Banqueting Sous Chef

Algemene informatie

Always wanted to work in the largest hotel in the center of Amsterdam?

DoubleTree by Hilton Amsterdam Centraal Station offers great views, exceptional service and vibrant food & beverage outlets and is currently looking for a new Banqueting Sous Chef to join the Culinary team!

Our hotel features an award-winning rooftop bar & terrace, pop-up restaurant Eastwood Beer & Grill, a Lobby Bar including our own in-house library, our own Eastwood Coffee Store, Amsterdam's most extensive breakfast buffet, fifteen versatile meeting rooms and 557 guest rooms.

Exciting news! The hotel is undergoing a complete renovation, rebranding and repositioning of all Food & Beverage locations in the hotel in 2023 / 2024, starting with the renovation and rebranding of the SkyLounge Amsterdam in the first quarter of 2023. Room inventory redesign will also be included in this upcoming project!

The Banqueting Sous Chef of our hotel is entrusted with the culinary excellence of our banquet and event services. Responsible for overseeing the entire food program of our hotel's banqueting events, this key role demands leadership, creativity, and an unwavering commitment to delivering exceptional guest experiences.
 
As the Banqueting Sous Chef, you will lead a talented team and ensure meticulous food preparation to guarantee outstanding events, all while managing food costs, minimizing waste, fostering team member satisfaction, handling ordering, and other associated responsibilities.
 
This pivotal position holds a central place in our hotel's kitchen leadership team. Notably, you will play a significant role in shaping the culinary direction of our hotel as we enhance our banquet and event offerings. With a focus on the banqueting experience, you will contribute to the transformation of our event spaces, ensuring they are memorable and engaging for every occasion.
 
Our banqueting services cater to diverse events, ranging from intimate gatherings to grand celebrations, accommodating 30 to 300 guests. Your expertise will shine as you curate modern Dutch and international culinary delights, including canapés, table snacks, bar bites, and cocktail dinners, perfectly complementing the uniqueness of each event. As part of our international culinary team, you will have the opportunity to craft innovative menus, pushing the boundaries of traditional banqueting fare.

Key responsibilities 
As Banqueting Sous Chef, you will:

Excellent Food & Beverage

• Spearhead the culinary vision for our banqueting services, developing innovative menus that reflects the hotels international culinary excellence. Collaborate with the culinary team to create bespoke dining experiences tailored to diverse events, ensuring every banquet is a culinary succes.
• Oversee the seamless execution of banqueting events, meticulously managing food preparation, presentation, and service. Implement rigorous quality control measures to maintain the highest standards in taste, presentation, and overall guest satisfaction

Exceptional Guest Experience

• Collaborate closely with event planners and clients to understand their culinary preferences and dietary requirements. Customize menus, ensuring banqueting offerings align seamlessly with the client's vision, resulting in highly satisfied customers and positive feedback.
• Uphold rigorous food safety standards and compliance with local regulations. Implement best practices in food handling, storage, and preparation. Conduct regular training sessions to ensure the culinary team is well-versed in food safety protocols, guaranteeing a safe and hygienic banquet environment.
• Assist the chef in reviewing and acting on guest feedback, adapting and creating new dishes for various menus.

Great Working Environment

• Foster a collaborative and empowering environment within the culinary team.
• Provide mentorship and guidance to chefs and kitchen staff, encouraging creativity, skill development, and a commitment to excellence.
• Lead by example, instilling a strong work ethic and dedication to culinary innovation.
• Assist the Head Chef in the training of all staff in compliance with procedures.
• Communicate well and often, build great relationships with teams in the hotel.

 Day-To-Day Essentials

• Prepare and supervise the mise-en-place activities for all relevant menus and work in the daily operations of the kitchen.  
• Guide and supervise in the processes of food cost controlling, ordering and waste controlling.
• Assist other departments wherever necessary and maintain good working relationships.
• Make sure kitchen operations strictly comply with all regulations (including health, safety and hygiene, food safety certification, licensing) and that potentially hazardous situations are identified, reported and corrected. Report and control maintenance of appliances and surroundings.
• Keep up to date with what is happening in F&B – current and future trends, markets, ingredients, competitors and suppliers – to drive innovation.

Video