🍛 Independent Chef Wanted — From-Scratch Indian Kitchen, Utrecht, Netherlands

🍽 Opportunity Blend House, an Indian restaurant in Utrecht built around a genuinely no-shortcuts house rule — no artificial colours, no preservatives, spices blended in-house the way they'd be blended at home — is opening three Independent Chef-I roles at once, from classic biryani and butter chicken through to modern dishes the kitchen is still developing. Three positions opening together signals a kitchen that's growing rather than backfilling a single departure, and the emphasis on traditional technique over shortcuts gives the role real technical substance beyond standard restaurant service. 👨‍🍳 Role & Responsibilities Independently prepare lunch and dinner dishes, from mise en place through plating Cook Indian classics like biryani and butter chicken alongside newer, kitchen-developed creations Blend spices in-house rather than relying on pre-mixed masalas, in line with the kitchen's no-artificial-colours, no-preservatives standard Manage inventory: ordering, receiving and checking incoming stock Apply and comply with HACCP and food safety regulations Clean and maintain kitchen equipment and workspaces Contribute ideas for recipes, menu updates and more efficient kitchen processes Supervise compliance with regulations and oversee the work of kitchen assistants 🌎 ChefJobs Abroad Analysis Utrecht is the Netherlands' fourth-largest city but keeps a compact, walkable, cycling-first feel — wharf-level restaurants line the Oudegracht canal, and Utrecht Centraal is the country's busiest rail hub, putting Amsterdam and Schiphol about 25 minutes away without the tourist density of living in Amsterdam itself. What sets Blend House apart within Dutch Indian dining is the technical discipline behind the "feel at home" pitch: blending spices from scratch is a real skill to build, not a marketing line, and the explicit invitation to apply without every qualification — backed by internal training — makes this a genuine entry point for a chef who wants to grow into independence rather than arrive fully formed. It's a solid trade-up for a chef who wants craft development and a livable, central Dutch city, without the pace or cost of Amsterdam. ✅ Best Fit Chefs who want to build real skill in from-scratch spice blending rather than working from pre-mixed pastes Cooks earlier in their independent career who'll make good use of structured internal training Chefs who want a hand in shaping a growing menu, not just executing someone else's fixed list Those drawn to a compact, canal-side city with strong rail links across the Netherlands and into Europe Chefs comfortable running lunch and dinner service independently, with assistants to supervise Chefs who take pride in warm, comforting, home-style Indian cooking rather than tasting-menu plating Not a fit for chefs chasing a fine-dining, small-plates pace — this is volume-driven, from-scratch comfort food