The Sous Chef supports the Head Chef in operating the kitchen and assumes day-to-day responsibility when the Head Chef is absent. The employee actively participates in preparation and service while helping supervise other kitchen employees.
DDK Africuisine is developing an authentic African restaurant concept in Maastricht, with a strong focus on Nigerian and West African cuisine. We combine traditional flavours and preparation methods with professional Dutch hospitality, food-safety and presentation standards. This is a full-time position averaging 38 hours per week on an initial 12-month contract, with extension possible; the start date is to be agreed. Preliminary classification: Sous-chefkok I, function group VI, subject to final classification based on the actual duties. Indicative gross salary EUR 2,645.47 to EUR 3,289.31 per month for an average 38-hour working week, depending on qualifications and relevant experience, plus 8% holiday allowance and holiday entitlement in accordance with the Horeca CAO and Dutch law. Pension and other employment conditions apply where legally and contractually required. Work may include evenings, weekends and public holidays. Applications (CV, motivation letter, relevant culinary qualifications and evidence of professional experience) can be submitted through the form below; shortlisted applicants may be invited to an interview, reference check and a practical assessment directly relevant to the position. DDK BV is an equal-opportunity employer and assesses applicants on qualifications, experience and suitability, regardless of nationality, ethnic origin, sex, religion, age, disability, sexual orientation or any other legally protected characteristic. Applicants from the Netherlands, EU/EEA and Switzerland, and applicants already authorised to work without restriction in the Netherlands, are welcome to apply. Applicants requiring a work and residence permit may also apply; employment may begin only after all applicable IND and UWV requirements are met and the required authorisation is granted. The stated CAO classification is preliminary and must be confirmed against the actual duties under the Horeca CAO. Salary figures follow the Horeca CAO table effective 1 July 2026 and will be updated whenever the applicable CAO or law changes.
- Prepare and present Nigerian and West African dishes to approved standards.
- Coordinate food preparation and service on the kitchen floor.
- Support and, when required, replace the Head Chef.
- Provide technical guidance to cooks, kitchen assistants and trainees.
- Monitor portions, flavour, cooking quality and presentation.
- Assist with menu development, recipe testing and food-cost calculations.
- Prepare ordering lists and inspect incoming products.
- Monitor FIFO stock rotation, expiry dates, storage and food waste.
- Ensure compliance with HACCP, allergen, hygiene and workplace-safety rules.
MBO-3/4 working and thinking level or a comparable culinary qualification.
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