A new luxury hotel opening in Rotterdam is assembling its kitchen brigade and is looking for a Sous Chef to play a key operational role within the team. Working closely with the Head Chef, you will be responsible for ensuring smooth day-to-day kitchen execution during service and maintaining consistency across all food offerings.
This position is very hands-on and service-driven, with a strong focus on supporting kitchen coordination, supervising sections during busy operations, and ensuring standards are consistently delivered in a high-volume hotel environment.

---

• Support the Head Chef in the daily operation and pre-opening setup of the kitchen.
• Supervise kitchen sections during service and ensure smooth execution across all outlets.
• Maintain quality, consistency, and presentation standards across dishes.
• Assist with mise en place planning and service preparation.
• Monitor stock levels, support ordering processes, and help control food costs.
• Ensure compliance with HACCP, hygiene, and safety standards.
• Train and support junior kitchen staff in daily operations and procedures.
• Assist in coordinating service flow between kitchen sections and FOH teams.
• Contribute to menu development through practical, operational feedback.

---

• Experience as Sous Chef, Senior Chef de Partie, or similar role in hotels or high-volume restaurants.
• Strong background in Mediterranean cuisine; Spanish culinary experience is a plus.
• Experience in hotel openings or structured kitchen environments is beneficial.
• Strong ability to work under pressure during service.
• Hands-on, detail-oriented, and team-focused approach.
• Good understanding of kitchen organisation, hygiene standards, and service flow.
• Passion for cooking and maintaining high standards in execution.

• Strong understanding of hotel food operations, cost control, and multi-outlet service.
• Passion for high-quality cuisine, guest satisfaction, and team development.
• Ability to work effectively in a fast-paced pre-opening environment.