Employer: Resort Land & Zee
Main 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: euros3000euros3400 gross/month (based on 38 hours).
- Start date: 1 March 2026
- End date: 1 September 2026 (with the intention to extend)
- Working hours: 38 hours/week
- Working languages: English
- Accommodation: On-site caravan available (approx. euros100/month electricity contribution), with access to campsite sanitary block.
- Meals: One meal per working day (usually around 16:30).
- Travel allowance: euros0.23/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.).
How to Apply and Deadline:
Información obtenida de: EURES. http://www.sepe.es/redEURES
Enlaces relacionados:
Información procedente de: Boletín de Empleo de Castilla y León (Ecyl).
