Sous-chef

Sous-chef

Sous chef

Vacancy: Sous-Chef

Objective

Together with the chef, you will be jointly responsible for creating our dishes inspired by classic French cuisine, served with a modern twist. With your expertise and passion for French cuisine, you will inspire the kitchen team and contribute to their professional development. Alongside the F&B team, you will ensure that our guests keep returning for our signature dishes and an unforgettable culinary experience.

Daily tasks

Menu planning and development: Support in creating and adjusting menus based on seasonal ingredients, trends, and guest preferences.

Kitchen management: Lead the kitchen team in the chef's absence, motivating team members, coordinating schedules, and supporting training and development.

Hygiene and safety: Ensure compliance with strict hygiene and safety standards in the kitchen according to regulations, contributing to a safe working environment.

Projects

Menu development: Assist in brainstorming and developing new dishes and menus that align with the restaurant's concept and culinary vision.

Sustainability and Green Globe standards: Contribute to sustainable practices in the kitchen, such as minimizing food waste and using local, seasonal ingredients.

Training and development: Actively participate in the training and development of kitchen staff, keeping them updated on the latest culinary trends, techniques, and standards.

Teamwork and collaboration

Effectively communicate and collaborate with the F&B service team and management to ensure the quality of dishes and the overall operation of the kitchen.

Experience

• Minimum of 2 years of experience in a leadership position within the gastronomic sector, preferably in a high-end restaurant or hotel.
• Experience in menu development, kitchen management, and team leadership.
• Experience in maintaining high-quality standards and sustainable kitchen practices.

Qualifications and skills

• Leadership: Ability to inspire, motivate, and guide others in their personal development.
• Proactivity: Take the initiative to solve problems, propose improvements, and inspire the team to take action.
• Communication: Excellent communication skills.
• Problem-solving ability: Capacity to respond quickly and effectively to operational challenges and unexpected situations
• Passion: A love for French cuisine and gastronomy, with the ability to convey this passion to the team and guests.
• Additional: Knowledge of and certification in food safety and HACCP (Hazard Analysis Critical Control Points) standards is a plus.

Working conditions

• This position requires flexibility in workdays and hours, which may include weekends and holidays, depending on operational needs.
• Work environment: In the kitchen and in contact with the F&B service team.

40 hours per week

Salary: from € 2.950,- per month (based on 40 hours)

Working at Brasserie Ambassade

Brasserie Ambassade and the Ambassade Hotel are located on the Herengracht and are part of the Ambassade Group. We are a family business where both guests and colleagues feel at home. We are enthusiastic, professional and create a great working atmosphere!

Receive exclusive discounts at our hotel, restaurant and shops

Enjoy complimentary access to the float facilities at Koan Float wellness center

Participate in training courses, workshops, and receive personal guidance

Invest in your personal development with our support

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We look forward to meeting you!

Our HR team at the Ambassade Hotel. TripAdvisor Ambassade Hotel

Ambassade Hotel

Herengracht 341

1016 AZ Amsterdam