Salary: €55,000 – €66,000 gross annually (DEO)

Languages: English required | Dutch is a strong advantage

Location: Amsterdam, Netherlands

We are seeking an experienced and hands-on Head Chef to oversee kitchen operations across three hospitality outlets within an exciting new opening in Amsterdam.

This role is ideal for a strong culinary leader who combines operational excellence with people leadership. You will take ownership of daily kitchen performance, ensuring consistent quality, efficient processes, and a motivated team across multiple concepts.

We are looking for someone who thrives in a fast-paced environment, can bring structure and energy to a new opening, and has the ambition to make a real impact from day one.

Your impact

• Take ownership of kitchen operations across three outlets, ensuring consistent food quality and service standards.
• Lead, motivate, and develop the kitchen team, creating a positive and high-performing culture.
• Establish strong kitchen processes, from preparation and service flow to hygiene and stock control.
• Drive operational efficiency while maintaining excellent guest experiences.
• Work closely with F&B leadership to support menu execution, events, and overall business objectives.

What you'll do

• Oversee daily kitchen operations across multiple outlets.
• Lead and support the kitchen team, providing clear direction and coaching.
• Ensure smooth service during busy periods while maintaining quality and consistency.
• Monitor food costs, labour planning, stock control, and waste reduction.
• Ensure dishes are executed consistently according to established standards.
• Support menu implementation and collaborate with culinary leadership.
• Maintain strong supplier relationships and efficient kitchen operations.
• Work closely with F&B and events teams to deliver successful service experiences.
• Ensure compliance with food safety, hygiene, and operational standards.

Who you are

• Proven experience as a Head Chef, Executive Sous Chef, or Senior Sous Chef with strong leadership experience in a busy hospitality environment.
• Experience managing kitchen operations across multiple outlets is highly desirable.
• Strong people management skills with the ability to coach, develop, and inspire teams.
• Excellent understanding of food cost control, labour management, and kitchen efficiency.
• Organised, structured, and calm under pressure.
• A hands-on leader who leads by example and is comfortable being present on the floor.
• Commercially aware with the ability to balance quality, consistency, and operational performance.
• Fluent in English; Dutch language skills are a strong advantage.