Chef de Partie

Le petit Bouillon d'Amsterdam is the table of the city. French comfort food with Amsterdam bravado, in the heart of the city and at a fair price. Inspired by the Parisian bouillons, but with Amsterdam liveliness. Glasses clink, plates keep coming, the service is fast-paced with a wink. Here, laughter, sharing, and living are encouraged.

We are building a timeless restaurant where simplicity, technique, and service come together. We cook with a concise menu that moves with the seasons and the rhythm of the day. From the first coffee to a late bottle of wine: always something delicious on the table, always lively, always room for a spontaneous 'will you stay for one more?'

Our foundation is clear:

Accessible: Food and hospitality without barriers. Everyone is welcome. Accessibility means a fair price, an open attitude, and always a seat at the table. And truly delicious. Good food that speaks for itself. Recognizable dishes full of flavor: no trendy fuss, no tricks, but timeless and authentic, made with craftsmanship and served with pride.

Bravado: Amsterdam courage with French flair. Confident, full of character, and straightforward, but always warm and welcoming. A team that dares to speak, laugh, and be themselves.

Connection: Humanity in every encounter. An atmosphere that invites people, flavors, and stories together. Homely and lively, whoever joins, eats along. We look out for each other: from regular guest to employee, from tourist to Amsterdammer.

The role:

As Chef de Partie, you prepare, cook, and plate according to recipes and standards, consistently deliver quality, and maintain pace. You work closely with the Sous and Head Chef and assist colleagues when needed. You cook with care: and that's evident in the taste.

Responsibilities

• Mise-en-place & service: complete preparation of your section; smooth service during service.

• Recipes & consistency: cooking according to recipes; correct portions and presentation; taste check before serving.

• Collaboration & communication: clear coordination with colleagues and pass; smooth communication with service regarding dietary/allergens.

• Hygiene & safety: compliance with HACCP; temperature recording, labeling (FIFO), cleaning and maintaining equipment; reporting defects.

• Stock & orders: daily counts and preparing order lists for your section.

• Quality improvement: providing feedback on recipes and processes; participating in seasonal changes.

Profile

• Experience as Chef de Partie or Demi Chef de Partie in a quality kitchen.

• Organized: works clean, structured, and according to SOPs; maintains overview during peak times.

• Team player: communicates clearly (in Dutch and/or English) and helps colleagues without fuss.

• Quality-conscious: eye for detail, taste, and consistency; quick learner and open to coaching.

• HACCP knowledge and discipline in safety and hygiene.

We offer

• Contribute to a Amsterdam restaurant with clear standards.

• Strong team with craftsmanship and guidance

• Market-based conditions including tips

• Structure & rhythm: clear schedules