Head Chef - Lead Seasonal, High-Volume Kitchen

Mandarin Oriental; Amsterdam; On-site; EUR 60,000 - 90,000; Full time

Benefits offered by this job

Staff meals

Uniform/laundry service

Pension fund contribution

Discounted stays at properties

F&B discount card

Learning and development programs

Job summary

Mandarin Oriental is seeking a Head Chef in Amsterdam to lead a high-volume, quality-led kitchen and drive culinary excellence. You will recruit, train and manage all kitchen roles, refine our culinary concept, and ensure outstanding guest experiences in a 100-seat restaurant within a luxury hotel setting.

You will mentor your brigade, balance creativity with operational and commercial awareness, and collaborate closely with front-of-house teams to deliver memorable, innovative menus.

Qualifications

• Proven experience as Head Chef or Senior Sous Chef in a high-volume, quality-led restaurant.
• Love for fresh, seasonal produce with the ability to transform it into memorable dishes.
• Strong leadership skills and a hands-on approach.
• Ability to balance creativity with operational and commercial awareness.

Responsibilities

• Lead the kitchen with passion, creativity, and precision.
• Recruit, train, motivation and performance manage all kitchen roles.
• Participate in the refinement of our culinary concept.
• Oversee day-to-day operations, ensuring excellence in quality, presentation, and consistency.
• Mentor and develop your brigade, fostering a culture of innovation and collaboration.
• Work closely with front-of-house and management to deliver an unforgettable guest journey.

Skills

Leadership

Team management

Menu development

Operational excellence

Education

HACCP Certification

Head Chef / Senior Sous Chef experience

100-seat restaurant experience

Job description

Mandarin Oriental is seeking a Head Chef in Amsterdam to lead a high-volume, quality-led kitchen and drive culinary excellence. You will recruit, train and manage all kitchen roles, refine our culinary concept, and ensure outstanding guest experiences in a 100-seat restaurant within a luxury hotel setting.

You will mentor your brigade, balance creativity with operational and commercial awareness, and collaborate closely with front-of-house teams to deliver memorable, innovative menus.