Are you an experienced chef who enjoys working in a lively kitchen and takes pride in serving consistent, high-quality dishes? As Chef de Partie at Dutch Pancake Masters, you are responsible for your own section and help ensure that every dish leaves the kitchen quickly and at the right standard. 

You will work on Damrak, right in the heart of Amsterdam. Every day, we welcome guests from all over the world who come to experience traditional Dutch pancakes and Dutch food culture. Our restaurant is lively and often busy, so teamwork, preparation and keeping a clear head are essential. 

You will work closely with the Head Chef and the rest of the kitchen team. You lead by example, support less experienced colleagues and contribute to a positive and professional working environment. 

What do we offer? 

• A gross monthly salary between €2,600 and €2,800, depending on your knowledge and experience.  

• Tips: an average of €3.00 per hour worked.  

• Holiday allowance and paid holiday entitlement.  

• Pension scheme and travel allowance.  

• A full-time position with stable working hours.  

• A central workplace on Damrak, close to Amsterdam Central Station.  

• A friendly and international kitchen team.  

• Training and opportunities to develop your skills.  

• Opportunities to progress to Sous Chef or Head Chef.  

• Employee discounts at our restaurants.  

• Regular team activities and social events. 

What will you do? 

As Chef de Partie, you are responsible for the preparation and quality of dishes within your section. You help the kitchen run smoothly and maintain our standards, even during the busiest services. 

You will: 

• prepare and present dishes according to our recipes and quality standards;  

• manage your own section during preparation and service;  

• ensure that orders leave the kitchen quickly, correctly and consistently;  

• check the quality, freshness and presentation of ingredients and dishes;  

• maintain a clean, safe and organised workplace;  

• follow all food-safety and hygiene procedures;  

• monitor stock levels and help minimise waste;  

• communicate clearly with the kitchen and service teams;  

• support and guide junior kitchen colleagues;  

• contribute ideas to improve kitchen efficiency and dish quality.