Head Chef at Achmea Apeldoorn

• A salary ranging between the € 3,176 and € 3,795 gross per month, based on full-time employment and terms of employment, in accordance with the hospitality collective labor agreement;
• 8% holiday allowance, 25 vacation days, and of course, you will build up a pension;
• You will receive an attractive travel allowance: from 10 km onwards, €0.23 per kilometer;
• You will receive a contract that matches your wishes and availability. If it suits both sides? Then we would love to look at a permanent employment contract;
• At Hai, you are in good hands: thanks to HaiFive, we create a work environment in which you can let your talents shine, with attention, trust, and fun.
• We believe it is important that you can continue to grow. Therefore, you will follow training and development programs via our Hai Academy, so that you get a little better every day.
• Additionally, as a Hai colleague, you benefit from nice collective extras: borrowing items for your party, great discounts on various products and outings, and many more extras that increase your happiness at work.

As Head Chef, you are responsible for the culinary offerings of the company restaurant, our all-day bar, the brasserie, and the banqueting department. Together with a sous-chef and 2 cooks, you will cook à-la-carte, among other things, and prepare 3- and 4-course dinners in our brasserie. You will manage the menu planning in our company restaurant and contribute ideas for the execution of events and other parties. Plenty of room for your creativity and innovation, therefore! Furthermore:

• You lead the kitchen team and monitor the quality and presentation of all dishes;
• You actively contribute ideas for new menus, including calculation and composition;
• You create insight into purchasing, cost control, and gross margins;
• You ensure that procedures and food safety guidelines are followed;

• You work 32-38 hours per week, spread over 4 or 5 days in consultation (Monday to Thursday, Friday in consultation), with working hours between 09:00 and 20:00. Evenings do not occur weekly, but vary depending on the busy period. At the very least, you will have your weekends free!

• You lead the kitchen team and monitor the quality and presentation of all dishes;
• You actively contribute ideas for new menus, including calculation and composition;
• You create insight into purchasing, cost control, and gross margins;
• You ensure that procedures and food safety guidelines are followed;