Chef de Partie
Bouillon d’Amsterdam is the city's table. French comfort food with Amsterdam bravado, right in the center and at a fair price. Inspired by Parisian bouillons, but with Amsterdam bustle. Glasses clink, plates keep moving, the service has tempo and a wink. Here, laughter, sharing, and living are allowed.
From the iconic location Die Port van Cleve, we are building a timeless restaurant where simplicity, technique, and service come together. We cook with a compact menu that moves with the season and the rhythm of the day. From the first coffee to a late bottle of wine: always something delicious on the table, always bustle, always room for a spontaneous “stay for one more?”
Our foundation is clear: Accessible: Food and hospitality without barriers. Everyone is welcome. For us, accessibility means a fair price, an open attitude, and always a place at the table. And truly delicious. Good food that proves itself. Recognizable dishes full of flavor: no hip nonsense, no tricks, but timeless and authentic, made with craftsmanship and served with pride. Bravado: Amsterdam grit with French flair. Confident, full of character, and straightforward, but always warm and welcoming. A team that dares to speak, to laugh, and to be themselves. Connection: Humanity in every encounter. An atmosphere that invites and brings people, flavors, and stories together. Homely and lively; whoever joins in, eats along. We look out for each other: from regular guests to employees, from tourists to Amsterdammers.
The role: As Chef de Partie, you prepare, cook, and plate according to recipes and standards, deliver consistent quality, and monitor tempo. You work closely with the Sous and Head Chef and help colleagues where necessary. You cook with attention: and you can taste it.
Responsibilities Mise-en-place & service: full preparation of your partie; tight service during service.
Recipes & consistency: cooking according to recipe; correct portions and presentation; taste check before the pass.
Collaboration & communication: clear coordination with colleagues and the pass; smooth alignment with service regarding diets/allergens.
Hygiene & safety: compliance with HACCP; temperature recording, labeling (FIFO), cleaning and maintaining equipment; reporting defects.
Stock & ordering: daily counts and preparing order lists for your partie.
Quality improvement: providing feedback on recipes and processes; participating in seasonal changes.
Profile Experience as Chef de Partie or Demi Chef de Partie in a quality kitchen.
Organized: works clean, structured, and according to SOPs; maintains overview during peaks.
Team player: communicates clearly (Dutch and/or English) and helps colleagues without fuss.
Quality-conscious: eye for detail, flavor, and consistency; learns quickly and is open to coaching.
HACCP knowledge and discipline in safety and hygiene.
We offer Building together a new Amsterdam restaurant with clear standards.
Strong team with craftsmanship and guidance
Market-conform conditions including tips
Structure & rhythm: clear schedules