Sous Chef - Corendon Amsterdam New West

Corendon Hotels & Resorts; Amsterdam; On-site; EUR 32,000 - 52,000; Full time

Benefits offered by this job

Competitive salary package

Dynamic international environment

Staff discounts at Marriott hotels

Coaching & training

Career opportunities

Gym access

Discounts at Mondi restaurants

Staff social activities

Job summary

Corendon City Hotel Amsterdam seeks a talented Sous Chef to join the dynamic, international kitchen team. You will be the Head Chef's right hand, leading the brigade, ensuring top-quality dishes, and maintaining high standards of service.

You will manage daily operations, support menu development, monitor waste and costs, and collaborate with F&B and service teams to create memorable guest experiences. English required; Dutch is a plus.

Qualifications

• Proven experience as Sous Chef or Chef de Partie.
• Completed culinary education or relevant professional cooking qualification.
• Strong leadership and team management skills.
• Knowledge of HACCP regulations and food safety procedures.
• Experience in high-volume hotel restaurant environments preferred.
• Strong organizational and time-management skills.
• Ability to work under pressure in a fast-paced environment.
• Commercial awareness with focus on food cost control and efficiency.
• Excellent communication and a positive attitude.
• Flexibility to work evenings, weekends and holidays.
• English required; Dutch a plus.

Responsibilities

• Support Head Chef in daily kitchen management.
• Lead, coach, and motivate kitchen staff and apprentices.
• Ensure dishes meet established quality standards and recipes.
• Manage mise-en-place, preparation, and service operations.
• Monitor food quality, presentation, and portion control.
• Assist with menu development and seasonal specials.
• Monitor stock levels and place orders to ensure inventory.
• Control food costs and minimize waste.
• Ensure HACCP, hygiene, and safety compliance.
• Train and develop team members to improve skills.
• Identify opportunities to improve kitchen efficiency and guest satisfaction.
• Act as Head Chef in absence and coordinate with F&B and service teams.

Skills

Leadership

Team management

Food safety HACCP

High-volume kitchen

Creativity

Cost control

Communication

Flexibility

Education

Culinary education

Job description

At Corendon, you step into a dynamic, international work environment where energy, style, and a strong sense of community come together. Here, you’re not just a colleague you become part of a close-knit family driven by passion, ambition, and hospitality. This is the heart of our culture and the essence of the Corendon DNA.

We believe that work is more than just a job. It’s a place where you can be yourself, where you build something meaningful together with your colleagues, and where your contribution is truly appreciated. You’ll experience this not only in the atmosphere but also in everything we offer you.

What is in it for me?

• A competitive salary package

• A stylish, dynamic, international working environment;

• A unique opportunity to be part of a fun, friendly and enthusiastic team;

• Special discounted (staff) rates for 9000+ Marriott hotels worldwide for you, your family and friends!

• Personal coaching & training to support you in your day-to-day job

• Career opportunities within the Corendon group;

• Space for own initiative;

• A you know where you work day, so you will receive 1 overnight stay for 2 people and can enjoy a delicious dinner;

• We organize many social activities, such as our Associate Appreciation Week, an annual Staff Party, Friday afternoon drinks and Team outings,

• Free use of our own gym.

• AMAZING discounts with Corendon tour operator

• Special discount. Not only for you, but for your friends and family too!

• Want to try out one of our Mondi restaurants? We will give you 25% discount on your total bill.

Become part of the Corendon Family as our new Sous Chef!

We are looking for you as our new Sous Chef in our Corendon City hotel. Corendon City Hotel Amsterdam is a unique hotel in Amsterdam that opened its doors at the beginning of 2015. It has a convenient location and is located near the Vondelpark and the RAI Amsterdam.

What does the job include?

As a Sous Chef, you are the right hand of the Head Chef and play a key role in the daily operation of the kitchen. You lead by example, ensure the highest quality standards, and motivate the kitchen team to deliver exceptional dining experiences. You combine creativity with operational excellence and help maintain a professional, efficient, and inspiring kitchen environment.

Your responsibilities

• Supporting the Head Chef in the daily management of the kitchen brigade.

• Leading, coaching, and motivating chefs, kitchen staff, apprentices, and interns.

• Ensuring all dishes are prepared and presented according to established quality standards and recipes.

• Managing daily mise-en-place, preparation, and service operations.

• Monitoring food quality, consistency, presentation, and portion control.

• Assisting with menu development, seasonal specials, and recipe creation.

• Monitoring stock levels and placing orders to ensure optimal inventory management.

• Managing food costs, minimizing waste, and contributing to profitability targets.

• Ensuring compliance with HACCP, food safety, hygiene, and health & safety regulations.

• Training and developing team members to improve skills and performance.

• Identifying opportunities to improve kitchen processes, efficiency, and guest satisfaction.

• Acting as Head Chef during their absence and ensuring smooth kitchen operations at all times.

• Collaborating closely with the F&B and service teams to create memorable guest experiences.

• Proven experience as a Sous Chef or an experienced Chef de Partie ready for the next step.

• Completed culinary education or relevant professional cooking qualification.

• Strong leadership and team management skills.

• Passion for food, presentation, and culinary innovation.

• Knowledge of HACCP regulations and food safety procedures.

• Experience working in a high-volume or hotel restaurant environment is preferred.

• Strong organizational and time-management skills.

• Ability to perform well under pressure in a fast-paced environment.

• Commercial awareness with a focus on food cost control and efficiency.

• Excellent communication skills and a positive attitude.

• Flexibility to work evenings, weekends, and holidays.

• Good command of English; Dutch is a plus.