Salary:

• according to the Dutch law € 1.701 gross (monthly) for 40 hours weekly
• extra worked days will be paid at the end of the contract
• 2 additional holiday days per month
• 8% holiday bonus

• Food and lodging: € 250 withhold (fee)
• Health insurance : € 107,55 withhold (fee)
• Tip money: ± € 60 weekly

Position: Sous Chef
BASIC FUNCTIONS:

Your duties include

• responsibility of leading the galley in the Head Chef’s absence
• providing line cooking, food preparation, and dish plating
• organizing kitchen stock and ingredients
• keeping cooking stations stocked, especially before and during prime operation hours
• managing food and product ordering by keeping detailed records to minimise waste to manage budgetary concerns
• supervising all food preparation and presentation to ensure quality and restaurant standards
• working with Head Chef to maintain kitchen organization
• assisting Head Chef with menu creation

What qualities do we look for in you?

• previous experience in comparable position
• passionate about cooking
• stress resistance
• working according to HACCP principles
• collegiality
• reliability and able to work unsupervised
• ability to work flexible time schedule

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