Independent Chef in Delft

• A good salary between € 2,645 and € 3,289 per month, matching your experience and skills;

• A full-time employment contract in 4 working days, because we understand that you also have a life outside of work. Of course, you can also apply for a part-time position!;

• A brand new ROSVAL kitchen and two live cooking kitchens where, among other things, your creativity and passion for flavors take center stage;

• 25 vacation days and 8% holiday allowance per year based on full-time employment because taking rest is also important;

• A nice hospitality pension, so that you can fully enjoy life after your career later on!;

• A dynamic workplace in a new hotel, which means you will be working in one of the most beautiful and newest Van der Valk hotels in the area;

• Plenty of freedom, input, and responsibility within an informal working atmosphere.

And in addition...

• A delicious meal every workday that is made with love by your fellow chefs;

• You may stay overnight at interesting staff prices at a large selection of Van der Valk Verrast hotels;

• Enjoy a 10% staff discount in our restaurant;

• As a colleague, you may make free use of our fitness;

• Great discounts on fashion, electronics, day trips, and more via our exclusive partnership with Benefits at Work;

• Fun staff parties and outings.

Put your kitchen talent in our spotlight!

We are looking for a creative and enthusiastic Independent Working Cook to enrich our kitchen team.

We are looking for a creative and enthusiastic Independent Chef to enrich our kitchen team. Are you enthusiastic, energetic, motivated, and do you love a challenge? Then apply today.

As an Independent Chef, you are responsible for preparing dishes according to our quality standard.

You are a professional who loves to roll up your sleeves. You work independently on various parts of the kitchen, ensure good mise-en-place, and contribute together with your colleagues to a flawless service.

• Independently preparing and plating dishes;

• Taking care of the mise-en-place;

• Working on various kitchen sections;

• Monitoring the quality, presentation, and speed of your dishes;

• Complying with HACCP guidelines;

• Collaborating with your colleagues to ensure every service runs smoothly;

• Identifying areas for improvement and thinking along about the kitchen.

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