Own Your Kitchen Station — Chef de Partie

Hotelprofessionals - The Social Hub Amsterdam City; Amsterdam; On-site; EUR 32,000 - 42,000; Full time

Benefits offered by this job

Multi-national company

B Corp company

Growth opportunities

Employee discounts

Events & social

Job summary

The Social Hub Amsterdam City is seeking a Chef de Partie to lead a dedicated kitchen section, preparing, cooking and presenting dishes to the highest standard. You’ll work with a tight team, own your station from mise en place to service, and keep standards sharp on taste, temperature and plating.

You bring experience as a Chef de Partie or strong Commis, a passion for seasonal cooking, and practical HACCP knowledge.

Qualifications

• Experience as a Chef de Partie or strong Commis Chef.
• Ability to run own kitchen section during busy services.
• Love for fresh seasonal cooking and delivering quality.
• Basic digital literacy for kitchen tools.
• Calm, organized with good time management.
• Positive, supportive attitude and team player.
• English and Dutch language skills.

Responsibilities

• Run your own kitchen section during prep and service.
• Cook and plate dishes to standard in taste, temperature and presentation.
• Prep daily mise-en-place and keep station spotless and organized.
• Support and guide Commis Chefs and Kitchen Porters during service.
• Communicate with the team to keep service smooth and steady.
• Manage stock in your section, rotate products and cut waste.
• Follow food safety routines and complete hygiene checks.
• Bring your A-game for special events, menus and seasonal updates.

Skills

English

Dutch

Job description

The Social Hub Amsterdam City is seeking a Chef de Partie to lead a dedicated kitchen section, preparing, cooking and presenting dishes to the highest standard. You’ll work with a tight team, own your station from mise en place to service, and keep standards sharp on taste, temperature and plating.

You bring experience as a Chef de Partie or strong Commis, a passion for seasonal cooking, and practical HACCP knowledge.