ResponsibilitiesIndependently 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.RequirementsMinimum 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.ConditionsSalary:



€3000–€3400 gross/month (based on 38 hours).End date: 1 September 2026 (with the intention to extend)Working hours: 38 hours/weekAccommodation: 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 (Roma)
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📍 Roma