Chef de Partie - Badhoevedorp

Corendon Amsterdam Schiphol Airport Badhoevedorp

• Fulltime, 30 - 38 hour weekly
• MBO
• 0 - 1 Years of experience
• Language: NL / EN
• Operational
• Kitchen

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What is in it for me?

• A fulltime salary between €2.300,- & €2.600,- per month
• A unique opportunity to be part of a fun, friendly and enthusiastic team;
• A stylish, dynamic, international working environment;
• Career opportunities within the Corendon group;
• Room for own initiative;
• An employer that considers CSR and sustainability of paramount importance;
• A know where you work offer. With this offer you can sleep and eat for free for 1 night in your hotel. With this stay you can see your hotel in a different way.
• Special discounted rates for yourself, friends and family; such as:

1. Amazing discounts on holidays and airplane travels with the Corendon Touroperator
2. 7% Discount for your friends & family who books a holiday at Corendon
3. Special staff rates for a room in one of our hotels
4. Discount at our F&B outlets including Mondi
5. Discount at the Spa entrance in the Corendon Village & City hotel
6. Collective Health Insurance
7. Discount on your stay at our Marriott Hotels around the world (We are a proud member of the Marriott group)

Join the Corendon family as our brand new Chef de Partie!

We are searching for you as our brand new Chef de Partie for one of our hotels in the Amsterdam area: 

• Corendon Hotel Amsterdam Schiphol Airport
• Corendon Amsterdan Nieuw - West
• The College Hotel, Autograph Collection by Marriott (Amsterdam Oud Zuid)

Please mention in your application when you have a preference for a specific hotel. We look forward to meet you but first we will tell you a bit more about the job.

What does your job include?

• Contribute to the preparation of all the dishes for the hotel.
• In connection with the open kitchen, are service oriented and put extra emphasis on the presentation of both yourself and the work environment;
• Pursuing a good relationship with colleagues within the department and with colleagues from other departments, partly by adhering to the Primal Principle (Open, Honest & Respectful);
• Respect and comply with the CSR policy;
• Coordinating and organizing the work in the bar;
• Where necessary, perform other activities on behalf of the Sous Chef and the Executive Chef when, in view of the nature of the company, business opportunities can be optimally utilized