As a Chef de Partie, you run your own section.

You are responsible for your part of the kitchen and make sure the level stays consistent, from prep to service.

During service, you stay sharp, keep overview and deliver under pressure.

• You work with precision and make sure every detail is right.
• You work with modern techniques and keep developing your skills. Not because you have to, but because that’s how you work.
• You see where things can improve and act on it. Mistakes are discussed. You get better every service.
• You take ownership and stand behind every plate you send out.
• Here, you get the space to truly refine your craft.

This is a place where you can take real steps in your craft.

• Salary based on your level and experience
• Tips and extras
• 4-day workweek
• Working at a high level in a fine dining kitchen (Gault&Millau 14.5, listed in the Michelin Guide)
• The opportunity to develop yourself and grow as a chef
• Working with modern equipment, techniques and an in-house fermentation lab
• Growth opportunities within the team
• No kitchen cleaning after service
• Time to unwind after work, for example in "the pool".
• Access to a personal trainer

• You have experience in a professional kitchen, for example as a Chef de Partie or strong line cook.
• You can work independently and take responsibility for your section.
• You have an eye for detail and work with precision.
• You want to cook at a high level and keep improving your craft.
• You work structured, keep overview and stay sharp during service.
• You are used to working at a pace where quality and speed come together.

You don’t need to know everything. If you have the drive to improve, we’ll help you get there.

Putaine is not your standard fine dining restaurant. This is a place built on focus, sharp execution and working together at a high level. The kitchen is modern and technical, and everything has to be right. From preparation to presentation and service.

You work in a team that takes the craft seriously. The standard is high and you feel it in the pace, communication and how the team works together. During service, there is speed, but also control. Everyone knows their role and works together to deliver the best possible result. 

The team is international and English is the language.

The kitchen is modern and technical. You work with different techniques and build dishes with precision and attention to detail. You work on both an à la carte menu and a chef’s menu, which requires pace and control. During service, everything comes down to timing, teamwork and consistent quality.

You work four days a week.

Your shift starts around 10:00 and ends between 22:30 and 23:30.

The location is Rotterdam, at the Wilhelminapier.

Want to work in a kitchen where every detail matters and level is the standard?

Apply directly. No long motivation needed.

We’ll get back to you quickly.