Kitchen assistant - snacks

Apply now

The job

At Frydate®, we only work with the very best ingredients and the best fryers. As a Snackmaster, you are our eyes, ears and hands in the kitchen, and you are responsible for preparing all snacks and condiments. You will perfect your frying technique for the more than 25 snacks, replenish products and help to ensure a quick and easy start-up and clean-up in the kitchen. Together with your colleagues, you are the creator of perfect fries memories for our customers!

Your profile

Are you a real foodie and do you enjoy artisan products? Are you looking forward to paying tribute to the authentic fries experience, together with your colleagues from the Frydate® family? And are you keen to discover the secret of our more than 25 freshly made snacks? Then you could be the Snackmaster we are looking for. Use the form below to apply now!

What we offer

  • A permanent contract with a tasty pay package
  • Training on the job and plenty of growth opportunities
  • Good vibes and a fun, contemporary work environment

The details

  • Full-time or part-time

  • In our store in Knokke-Heist

Frydate® treats you to perfect fries as well as new ideas. For instance, the other day I ordered a Colorado burger with brie and honey. Wow.
My guilty pleasure? The fresh Frydate® croquettes. With prawns, Oud Brugge cheese, mushrooms, even chocolate! I try a different one every time!
Frydate® is the perfect place for the whole team, even the ‘picky eaters’. I mean: Brasvar pork skewers anyone?
Friday is Frydate®’s lunch meeting day. After all, brainstorming is so much more productive with a side of perfectly prepared fries, a Frydate® special, or one of the delicious risotto croquettes!
Apply here


Only PDF or Word documents are allowed. Files should be max. 10 MB in size.

About Frydate®
Frydate® … the French fries experience at its very best … for our colleagues too! Join the Frydate® family and meet a team full of funky French fries lovers and a working environment full of great vibes.
Read more