Sous Chef

As a Sous Chef at Hotel Jakarta Amsterdam, you are co-responsible for the daily management of the kitchen. In the absence of head chef Rendy, you take the lead and ensure the team knows what needs to be done to keep the service running smoothly. You supervise the kitchen team, place orders, and ensure the mise en place is in order. In addition, you prepare dishes and check their quality before they leave the kitchen.

You also contribute to developing new menus and stay up to date with food trends. You work in a kitchen where different cooking styles come together and where varying shifts and events regularly take place. You maintain oversight and actively work in day-to-day operations. The F&B department of Hotel Jakarta consists of banquetingrooms, Bakkerij Westers, Café Jakarta, and Restaurant Malabar.

What makes you the ideal Sous Chef?

• At least three years of experience as a Sous Chef;
• You are a strong sparring partner for the head chef and actively contribute to leading and coaching the kitchen team;
• You maintain a clear overview and make independent decisions in the kitchen;
• Full-time availability;
• Living in or near Amsterdam.