WHO WE ARE LOOKING FOR:

We are looking for qualified staff with independent cooking skills with at least 2 years of work experience in the kitchen.

· YOU ARE FROM THE NETHERLANDS, THE EU, WITHIN THE EEA OR SWITZERLAND AND HAVE PERMISSION TO WORK HERE IN THE NETHERLANDS

We are looking for someone who meets the following conditions:
· Stress-resistant
· Strong communication skills and customer-friendly
· You are a team player but also able to work independently within your range of tasks and knowledge
· You have good knowledge of Eastern ingredients and their use in Asian cuisine.
· You have basic knowledge and skills of the four main movements of Cuisine
· You have no objection to irregular working hours, working on weekends and any overtime
· You are punctual and on time at the workplace
· You have completed a training course that can be equated to a chef training course at a minimum MBO-3 level and can provide evidence of this

Prepare your own meals. And help starting colleagues prepare those same meals. Although we use fixed recipes, this requires a lot of practice from them. And a pinch of patience from you, because not everyone has the finer cutting skills under their belt right away. It is up to you to set an inspiring example and continuously monitor the quality. Does everything smell, look and taste the way you think it should? Then the plate can go with the service. If that is not the case, you intervene, whereby you kindly point out to your colleague points of improvement. Furthermore, we expect you to keep things clean and safe and to transfer your hospitable, collaborative mindset to all your colleagues.
You mainly prepare Asian dishes, according to a fixed recipe, and teach others to prepare them too
You monitor the quality according to the ‘if in doubt, it really won’t happen’ principle
You keep everything neat and safe and work according to the HACCP guidelines:
You ensure that colleagues understand and breathe the importance of hospitality
You spot opportunities for improvement and report them back to the Chef and/or the Hospitality Manager