🥟 Independent Chef Wanted — Curries, Clay-Oven Tandoor & Momos, Bodegraven

🍽 Opportunity Surya Bodegraven serves Indian and Nepalese cooking a short walk from Bodegraven station at Wilhelminastraat 23, right in the middle of South Holland's Groene Hart cheese country — curries, tandoori cooked in a clay oven, and handmade Nepalese momos, with a full vegetarian and vegan menu running alongside the meat and fish dishes, for guests eating in or ordering delivery — and the restaurant is opening four Independent Chef-I positions to keep both sides of that operation staffed and up to standard. 👨‍🍳 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 all dishes Apply and comply with HACCP and safety regulations Manage inventory: ordering, receiving, and checking products Clean and maintain kitchen equipment and workspaces Contribute ideas for recipes, menu updates, and more efficient processes Supervise compliance with regulations and the work of kitchen assistants 🌎 ChefJobs Abroad Analysis Bodegraven sits on the Gouda–Utrecht rail line in the Groene Hart — the "Green Heart" of the Randstad, flat polder and dairy country better known for cheese farms than nightlife, with Gouda and Utrecht both a short hop away for a day off and a cost of living well below Amsterdam's. What sets this kitchen apart within its category is the pairing itself: clay-oven tandoor and Nepalese momos on the same menu is an unusual combination for a Dutch high street, and a vegetarian/vegan menu built to stand on its own rather than tacked on as an afterthought. With four openings at once and pay set to the Dutch hospitality CAO, this reads as a genuine trade-up for a chef who wants steady, structured restaurant work in quiet, affordable surroundings rather than a negotiated one-off in a louder city. ✅ Best Fit Chefs confident running an independent station across curries, tandoor, and Nepalese momos, or eager to build that range Cooks who want real vegetarian and vegan chops, not just a side note on the menu Those who want a straightforward CAO-scale job with a defined salary range rather than a negotiated one-off Chefs who handle stress and peak periods well and can work independently under pressure across both dine-in and delivery service Cooks ready to supervise kitchen assistants and take ownership of compliance on their station Chefs who'd value practical extras — travel reimbursement, laundered uniforms, internal training — over lifestyle perks Not a fit for chefs looking for a formal fine-dining pace or tasting-menu-style creative control — this is a busy, recipe-driven neighbourhood kitchen running two service channels at once