Zelfstandig werkend kok / Chef

Conduct daily kitchen operations and supervise dish preparation in accordance with HACCP, safety regulations, and established recipes. Manage stock levels, submit timely orders, and ensure correct storage following the FIFO principle. Optimize kitchen processes, submit improvement proposals, and maintain cleanliness according to the schedule. Work independently with occasional assistant support, handling physical demands such as lifting and standing during peak periods. Requires permanent EU/EEA/Switzerland residence and MBO Level-3 Horeca qualification. Join a chain of casual fine-dine Indian restaurants offering performance bonuses, tips, and promotion opportunities.