Second-in-Command Sous Chef – Amsterdam Fine Dining

THE ENTOURAGE GROUP; Amsterdam; Hybrid; EUR 42,000 - 62,000; Full time

Benefits offered by this job

In-house training

Staff discounts

Free bootcamp every Monday

25% staff discount at Entourage Group

Job summary

THE DUCHESS Amsterdam, part of THE ENTOURAGE GROUP, seeks a hands-on Sous Chef to join the leading kitchen team. You will be the second in command, executing the Executive and Head Chef’s guidelines, while applying culinary and managerial skills to enhance guest satisfaction.

You will design menus, lead kitchen staff, and ensure operations run smoothly, maintaining THE DUCHESS brand on the international fine dining map.

Qualifications

• 1+ years of experience as a Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Fluent speaking, writing in English
• Living in or nearby Amsterdam

Responsibilities

• Assist in the preparation and design of all food and drinks menus
• Produce high quality plates both in design and taste
• Ensure kitchen operations meet quality standards and timelines
• Fill in for Head Chef in planning and directing food preparation when necessary
• Resolve issues quickly and take control of challenging situations
• Manage and train kitchen staff, set schedules and assess performance
• Order supplies to maintain inventory
• Ensure sanitation and safety standards are followed
• Maintain a professional attitude with coworkers and customers

Skills

Kitchen management

Culinary skills

Food safety

English fluency

Staff training

Problem solving

Tools

MS Office

Restaurant management software

POS

Job description

THE DUCHESS Amsterdam, part of THE ENTOURAGE GROUP, seeks a hands-on Sous Chef to join the leading kitchen team. You will be the second in command, executing the Executive and Head Chef’s guidelines, while applying culinary and managerial skills to enhance guest satisfaction.

You will design menus, lead kitchen staff, and ensure operations run smoothly, maintaining THE DUCHESS brand on the international fine dining map.