Work in a kitchen without needing to be a chef, in a place where something new is being built. A new hospitality concept has opened in a well-known safari park in the Tilburg region. You help with preparation, make pizzas according to a set method and make sure the snack bar is ready for the day.
About the place
You work at a special location where guests come for a full day of experience. Inside the safari park, a new hospitality concept is being run by a family business that treats its people well.
Because the concept has only recently opened, not everything is fixed yet. You help the team build rhythm, structure and quality from the start.
The role
As a Kitchen Assistant, you support the daily kitchen preparation and service. You do not need to be a chef, and pizza experience is not required.
You work in a practical way, keep your station clean and organised, and know how to keep going when it gets busy. Together with an international team, you help make sure the kitchen and snack bar run well.
What will you do?
Prepare mise en place for the kitchen and snack barMake pizzas according to a set methodHelp open and set up the snack barKeep your workstation clean, tidy and organisedWork together with colleagues from an international teamKeep moving during busy momentsHelp build a new hospitality concept inside a safari parkWho are we looking for?
This role suits someone who likes practical work, enjoys a good pace and is not afraid to roll up their sleeves.
Kitchen experience is useful, but not required. What matters most is that you are reliable, work neatly and cooperate well with colleagues.
What do we offer?
€17.67 per hour including holiday allowance and vacation days24 to 38 hours per weekFlexible start date, preferably as soon as possibleAn active kitchen role in a new hospitality conceptWork at a special location in the Tilburg regionAn international teamVaried work in preparation, pizzas and snack barThe chance to gain kitchen experience without chef trainingClosing
This is a good place for someone who wants more than just a kitchen job. You work at a location where a lot is happening, help build something new and see directly how your preparation makes a difference during the day.
Responding is simple: send us a short message about who you are and when you are available. We will contact you soon.
Contactdetails
Mathilde Adema
(WhatsApp)
Je start de dag met ontbijtservice en koffie, schakelt door naar een volle lunch en sluit af met een drukke dineravond terwijl het terras nog vol zit. Als jij overzicht houdt in dat ritme en scherp blijft wanneer het tempo oploopt, dan is dit een keuken waar je goed tot je recht komt.
Over de plek
Aan het water in Leiden ligt een drukbezochte all-day zaak waar de dag naadloos overloopt van ontbijt naar diner en borrel. Gasten blijven hangen, het terras zit vaak vol en het tempo verandert continu gedurende de dag.
De kaart is mediterraan, met focus op seafood, grillgerechten en shared dining. Er wordt gewerkt met verse, seizoensgebonden producten en sterke, vaak lokale leveranciers. Naast de dagelijkse service worden er regelmatig events georganiseerd, wat zorgt voor extra dynamiek in de keuken.
Je werkt binnen een grotere horecagroep met meerdere locaties, waar teams samenwerken en doorgroeien een logisch onderdeel is van de organisatie.
De rol
Als Sous-Chef werk je direct samen met de Chef, die zelf actief meedraait op de vloer. Door het compacte keukenteam werk je nauw samen en heb je zicht op alles wat er gebeurt in de keuken.
Je bent verantwoordelijk voor het soepel laten verlopen van de service en speelt daarnaast een actieve rol in de ontwikkeling van de kaart. Samen met de Chef werk je aan nieuwe gerechten, recepten en de verdere opbouw van het menu.
Wat ga je doen
Ondersteunen in de dagelijkse aansturing van de keukenActief meedraaien op verschillende partijen tijdens serviceBewaken van kwaliteit, tempo en consistentieSamen met de Chef werken aan nieuwe gerechten en menukaartenUitwerken van recepten en meedenken over kostcalculatiesCoördineren van mise en place en voorbereidingBegeleiden en opleiden van leerlingen en junior collega'sWie zoeken wij
Ervaring als Sous Chef of een Chef de Partie die klaar is voor de volgende stapJe houdt overzicht en blijft rustig tijdens drukke servicesJe werkt gestructureerd en communiceert duidelijkAffiniteit met mediterrane keuken, vis en grillJe vindt het belangrijk om collega's te begeleiden en kennis over te dragenJe denkt actief mee over werkwijzen, kaart en keukenprocessenJe voelt je op je plek in een keuken waar het tempo hoog ligt en je samen met het team de service draagt.
Wat krijg je ervoor terug
Salaris vanaf €2945 bruto per maand (op basis van 38 uur), afhankelijk van ervaringWerkweek van 32, 38 of 40 uur, verdeeld over 4 of 5 dagenWerktijden binnen een all-day concept (09:00 / 10:00 tot 00:00 / 01:00)25 vakantiedagen en 8% vakantiegeldReiskostenvergoeding bij meer dan 10 km afstandPensioenregelingDagelijks lunch of diner tijdens je werkdag20% personeelskorting binnen alle locaties van de groepRegelmatig teamuitjes en een jaarlijks personeelsfeestEen vast en goed op elkaar ingespeeld keukenteamWerken in een enthousiast en sociaal teamDoorgroeimogelijkheden binnen een horecagroep met meerdere locatiesTot slot
Je komt terecht in een keuken waar je echt invloed hebt op de dagelijkse operatie en de kaart, en waar je samenwerkt in een team dat op elkaar ingespeeld is. Een plek waar tempo, samenwerking en ontwikkeling samenkomen.
Interesse?
Laat van je horen, dan plannen we snel een kennismaking in.
Contactgegevens
Mathilde Adema
(WhatsApp)
Cooking at a high level, in a kitchen where timing, calm and precise finishing need to be right. In this role, you work in a 5-star luxury hotel on the Herengracht in Amsterdam, with several culinary concepts under one roof.
