Chef de Partie — Global Kitchen & Events

Radisson Hotel Group; Schiphol-Rijk; On-site; EUR 28,000 - 34,000; Full time

Benefits offered by this job

Staff discounts on stays and F&B

Travel allowance

Free parking or shuttle to Schiphol

Radisson Academy development

Staff events

Job summary

Radisson Blu Hotel Amsterdam Airport is seeking a dedicated Chef de Partie to join our kitchen team, supporting Nomad Restaurant, Haven Breakfast Restaurant, and Meeting & Events. You will manage a section, prepare dishes to recipe standards, and contribute to new menu ideas in a fast-paced, international environment.

The role requires experience as Chef de Partie, strong knowledge of international cuisine, HACCP discipline, and flexibility to work early mornings, evenings and weekends.

Qualifications

• Experience as Chef de Partie or equivalent.
• Strong understanding of international cuisine and modern cooking techniques.
• Clean, organized, and HACCP-compliant work style.
• Creative, flexible, and stress-resistant.
• Good command of English (Dutch is a plus).
• Available to work flexible hours including early mornings, evenings, and weekends.

Responsibilities

• Managing a kitchen section and ensuring dishes are prepared and plated to recipe standards.
• Performing mise-en-place and base sauces, stocks, pastries, and desserts.
• Executing à la minute cooking and portioning.
• Monitoring food quality, taste, appearance and hygiene.
• Supervising apprentices and giving feedback.
• Assisting with staff meals and special garnishes for events.
• Contributing to new dish development.
• Maintaining workstation and equipment cleanliness.
• Reporting issues to Head Chef.
• Assisting with deliveries and storage as needed.

Skills

Experience as Chef de Partie

International cuisine

HACCP compliant

Creative and flexible

English good (Dutch a plus)

Flexible hours

Job description

Radisson Blu Hotel Amsterdam Airport is seeking a dedicated Chef de Partie to join our kitchen team, supporting Nomad Restaurant, Haven Breakfast Restaurant, and Meeting & Events. You will manage a section, prepare dishes to recipe standards, and contribute to new menu ideas in a fast-paced, international environment.

The role requires experience as Chef de Partie, strong knowledge of international cuisine, HACCP discipline, and flexibility to work early mornings, evenings and weekends.