Responsibilities
- Independently prepare high-quality dishes using fresh ingredients.
- Carry out preparatory work (mise en place) and assess ingredient quality.
- Ensure adherence to HACCP and hygiene standards, including daily kitchen cleaning.
- Participate in menu creation and contribute creative ideas for dishes.
- Lead and support the small kitchen team (hot-dish chef, cold-dish sous-chef, dishwasher).
- Maintain a friendly, positive atmosphere and work efficiently in a dynamic environment.
- Prepare lunch and dinner for up to 120 guests, including a daily changing 3‑course menu.

Requirements
- Minimum 12 months of experience as a chef (Head Chef or equivalent).
- Ability to work independently as well as in a small team.
- Strong stress‑management skills and commitment to quality.
- Good command of spoken and understood English.
- Upper secondary education or equivalent.





Conditions
- Salary: €3000–€3400 gross/month (based on 38 hours).
- End date: 1 September 2026 (with the intention to extend)
- Working hours: 38 hours/week
- Accommodation: On‑site caravan available (approx. €100/month electricity contribution), with access to campsite sanitary block.
- Meals: One meal per working day (usually around 16:30).
- Travel allowance: €0.23/km if living off‑site.
- Contract duration: Minimum 6 months, with intention to extend.
- Relocation support: Financial compensation after approx. 1 month of work, if the collaboration continues.
- Employment conditions: According to Dutch Horeca CAO (pension scheme, annual increases, etc.).

📌 Head Chef En Holanda (Verbania)
🏢 jcyl.es jobboard
📍 Verbania