Work with KOM · freelance

Cook and serve at 500 events a year.

Freelance chefs and service staff for lunches, receptions, buffets and dinners in South and North Holland.

You apply for one role. Everything below is about the role you choose.

KOM Catering chefs finishing finger food in the kitchen on location KOM Catering service staff serving guests at an event
500+events a year
20 – 800guests per event
100%electric, gas-free kitchen
Why KOM

Why chefs choose KOM.

Cook during the day

Production from 08:00 to 16:00. Evenings are optional.

A kitchen without gas

Fully electric. Calmer, cooler, cleaner.

Your ideas on the menu

Good dishes and ideas make it onto our menus.

Grow into fixed days

If it works for both of us, you get fixed days.

  • A meal during your shift
  • Free parking in Den Hoorn
  • Short lines to the chef and the office
  • Your own rate
Who you work with

Meet a few of your colleagues.

Mike, head chef at KOM Catering
MikeHead chefWork hard in the kitchen, then properly off.
Dhilini, event manager at KOM Catering
DhiliniEvent managerPlans your shifts and is your point of contact.
Leroy, cook and driver at KOM Catering
LeroyCook and driverFrom the kitchen to the client's door.
KOM Catering chef finishing desserts with red berries
The work

Different jobs every day. The same standard.

Not a restaurant. We cook in Den Hoorn and bring it to the client.

  • Production in our kitchen in Den Hoorn
  • On location at buffets, dinners and BBQs
  • Sometimes both on the same day
Who we are looking for

A chef who works fast, clean and independently.

You work next to the head chef or on your own. Keeping going without supervision is a must.

Most neededIndependent chefRuns a production day or BBQ and directs an assistant.
Also welcomeAll-round chefWorks independently within a team.
LimitedKitchen assistantHelps with prep and service. Few places.

What you bring

  • At least three years in a professional kitchen
  • Fast and tidy in large volumes
  • You know HACCP and allergens, and you work by them
  • Registered with the Dutch Chamber of Commerce (KvK), you send your own invoices
  • Available at least two days a month

Nice to have

  • Background in catering, banqueting or a hotel kitchen
  • Cold kitchen in series: salads, sandwiches, finger food
  • An eye for finishing, for the dinners we also do
  • Driving licence B: you sometimes drive the van to the venue
  • Some Dutch
  • Available in December

Not a fit if you

  • Only want to cook when it's a dinner
  • Can only work daytime or only weekdays
  • Don't see setting up, carrying and washing up on location as part of the job
  • Only want to hear the day before whether you work
A shift

Two kinds of shifts.

  • Production: lunches in the morning, mise en place in the afternoon
  • On location: finishing and serving a buffet, BBQ or dinner
  • Sometimes you start in Den Hoorn and go along to the event

A run sheet in advance. Always someone from KOM on location.

Lunches and coffee
Often
Finger food
Often
Buffets, dinners and BBQ
Regularly
Day shift · productionExample
Kitchen Den Hoorn2 lunches · drinks 70 p. · buffet 120 p.
  1. Start. Go through the production list with the chef.
  2. Soup on, make salads and quiches.
  3. Fill sandwiches and wraps for two business lunches.
  4. Pack and label, allergens per tray.
  5. Lunches out the door.
  6. Finish the finger food for this afternoon's drinks.
  7. Break.
  8. Mise en place for tomorrow's buffet: sauces, salads, cutting vegetables.
  9. Vacuum, label and store per course.
  10. Clean kitchen, order list for tomorrow. End of shift.

Example. Times and staffing vary per day.

What you get from us

Clear agreements. Planned early. Paid on time.

Good freelancers have a choice. This is what we promise.

Your rate

You name your rate. A deal is a deal.

Planned ahead

Fixed days four weeks ahead.

Paid within 14 days

After your invoice, no reminders needed.

One point of contact

Run sheet in advance, someone from KOM on location.

Apply

From application to first shift.

Form

Five minutes. CV optional.

Introduction

We call you within two weeks.

Trial shift

One paid shift alongside our team.

In the schedule

We offer you shifts that suit you.

Apply

Apply as a freelance chef

The more specific you are, the sooner we can see if it's a match.

Service after all?

About you
Experience
What level do you work at?
Where have you worked? Choose all that apply.
Which shifts do you want to work? Choose all you like. More choice means more shifts.
Availability
When are you usually available?
MonTueWedThuFriSatSun
Daytime
Evening
Business and transport
€
Excluding VAT.
Transport
Finally
For example your speciality, or the best event you have cooked for.
We respond within two weeks.
Frequently asked questions

Before you apply.

Do I need to be registered with the KvK?

Yes. You work as a freelancer (zzp) and send your own invoices.

Do I need to speak Dutch?

No. Good English is enough. Dutch is a plus, because many of our guests and colleagues speak it.

How much work can I expect?

The more available you are, the more often we ask you.

How far ahead do I know whether I work?

Fixed days well in advance. Single shifts sometimes at short notice. You always say yes or no yourself.

Where do I cook?

Mostly in Den Hoorn, near Delft. On location for buffets, dinners and BBQs.

Where are the events?

South and North Holland, from Rotterdam to Amsterdam. Sometimes further.

Does this sound like you? Apply now.

Questions first: +31 85 060 1678 or catering@kenjekom.nl

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