Chef de Partie – luxury hotel fine dining | Herengracht, Amsterdam
| Branche | Zie onder |
| Dienstverband | Zie onder |
| Uren | Zie onder |
| Locatie | Amsterdam |
| Opleidingsniveau | Zie onder |
| Organisatie | The Keepers |
| Contactpersoon | Zie onder |
Informatie
Cooking at a high level, working with products such as Wagyu, lobster, caviar and turbot, refined preparations and guests who notice every detail. This is an opportunity to become part of one of Amsterdam’s most prestigious luxury hotel environments, without needing years of experience at the absolute top.
Do you have a completed culinary education and at least 2 years of experience as a Chef de Partie? Or are you a strong Demi Chef de Partie who feels ready for the next step? Then this could be the right place for you. What matters is that you work accurately, stand confidentlyin the kitchen and want to grow in a setting where finesse, timing and consistent quality are central.
You will work in a 5-star luxury hotel in the highest segment of international hospitality. Guests come here not just to stay overnight, but for the full experience: gastronomy, service, atmosphere and precision.
The hotel has several culinary concepts under one roof. Think of a 2 Michelin-starred restaurant, an elegant restaurant for lunch, dinner and afternoon tea, and a cocktail bar located in a former vault.
The kitchen works with high-quality products, refined preparations and strict standards. The finish is precise, expectations are high and every plate needs to be right before it leaves the pass.
The guests are international and used to a high level of service. Many guests come from the US, the Middle East and Asia. Service needs to be right before it is asked for.
As Chef de Partie, you will independently run your own section during lunch and dinner. You make sure your mise en place is ready, keep track of the flow during service and take responsibility for the quality of every dish that leaves your section. During peak moments, you keep an overview and guide colleagues within your section.
You work directly with the Sous Chef and Head Chef to keep service running smoothly. You do not need years of experience in luxury hotels. What counts is that you have a strong foundation, take responsibility and feel confident taking the next step in kitchens where finesse matters.
- ● Independently run your section during lunch and dinner
● Prepare and organise mise en place
- ● Work with high-quality products and refined preparations
● Guide colleagues within your section
- ● Check product quality and storage
● Spot and solve issues during service
- Who are we looking for?
● At least 2 years of experience as a Chef de Partie, or experience as a strong Demi Chef de
- ● A completed culinary education at level 3 or equivalent
● Experience in luxury hotels is a plus, but not required
- ● You stay calm and keep an overview during busy services
● You stand confidently in the kitchen and want to grow in high-level culinary environments
- ● You communicate clearly with colleagues
● You speak good English
- ● Salary of €3,000 – €3,200 gross per month, including holiday allowance and vacation days
● Tips are shared amongst the team
- ● Direct employment with the hotel
● Working across several high-level food concepts
- ● Training focused on working across different kitchen levels
● Growth opportunities between different kitchens within the hotel
This is an opportunity for a chef who is ready to develop in a kitchen environment where precision, calm and quality matter. You will work at a high level, within a professional organisation where gastronomy and luxury hospitality come together.
Does this sound like a step that could suit you? Then we would be happy to get in touch. We
will discuss the next steps with you, and if there is a good match, you may soon be able to see the location and get a feel for whether this kitchen is right for you.
- Mathilde Adema
WhatsApp)
Omschrijving
Cooking at a high level, working with products such as Wagyu, lobster, caviar and turbot, refined preparations and guests who notice every detail. This is an opportunity to become part of one of Amsterdam’s most prestigious luxury hotel environments, without needing years of experience at the absolute top.
Do you have a completed culinary education and at least 2 years of experience as a Chef de Partie? Or are you a strong Demi Chef de Partie who feels ready for the next step? Then this could be the right place for you. What matters is that you work accurately, stand confidentlyin the kitchen and want to grow in a setting where finesse, timing and consistent quality are central.
You will work in a 5-star luxury hotel in the highest segment of international hospitality. Guests come here not just to stay overnight, but for the full experience: gastronomy, service, atmosphere and precision.
The hotel has several culinary concepts under one roof. Think of a 2 Michelin-starred restaurant, an elegant restaurant for lunch, dinner and afternoon tea, and a cocktail bar located in a former vault.
The kitchen works with high-quality products, refined preparations and strict standards. The finish is precise, expectations are high and every plate needs to be right before it leaves the pass.
The guests are international and used to a high level of service. Many guests come from the US, the Middle East and Asia. Service needs to be right before it is asked for.
As Chef de Partie, you will independently run your own section during lunch and dinner. You make sure your mise en place is ready, keep track of the flow during service and take responsibility for the quality of every dish that leaves your section. During peak moments, you keep an overview and guide colleagues within your section.
You work directly with the Sous Chef and Head Chef to keep service running smoothly. You do not need years of experience in luxury hotels. What counts is that you have a strong foundation, take responsibility and feel confident taking the next step in kitchens where finesse matters.
- ● Independently run your section during lunch and dinner
● Prepare and organise mise en place
- ● Work with high-quality products and refined preparations
● Guide colleagues within your section
- ● Check product quality and storage
● Spot and solve issues during service
- Who are we looking for?
● At least 2 years of experience as a Chef de Partie, or experience as a strong Demi Chef de
- ● A completed culinary education at level 3 or equivalent
● Experience in luxury hotels is a plus, but not required
- ● You stay calm and keep an overview during busy services
● You stand confidently in the kitchen and want to grow in high-level culinary environments
- ● You communicate clearly with colleagues
● You speak good English
- ● Salary of €3,000 – €3,200 gross per month, including holiday allowance and vacation days
● Tips are shared amongst the team
- ● Direct employment with the hotel
● Working across several high-level food concepts
- ● Training focused on working across different kitchen levels
● Growth opportunities between different kitchens within the hotel
This is an opportunity for a chef who is ready to develop in a kitchen environment where precision, calm and quality matter. You will work at a high level, within a professional organisation where gastronomy and luxury hospitality come together.
Does this sound like a step that could suit you? Then we would be happy to get in touch. We
will discuss the next steps with you, and if there is a good match, you may soon be able to see the location and get a feel for whether this kitchen is right for you.
- Mathilde Adema
WhatsApp)
