Executive Head Chef — Seasonal, High-Volume Dining

Hotelprofessionals - Manderin Oriental Conservatorium Amsterdam; Amsterdam; On-site; EUR 70,000 - 95,000; Full time

Benefits offered by this job

Discounted staff meals

Uniform / laundry service

Ticket raffles

Pension fund contribution

F&B Discount Card – Amsterdam

Discounted stays at properties

Job summary

Ottolenghi at Mandarin Oriental Amsterdam is seeking a Head Chef to lead our kitchen with passion, creativity, and precision. You will guide a talented brigade and drive culinary excellence in a high-volume, luxury setting.

You will recruit, train, motivate and manage all kitchen roles; refine our culinary concept; oversee a 100-seat restaurant; maintain seasonal, bold menus; mentor your team; and collaborate closely with front-of-house to deliver an unforgettable guest journey.

Qualifications

• Proven experience as Head Chef or Senior Sous Chef in a high-volume restaurant.
• Experience creating seasonal, produce-driven menus with bold flavours.
• Strong leadership and hands-on management skills.

Responsibilities

• Lead the kitchen with passion, creativity, and precision.
• Recruit, train, motivate and performance-manage all kitchen roles.
• Participate in refining our culinary concept.
• Lead a 100-seat restaurant.
• Maintain seasonal menus with a bold, produce-driven approach.
• Oversee day-to-day operations, ensuring quality, presentation and consistency.
• Mentor and develop the brigade; foster innovation and collaboration.
• Collaborate with front-of-house and management to deliver an unforgettable guest journey.

Skills

Leadership

Head Chef experience

Menu development

Food safety HACCP

English proficiency

Education

No minimum education

Job description

Ottolenghi at Mandarin Oriental Amsterdam is seeking a Head Chef to lead our kitchen with passion, creativity, and precision. You will guide a talented brigade and drive culinary excellence in a high-volume, luxury setting.

You will recruit, train, motivate and manage all kitchen roles; refine our culinary concept; oversee a 100-seat restaurant; maintain seasonal, bold menus; mentor your team; and collaborate closely with front-of-house to deliver an unforgettable guest journey.