Head Chef

Pride Hospitality; Amsterdam; On-site; EUR 36,000 - 43,000; Full time

Job summary

Pride Hospitality in Amsterdam is seeking a Head Chef to lead the daily kitchen, craft menus, source ingredients, and plate dishes to the highest standards.

You will supervise the kitchen team, manage inventory and budgets, and ensure a safe, sanitary working environment while delivering exceptional guest experiences.

This full-time on-site role offers a salary around 3500 euros gross per month, plus tips, with flexible hours including evenings and weekends.

Qualifications

• Extensive experience as a Sous Chef or Head Chef in the Netherlands.
• Proven leadership to inspire and coach kitchen staff.
• Strong organizational skills for inventory, cost control, and ops.
• Solid knowledge of food hygiene and safety standards.
• Budgeting experience including accurate food cost control.
• Excellent communication and guest interaction skills.
• Willingness to work flexible hours including evenings, weekends and holidays.

Responsibilities

• Oversee daily kitchen operations and plating.
• Create and refine menus and source ingredients.
• Lead and mentor the kitchen team.
• Manage inventory and food costs.
• Maintain a safe, sanitary kitchen and compliance with hygiene standards.

Skills

Leadership

Organization

Hygiene & Safety

Budgeting

Communication

Flexibility

Cuisine knowledge

Job description

This is a full-time, on-site Head Chef position located in Amsterdam for a fantastic Dutch restaurant. The Head Chef will oversee daily kitchen operations, including menu creation, ingredient sourcing, food preparation, and plating. The role involves leading and supervising the kitchen team, ensuring food quality and presentation standards, managing inventory and budgets, and maintaining a safe and sanitary kitchen environment.

Salary Indication: Around 3500 euros gross, plus tips.

Requirements

• Experience: Extensive experience as a Sous Chef or Head Chef in the Netherlands.
• Leadership: Demonstrated leadership skills and the ability to inspire and motivate a team.
• Organization: Excellent organizational skills to ensure smooth kitchen operations, including inventory management and cost control.
• Hygiene and Safety: Solid knowledge of food hygiene and safety standards, and the ability to maintain them.
• Budget Management: Skill in budgeting and managing budgets, including monitoring food costs.
• Communication: Good communication skills to collaborate effectively with the team and communicate with guests.
• Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays.