Tasks and responsibilites

• Is responsible for the correct preparation of dishes
• Carries for daily monitoring of products for freshness
• Carries for daily checking of products for quality
• Carries for the provision of the relevant part of the kitchen of mise en place
• Is responsible for the correct maintenance of the recipe
• Carries for the monitoring of the restaurant concept
• Provides a contribution to the 'pupil plan' under the leadership of the Chief Amsterdam
• Following guidelines regarding safety, hygiene and HACCP

Profile

• Completed Cook education at MBO level 3 or 4
• Two (2) years of work experience in a reputable company
• Managerial experience
• Knowledge and experience with HACCP
• Product knowledge
• You can schedule work well in terms of time
• Skills in Horeko
• Didactic skills
• You are flexible with regard to working days and hours
• You have a guest-oriented attitude
• Eye for detail

Competences

• Teamplayer
• Integer
• Stress resistan
• Proactive
• Accuracy