Chef de Partie – Brasserie in a 5-star hotel | Amsterdam Spotlight
Hotelprofessionals - Onderdendam
Over de functie
You step into service knowing exactly what needs to happen. Your section is prepped, the team is sharp, and once orders start coming in, the pace builds, controlled, focused and consistent.
In this brasserie, you’re not pushing high-volume plates. You’re working at a steady, demanding level, serving around 100 covers per service in a luxury setting where details matter.
About the place
You’ll be working in an independent 5-star hotel in the canal district of Amsterdam, directly by the water. A classic and well-known property with a strong reputation, both in the Netherlands and internationally.
Inside the hotel, there is also a two Michelin-starred restaurant. That level of precision and discipline influences the entire kitchen.
The brasserie operates at a casual fine dining level: accessible in style, but technically sharp in execution.
You’ll be working in a recently renovated kitchen with high-quality equipment.
The role
As Chef de Partie, you work on a fixed section such as rotisserie or garnish. During service, you stay in control of your section while continuously aligning with the rest of the kitchen.
You’re part of a structured, international brigade where communication is clear and expectations are high, with a coach-driven approach on the floor.
What will you do?
Work on a fixed section (rotisserie or garnish)
Prepare mise en place for both lunch and dinner services
Run your section during services of around 100 covers
Maintain consistency, timing and quality under pressure
Coordinate closely with the team during peak moments
Who are we looking for?
An experienced Chef de Partie
Able to work across multiple sections when needed
Experience in a brasserie or similar kitchen
Comfortable in a structured, high-level environment
Calm and precise during service
What do we offer?
€19 per hour (including holiday pay and accrued vacation days)
Tips
Full-time (38 hours per week)
Workweek of 4 or 5 days
Rotating shifts (lunch and dinner)
Recently renovated kitchen
Travel allowance
Additionally:
You start on a temporary contract, with the intention of moving into direct employment with the hotel. This typically happens around 1300 worked hours, but can happen earlier if performance and fit are strong.
Closing
Working here adds a recognised name to your CV, one that carries weight within the Dutch and European hospitality scene.
It’s a place where you develop consistency, work at a high standard and build a strong next step in your career.
Interested?
Want to experience the kitchen before deciding?
Leave your details and we’ll arrange an introduction.
