🍛 Independent Chef-I at a 40-Year Arnhem Institution — Kohinoor of India, Netherlands

🍽 Opportunity Few Indian kitchens in the Netherlands can say they've been cooking from the same family recipes for four decades. Kohinoor of India started as a small, cosy room in central Arnhem, opened by a chef who wanted to share the dishes he grew up with, and it has since become one of the city's go-to spots for Indian food. It's now hiring two Independent Chef-I cooks to run lunch and dinner service without hand-holding and help keep those recipes consistent. 👨‍🍳 Role & Responsibilities (2 positions) Prepare lunch and dinner dishes independently Handle mise en place: cutting, mixing, portioning Own the quality, taste and presentation of every plate Apply HACCP and safety rules on the line Manage stock: ordering, receiving and checking deliveries Clean and maintain kitchen equipment and workspaces Pitch recipe ideas, menu updates and smarter ways of working Oversee compliance and supervise kitchen assistants 🌎 ChefJobs Abroad Analysis Arnhem is the capital of Gelderland, a green, mid-sized city on the Rhine with the Veluwe forests and Hoge Veluwe National Park just north of town. That makes cycling and trail runs easy on days off, and Nijmegen and Utrecht are both close by train. Rent and daily costs are well below Amsterdam's. The real draw here is how long the restaurant has been going. Forty years of steady trade means regulars, tested recipes and a kitchen that knows how it runs, which you won't get at a new opening. You'd be cooking dishes with a long track record rather than building a menu from scratch. That, plus CAO-scale pay and a team of two new hires joining together, makes it a solid, low-drama base for a chef settling into Dutch kitchen life. ✅ Best Fit Ideal for chefs who: Want to cook classic Indian dishes from long-standing family recipes, not chase trends Can run a station solo through lunch and dinner without close supervision Are ready to supervise assistants and keep HACCP standards tight Like having a say in the menu, with a standing invitation to suggest recipes and process fixes Prefer a mid-sized city with nature on the doorstep over big-city Randstad living Value stable, CAO-backed pay and structure over a negotiated one-off deal Not a fit for: chefs chasing fine-dining tasting menus or full creative control. This is a busy, recipe-led kitchen where consistency is the job.