Trainee Chef Lab & Kitchen Ijsselstein

Learn the culinary trade in a professional kitchen where you help prepare fresh dishes for events and our locations. Develop your talent, work with an enthusiastic team and grow into a true master craftsperson. Your workplace You will work in our production kitchen in IJsselstein, the place where our culinary dreams become reality. Easily accessible by car and public transport, with parking facilities in the nearby area. There is an atmosphere here of passion and a constant drive to surprise. In the kitchen you taste ambition: no standard, but culinary craftsmanship with guts. Vermaat Events provides hospitality at a wide range of events and locations: from large sporting events such as the Grand Prix and the KLM Open to high-end dinners at the Rijks museum or the veterans' days at the National Military Museum. Your team From the production kitchen you work together with a close-knit team of chefs, production staff and event colleagues. You strengthen each other and together set the tone for unforgettable experiences, both for guests and clients. Your role In your role as trainee chef at this location, you learn in practice how to keep a professional kitchen running. You support the kitchen team, help with preparations and make sure your part of the kitchen stays neat and organized. In this way you help the team serve our guests well and quickly. - You prepare basic dishes and learn new cooking techniques; - You support mise en place and daily preparations; - You work according to HACCP rules and keep your workstation clean and orderly; - You replenish supplies and signal when something is running out; - You help with plating dishes and dispatching orders; - You learn to work at the pace of a busy kitchen. What we ask For the role of trainee chef you bring motivation, eagerness to learn and interest in cooking. You are following a BBL (work-based learning) culinary program and want to develop in a professional kitchen. You can keep up the pace, remain calm in busy situations, and have an eye for hygiene and teamwork. - You are following a BBL culinary training program and are enrolled at a MBO (vocational college); - You like to learn from experienced colleagues and ask questions; - You work neatly and follow HACCP rules; - You are flexibly available, including on weekends and holidays; - You speak and understand Dutch; - You can apply for a VOG (certificate of conduct). Working as an intern: - An open and people-oriented work environment with personal guidance so that you can fully develop yourself; - Your contribution is of great value to the success of Vermaat; together with your team you create an unforgettable experience; - A wide choice of roles, locations and positions; a world full of possibilities! Our perks An internship allowance of €550 (MBO) or €800 (HBO/WO) per period based on full-time employment Discount on your health insurance via Zilveren Kruis or VGZ and attractive discounts via Benefits@work For an average of €1.50 per workday you can enjoy a healthy and tasty lunch Payment every 4 weeks, so you are paid 13 times per year A friends bonus: refer someone and receive a bonus of €250 This is how Vermaat helps you grow! A world of opportunities Plenty of choice in workplaces, roles and positions, suited to your wishes and talent, regardless of the phase of your career or personal situation. Development tailored to you Space for personal development and growth is central to us. Through our academy we offer various talent programs, trainings and courses. Room to be yourself An open work environment where you feel at home. With trust, appreciation and room for your ideas. Your contribution is worth gold. Your application - Apply: Just do it. - Intake: Get acquainted by phone. - Interview: A match? - Get started: See you soon! Your employer Started in 1978 as a delicatessen shop. Now grown into the specialist in tailor-made hospitality and one of the largest hospitality employers in the Netherlands, with 500+ locations throughout the country. Our hospitality is almost always located under the roof of another: within various companies, at airports, in museums, in hospitals, zoos and much more.