Full job description

Company Description

Life is a journey. Live it well.

Conveniently located where travelers want to be, Swissôtel Hotels & Resorts provides guests with the opportunity to stay in the heart of top locations worldwide, where they confidently explore the very greatest each destination has to offer. The brand remains true to its roots, successfully combining genuine Swiss hospitality with intelligent design and local flair. With social responsibility at the forefront and a genuine commitment to positively impact the destination it calls home, every Swissôtel upholds industry-leading sustainability standards. This all comes together to provide guests with a peace of mind that is authentically Swiss.

Our concept restaurant Royal98 - Authentic dining experience in the heart of Amsterdam

Do you have a passion for food, drink, and hospitality? Do you get a thrill from creating unforgettable dining experiences? If your heart beats faster when you think about providing exceptional service and managing a dynamic team, then Royal98 in the heart of Amsterdam might just be the place for you!

At Royal98, we believe in the power of great hospitality. We're not just serving meals—we're crafting moments. We want every guest to feel like they've experienced something special. Whether it's enjoying a wood-fired pizza, indulging in fresh pasta, or sipping a craft cocktail, our mission is to create a vibe that's always vibrant, always welcoming, and always memorable.

Job Description

As a Chef de Partie , you will play a crucial role in maintaining our high standards of culinary excellence and contributing to our guests' exceptional dining experiences. On top of that you want:

• Manage and oversee a specific section of the kitchen, ensuring smooth operations and high-quality output
• Prepare, cook, and present dishes according to Royal98's standards and menu specifications
• Ensure proper storage and rotation of ingredients to minimize waste
• Maintain a clean and organized kitchen environment in line with food safety and hygiene standards.
• Adapt to fast-paced situations during peak service hours
• Ensure the consistency and quality of all dishes served, paying attention to portion sizes, presentation, and taste.
• Collaborate with the Head Chef and Sous Chef in menu planning and recipe development as needed
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