Independent Chef/Zelfstandig Werkend Kok

Radisson Hotel & Suites Amsterdam South has 227 suites and rooms. We want to appeal to both business and longer-staying travellers visiting the Dutch capital. Each of the studio’s, one-bed and two-bed apartments has its own fully equipped kitchen. It is up to us to make them feel at home with our family of Vertiqettes!

This property is managed by Vertiq Hospitality Partners, formerly known as Cycas Hospitality, established in 2008. Vertiq Hospitality Partners is evolving from a hotel management company to an operating partner with a clear Vision: to be the trusted operating partner in European hospitality investments.

Keuken & Bar concept offering our guests breakfast, lunch and dinner. They relax and unwind with a great selection of beers, wines and cocktails from the bar area.

As Independent Chef/Zelfstandig Werkend Kok, you will manage the Kitchen and Stewarding team. The team contains of 5 employees. We are serving a basic menu in the restaurant.

What we offer you?

• Fulltime job.
• Salary according to the Horeca CAO.
• 25 holiday days.
• Travel allowance + free parking.
• Housing available in house! (Big advantage in Amsterdam).
• Vertiq smiles Reward & Celebration program.
• A fun, spirited, workplace where we put people at the heart of everything and our team get to be their true self!
• Growth opportunities within your Hotel & within Vertiq Hospitality Partners
• Free use of the property gym.
• Meals available on property.
• The best project you will ever work on is you! So let us help you grow with our guidance, training and career possibilities.
• Feed your wanderlust with discounts all over the world within Radisson & Vertiq Hospitality.
• 50% discount of food & beverages at most of the Vertiq properties.
• Complimentary voucher for 1 night stay at a Vertiq property after your 1st year of employment.

What we expect from you?

• Ordering.
• Guiding, training, managing and motivating the team.
• Ensure an efficient kitchen operation, including planning, inventory management, and cost control.
• Dertermining staffing levels, recruiting and making the rosters.
• Performing preparatory work such as washing, cutting and precooking.
• Conducting performance appraisals and development conversations with the team.
• You are part of the team cooking the dishes.
• Together with the F&B Manager and General Manager creating new menu's.
• Being available to do all shifts: day, evening and weekends.
• Assessing the quality of products to be used (freshness, shelf life) and preparing utensils.
• Making sure all HACCP requirements are met.
• Complaint handling.

Interested? Let's connect!