The Zetter
The Zetter is a quiet celebration of intimate spaces, timeless imperfection, and unapologetic eccentricity. With our collection of boutique hotels, townhouses, and parlours nestled in both London and Amsterdam’s most characterful neighbourhoods, we offer more than a stay — we curate experiences brimming with thoughtful details, curated charm, and stories layered into every corner.
Our food and drink are an extension of this ethos — carefully crafted menus, perfectly poured cocktails, and service that feels warm, attentive, and never scripted. We believe that dining and drinking at The Zetter should be as memorable as sleeping under our roofs.
Nestled in The Zetter 717 Amsterdam our townhouse home is fuelled by a passion for super cocktails, sensational parties & the perfect slumber.
Role Overview
As Chef de Partie at The Zetter 717 Amsterdam, you run the kitchen on one shift per day, covering breakfast service and preparation of the Library Bar menu. A relief cook covers your days off. You are responsible for the day-to-day operation of the kitchen, including stock control, ordering, cleaning, HACCP compliance and paperwork, and kitchen organisation.
This is a full-time, hands-on role requiring strong technical ability, pace, and pride in standards, with a focus on consistency, organisation, hygiene, and teamwork.
About You
Essential
• Previous experience as a Chef de Partie (or an experienced Demi Chef de Partie ready to progress), including running a small kitchen independently.
• Strong cooking skills and technical culinary knowledge gained in a high-quality hotel, restaurant or lifestyle venue.
• Understanding of HACCP and a commitment to exceptional hygiene, food safety and quality standards.
• Strong organisation, time management and attention to detail in a fast-paced environment.
• Positive, team-focused attitude with excellent communication skills and good spoken English.
Desirable
• Experience in luxury, boutique hotel or premium hospitality environments.
• Knowledge of Dutch hospitality operations and the KHN Hygiënecode voor de Horeca, and experience supporting food safety audits.
• Formal culinary qualifications and additional food hygiene or food safety certifications.