Demi Chef de Partie — Luxury Hotel Ottolenghi Kitchen

Mandarin Oriental Group; Amsterdam; On-site; EUR 32,000 - 42,000; Full time

Benefits offered by this job

Salary scale IV

Career progression

Learning & development

Discounted stays

Staff meals

Pension contribution

Travel allowance

F&B discounts

Health insurance discount

Job summary

Mandarin Oriental Conservatorium in Amsterdam is seeking a Demi Chef de Partie to join the Ottolenghi Kitchen. You will support the smooth operation of a kitchen section, preparing and presenting dishes to the highest standards, and refining your culinary skills within a luxury hotel team.

You will work with 6-8 chefs on shift, uphold hygiene and HACCP standards, and participate in stock control and service readiness.

Qualifications

• Recent/Current experience as a Demi Chef de Partie or Commis Chef in a luxury hotel or fine dining environment.
• Teamwork, being able to work closely with 6-8 chefs on shift.
• Experience in inspired Middle Eastern cooking cuisine.
• Good knowledge of English language (written and spoken).
• Familiar with Hygiene code and HACCP regulations.

Responsibilities

• Assist in supervising and coordinating a kitchen section.
• Prepare and cook dishes consistently to the highest quality standards.
• Maintain mise en place and ensure readiness for service.
• Support inventory management and stock rotation for your section.
• Uphold hygiene, safety, and sustainability practices at all times.
• Work closely with Commis Chefs, offering guidance and support when needed.
• Collaborate with the culinary team to ensure smooth service delivery.

Skills

Demi Chef de Partie experience

Teamwork

English language

HACCP knowledge

Job description

Mandarin Oriental Conservatorium in Amsterdam is seeking a Demi Chef de Partie to join the Ottolenghi Kitchen. You will support the smooth operation of a kitchen section, preparing and presenting dishes to the highest standards, and refining your culinary skills within a luxury hotel team.

You will work with 6-8 chefs on shift, uphold hygiene and HACCP standards, and participate in stock control and service readiness.