Title: Chef de PartieLocation: AmsterdamGross salary: €2,500 - €2,700

• 25 holidays per calendar year.
• 8% holiday allowance. 8% holiday pay.
• Meals on shift for a small tax withholding. Meal during shift with a small tax addition.
• Bespoke training and development opportunities.
• Pension. Pension.
• Bike scheme. Bicycle scheme
• Commuting allowance of € 0.23 per km for distances over 10 km. Travel expense allowance of € 0.23 per km for distances of more than 10 km

Calling all culinary connoisseurs that are OBSESSED about food, we need you! If you have an insatiable appetite for the culinary arts and a burning desire to create food that delights customers and clients, then look no further. At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish, your talents can shine and we wholeheartedly believe in nourishing talent and empowering our chefs to continuously evolve, refine their craft and create a development partnership together to ensure professional growth opportunities.This is a fantastic opportunity for a passionate chef to take a next step in their culinary career and to be a part of a business where who are OBSESSED about food and developing talent.Are you a culinary master who is OBSESSED with food? Then we are looking for you! If you have an insatiable passion for the culinary arts and enjoy creating dishes that surprise customers and guests, then this is the perfect opportunity for you. At BaxterStorey, we offer a unique culinary environment where your creativity can flourish, your talents come into their own, and where we nurture talent.This role is a fantastic opportunity for a passionate chef to take the next step in his or her culinary career and become part of an organization that is OBSESSED with food and talent development.If you are a passionate Chef de Partie keen to make a name for yourself within the food service industry, we would love to hear from you!Job Description

• Food Preparation – prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times
• Station Management – ​​oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures
• Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times
• Team Collaboration – communicate effectively with all other team members and assist/support all colleagues where necessary
• Menu Development – ​​collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation
• Cleaning and Maintenance – maintain cleanliness and organization of the kitchen including your designated area ensuring equipment is in good working order