Chef de Partie (all-round) – Brasserie in a 5-star hotel | Amsterdam canal district
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| Dienstverband | Zie onder |
| Uren | Zie onder |
| Locatie | |
| Opleidingsniveau | Zie onder |
| Organisatie | The Keepers |
| Contactpersoon | Zie onder |
Informatie
About the place
You step into service knowing exactly what needs to happen. Your section is prepped, the
- In this brasserie, you’re not pushing high-volume plates. You’re working at a steady,
- About the place
You’ll be working in an independent 5-star hotel in the canal district of Amsterdam, directly
by the water. A classic and well-known property with a strong reputation, both in the Netherlands and internationally. Inside the hotel, there is also a two Michelin-starred restaurant. That level of precision and
- The brasserie operates at a casual fine dining level: accessible in style, but technically sharp in
execution. You’ll be working in a recently renovated kitchen with high-quality equipment.
As Chef de Partie, you work on a fixed section such as rotisserie or garnish. During service, you stay in control of your section while continuously aligning with the rest of the kitchen. You’re part of a structured, international brigade where communication is clear and expectations are high, with a coach-driven approach on the floor.
- Work on a fixed section (rotisserie or garnish)
- Prepare mise en place for both lunch and dinner services
- Run your section during services of around 100 covers
- Maintain consistency, timing and quality under pressure
- Coordinate closely with the team during peak moments
- An experienced Chef de Partie
- Able to work across multiple sections when needed
- Experience in a brasserie or similar kitchen
- Comfortable in a structured, high-level environment
- Calm and precise during service
- €19 per hour (including holiday pay and accrued vacation days)
- Tips
- Full-time (38 hours per week)
- Workweek of 4 or 5 days
- Rotating shifts (lunch and dinner)
- Recently renovated kitchen
- Travel allowance
You start on a temporary contract, with the intention of moving into direct employment with the hotel. This typically happens around 1300 worked hours, but can happen earlier if performance and fit are strong.
Working here adds a recognised name to your CV, one that carries weight within the Dutch and European hospitality scene. It’s a place where you develop consistency, work at a high standard and build a strong next step in your career.
Mathilde Adema
WhatsApp)
Omschrijving
About the place
You step into service knowing exactly what needs to happen. Your section is prepped, the
- In this brasserie, you’re not pushing high-volume plates. You’re working at a steady,
- About the place
You’ll be working in an independent 5-star hotel in the canal district of Amsterdam, directly
by the water. A classic and well-known property with a strong reputation, both in the Netherlands and internationally. Inside the hotel, there is also a two Michelin-starred restaurant. That level of precision and
- The brasserie operates at a casual fine dining level: accessible in style, but technically sharp in
execution. You’ll be working in a recently renovated kitchen with high-quality equipment.
As Chef de Partie, you work on a fixed section such as rotisserie or garnish. During service, you stay in control of your section while continuously aligning with the rest of the kitchen. You’re part of a structured, international brigade where communication is clear and expectations are high, with a coach-driven approach on the floor.
- Work on a fixed section (rotisserie or garnish)
- Prepare mise en place for both lunch and dinner services
- Run your section during services of around 100 covers
- Maintain consistency, timing and quality under pressure
- Coordinate closely with the team during peak moments
- An experienced Chef de Partie
- Able to work across multiple sections when needed
- Experience in a brasserie or similar kitchen
- Comfortable in a structured, high-level environment
- Calm and precise during service
- €19 per hour (including holiday pay and accrued vacation days)
- Tips
- Full-time (38 hours per week)
- Workweek of 4 or 5 days
- Rotating shifts (lunch and dinner)
- Recently renovated kitchen
- Travel allowance
You start on a temporary contract, with the intention of moving into direct employment with the hotel. This typically happens around 1300 worked hours, but can happen earlier if performance and fit are strong.
Working here adds a recognised name to your CV, one that carries weight within the Dutch and European hospitality scene. It’s a place where you develop consistency, work at a high standard and build a strong next step in your career.
Mathilde Adema
WhatsApp)
