Chef de Partie - Serre Kitchen

Hotel Okura Amsterdam is an international five-star hotel. By stepping into our world, you will discover that Eastern and Western influences are uniquely entwined by our blend of Japanese and Dutch culture. Together, all employees make sure that every guest is being given the personal attention to create the most extraordinary and authentic experience. To make this happen, we are looking for an enthusiastic colleague to strengthen our team. Are you great at offering the best service to guests? Is hospitality in your blood and would you like to work in a restaurant with a Bib Gourmand? Then this vacancy is for you!

What to expect

Serre Restaurant holds a Bib Gourmand due to its excellent price – quality ratio. Guests are welcome throughout the day; should it be for a business lunch, a well deserved glass of wine, a delicious dinner with friends or a family dinner get together. The menu is an international mix of classic and modern dishes.

As a Chef de Partie in Serre restaurant, you are responsible for preparing the greatly diverse dishes at the highest level, conducting mise en place activities, maintaining cleanliness in the kitchen, ensuring that each section of the kitchen is operating well and developing new items for the menu. Your main tasks will be:

• Preparation of dishes according to standards, recipes and planning;

• Ensuring and maintaining the end product quality;

• Responsible for overlooking every area of the kitchen and ensuring optimal performance;

• Carrying out activities with the assigned kitchen area;

• Providing suggestions to the Chef;

• Contribute to the development of products and items for the menu;

• Carrying out Mise en Place activities;

• Ensuring good quality and freshness of ingredients;

• Ensuring good quality, taste, texture and colour of food items and making adjustments when necessary;

• Instruct and advise colleagues and trainees;

• Following hygiene instructions;

• Receiving, checking and storing ordered food items and other supplies.

Don't worry, you will not be working alone! Besides working with your team, you will also work closely with other departments in the hotel. Only by working together can we achieve the best results. Work is carried out in shifts throughout a 7-day workweek. You work 5 days a week, 7,6 hours a day. You are also available to work on public holidays.

What do we offer?

• Contract:  7 months, with the possibility of extending. We want you to stay!

• Salary:    Group 5. Click here for the salary scale based on a full-time employment

• Bonus:     1 week salary if SMART goals are met

• Travel Costs:  From 10 KM travelling distance

• Holidays: 25 vacation days based on a full time contract

• CAO:  The Uniform Conditions for the Hotel and Catering Industry

• Room to share initiatives, ideas and improvements, based on the Lean philosophy. Doesn’t matter if you have worked with us for a week, month or year: We want to hear your thoughts;

• Once per year 50% staff discount in one of our restaurants (lucky you!);

• The whole year round 20% staff discounts in one of our restaurants;

• Great staff events (annual staff party, Sinterklaas, team outings, bootcamp);

• Possibility to do cross trainings to learn more about other departments, for example, take a look at the Japanese kitchen;

  
  

What are we asking?

Of course, we are first and foremost interested in you and what we as an employer can do for you to provide a great workplace. Nevertheless, we expect from you that: 

• You are an enthusiastic professional who would like to develop in the luxury segment;

• You possess a SVH or similar certification;

• You are creative and enjoy coming up with new ideas;

• You have relevant work experience in a distinguished company;

• You speak fluent English and Dutch (oral and written).

Enthusiastic? That’s great, please apply!

Please apply via the button below; we will call you as soon as possible for a short introduction to get to know each other. A selection assessment is one component of our recruitment process.