As a (Junior) Sous Chef at DoubleTree by Hilton Amsterdam Centraal Station you are responsible for coordinating all activities in and around the kitchen. You mainly have a supervisory function, but you regularly help out in the kitchen because of peak periods. You manage colleagues and ensure that everything runs smoothly and quickly. You tackle problems or challenges, solve them and give colleagues the right instructions. You are always alert to quality and hygiene in and around the kitchen and restaurants. You also focus on the smooth running of room service, catering for staff and banqueting (meetings & events). In the meantime, all work for breakfast, lunch, drinks and dinner continues, so it is important that you maintain an overview at all times.

There are currently three other Sous Chefs and 12 chefs. In addition, you work together with your F&B colleagues. You work in the two restaurants on the ground floor (Eastwood Beer & Grill and the City Café) and in our Award-winning Rooftop Bar Amsterdam, located on the 11th floor of the hotel. All three restaurants are working from one kitchen; it differs per shift how many colleagues are scheduled. You are also responsible for drawing up the personnel planning. Finally, you take on some administrative tasks, such as ordering products from suppliers on a daily basis. You always do this in close consultation with the other Sous Chefs. In addition, you keep various documents up-to-date, for example with the temperatures of all refrigerators. The kitchen downstairs is open from 7 AM to 11 PM and the SkyLounge kitchen is open from 11 AM to 11 PM. There are four shifts: 5 AM – 1 PM, 7 AM – 3 PM, noon – 8 PM or 3 AM – 11 PM.