🍢 Cook Under Chef Anil Semwal — Tandoori & Slow-Cooked Curry Kitchen, Den Haag

🍽 Opportunity Indian by Nature is led by Chef Anil Semwal, and the kitchen's identity is built around a specific style: traditional slow-cooked curries, tandoori specialties, and spice blending treated as a craft rather than an afterthought, all made from natural ingredients rather than shortcuts. With four independent chef spots open right now, this is a chance to work a station under a named chef with a clear culinary point of view, in a kitchen that's expanding to keep pace with demand for that style of cooking. 👨‍🍳 Role Responsibilities: Independently prepare lunch and dinner dishes Carry out mise en place and other preparatory tasks (cutting, mixing, portioning) Ensure the quality, taste and presentation of every dish Apply and comply with HACCP and food safety regulations Manage inventory — ordering, receiving and checking incoming products Clean and maintain kitchen equipment and workspaces Contribute ideas for recipes, menu updates and more efficient kitchen processes Supervise assistants' work and their compliance with kitchen regulations 🌎 ChefJobs Abroad Analysis Den Haag is a different animal from Amsterdam or Eindhoven — it's the seat of the Dutch government and home to the International Court of Justice and International Criminal Court, so you get an unusually international, diplomatic crowd living alongside a genuine North Sea beach town in Scheveningen, all at a slower, more liveable pace than the capital; what stands out about this particular kitchen is that you're cooking under a named chef with a defined style — slow-cooked curries and tandoor work specifically, not a general Indian menu — which gives a chef real technique to learn and a clear voice to absorb, and combined with a CAO contract and the door left open to candidates still working toward full qualification, it's a solid trade-up for someone who wants to specialize in tandoori and curry technique under direct mentorship rather than generalize across a broader menu. ✅ Best Fit Chefs who want to specialize in tandoori technique and slow-cooked curry work under a named chef's direction Chefs who take real pride in spice work and natural ingredient sourcing Chefs who can run independently through busy lunch and dinner services without close supervision Chefs ready to take on light supervision of assistants alongside their own station Chefs who want to base themselves in a quieter, more international Dutch city than Amsterdam Chefs open to internal training if they're missing a formal qualification but bring real technique and drive Chefs who speak Dutch or English and want a structured, CAO-backed contract