Cook in a place where guests spend the day swimming, walking or relaxing in the sun, then sit down for a good lunch or dinner by the water. At this new beachclub in a recreational area near Tilburg, you will work with an accessible menu that goes beyond standard leisure hospitality: from steak and beef burgers to duck breast, creamy truffle pasta, tuna steak and sea bass. You will work 38 hours per week in a kitchen team of 8 people. The focus is mainly on lunch and dinner. The
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Alphen-Chaam