Head Chef (Chef-Kok), Hoofddorp

Overview Title:

Head Chef (Catering)—

Location:

Hoofddorp

Gross salary:

EUR 3600 - 4000/month, based on a 38 hour contract.

Benefits include a bike plan with employer contribution;

25 holidays per calendar year ;

8% holiday allowance ; meals on shift (with a small tax implication); bespoke training and development opportunities;

Pension ; and a

commuting allowance

of€0.23 per km for distances over 10 km.

Responsibilities

Lead, inspire, and manage a team of chefs and kitchen staff, fostering a positive work environment.

Train and develop staff members to ensure they have the necessary skills and knowledge.

Establish and maintain standard operating procedures for food preparation, plating, and presentation.

Stay updated with culinary trends and techniques; apply innovations to menu development.

Create and design menus for hospitality meetings and events, aligned with target audience and seasonal ingredients.

Develop new recipes balancing creativity, taste, and profitability.

Conduct regular menu tastings to evaluate dishes, considering customer feedback and market trends.

Collaborate with management to establish pricing, portion sizes, and cost-effective menu strategies.

Oversee all aspects of food preparation; ensure compliance with health and safety regulations, sanitation standards, and food quality controls.

Manage inventory levels, ordering, and stock rotation to minimize waste and maintain freshness.

Monitor kitchen equipment and coordinate repairs and maintenance as needed.

Maintain accurate records of food costs, inventory, and production.

Coordinate with front-of-house staff to ensure efficient service and timely delivery of meals.

Foster effective communication and collaboration between the kitchen and other departments.

Attend management meetings and contribute to discussions on menu updates, specials, and customer feedback.

Provide guidance and support to kitchen staff during peak service periods.

Ensure consistent food quality, taste, and presentation by monitoring and inspecting dishes before service.

Enforce high standards of cleanliness and hygiene in the kitchen, following local health regulations and company policies.

Implement and maintain HACCP food handling and safety practices, training staff accordingly.

Conduct regular kitchen inspections and follow up on corrective actions.

Qualifications

Willingness to learn and progress.

Excellent organisational skills.

Ability to plan ahead.

Honest, trustworthy and respectful.

Team player.

Flexible and adaptable to change.

Cultural awareness and sensitivity.

Demonstrates sound work ethics.

Ability to remain tactful, calm, and persuasive in controversial situations.

Available Monday to Friday, office hours, and flexible for events.

Additional Information For almost 20 years, BaxterStorey has created beautiful spaces, exciting menus and friendly teams so that each customer can have the hospitality experience they deserve. We support you to develop your potential and build a career you’re proud of. Our values include being visionary, wholeheartedly positive, creatively collaborative, and forever conscious. BaxterStorey is committed to equality, diversity, and inclusion; our aim is for our workforce to be representative of all sections of society and for each employee to feel respected and able to give their best. We are dedicated to ED&I and to setting the standard for an inclusive culture in hospitality.

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