Job description

Le Petit Bouillon d'Amsterdam is the table of the city. French comfort food with Amsterdam bravado, right in the city center and at a fair price. Inspired by Parisian bouillons, but with the buzz of Amsterdam. Glasses clink, plates keep coming, and the service is fast-paced with a wink. Here, laughter, sharing, and living are encouraged.

We are building a timeless restaurant where simplicity, technique, and service come together. We cook with a compact menu that moves with the seasons and the rhythm of the day. From the first coffee to the late bottle of wine: always something delicious on the table, always a buzz, always room for a spontaneous “are you staying for another one?”

Our foundation is clear:

Accessible: Food and hospitality without barriers. Everyone is welcome. To us, accessibility means a fair price, an open attitude, and always a seat at the table. And truly delicious. Good food that speaks for itself. Recognizable dishes full of flavor: no trendy fuss, no gimmicks, but timeless and authentic, crafted with skill and served with pride.

Bravoure: Amsterdam guts with French flair. Confident, full of character and straight to the point, but always warm and welcoming. A team that dares to speak, laugh and be themselves.

Connection: Humanity in every encounter. An atmosphere that invites and brings people, tastes, and stories together. Homely and lively; whoever pulls up a chair eats with us. We look out for one another: from regular guest to staff member, from tourist to Amsterdammer.

The role:

As Senior Sous Chef , you are the Head Chef's right hand and jointly responsible for daily kitchen success. You manage the team during your shifts, ensure mise-en-place and service flow, and deputize for the Head Chef in their absence. You combine precision on the plate with an overview of the kitchen from preparation to the final dish.

Responsibilities

• Daily supervision: leading in the kitchen; distributing tasks, monitoring pace and quality of execution; pass control.
• Mise-en-place & service: production planning, timely preparation, and tight dispensing.
• Quality & consistency: ensuring recipe, portions, presentation, and taste; immediate adjustment where necessary.
• Team development: onboarding, coaching, and training colleagues; leading by example.
• Inventory & Orders: monitor inventory levels, perform counts; prepare and place orders in coordination with the Head Chef.
• Cost control: limiting losses and contributing to food cost objectives
• Hygiene & safety: compliance with HACCP and internal hygiene code; temperature recording, cleaning schedules, and maintenance notifications.
• Collaboration with the floor: tight communication with the Manager and team for a smooth flow and guest satisfaction.

Profile

• Experience as a Sous Chef in a large kitchen.
• Organizationally skilled : maintains an overview, plans realistically, and works neatly and in a structured manner.
• Communicatively clear (Dutch and/or English) and coaching towards the team.
• Finance : understands spoilage, food cost, and portion control.
• HACCP knowledge and proven focus on safety and hygiene.
• Hands-on : cooperative during peak times and calm under pressure; you exude quality and calmness.

We offer

·      Help build a new home for the city

•      Strong team : young, international, and ambitious, with room for craftsmanship.

·      Development : training and career advancement opportunities.