Sous Chef Royal98

Amsterdam, NH, nl April 20, 2026 Full Time

As Sous Chef at Royal98, you will be the right hand of our Head Chef and play a key role in leading our kitchen team. You will help deliver exceptional food quality, consistent presentation, and smooth daily operations.

Your responsibilities include:

Leading, coaching, and training the kitchen team while fostering a positive, collaborative atmosphere
Supporting food cost control, including ordering, inventory management, and contributing to menu development
Ensuring full compliance with HACCP and all health, safety, and sanitation standards
Working closely with the Head Chef to elevate the restaurant’s culinary reputation and overall success
Overseeing quality control to maintain consistency and excellence in every dish
Assisting with scheduling and recruitment when needed
Acting as the main point of contact in the kitchen when the Head Chef is not present
Collaborating with the service team, Restaurant Manager, and Hotel Management to ensure seamless service and operations

Life is a journey. Live it well.

Swissôtel Amsterdam has proudly been part of the luxury segment of Accor Hotels for the past 9 years. Our four-star boutique hotel, located in the vibrant heart of Amsterdam, features 114 rooms & suites, authentic Swiss hospitality, and a strong commitment to sustainable practices.

Our concept restaurant, ROYAL98, provides an authentic International/Mediterranean dining experience in the heart of Amsterdam. In our restaurant we're not just serving meals - we're crafting moments. Whether it's enjoying a wood-fired pizza, indulging in fresh pasta, or sipping a craft cocktail, our mission is to create a vibe that's always vibrant, welcoming, and always memorable.

Minimum of 2 years’ experience as a Sous Chef, or a strong Chef de Partie ready to take the next step
Advanced knowledge of international culinary techniques and solid understanding of food cost management
Leadership skills with the ability to motivate, guide, and support the team; or a strong willingness to develop these skills
Proficiency in operating and maintaining professional kitchen equipment
In-depth understanding of Dutch health & safety regulations (HACCP)
SVH Social Hygiene diploma is an advantage
Strong inventory management abilities and a sharp eye for quality control
Good knowledge of international cuisines and awareness of current food trends
Excellent communication and interpersonal skills
Ability to stay calm and perform well under pressure in a fast-paced environment
Fluent in English; Dutch or additional languages are a plus

A highly motivated, enthusiastic team and a vibrant work environment 😊

Competitive salary based on CAO Scale VII (varying based on experience)

8% gross holiday allowance (accrued monthly, paid out annually in May)

25 vacation days per calendar year (full-time)

Travel allowance up to €150 per month for your OV-second class pass

Yearly staff parties and team-building activities to foster team spirit

Access to Learning & Development opportunities through our partner KHN