Head Chef

Pride Hospitality; Amsterdam; On-site; EUR 36,000 - 42,000; Full time

Benefits offered by this job

Tips

Job summary

Pride Hospitality in Amsterdam is seeking a Head Chef to oversee daily kitchen operations, create menus, source ingredients, and lead the kitchen team to deliver exceptional dining experiences.

You will manage food preparation and plating, maintain high standards of hygiene and safety, control inventory and budgets, and ensure consistent presentation. This on-site role requires strong leadership, flexibility, and a passion for Dutch cuisine.

Qualifications

• Extensive experience as Sous Chef or Head Chef in the Netherlands.
• Proven leadership and ability to inspire a team.
• Excellent organizational skills for smooth kitchen operations.
• Solid knowledge of food hygiene and safety standards.
• Budgeting skills and monitoring food costs.
• Strong communication with team and guests.
• Willingness to work flexible hours, including evenings, weekends, holidays.

Responsibilities

• Oversee daily kitchen operations and lead the kitchen team.
• Create menus and source ingredients for dishes.
• Prepare, cook and plate food to high standards.
• Manage inventory, costs, and budgets for the kitchen.
• Maintain a safe, sanitary kitchen environment.

Skills

Experience

Leadership

Organization

Hygiene and Safety

Budget Management

Communication

Flexibility

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.