%20resized.jpg)
About the Role
Job Description and Duties:
We are looking for 4 motivated Independent Working chef-I for the preparation of Indian dishes in our restaurant Rasamayi Foods, Traverse 5, 1315 TJ Almere.
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.
Requirements
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.
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.