Are you a person who can motivate a team with your passion for cooking? Do you always have the perfect solutions for every challenge? Do you love working in a fast-changing and multicultural environment? Then this is the perfect job for you!

The perfect candidate has:

• 2 or 3 years’ Chef de Parti experience in a 4-5 star hotel or high quality restaurant, banqueting & catering
• A completed SVH cooks education (SVH Zelfstandig Werkend Kok)
• Proven track record of leading a successful kitchen brigade
• A certificate of (Dutch) HACCP rules and regulations
• A certificate on allergy regulations
• Ability to work on your own and in a large kitchen team
• Knowledge of health and safety standards
• Creative, has a hands-on mentality, and eye for detail
• Control over a diversity of cooking techniques
• Knowledge of the English language; both verbal and in writing
• Motivated and enthusiastic attitude

 
It would be an advantage in this position for you to demonstrate the following capabilities and distinctions:

• having a “SVH Leermeester” diploma

What do we have to offer you:

• Full-time contract of 38 hours per week
• This position is classified in scale 7 according to the Horeca CAO.
• 25 vacation days per year
• Travel allowance up to €150,- per month, based on the amount of km.
• Night allowance of 20% and Sunday allowance of 5%
• Pension fund
• Staff uniform and laundry service
• Staff meals in our canteen
• Discount on rooms and F&B within Mövenpick Hotels & Resorts and Accor Hotels
• Various staff events
• Excellent international career development and training possibilities

 
Your main responsibilities are:

• Preparing high quality culinary dishes
• Supervising and guiding the kitchen brigade under supervision of Executive (Sous) Chef
• Preparation activities such as washing, cutting and pre-cooking of the required raw materials
• Preparing plates through a la minute cooking techniques
• Portioning and garnishing of dishes and controlling the presentation according to recipes
• Regularly checking the freshness of ingredients based on color and taste
• Contributing to the continuous improvement of menus
• Reporting of maintenance, hygiene or other hazards issues
• Making the daily orders for the kitchen
• Attending Food and Beverage departmental meetings
• Contributing to controlling costs, minimize waste, and other departmental targets
• Ensure brand/SOP guidelines are being followed
• Be environmentally aware

 
As a Junior Sous Chef you will be responsible for overall preparation of the dishes to deliver an excellent guest experience in our Restaurant and in our Conference & Events. Furthermore, you will be part of a large kitchen team that delivers high standard dishes/buffets.


The Food and Beverage department consist of the bar, room service, conference & events, restaurant and stewarding.