Independent working Chef - I

Independent working Chef - I

Asian Bistro Nijmegen BV

Working conditions

Name of position

Independent working chef -I 

Type of work location

Fixed work location

Postal code and/or city

6512AB NIJMEGEN 

Hours per week

38 - 38 hours per week

Type of working time

Office hours

Type of contract

Temporary

Start date

September 30, 2026

End date

September 30, 2028

Type of salary

Fixed wage / hourly wage

Salary indication

Salary according to the Dutch hospitality collective agreement (CAO): €2,700 – €3,200, depending on your experience 

Job description

Restaurant Mia-Asian Bistro Nijmegen BV in Nijmegen is looking for an independent chef. Restaurant MIA is an Asian shared dining restaurant in Nijmegen. Our menu features Asian dishes from all over Asia. We have a friendly, multicultural, young team. We organize fun team activities at least twice a year. Experience in Asian cuisine is not required; we offer on-the-job training. There are always opportunities for growth. What do we expect from you? Ability to work according to HACCP, occupational health and safety regulations. Ability to follow work instructions according to our recipes. Ability to work efficiently in the kitchen (work processes). Ability to prepare mise en place according to inventory level. Ability to submit orders on time. Ability to store goods correctly (FIFO principle). Ability to clean according to the cleaning schedule. Ability to independently resolve minor malfunctions and/or unusual issues and defects. Ability to handle stress during peak hours. Ability to perform interim quality checks and adjust for doneness, taste, color, consistency, etc. Ability to supervise assistants. Ability to suggest improvements to work instructions and recipes.

Course

Education level

MBO-3 or MBO 3 work and thinking level

Field of study

Hospitality

Work experience

Function

Independent working chef-I

Experience

0 month(s)

Other wishes

Other requirements

Working with HACCP, Arbo and safety regulations. Follow work instructions according to our recipe. Efficient work process. Daily mise en place preparation. Store goods according to the FIFO principle. Independently resolve minor malfunctions and/or special defects. Supervise assistants.