Chef de Partie

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.
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.

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.

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.
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.

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.
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.

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.

Salary: from € 2.950,- per month (based on 40 hours)
Send us a WhatsApp message
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
Join us every Wednesday from 4:00 PM to 7:00 PM for Oyster Wednesday. Enjoy oysters for €2 each and a bottle of Cava for €25 while overlooking Amsterdam’s canals.
Whether you’re enjoying the sunshine on our terrace or stopping by for a midweek aperitif, no reservation is required.
Enjoy Oyster Wednesday by the canals.