Chef de Partie | Amsterdam

During service, multiple plates leave the pass at the same time. Vegetables from root to leaf, hot elements from the fire, cold components that need to be perfectly balanced. You run your section while the pace builds and constantly coordinate with the team to keep everything consistent.

In this restaurant concept by a world-renowned chef, located inside a 5-star hotel in Amsterdam Oud-Zuid, you work in a kitchen where guests come with intention and where standards are consistently high.

About the place
You’ll be working in the Museum Quarter, in a restaurant with around 70 covers. Guests come here specifically for this concept: both hotel guests and visitors from outside.

The kitchen focuses on vegetables from root to leaf, with influences of open fire and fermentation. Dishes are shared at the table, creating a service with high pace and continuous output.

The kitchen team consists of 6 to 8 chefs per shift. The working language is English, and the team is international.

The role
As Chef de Partie, you are responsible for your own section. You ensure your mise-en-place is ready, maintain overview during service, and deliver consistent quality when the pace increases.

What will you do?

Run your own section during service
Prepare and maintain your mise-en-place
Cook and plate dishes according to set recipes
Monitor pace, quality, and presentation
Coordinate with the team and the pass for smooth service