Chef de Partie of LuminAir - Amsterdam

The Chef de Partie of LuminAir (aka “The bar above Amsterdam”) is responsible for the food program of our new rooftop bar. Main duties include ensuring high levels of food preparation in the kitchen to deliver an excellent Guest-, and Member experience while controlling food cost, waste, team member satisfaction, ordering and other related tasks. This is an important role in the hotels’ kitchen team, especially considering the rooftop bar & terrace, has undergone a full refurbishment, rebranding and repositioning with opening to the public on 30th of June 2023.
 
Our new rooftop bar & terrace LuminAir is an inspiring destination from day to evening in an ever-changeable space: The outside views as well as the interior environment will never be the same twice. LuminAir is a beverage led venue, with world-class mixology, exclusively tailored drinks and presentations based on sky and air elements. The food menu consists of modern Dutch and international bites, finger food and sharing plates, while the Eclipse menu – for (semi) private events from 30 till 300 guests – consists of modern canapés, table snacks, bar bites and cocktail dinners.

• Are you creative and an “out of the box” thinker?
• Do you want to serve the best bar bites and walking dinners in town together with an international culinary team?
• Are you supportive and inclusive? 

If so, the Chef de Partie of LuminAir role is tailor-made for you!
 
 
KEY RESPONSIBILITIES
 
As Chef de partie you will:
 
1. Excellent Food & Beverage

• Assist the Sous Chef to create attractive dishes, menus, and products that enhance the menu and achieve the goals of the organization.
• Deliver high quality, well-presented food to meet Guests’ needs and social media feeds.  

2. Exceptional Guest Experience

• Deliver exceptional guest experiences by maintaining consistent high product knowledge and keeping up with the trends.
• Ensure food allergies and dietary requirements are treated with absolute seriousness and that your working area is kept clean and tidy to prevent cross-contamination. Actively follow-up on HACCP standards.
• Assist the chefs in reviewing and acting on guest feedback, adapting and creating new dishes for various menus. 

3. Great Working Environment

• Ability to work under pressure and work in an international team.
• Assist the chefs in training new team members and students when necessary.
• Excellent time management skills.
• Communicate well and often, build great relationships with the team.
• Ability to solve problems quickly. 

4. Day-to-Day Essentials

• Prepare and maintain the mise-en-place activities for all relevant menus and work in the daily operations of the kitchen. 
• Maintain the processes of food cost and waste controlling.
• Make sure kitchen operations strictly comply with all regulations (including health, safety and hygiene, food safety certification, licensing) and that potentially hazardous situations are identified, reported and corrected. Report any necessary maintenance of appliances and surroundings.
• Keep up to date with what is happening in F&B – current and future trends, markets, ingredients, competitors and suppliers – to drive innovation.