Dishwasher in the Netherlands
This page explains what Dishwasher / Kitchen Porter work typically looks like in the Netherlands. Assignments are often in restaurants, hotels, event kitchens or staff canteens. If your profile matches, we use your CV to connect you to available projects in major cities and surrounding provinces.
Dutch kitchens run on tight service windows. When volume spikes (weekends, events, seasonal peaks), teams add dedicated dishwashers to keep the pass moving, maintain hygiene standards and prevent downtime. Strong dishwashers are valued because they protect the entire kitchen’s rhythm.
Pay range in the Netherlands (gross)
Typical dishwasher pay for HoReCa projects is €13.50–€16.75 gross per hour. This is a realistic range for entry to experienced back-of-house support roles; the final offer is confirmed per assignment.
What affects your hourly rate
- Project location (city/province) and venue type (hotel/restaurant/catering).
- Collective agreement (CAO) and pay scale used by the client.
- Shift allowances for evenings/nights/weekends/public holidays (if applicable).
- Overtime rules and how hours are scheduled on the site.
- Experience & pace: pot-wash, banquet service, high-volume kitchens, etc.
The pay shown is gross (brutto). Net pay depends on taxes, social contributions and your personal situation. Any deductions (if applicable) are explained in the offer/assignment terms before you accept.
What you will do (day-to-day)
Dishwasher work is fast, repetitive and quality-driven. Typical tasks include:
- Run the dishwashing line: pre-rinse, load/unload racks, air-dry and store items correctly.
- Pot-wash support: soak, scrub and degrease cookware safely (hot surfaces, sharp tools).
- Keep the back-of-house clean during peak service (floors, bins, splash zones, drains as assigned).
- Sort waste and return items to stations so chefs can continue production without delays.
- Communicate shortages/breakages and follow site rules for chemicals and labeling.
Hygiene & food-safety basics (HACCP-style)
You are expected to follow kitchen hygiene routines: handwashing, correct storage, separation of clean/dirty zones and safe handling of detergents/sanitizers.
What we look for
- Reliability, punctuality and a consistent work rhythm during busy service windows.
- Attention to cleanliness and willingness to follow kitchen rules and instructions.
- Basic communication in English for safety, task handover and site instructions.
- CV in English is required for screening and selection.
Nice-to-have
- Experience in restaurants, hotels, catering or industrial kitchens.
- Comfort with pot-wash, banquet turns and large-volume dish systems.
- Food-safety awareness (HACCP-style routines) and chemical handling discipline.
Physical requirements
- Ability to stand for long periods and work with warm water/steam.
- Manual handling of trays and cookware within safe limits.
- Comfort working in a fast-moving back-of-house environment.
Candidate fit check
Use this quick self-check before you apply.
You are a good fit if you…
- can keep a steady pace for several hours without quality dropping
- prefer clear routines and take pride in a clean, organized work zone
- stay calm when the kitchen is busy and multiple stations need support
- follow instructions precisely (chemicals, storage, separation of clean/dirty)
- can work evenings/weekends when the venue is busiest
- communicate basics in English for safety and coordination
- are ready to start with hands-on tasks from day one
This role is not for you if you…
- need a quiet environment or dislike wet/steamy workspaces
- avoid repetitive work or lose focus on routine tasks
- cannot follow hygiene rules consistently
- are unwilling to work shifts (including weekends) when required
How hiring typically works
Because projects vary, the exact steps can differ slightly. A common flow is:
Documents & legal work (NL) — general guidance
- Identity document: valid passport (and residence card if you already live in the EU/EEA).
- CV: English preferred, plus any certificates if you have them (hygiene/food safety or similar).
- Work authorization: roles may be employer-specific (tied to a sponsor) or available under other legal routes depending on your status. Eligibility is confirmed after screening.
- Compliance paperwork (project-dependent): onboarding forms, basic background checks if required by the venue, and site rules acknowledgements.
- Safety & PPE: venues typically require non-slip footwear; some provide PPE or specify standards. Always follow site instructions.
For questions, use the contact page: https://mavial.pl/kontakt.html.
FAQ
Is the pay shown net or gross?
The figures on this page are gross (brutto) per hour. Your net pay depends on taxes and your personal situation. Any assignment-specific conditions are provided before you accept.
Will I work only dishwashing, or also cleaning?
Most venues combine dish line duties with back-of-house cleaning tasks (bins, splash zones, floors as assigned). The exact split depends on the kitchen layout and shift volume.
Do I need to speak Dutch?
Usually not. Basic English for safety and coordination is expected. Some teams use simple checklists and standard phrases; being responsive and reliable matters most.
Are there shift allowances for evenings/weekends?
Often yes, but the percentages and rules depend on the venue and the applicable collective agreement (CAO). Your confirmed allowances (if any) are included in the offer/assignment terms.
Can non-EU candidates apply?
Yes. Whether the role can be offered to a non-EU candidate depends on the specific employer and your work authorization status. We confirm eligibility after CV screening.