Independent Working Chef (Chef-I) Amsterdam

Employment type: Full-Time, on-site

Overview:

• Supervise and prepare Indian dishes according to restaurant standards.
• Ensure ingredient quality and prepare necessary tools.
• Complete preparatory work (washing, cutting, mixing) and prepare multiple dish components simultaneously.
• Perform interim quality checks (doneness, taste, color, texture) and adjust as needed.
• Prepare orders for handover to helpers.
• Follow food safety and workplace regulations (HACCP, occupational safety).
• Plan daily activities and order food and supplies; receive, check, and store deliveries.
• Monitor shelf life and hygiene of inventory.
• Clean and maintain the work environment and kitchen equipment; dispose of waste properly.
• Identify issues or deficiencies and resolve minor malfunctions when possible.
• Monitor and justify ingredient and semi-finished product usage.
• Contribute to menu development, work instructions, and recipe adjustments; document proposals and recipe instructions.

• MBO level 3 or equivalent work and thinking level.
• Basic cooking techniques with demonstrable experience.
• Ability to supervise and guide junior kitchen staff.
• Knowledge of food safety and HACCP procedures.
• Inventory and ordering experience; ability to monitor shelf life and hygiene.
• Ability to perform quality checks and adjust recipes/tastes.
• Proactive, takes initiative and works well under pressure.
• Planning and organizational skills; notices and addresses unfinished tasks.
• Communicates with colleagues and seeks guest feedback; suggests procedural improvements.