🍛 5 Independent Chefs Wanted — Fine Dining Indian Kitchen, Amsterdam

🍽 Opportunity Rasoi Amsterdam — the name literally means "kitchen" in Hindi — is a fine dining Indian restaurant built on sourcing real spices, meats and vegetables and treating them with the same precision you'd expect from any serious European kitchen, and right now they're hiring five independent chefs at once, a scale of hiring that signals real growth rather than a single vacancy. You'd be joining a kitchen where lunch and dinner service is run by chefs trusted to work without hand-holding, in a restaurant on Maasstraat that's expanding its line to keep up with demand. 👨‍🍳 Role Responsibilities: Independently prepare lunch and dinner dishes to the restaurant's standard Handle mise en place — cutting, mixing, portioning — and other prep work Own the quality, taste and presentation of every dish that leaves your station 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 on recipes, menu updates and more efficient kitchen processes Supervise assistants' work and their compliance with kitchen regulations 🌎 ChefJobs Abroad Analysis Amsterdam runs at a pace most chefs don't expect from a major European capital — compact, bike-first, and built around a Dutch work culture that actually protects your time off, all backed here by CAO hospitality terms that spell out pay, travel reimbursement and daily clean whites rather than leaving them to chance; what sets Rasoi apart within Indian fine dining specifically is that it's hiring five chefs into a genuinely independent role with a built-in path to supervising others, and it's explicitly open to candidates who don't yet hold every qualification but are willing to train into it, which makes this a real trade-up for a chef who's been doing more supervised or junior prep work elsewhere and wants both the autonomy and the paper trail — CAO contract, structured training, a defined salary band — to back it up. ✅ Best Fit Chefs who want to run their own station independently rather than work under close supervision Chefs with a genuine interest in Indian cuisine and its spice and ingredient work, not just hospitality in general Chefs who can hold their composure and pace through back-to-back lunch and dinner services Chefs who want a structured, CAO-backed contract in the Netherlands rather than informal or seasonal work Chefs ready to take on inventory ownership and light supervision of assistants, not just line cooking Chefs open to internal training if they're missing a formal qualification but have the drive to close the gap Chefs who speak Dutch or English and want to build a long-term base in Amsterdam