About this role
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. About the place 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. The role 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