Chef de Partie

at  Radisson Blu Hotel Amsterdam Airport Schiphol Kitchen

Are you our missing ingredient? Is cooking the spice of your life? Then why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy the experience!
Our Kitchen Team has a taste for developing the flavors to cook up a storm and strives to deliver a hospitality experience that is beyond expectation - creating memorable moments for our guests.
As Chef de Partie, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do!
Interested then why not say Yes I Can! as we are looking for passionate people just like you!

REQUIREMENTS OF THE CHEF DE PARTIE

• Experience in kitchen beneficial but not essential
• Hands-on approach with can-do workstyle
• Flexibility and positive, Yes I Can! attitude
• An eye for detail
• Is a creative problem solver
• Passionate about creating extraordinary service
• Ability to work as part of a team to ensure guest satisfaction
• Strong verbal communication skills

CAREERS

Join us in our mission to make every moment matter for our guests and be part of the most inspired hotel company in the world. At Radisson Hotel Group we believe that people are our number one asset. As one of the world’s largest hotel companies, we are always looking for great people to join our team. If this sounds like an ambition you share, then start with us.
To find out more about the Radisson Hotel Group, our Culture and Beliefs, then why not visit us at careers.radissonhotels.com.

• Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level
• Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution
• Preparation: carrying out preparatory tasks like washing, cutting, (pre)cooking, mixing/stirring, and assessing the quality (freshness, shelf life, etc.) of ingredients.
• Cooking: simultaneously preparing dishes or components according to recipes or specific instructions from the head chef, performing quality checks (doneness, taste, color, consistency), and adjusting as needed.
• Presentation: preparing dishes for service (plating/garnishing) and ensuring dishes meet presentation standards before being served.
• Quality contribution: tracking and justifying the use of ingredients and semi-finished products, proposing adjustments to the menu, recipes, and garnishes, and translating these into recipe and preparation instructions.