Andaz and Prins Aap is looking for a creative Chef de Cuisine

Andaz offers a unique hotel experience on the Prinsengracht, Amsterdam, recently refurbished by the renowned Dutch designer, Marcel Wanders. The stylish, but also playful interior celebrates Dutch heritage, from the Golden Age to the present day.

Our bar, Prins Aap, combines a cocktail bar with a Dutch-style bistro. The award-winning staff craft classic and innovative cocktails inspired by life’s biodiversity, celebrating local flavors and Dutch ingredients. There’s a Dutch flavor to the dishes we serve too, such as stamppot and bitterballen, alongside classic hamburgers and vegan options, catering to all tastes.

We’re looking for a unique Chef de Cuisine

A unique hotel experience requires unique personnel. Quirky even, with their own style and even a sense of humor. People who love people, because we actively encourage you to interact with our guests. You are an important part of what makes their stay memorable.

Some of your tasks

· To conduct Monthly Kitchen Team Meetings; presenting the overall kitchen performance, future or ongoing projects, Hysat scores overview and comments; and lead an open round the table discussion, providing a platform for the kitchen colleagues to participate in the different relevant processes.

· To oversee the punctuality, appearance and verbiage of all culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

· To maximize the effectiveness of the Sous Chef, (Demi) Chef de Parties by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

· Handling any guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily;

· Displaying excellent knowledge of all available products in the market, and buying locally fresh products wherever possible;

· Checking incoming food products, ensuring all matches order sheets and receiving records;

· Ensuring wastage is kept minimal and that all recipes are correct and up-to-date;

· Closely monitoring section requirements, ordering food items in time and in the right quantity;

· Observing methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner;

· Estimating food consumption and purchases or requisitions of foodstuffs and kitchen supplies;

· Assisting in devising special dishes and developing innovative recipes.

· To maximize employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

· To ensure that each profit center (e.g. Restaurant, Events, In Room Dining) is operated in line with maximizing profit while delivering on the brand promise.

· To manage kitchen team productivity resulting in optimal payroll results

· To ensure that each cost center (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

· To assist in the preparation of the Annual Business Plan for Food and Beverage.

· To ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.

· To lead the kitchen operation, ensuring optimal guest and team member satisfaction, being on-site on business peak times.

· To ensure that employees also provide excellent service to internal customers as appropriate.

· To spend time in culinary areas observing employee-guest/employee-internal customer interaction and coach employees as necessary.

· To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

· To assist in the preparation, utilization and update of an Annual Marketing Plan, broken down as necessary by department.

· To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.

Andaz and Prins Aap is looking for a creative Chef de Cuisine

Andaz offers a unique hotel experience on the Prinsengracht, Amsterdam, recently refurbished by the renowned Dutch designer, Marcel Wanders. The stylish, but also playful interior celebrates Dutch heritage, from the Golden Age to the present day.

Our bar, Prins Aap, combines a cocktail bar with a Dutch-style bistro. The award-winning staff craft classic and innovative cocktails inspired by life’s biodiversity, celebrating local flavors and Dutch ingredients. There’s a Dutch flavor to the dishes we serve too, such as stamppot and bitterballen, alongside classic hamburgers and vegan options, catering to all tastes.

We’re looking for a unique Chef de Cuisine

A unique hotel experience requires unique personnel. Quirky even, with their own style and even a sense of humor. People who love people, because we actively encourage you to interact with our guests. You are an important part of what makes their stay memorable.

Some of your tasks

· To conduct Monthly Kitchen Team Meetings; presenting the overall kitchen performance, future or ongoing projects, Hysat scores overview and comments; and lead an open round the table discussion, providing a platform for the kitchen colleagues to participate in the different relevant processes.

· To oversee the punctuality, appearance and verbiage of all culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

· To maximize the effectiveness of the Sous Chef, (Demi) Chef de Parties by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

· Handling any guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily;

· Displaying excellent knowledge of all available products in the market, and buying locally fresh products wherever possible;

· Checking incoming food products, ensuring all matches order sheets and receiving records;

· Ensuring wastage is kept minimal and that all recipes are correct and up-to-date;

· Closely monitoring section requirements, ordering food items in time and in the right quantity;

· Observing methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner;

· Estimating food consumption and purchases or requisitions of foodstuffs and kitchen supplies;

· Assisting in devising special dishes and developing innovative recipes.

· To maximize employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

· To ensure that each profit center (e.g. Restaurant, Events, In Room Dining) is operated in line with maximizing profit while delivering on the brand promise.

· To manage kitchen team productivity resulting in optimal payroll results

· To ensure that each cost center (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

· To assist in the preparation of the Annual Business Plan for Food and Beverage.

· To ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.

· To lead the kitchen operation, ensuring optimal guest and team member satisfaction, being on-site on business peak times.

· To ensure that employees also provide excellent service to internal customers as appropriate.

· To spend time in culinary areas observing employee-guest/employee-internal customer interaction and coach employees as necessary.

· To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

· To assist in the preparation, utilization and update of an Annual Marketing Plan, broken down as necessary by department.

· To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.

Some of your perks

· 12 free nights at Hyatt hotels worldwide every year. Enjoy 20% discounts at our FB outlets and special spa discounts.

· A little slice of luxury with a complimentary overnight stay, complete with cocktails and dinner for two.

· We've got you covered with a travel allowance, starting from just 5 kilometers away from the hotel.

Your well-being

“Our purpose is to care for people so they can be their best – and we believe well-being is the ultimate realization of our purpose.”

Your personal development

"At Hyatt, we embrace a flexible, personalized approach to careers, to suit your individual circumstances and goals."

Diversity matters

“Inclusion and diversity are at the core of our purpose –we care for people so they can be their best– and we are deeply involved in actions that create a culture of opportunity for all.”

Your experience

· 2 years’ experience working as a Head Chef/Chef de Cuisine ideally in a high rated restaurant or luxury hotel;

· A diploma in food production or equivalent work experience and training;

· ‘HACCP’ is your middle name;

· Creativity, motivation and a hands-on mentality;

· An international state of mind;

· Good language and communication skills in English;

· Legally allowed to work in the Netherlands, holding an EU/EEA passport or a valid work permit for the country (we do not assist with Visa / permit applications).

Does the above strike a chord? If the answer is yes, please share your profile. Tell us why we are what you’re looking for

Some of your perks

· 12 free nights at Hyatt hotels worldwide every year. Enjoy 20% discounts at our FB outlets and special spa discounts.

· A little slice of luxury with a complimentary overnight stay, complete with cocktails and dinner for two.

· We've got you covered with a travel allowance, starting from just 5 kilometers away from the hotel.

Your well-being

“Our purpose is to care for people so they can be their best – and we believe well-being is the ultimate realization of our purpose.”

Your personal development

"At Hyatt, we embrace a flexible, personalized approach to careers, to suit your individual circumstances and goals."

Diversity matters

“Inclusion and diversity are at the core of our purpose –we care for people so they can be their best– and we are deeply involved in actions that create a culture of opportunity for all.”

Your experience

· 2 years’ experience working as a Head Chef/Chef de Cuisine ideally in a high rated restaurant or luxury hotel;

· A diploma in food production or equivalent work experience and training;

· ‘HACCP’ is your middle name;

· Creativity, motivation and a hands-on mentality;

· An international state of mind;

· Good language and communication skills in English;

· Legally allowed to work in the Netherlands, holding an EU/EEA passport or a valid work permit for the country (we do not assist with Visa / permit applications).

Does the above strike a chord? If the answer is yes, please share your profile. Tell us why we are what you’re looking for