We are immediately looking for:
Experienced chefs with potential as chef de partie / sous chef
At least 5 years of work experience in an a la carte restaurant
Flexible work attitude with positive energy
Persuasiveness
Stress-resistant
Team-oriented mentality
Independent and results-oriented
Command of the English language
Your workplace:
Gouds Glas is a restaurant in the heart of Gouda. Located on the historic market square of Gouda. In addition to a spacious terrace, 120 seats. Gouds Glas has an impressive interior. The restaurant is 100 meters deep and has a wine bar and mezzanine on the first floor, which can accommodate more than 200 guests. From two kitchens, our guests are spoiled with beautiful dishes prepared with lots of love and passion by our chef Banicz and his team. Due to the growing popularity of our restaurant, we are looking for additions to our international team. We are a flat organization in which team spirit is central and your input is valuable.
We offer:
Safe workplace
Two fixed days off (Sunday and Monday)
A team led by a very experienced and highly skilled chef
Starting salary of €2,800 gross under the khn collective labor agreement
(25 vacation days 8% vacation pay)
Opportunities for training to a higher level
Housing €750 based on sharing a home. With 1 or two others.
Private bedroom, shared kitchen, living room and bathroom.
Good tip per month
You take with you:
Experience in coordinating a kitchen and dishwashing brigade in the absence of the Chef, including planning, instructions and supervision of work.
Extensive knowledge of quality assurance and culinary standards in the kitchen, with experience in menu development, recipe creation and handling questions and complaints.
Skill in managing purchasing percentages and sales prices, as well as controlling invoices, budgets and inventory management.
Skills in planning work schedules and staffing, handling human resources matters and training employees.
Strict adherence to hygiene regulations and safety standards in the kitchen, including equipment maintenance and cleaning procedures.
Willingness to participate in management and kitchen meetings and to act as a point of contact for third parties regarding kitchen matters.
Strong leadership skills and ability to delegate and motivate effectively.
Excellent organizational skills and ability to manage multiple tasks simultaneously.
Communication skills to communicate clearly and effectively with the kitchen team and other departments.
Flexibility and adaptability to deal with changing situations and workloads.
