20/09/2026
Job Title: Indian Chef / Independent Working Cook (Zelfstandig Werkend Kok)
Position: Full-time (38 hours/week) or Part-time
Location: Groningen, Netherlands
Salary Range: Based on age, experience, and the Dutch Horeca CAO
Position Overview
We are looking for an experienced, passionate, and energetic Indian Chef to join our kitchen team. You will be responsible for preparing authentic Indian dishes while ensuring consistency, high quality, strict food safety, and efficient service during peak dining hours.
Key Responsibilities
• Culinary Preparation & Cooking:
o Prepare, season, and cook authentic Indian dishes (South Indian dishes,curries, tandoori specialties, biryanis, rice varieties, bread varieties) according to standardized restaurant recipes and presentation standards.
o Manage mise en place (chopping, spice grinding, marinating meat/vegetables, pre-cooking bases) efficiently prior to daily meal services.
o Manage live kitchen order line (à la minute cooking) under high-pressure, fast-paced service conditions.
• Quality Control & Consistency:
o Continuously monitor taste, texture, spice balance, temperature, and visual appeal of dishes before serving.
o Ensure consistent portion control and adherence to standardized yield margins.
• Hygiene & Safety Compliance:
o Maintain strict compliance with Dutch HACCP food safety, cleanliness, and sanitation regulations.
o Clean and sanitize kitchen equipment, workstations, cold rooms, and cooking appliances daily.
• Stock & Inventory Control:
o Monitor stock levels of fresh ingredients, specialty spices, and pantry supplies; assist with routine supplier orders and delivery checks.
o Prevent kitchen waste by properly storing, labeling, and rotating ingredients (FIFO method).
• Team Coordination:
o Supervise and guide kitchen assistants (hulpkrachten) or prep cooks during shifts.
o Collaborate effectively with front-of-house service staff to ensure fast order processing.
Candidate Requirements
1. Professional Qualifications & Experience
• Education: Vocational level qualification in Culinary Arts or Hospitality (equivalent to Dutch MBO Level 3 Zelfstandig Werkend Kok).
• Experience: Minimum 2–3 years of hands-on experience as a chef/cook specializing in Indian cuisine (North Indian, South Indian, Tandoori, or Indo-Chinese specialization depending on menu focus).
• Strong technical mastery of spice tempering, tandoor oven operations, curry base construction, and traditional cookware.
2. Legal & Work Authorization (Netherlands)
• European Union Citizens / Dutch Residents: Valid Dutch residence permit or EU passport with immediate right to work in the Netherlands.
• Non-EU / Highly Skilled Applicants: If applying from outside the EU, candidate must qualify under Dutch IND regulations (e.g., Recognized Sponsor application or specialized culinary work permit / GVVA).
3. Languages & Soft Skills
• Languages: Conversational English or Dutch is required for kitchen communication and safety compliance.
• Certifications: Basic knowledge or certification in HACCP Food Safety (or willingness to complete training upon joining).
• Traits: Stress resistance, team player mindset, flexibility with working weekend/evening shifts, and high attention to detail.
Benefits & Working Conditions
• Employment Contract: Initial 12-month contract with the goal of a permanent position (vast contract).
• Work Schedule: 38 hours per week, flexible shifts including evenings, weekends, and national holidays.
• Vacation & Extras: 8% annual holiday allowance (vakantiegeld), paid vacation days, and enrollment in the Dutch Horeca Pension Scheme (PH&S).
• Perks: Duty meals provided during shifts, employee discounts, and travel allowance if applicable.
