Full job description

Company Description

Radisson Blu Hotel Amsterdam Airport is a modern and upscale hotel located in the heart of the international business district of Schiphol-Rijk named RichPort, just a few minutes from Amsterdam Schiphol Airport. With 281 stylish guest rooms, 19 state-of-the-art meeting rooms, and multiple dining outlets, including Nomad Restaurant, Haven Restaurant, and in-room dining, the hotel offers an exceptional experience for both business and leisure travelers.

Our hotel is part of Radisson Hotel Group, one of the world's leading hospitality companies with more than 1,700 hotels in operation and under development around the globe. As part of this strong international brand, we are committed to delivering the service philosophy "Yes I Can!" – creating memorable moments and going above and beyond for every guest.

Job Description

Are you our missing ingredient?

We are currently looking for a dedicated Chef de Partie to join our ambitious and enthusiastic kitchen team – working across various outlets including our signature Nomad Restaurant, Haven Breakfast Restaurant, and our meeting & events facilities.

Where will you be working?

• Nomad Restaurant – Our à la carte restaurant open from 12:00 to 23:00, serving global cuisine from salmon harissa to veggie curry, burgers, and international desserts.
• Haven Restaurant – Our breakfast restaurant, open daily from 06:30 to 10:30/11:00, where we serve an extensive international breakfast buffet.
• Meeting & Events – With 19 multifunctional meeting rooms, we host a wide variety of business events, conferences, and social gatherings.

What will you do as Chef de Partie?

As Chef de Partie, you are responsible for a kitchen section and ensure that dishes are prepared and presented according to recipes, quality standards, and planning.

Your tasks include:

• Performing mise-en-place: washing, chopping, boiling, mixing, puréeing, etc.;
• Preparing base sauces, stocks, garnishes, pastries, ice cream, and more;
• Executing à la minute cooking, portioning, and plating according to standards;
• Monitoring food quality, taste, appearance, and hygiene compliance;
• Supervising apprentices and giving feedback on performance and hygiene;
• Supporting with staff meals, breakfast buffet items, and special garnishes for receptions or meetings;
• Contributing to the development of new dishes and recipes;
• Cleaning and maintaining your workstation and kitchen equipment;
• Reporting any malfunctions or irregularities to the Head Chef;
• Assisting with deliveries and storage when needed.
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