, with occasional support from part-time assistants.

Benefits

• Travel Allowance
• Meals During Working Hours
• Branded Work Clothing
• Performance Bonus
• Daily Tips
• Bonus Scheme
• Holiday Pay
• Lunch Discount
• Promotion Opportunities
• Staff Discount