Sous Chef - Specialty Venue

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"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."

Are you our new passionate Sous Chef for a soon to open Specialty venue?

Andaz offers a unique hotel experience on the Prinsengracht, Amsterdam, recently refurbished by the renowned Dutch designer, Marcel Wanders. The stylish, but also playful interior celebrates Dutch heritage, from the Golden Age to the present day.

A unique hotel experience requires unique personnel. Quirky even, with their own style and even a sense of humor. People who love people, because we actively encourage you to interact with our guests. You are an important part of what makes their stay memorable.

• Ensuring that the food production meets our standards in terms quality and timely preparation
• Taking up a leadership role in the kitchen team; not just around the stove, but also in regards to administrative tasks
• Actively participating in stock management, hygiene standards and equipment maintenance
• Working in, and overseeing, the assigned station and its employees, ensuring that food products are prepared according to the highest standards, and it is kept clean and orderly at all times;
• Working in a supportive and flexible manner with other departments;
• Being up to date with the availability of seasonal and new products on the market;
• Handling any guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily;
• Displaying excellent knowledge of all available products in the market, and buying locally fresh products wherever possible;
• Checking incoming food products, ensuring all matches order sheets and receiving records;
• Ensuring wastage is kept minimal and that all recipes are correct and up-to-date;
• Closely monitoring section requirements, ordering food items in time and in the right quantity;
• Observing methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner;
• Estimating food consumption and purchases or requisitions of foodstuffs and kitchen supplies;
• Assisting in devising special dishes and developing innovative recipes.

• 2 years’ experience working as a Sous Chef, ideally in a highly rated restaurant or luxurious hotel;
• A diploma in food production / culinary arts, or equivalent on-the-job training;
• A love for Mediterranean cuisine and passion for fresh, local ingredients;
• Demonstrated leadership skills, and ability to work well in a team;
• Schedule flexibility, as your work days and hours might vary according to operational needs;
• HACCP is your middle name;
• Creativity, motivation and a hands-on mentality;
• An international state of mind, with good communication skills in English (and, ideally, in Dutch);
• Legally allowed to work in the Netherlands, holding an EU/EEA passport or a valid work permit for the country (we do not assist with Visa / permit applications).

• 12 free nights at Hyatt hotels worldwide every year. Enjoy 20% discounts at our F&B outlets and special spa discounts.
• A little slice of luxury with a complimentary overnight stay, complete with cocktails and dinner for two.
• We ve got you covered with a travel allowance, starting from just 5 kilometers away from the hotel.

"Our purpose is to care for people so they can be their best – and we believe well-being is the ultimate realization of our purpose."

"At Hyatt, we embrace a flexible, personalized approach to careers, to suit your individual circumstances and goals."

Inclusion and diversity are at the core of our purpose – we care for people so they can be their best – and we are deeply involved in actions that create a culture of opportunity for all.

• 2 years’ experience working as a Sous Chef, ideally in a highly rated restaurant or luxurious hotel;
• A diploma in food production / culinary arts, or equivalent on-the-job training;
• A love for Mediterranean cuisine and passion for fresh, local ingredients;
• Demonstrated leadership skills, and ability to work well in a team;
• Schedule flexibility, as your work days and hours might vary according to operational needs;
• ‘HACCP’ is your middle name;
• Creativity, motivation and a hands-on mentality;
• An international state of mind, with good communication skills in English (and, ideally, in Dutch);
• Legally allowed to work in the Netherlands, holding an EU/EEA passport or a valid work permit for the country (we do not assist with Visa / permit applications).

Does the above strike a chord? If the answer is yes, please share your profile. Tell us why we are what you’re looking for!

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