Are you a person who can motivate a team with your passion for cooking? Do you always have the perfect solutions for every challenge? Do you love working in a fast-changing and multicultural environment? Then this is the perfect job for you!

The perfect candidate has:

  • 2 or 3 years’ Chef de Parti experience in a 4-5 star hotel or high quality restaurant, banqueting & catering
  • A completed SVH cooks education (SVH Zelfstandig Werkend Kok)
  • Proven track record of leading a successful kitchen brigade
  • A certificate of (Dutch) HACCP rules and regulations
  • A certificate on allergy regulations
  • Ability to work on your own and in a large kitchen team
  • Knowledge of health and safety standards
  • Creative, has a hands-on mentality, and eye for detail
  • Control over a diversity of cooking techniques
  • Knowledge of the English language; both verbal and in writing
  • Motivated and enthusiastic attitude

It would be an advantage in this position for you to demonstrate the following capabilities and distinctions:

  • having a “SVH Leermeester” diploma

What do we have to offer you:

  • Full-time contract of 38 hours per week
  • This position is classified in scale 7 according to the Horeca CAO.
  • 25 vacation days per year
  • Travel allowance up to €150,- per month, based on the amount of km.
  • Night allowance of 20% and Sunday allowance of 5%
  • Pension fund
  • Staff uniform and laundry service
  • Staff meals in our canteen
  • Discount on rooms and F&B within Mövenpick Hotels & Resorts and Accor Hotels
  • Various staff events
  • Excellent international career development and training possibilities

Your main responsibilities are:

  • Preparing high quality culinary dishes
  • Supervising and guiding the kitchen brigade under supervision of Executive (Sous) Chef
  • Preparation activities such as washing, cutting and pre-cooking of the required raw materials
  • Preparing plates through a la minute cooking techniques
  • Portioning and garnishing of dishes and controlling the presentation according to recipes
  • Regularly checking the freshness of ingredients based on color and taste
  • Contributing to the continuous improvement of menus
  • Reporting of maintenance, hygiene or other hazards issues
  • Making the daily orders for the kitchen
  • Attending Food and Beverage departmental meetings
  • Contributing to controlling costs, minimize waste, and other departmental targets
  • Ensure brand/SOP guidelines are being followed
  • Be environmentally aware

As a Junior Sous Chef you will be responsible for overall preparation of the dishes to deliver an excellent guest experience in our Restaurant and in our Conference & Events. Furthermore, you will be part of a large kitchen team that delivers high standard dishes/buffets.

The Food and Beverage department consist of the bar, room service, conference & events, restaurant and stewarding.

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Trefwoorden: Junior Sous Chef , Vacature, chef, job, Catering / Tourism / Recreation, Catering / Tourism / Recreation, hotel, Noord-Holland, Amsterdam, sous chef, jobs in Amsterdam, horeca, kitchen