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CHEFS | SHERATON AMSTERDAM AIRPORT HOTEL

Sheraton Amsterdam Airport Hotel and Conference center is a luxury hotel at Schiphol Airport. The hotel has three food and beverage outlets: Commune, Stripes and the Gate Bar. Stripes presents an menu spotlighting grill dishes from Jasper Grill, reflecting seasonal and Dutch influences crafted by our kitchen team's creative talents. The breakfast buffet is also served in the Stripes Restaurant. At Commune, you can meet, work, or simply relax while enjoying our veg-forward menu and locally inspired beverages. The Gate Bar: perfect for meetings, lunches, or nightcaps, offering a blend of Asian cuisine and Sheraton classics reflecting its international clientele.

01.

RESPONSIBILITIES

  • Maintaining the mise en place during service times by performing supply and preparation tasks.

  • (Pre-)preparing high-quality culinary dishes made from fresh ingredients.

  • Preparing plates for service by performing à la minute cooking tasks, portioning, garnishing dishes, and checking the presentation according to recipes (Portion Control).

  • Ensuring the quality of dishes by checking the freshness and any discrepancies in the ingredients.

  • Working hygienically in the kitchen according to HACCP regulations.

  • Preparing orders and obtaining them from the storerooms. All orders must be approved by the Executive Chef or the Sous Chef.

  • Ensuring proper storage and processing of various products.

  • Assisting students and trainees as needed.

02.

BENEFITS

  • Enjoy a four-day work week.

  • Access various training opportunities for professional and personal development.

  • Work only two weekends per month.

  • Benefit from numerous career growth opportunities as part of Marriott, the world's largest hospitality company.

  • Receive up to an 80% discount at Marriott hotels worldwide.

  • Enjoy a 20% discount at all F&B outlets worldwide and a 50% discount at Sheraton Amsterdam.

  • Receive a competitive salary with travel allowance included.

  • Access the staff canteen for meals at a minimal cost.

  • Participate in regular fun activities organized for staff.

03.

RECUIRMENTS

  • Preference for SVH training: Self-employed

  • Chef level 3 or equivalent education at the same level.

  • Basic knowledge of HACCP standards.

  • Consistently handling materials correctly and safely.

  • Familiarity with hotel procedures related to hygiene, health, fire, and safety is preferred.

  • Experience in a high-end restaurant.

04.

COMPETENCES

  • Flexible

  • Initiative

  • Creative

  • Innovative

  • Team player

  • Stress-resistant

  • Assertive

  • Good communication skills

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