🌶️ 5 Chefs Wanted to Help Build Eindhoven's First Indian Restaurant

🍽 Opportunity Dhol & Soul is Eindhoven's first Indian restaurant, built around the idea that Indian food is bigger than any single regional menu — the kitchen actively hunts down lesser-known regional dishes and traditional recipes alongside the familiar ones, then plates them with a modern hand. To bring that ambition to life they're bringing on five independent chefs at once for their Willemstraat kitchen, which means this isn't a seat filling a gap on an existing line — it's a genuine ground-floor role in a restaurant still defining what "Indian food in Eindhoven" looks like. 👨‍🍳 Role Responsibilities: Prepare ingredients and assess the quality of products before they hit the pass Apply core cooking techniques and prepare/present dishes to recipe and quality standard Carry out prep work — cutting, mixing and the rest — plus intermediate quality checks along the way Manage inventory and ordering, and keep the kitchen and equipment clean Professionally supervise assistant(s) on the line Weigh in on menu composition, menu changes and working methods as the concept evolves 🌎 ChefJobs Abroad Analysis Eindhoven trades Amsterdam's canals and tourist crowds for something quieter and more design-and-tech driven — this is Philips' hometown and the base for Dutch Design Week, a compact, bike-friendly city with a young, international population but a noticeably lower cost of living and calmer pace than the capital; what makes Dhol & Soul worth a second look within that setting is the "first of its kind" status itself, since being Eindhoven's debut Indian restaurant means chefs here genuinely shape the menu and the recipes rather than executing someone else's playbook, which is a real trade-up for a chef who's been cooking to a fixed menu elsewhere and wants creative input, a CAO-backed contract, and early-team standing in a restaurant that's still being written. ✅ Best Fit Chefs who want real input on menu direction rather than executing a fixed menu Chefs genuinely curious about India's regional cuisines, not just the dishes most familiar to Western diners Chefs who can work independently while also mentoring assistants on the line Chefs who want to be part of a restaurant's early, defining chapter rather than joining an established routine Chefs comfortable balancing tradition with a more modern plating and presentation style Chefs who want a structured Dutch CAO contract with clear growth opportunities attached Chefs who speak English or Dutch and are looking to settle into a smaller, design-city pace of life