Netherlands • Hospitality (HoReCa) • On-site
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Kitchen Helper jobs in the Netherlands
Behind every smooth service is a back-of-house team that keeps the kitchen moving. This page explains a typical Kitchen Helper role across Dutch hospitality kitchens (restaurants, hotels, and catering). Assignments vary by venue and season, but the fundamentals are the same: clean workflow, safe food handling, and reliable shift performance.
CV is mandatory: candidates without a CV are not considered.
Tip: include your availability (weekends/evenings) and any HACCP or kitchen experience.
Typical gross pay: €14.71–€16.75 / hour
Common venues: restaurants • hotels • catering
Example areas: Amsterdam • Rotterdam • Utrecht
Hiring story: where this role fits in a Dutch kitchen
Many kitchens run on tight service windows. The Kitchen Helper is the person who makes sure the “invisible work” is done on time: clean plates return fast, prep stations stay tidy, and ingredients are ready when the line needs them.
Start-of-shift: set up sinks/dish area, check supplies, confirm shift priorities.
Service peak: keep dish flow stable, support prep, restock, and clean-as-you-go.
Close-down: deep clean key zones, waste separation, secure tools, handover notes.
Pay & working hours (gross)
All rates below are gross (brutto). Final pay depends on province, venue type, roster (irregular hours), experience, and whether the assignment follows an applicable collective agreement (CAO).
| Component | What to expect |
|---|---|
| Base hourly pay | Typical range: €14.71–€16.75 gross/hour (adult roles usually start at or above statutory minimum). |
| Irregular hours / overtime | Possible during peaks; premiums depend on roster and CAO/employer rules. |
| Holiday allowance | Often paid as a separate allowance (terms depend on employer). |
| Tips | Venue-dependent (more common in restaurants; not guaranteed). |
Note: youth minimum wages (under 21) may differ; exact conditions are confirmed after screening.
What you will do (day-to-day)
Prep support & service flow
- Assist with basic prep: washing, peeling, portioning and organizing ingredients.
- Keep prep stations stocked (containers, labels, clean utensils) to avoid service delays.
- Help receive deliveries and store items using FIFO principles when instructed.
Dishwashing, hygiene & closing routines
- Operate dishwashers safely; maintain clean dish flow during busy periods.
- Follow hygiene routines aligned with HACCP-style practices (clean-as-you-go, separation, sanitizing).
- End-of-shift cleaning: floors, waste sorting, surfaces, and dish area reset.
Requirements and skills
Must-have
- Reliability and pace: kitchens depend on consistent performance under time pressure.
- Hygiene mindset: you can follow cleaning schedules and food safety instructions precisely.
- Basic English for safety and teamwork (short instructions, labels, checklists).
- CV in English is required for review and selection.
Nice-to-have
- Experience in dishwashing, prep, catering, hotel breakfast service, or fast-paced back-of-house work.
- Familiarity with HACCP routines or kitchen checklists.
- Comfort with early starts and rotating schedules.
Physical demands & safety basics
- Standing for long periods; frequent lifting of crates, trays, or kitchen racks (within safe limits).
- Working around heat, moisture, and slippery floors—non-slip shoes are commonly required.
- Safety-first behavior: careful handling of knives/tools when assisting prep, and awareness of hot surfaces.
Candidate portrait (quick fit check)
You are a good fit if you…
- like structured routines and can keep a station clean without reminders.
- can work fast without sacrificing hygiene and safe handling.
- are comfortable with shift work (including early mornings or weekends).
- can take short instructions in English and ask clarifying questions when needed.
- don’t mind repetitive tasks when service is busy.
- are punctual and can keep a steady pace for the entire shift.
- can work respectfully in a multicultural team environment.
This role is not for you if you…
- avoid cleaning tasks or prefer a slow, flexible pace.
- struggle with standing for long periods or working in a warm, busy environment.
- cannot follow hygiene rules consistently (handwashing, separation, sanitizing).
- need fixed 9–5 hours only and cannot do evenings/weekends.
Work conditions in the Netherlands
Conditions vary by venue and roster. Below is a realistic overview for hospitality kitchens in the Netherlands.
- Schedule: rotating shifts are common (breakfast, lunch, dinner). Weekends are typical in HoReCa.
- Overtime: may occur during events or high season; compensation rules depend on CAO/employer policy.
- Safety & PPE: non-slip shoes are frequently required; gloves/aprons may be provided per site rules.
- Tools: you mainly use standard kitchen equipment; knife work is usually limited unless trained.
- Travel: commuting expectations depend on location; some projects may coordinate transport.
- Accommodation: sometimes available for agency-style assignments; if so, terms and any deductions are confirmed upfront.
- Probation & performance: trial periods may apply; reliability and hygiene are the key evaluation points.
- Deductions (general): if housing/insurance/transport is arranged, any deductions are disclosed before acceptance.
Practical packing list
- Comfortable non-slip shoes (if you already have them)
- Work-ready basics (plain t-shirts, socks)
- Personal hygiene kit
- Any certificates (HACCP or similar), if available
Documents & onboarding (EU / non-EU)
Legal work eligibility depends on your nationality and the employer setup. Below is a practical, non-promissory overview.
Typically needed (all candidates)
- Valid passport or EU ID.
- CV (English preferred) + any proof of experience/certificates if available.
- Willingness to follow site rules (hygiene, safety, attendance).
- Background checks may be required by certain venues (depending on role/site access).
Non-EU candidates (general principle)
- Work authorization is often employer-specific (sponsorship depends on employer and profile).
- Some assignments may require prior EU right-to-work; others may support a permit route.
- Confirmation happens after CV screening (we avoid promises until eligibility is verified).
Questions about your situation: use the contact page (link preserved): https://mavial.pl/kontakt.html.
FAQ (Kitchen Helper — Netherlands)
Is the pay shown net or gross?
All pay shown on this page is gross (brutto). Net pay depends on taxes, personal circumstances, and any agreed deductions (if applicable).
Do I need experience to start as a Kitchen Helper?
Not always. Some kitchens accept entry-level candidates if you are reliable, fast, and hygiene-focused. Any back-of-house experience is an advantage.
Are evening/weekend shifts and overtime possible?
Yes. Hospitality schedules often include evenings and weekends. Overtime and premiums depend on the roster and CAO/employer policy.
Is accommodation available?
Sometimes. If accommodation is offered, the address type, cost, and any deductions are confirmed before you accept an assignment.
What English level is needed?
Basic English is usually sufficient: understanding safety instructions, labels, and short team communication during service.
Can non-EU candidates apply?
Non-EU candidates may apply. Work authorization routes are employer- and profile-specific; eligibility is confirmed after CV review.
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