Do you have a completed culinary education and at least 2 years of experience as a Chef de Partie? Or are you a strong Demi Chef de Partie who is ready for the next step? Then this is a place where you can grow in a kitchen environment focused on finesse, product knowledge and consistent quality.
About the place
You will work in a 5-star luxury hotel in the highest segment of international hospitality. Guests come here for the full experience: gastronomy, service, atmosphere and precision.
Within the hotel, there are several culinary concepts under one roof: a 2 Michelin-starred restaurant, an elegant restaurant for lunch, dinner and afternoon tea, and a cocktail bar located in a former vault.
The kitchen works with refined preparations and clear standards. Every plate needs to be right before it leaves the pass.
The role
As a Chef de Partie / All-round Cook, you independently run your own section during lunch and dinner. You make sure your mise en place is ready, keep track of the flow during service and take responsibility for the quality of the dishes leaving your section.
During peak moments, you keep an overview and guide colleagues within your section. You work directly with the Sous Chef and Head Chef to keep service running smoothly.
What will you do?
Independently run your section during lunch and dinner
Prepare and organise mise en place
Prepare and plate dishes according to fixed standards
Work with refined preparations and clear kitchen standards
Guide colleagues within your section
Monitor hygiene and HACCP standards
Check product quality and storage
Spot and solve issues during service
Coordinate with other kitchens and outlets within the hotel
Who are we looking for?
At least 2 years of experience as a Chef de Partie, or experience as a strong Demi Chef de Partie
A completed culinary education at level 3 or equivalent
Luxury hotel experience is a plus, but not required
You can work independently and take responsibility for your section
You stay calm and keep an overview during busy services
You stand confidently in a kitchen where precision matters
You enjoy finesse and accurate finishing
You communicate clearly with colleagues
You speak good English
What do we offer?
Salary of €3,000 - €3,200 gross per month, including holiday allowance and vacation days
Full-time employment
Direct employment with the hotel
Tips are shared among the team
Accommodation available in Amsterdam
Working across several high-level food concepts
Working in a luxury hotel environment
Training focused on working across different kitchen levels
Growth opportunities between different kitchens within the hotel
Opportunities within an international hotel group
Accommodation
Are you moving to Amsterdam from abroad? Accommodation is available in a shared hostel room in Amsterdam. You share the room with other people working in hospitality. There is also a shared living room and kitchen where you can relax outside your shifts.
Closing
This role suits a chef who is ready for a kitchen environment where precision, calm and quality matter. You do not need years of luxury hotel experience. What counts is that you have a strong foundation, take responsibility and want to grow in high-level kitchens.
Does this sound like a step that could suit you? Leave your details and we will discuss the next steps with you.
Contactdetails
Mathilde Adema
(WhatsApp)
Cook in a place where guests spend the day swimming, walking or relaxing in the sun, then sit down for a good lunch or dinner by the water. At this new beachclub in a recreational area near Tilburg, you will work with an accessible menu that goes beyond standard leisure hospitality: from steak and beef burgers to duck breast, creamy truffle pasta, tuna steak and sea bass.
You will work 38 hours per week in a kitchen team of 8 people. The focus is mainly on lunch and dinner. The salary is €19.00 per hour, including holiday allowance and holiday days.
About the place
This new hospitality location is based near Alphen, just south of Tilburg. The venue has the feel of a beachclub by a large swimming lake: new, beautifully finished, well-kept and accessible to everyone.
Guests mainly come here for a day in nature, sunshine, swimming and relaxation. After that, they want good food in a setting that offers more than a standard place by the water.
The role
As an Independent Chef, you will be part of the daily kitchen operation. You work according to the chef's recipes and standards and help keep quality consistent during lunch and dinner service.
Because this is a new concept, there is also room to contribute ideas. Not everything will be fixed from day one. That requires flexibility, but also gives you the chance to help shape how the kitchen will run.
What will you do?
You prepare dishes for lunch and dinner, with a focus on good meat and fish dishes.You work on dishes such as steak, beef burgers, duck breast, truffle pasta, tuna steak and sea bass.You follow the chef's recipes, working methods and quality standards.You support the chef with preparation, mise en place and service.When the chef is absent, you are able to guide, support and correct colleagues where needed.You work according to HACCP and hygiene regulations.You help manage stock levels and make sure orders are passed on in time.You contribute ideas for the menu and the further development of the concept.Who are we looking for?
You have at least 2 years of experience as an Independent Chef or Chef de Partie.You can work independently during lunch and dinner service.You are open to new ideas, techniques and developments in the kitchen.You are available during evenings and weekends.You understand that working in a new business requires flexibility.You enjoy helping to build a new place instead of stepping into a fully fixed structure.What do we offer?
A 38-hour working week.A salary of €19.00 per hour, including holiday allowance and holiday days.A seasonal contract, with the possibility of year-round work if it is a good match on both sides.Work at a new, beautifully finished location by a large swimming lake.An accessible menu focused on quality, meat, fish and recognisable dishes.Room to give input on the development of the concept.A kitchen team of 8 people.Accommodation on site: your own cabin for €350 per month. The cabin is simple and somewhat primitive, but also has its charm. You do not share the living space with others. The toilet and shower are located in a shared building approximately 100 metres away. The cabin has a bunk bed, a double bed, heating, a small two-burner stove and a sink.Closing
This is a role for a chef who wants to cook well in a special place, and who understands that a new concept still needs to grow. You will work at a location where nature, water, sunshine and food come together, and where you do not just join the operation, but help build it.
Interested?
Send your experience and availability. Then we will see together whether this place is the right fit for you.
Contactdetails
Mathilde Adema
(WhatsApp)
