Scope of responsibilities

• Co-creating a seasonal, recognizable menu
• Leading, motivating, and developing a young kitchen team (approx. 6 people)
• Ensuring proper presentation and timing of dishes (approx. 500 lunches and 150 dinners daily)
• Inventory management: goods receipt, calculations, orders
• Supervising health and safety in accordance with Arbo and HACCP standards

Sought-after competences

• Minimum 2 years of experience as a Sous Chef or similar position
• Good command of English
• Catering education or equivalent qualifications (preferred)
• Ability to work in a dynamic environment with attention to detail
• Strong communication and teamwork skills
• Responsibility and independence

We offer

• Dutch contract
• Salary: €19.11 gross/hour (including holiday and vacation bonuses)
• Weekly pay
• Tips: approx. €1 per hour – paid in cash
• Accommodation: single room – €520 per month
• Employee meals and additional benefits
• Support in obtaining a BSN and health insurance
• Stable employment in a reputable restaurant