🍛 Independent Chef (Indian & Surinamese Cuisine) – Amersfoort, Netherlands | €2,700–€3,200/month

🍽 Opportunity Indian Flavour is hiring three independent chefs for its kitchen at Kamp 34 in Amersfoort’s historic centre. The menu pairs Indian cooking with Surinamese dishes: roti, spiced curries and tropical-leaning plates. This is a hands-on post where you run your own section through lunch and dinner, supervise the assistants, and have a say in recipes and menu updates. Pay follows the Dutch hospitality collective agreement (CAO), at €2,700–€3,200 per month depending on experience. 👨‍🍳 Role: Independent Working Chef (3 positions) Prepare lunch and dinner dishes independently Handle mise en place and prep: cutting, mixing, portioning Own the quality, taste and presentation of every dish Apply HACCP and kitchen safety regulations Manage inventory: ordering, receiving and checking deliveries Clean and maintain equipment and workspaces Supervise the kitchen assistants and their compliance with regulations Put forward ideas for recipes, menu updates and more efficient processes 🌎 ChefJobs Abroad Analysis Amersfoort is a compact historic city in the central Netherlands, and the restaurant sits right in the old centre. It’s a smaller, calmer base than Amsterdam or Rotterdam. The job is unusually clear for a small independent: pay is set by the CAO rather than negotiated in the dark, uniforms are laundered daily, and the employer says it will train candidates who don’t yet tick every box. The cuisine is the real draw, since Indian-Surinamese kitchens are rare outside the Netherlands. The ad says nothing about housing, contract length or weekly hours, so ask about those before committing. ✅ Best Fit Ideal for chefs who: Have solid experience with Indian, Surinamese or broader South Asian and Caribbean cooking, especially roti and curries Are comfortable running lunch and dinner service without close supervision Want responsibility beyond the stove, including ordering, stock checks and supervising assistants Like contributing to the menu rather than only executing it Prefer a small, close team over a large hotel brigade Are still building formal qualifications and want an employer willing to train Not a fit for: chefs seeking a fine dining brigade, or anyone who needs employer-provided housing (none is mentioned).