Independently working cook

From mise-en-place to the plate

It's busy in the kitchen. The first orders are coming in, the buffets are filling up, and meanwhile, there's an event on the agenda. You keep the overview, know what needs to be done and ensure that every dish leaves the kitchen as intended.

At de Bonte Wever, you work in a place where many things come together. You cook for our restaurants, but also for business meetings, parties, and other events. One day you prepare dishes for the buffet, the next day you and your colleagues prepare the kitchen for a large event. No day and no service are the same.

You work independently within a close-knit kitchen brigade. You think along about dishes, monitor the quality, and ensure that the kitchen is well-prepared for each service. You also contribute to purchasing and inventory management.

From preparation to distribution: you ensure that your part of the kitchen is set up. You are involved in, among other things:

• independently preparing and cooking dishes;

• monitoring the taste, presentation, and quality of the final product;

• thinking about new dishes and developing them;

• activities for our restaurants and various events;

• checking stocks and assisting in purchasing;

• monitoring BBD and FIFO;

• working according to HACCP guidelines;

• keeping the kitchen and workspaces clean and tidy;

• collaborating with colleagues during preparation, service, and events.

You know what's needed to deliver good service. You work independently, keep a cool head when the pace increases, and jump in where necessary. At the same time, you actively seek cooperation with your colleagues.

You bring:

• a completed MBO cooking education level 2 or 3;

• several years of experience as an independently working cook;

• passion for cooking and a sense of taste and presentation;

• interest in creating and developing new dishes;

• knowledge of HACCP, BBD, and FIFO;

• eye for quality, hygiene, and a neat working environment;

• a flexible and stress-resistant working attitude;

• the motivation to deliver every service well together with colleagues.

De Bonte Wever is more than a restaurant. Hotel guests join for dinner, business guests gather for a meeting, and there's a party on the agenda in the event hall. All these different guests and moments come together in your kitchen. That makes the work varied.

Of course, there's also something in return. You get:

• a pleasant and dynamic company to work in;

• classification and remuneration in accordance with the Horeca CAO;

• nice fringe benefits, such as:

  • free sports (fitness, water sports, and more!);

  • free swimming;

  • discount on swimming lesson cards;

  • discounts for friends and family members on de Bonte Wever's offerings;

  • special staff discounts for events and outings, and offerings in the Bonte Brink;

  • opportunity for birth and parental leave;

  • collective discount options on various insurance policies including health insurance;

  • participation in the Horeca and Catering Pension Fund;

  • participation in a bicycle lease plan (depending on contract);

  • good, free parking facilities for both (electric) car and bicycle;

  • a token of appreciation on your birthday;

  • every day a delicious fresh soup in the canteen during lunch;

  • active staff association 'De Hunebedjes'.