Creative Sous Chef — Lead Menu Innovation & Local Sourcing

Hotelprofessionals - Andaz Amsterdam Prinsengracht; Amsterdam; On-site; EUR 40,000 - 55,000; Full time

Benefits offered by this job

Hyatt Family access

Free hotel nights

Discounts at F&B outlets

Travel allowance

Uniform provided

25 vacation days

Headspace access

Gym access

Job summary

Hotelprofessionals - Andaz Amsterdam Prinsengracht is looking for a Sous Chef to lead our kitchen operations in a luxury hotel in Amsterdam center. You will motivate and train your team, contribute to menu development, and actively minimize waste while maintaining high standards.

You will oversee food quality, portion control, supplier relations for fresh, locally sourced ingredients, and ensure accurate order sheets, HACCP compliance, and budget-conscious execution in a dynamic hospitality

Qualifications

• 2 years of Sous Chef experience or similar in a luxury hotel/restaurant.
• Diploma in food production or equivalent training.
• HACCP knowledge and food safety awareness.
• Creativity and attention to detail.

Responsibilities

• Handle guest and internal inquiries courteously and ensure resolution.
• Display knowledge of local products and source fresh items locally.
• Check incoming foods against order sheets and receiving records.
• Minimize waste and ensure recipes are correct and up-to-date.
• Monitor section requirements and order items in time and in correct quantities.
• Observe preparation methods, portion sizes, and garnishing to ensure correct execution.
• Estimate food consumption and procurement needs.
• Assist in devising special dishes and creative recipes.

Skills

Leadership

Team training

Menu development

Cost control

Food waste reduction

Budget monitoring

Administrative tasks

Education

Diploma in food production

Job description

Hotelprofessionals - Andaz Amsterdam Prinsengracht is looking for a Sous Chef to lead our kitchen operations in a luxury hotel in Amsterdam center. You will motivate and train your team, contribute to menu development, and actively minimize waste while maintaining high standards.

You will oversee food quality, portion control, supplier relations for fresh, locally sourced ingredients, and ensure accurate order sheets, HACCP compliance, and budget-conscious execution in a dynamic hospitality