Independent Working Cook Lebanese Counter

• You work at Mbo 1 or 2 level and have demonstrable kitchen experience
• You are familiar with the safety requirements and hygiene standards in the hospitality industry

• You enjoy getting everything out of a recipe that is in it
• You also enjoy helping colleagues to do that
• You want to develop yourself further, for example towards Chef de Partie
• You are an early bird, starting at 06:00 in the morning is no problem for you

• An attractive market-conform salary between € 2,517.- and € 2,839.-
• Possibilities to make your passion for cooking your profession.
• Free courses and training via the S.Alt Academy.
• Generous secondary employment conditions, such as allowances and reimbursements.
• Attractive travel allowance.
• Working in a dynamic, international environment with many growth opportunities.

• You prepare dishes, according to a fixed recipe, and teach others how to prepare them too
• You monitor quality according to the 'if in doubt, it's a no-go' principle
• You keep everything neat and safe and work according to HACCP guidelines:
• You ensure that colleagues understand and breathe the importance of hospitality
• You spot opportunities for improvement and report them back to the Head Cook and/or the Hospitality Manager

...because you want your passion to be your job.

Independent Working Cook? Then you are more than welcome at one of our concepts in Hoog Catharijne Utrecht. But only if you would rather read your role as 'Independent Collaborating Cook', because that is the type of cook we at HMSHost warmly welcome. Such a cook who is always there for teammates even when things get tough.

What will you do as an Independent Working Cook?
Prepare meals yourself. And help starting colleagues to prepare those same meals. Although we use fixed recipes, that requires necessary practice from them. And a pinch of patience from you, because not everyone has the fine cutting work in their fingers immediately. It is up to you to set an inspiring example and continuously monitor quality. Does everything smell, look, and taste the way you think it should? Then the plate may go out with the service. If not, you intervene, kindly pointing out areas for improvement to your colleague. Furthermore, we expect you to keep things clean and safe and to transfer your hospitable, collaborative mindset to all your colleagues.