Independent Working Chef - I

We are looking for 9 motivated Independent Working chef-I for the preparation of Indian dishes in our restaurant Miri Mary Indian Restaurant, Van der Helstplein 15H, 1073 AR Amsterdam.

We are looking for 9 motivated Independent Working chef-I for the preparation of Indian dishes in our restaurant Miri Mary Indian Restaurant, Van der Helstplein 15H, 1073 AR Amsterdam.

Job Description and Duties:

Supervising and preparing dishes

•         The quality of ingredients/products to be used has been assessed, and (help) tools are prepared.

•         Preparatory work (washing, cutting, mixing, etc.) has been completed, and (parts of) dishes are prepared simultaneously.

•         Interim quality checks (doneness, taste, color, flowability, etc.) are performed, and adjustments/additions are made where necessary.

•         Orders are prepared for passing on (by helpers).

•         Work is carried out in accordance with regulations (HACCP, Occupational Safety, safety, etc.).

Inventory and ordering management

•         Daily activities are planned, and food and other stock replenishments are ordered. The ordered items are received, checked, and stored.

•         The shelf life and hygiene of the inventory are monitored.

Cleaning and tidying tasks

•         The work environment and kitchen equipment are cleaned, and waste is disposed of.

•         Any issues or deficiencies are identified and, if necessary, minor malfunctions are independently resolved.

Improvement proposals and optimization

•         The quantities of ingredients and semi-finished products used are checked and justified.

•         Contributions are provided for the menu, work instructions, etc.

•         Recipes are developed/adjusted, and any deviations in menus are discussed. Proposals are worked out in recipe instructions, etc.

Supervising and preparing dishes

•         The quality of ingredients/products to be used has been assessed, and (help) tools are prepared.

•         Preparatory work (washing, cutting, mixing, etc.) has been completed, and (parts of) dishes are prepared simultaneously.

•         Interim quality checks (doneness, taste, color, flowability, etc.) are performed, and adjustments/additions are made where necessary.

•         Orders are prepared for passing on (by helpers).

•         Work is carried out in accordance with regulations (HACCP, Occupational Safety, safety, etc.).

Inventory and ordering management

•         Daily activities are planned, and food and other stock replenishments are ordered. The ordered items are received, checked, and stored.

•         The shelf life and hygiene of the inventory are monitored.

Cleaning and tidying tasks

•         The work environment and kitchen equipment are cleaned, and waste is disposed of.

•         Any issues or deficiencies are identified and, if necessary, minor malfunctions are independently resolved.

Improvement proposals and optimization

•         The quantities of ingredients and semi-finished products used are checked and justified.

•         Contributions are provided for the menu, work instructions, etc.

•         Recipes are developed/adjusted, and any deviations in menus are discussed. Proposals are worked out in recipe instructions, etc.

Your Profile:

Knowledge and Significant Skills

•         MBO level 3 work and thinking level;

•         Demonstrable knowledge of basic cooking techniques.

Competencies:

•         Shows interest in others and what concerns them;

•         Knows how to motivate and enthuse others;

•         Instills confidence and gives space to work independently and make mistakes;

•         Lets others see exemplary behavior.

•         Starts proactively, does not wait.

•         Has confidence in own abilities and quality;

•         Looks ahead in their own work and acts when necessary;

•         Notices when things (even outside their own work) are left undone and takes action when possible.

•         Corrects immediately if requirements are not met;

•         Asks for feedback from guests about quality and service;

•         Presents suggestions to improve procedures.

•         Remains calm/serene under difficult circumstances or high workload;

•         Recovers quickly from setbacks or disappointments

•         Continues to work goal-oriented even under pressure.

•         Able to guide the junior staff in the kitchen

What we offer:

•         Varied shifts

•         Nice colleagues

•         Salary according to hospitality collective labor agreement: €2550-3050 per month (based on experience)

•         Pleasant working atmosphere and a work environment with clear structures

•         Travel allowance

•         Daily clean work attire

•         We offer internal training programs.

Employment conditions:

•         Flexible working hours

•         Opportunity for promotion

•         Travel expense reimbursement

Language:

English / Dutch (Required)

Work location: Physical