Head Chef - Amsterdam

Hyatt Regency Amsterdam is looking for a new Head Chef!

For this role you will be in charge of all the outlets of the hotel; MAMA MAKAN Restaurant, the hotel Bar, Room service and banqueting/events.

At Hyatt Regency Amsterdam, green is more than just a color, it’s our commitment. Situated near the lush Oosterpark and Hortus Botanicus, one of the world’s oldest botanical gardens. We bring the beauty of the great outdoors inside, creating an award-winning living interior.

The restaurant MAMA MAKAN and its bar are located inside the Hyatt Regency Amsterdam. The hotel features 211 guestrooms, including 13 suites on the beautiful Sarphatistraat in Amsterdam East. A place designed around the power of meaningful connections; a place for dynamic interactions.

MAMA MAKAN: the taste of Indonesia

The vibrant Plantage neighborhood has a rich Indonesian history, trading in exotic spices in days gone by. Therefore, it's no surprise that one of the most authentic Indonesian restaurants is part of the Hyatt Regency experience. Mama Makan seamlessly blends in with the hotel lobby, connecting guests to a very special experience. Guests can savor the flavors of Indonesia while learning from our Indonesian team about the spices and stories behind each dish, creating a truly unique journey. You haven’t really had a “rijstafel” until you’ve eaten at Mama Makan!

The restaurant MAMA MAKAN and its bar are the place to go for an authentic Indonesian all-day-dining experience. Together with the entire team, our #mamaloves taking guests on a culinary journey to Indonesia, experiencing the original dishes reminiscent to the menus on the walls of cafés in Jakarta.

What Mama seeks:

‘Eating is a necessity, but cooking is an art’ is what Mama says.

She is looking for someone who takes ownership and pride in leading the kitchen team, and who is responsible for the overall culinary restaurant experience.

The Head Chef also takes on the ‘back of the house’ and all administrative tasks that come with it, such as food cost analysis, minimizing waste, scheduling. Someone who loves food and everything that revolves around it, the Head Chef is a natural leader and has the ability to motivate and train those around him/her, being co-captain together with the F&B Manager, and treating MAMA MAKAN as their own home.

Your role at the Regency

·         Be in charge of the kitchen and achieve the Culinary goals as well as ensure that all outlets and banquets operate successfully within budget;

·         Ensure that all company minimum brand standards have been implemented;

·         Monitor all operations, especially during peak business periods, and make adjustments where necessary;

·         Make sure that Culinary employees work in a supportive and flexible manner with other departments;

·         Make sure that all employees are up to date with the availability of seasonal and new products on the market;

·         Ensure that Culinary activities are aligned with the Hotel’s Strategy;

·         Taste and monitor the food products served throughout the operation, providing feedback where appropriate;

·         Help develop, write, test, update and follow standard recipes;

·         Work with the Purchasing department in the procurement of the best product for the best price and in the management of the relevant areas of the Kitchen;

·         Work closely with the Stewarding department to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage;

·         Oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuring that this outlet is operated to the same standard as any other outlet;

·         Ensure that all Culinary employees provide exceptional guest service at all times;

·         Ensure that employees also provide excellent service to internal guests as appropriate;

·         Help handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily;

·         Help maintain and utilize employee communications channels, e.g. notice boards, log books, handover reports, etc.;

·         Respond to changes in the Culinary function as dictated by the industry, company and hotel;

·         Update and maintain the time registration system Kronos.

Your experience

·         You have 2 years of experience working as a Head Chef, or 4 years as a Sous Chef ideally in a Hotel;

·         You have a degree in Culinary Arts / Food Production, or equivalent extensive on-the-job training;

·         You are creative and have a hands-on mentality;

·         You love Indonesian cuisine and are familiar with its ingredients and different styles;

·         You have good language and communication skills in English, and preferably in Bahasa as well;

·         You know all about HACCP;

·         You have experience with restaurant a la carte, events, breakfast.

·         You have experience with high volume business and multiple outlets

·         You have a flexible schedule, not minding working in evenings, weekends and/or holidays;

·         You are legally allowed to work in the Netherlands, holding an EU/EEA passport or a valid work permit for the country (we do not assist with Visa / permit applications).