Chef de Partie Banqueting - Anantara Grand Hotel Krasnapolsky Amsterdam

Requirements

• Creativity, a hands-on mentality and a drive to exceed expectations.
• Solid knowledge of kitchen hygiene and health & safety standards.
• Passion for cooking and delivering exceptional guest experiences.
• Eagerness to learn and grow.
• Excellent communication skills in English; Dutch is a plus.
• Why you'll love your journey with us
• At Anantara, we reward dedication with exceptional benefits:
• A competitive salary based on Horeca CLA scale 6 and your experience.
• An end-of-year bonus equal to at least 75% of a gross monthly salary - a rare gem in the hotel industry.
• Global team member rates at over 560 Minor Hotels.
• Friends & Family rates to treat your loved ones worldwide.
• 50% savings on F&B at 20 luxury hotels across Amsterdam.
• A complimentary experience stay to immerse yourself in the Anantara guest journey.
• Free online & offline training organized by our own Minor Hotels University.
• Priority access to internal vacancies across Minor Hotels.
• Management development programs to support your growth.
• Health & lifestyle perks including collective insurance, gym memberships, bike plans and more.
• Ready to begin your journey?
• Send your CV and motivation letter to Nina Radak via hr.krasnapolsky@anantara-hotels.com.
• Not sure which role suits you best, or simply curious to explore more opportunities?
• Reach out - we'd love to help you find your perfect fit.

Benefits

Additional Information

Do you bring creativity and leadership to every dish? At Anantara Grand Hotel Krasnapolsky Amsterdam, we're looking for a Chef de Partie Banqueting to join our team and help craft unforgettable culinary moments for our most exclusive events. Your role in the journey As Chef de Partie Banqueting, you'll guide your team, uphold our quality standards, and contribute to a smooth kitchen operation. Your responsibilities include: Leading your section and ensuring daily operations run smoothly. Coaching team members on product knowledge, preparation, and presentation. Following recipes with care, while managing waste and breakage responsibly. Maintaining a clean and safe working environment, in line with hygiene and safety regulations.

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