As Chef de Partie, you run your own section.

You take responsibility for your part of the kitchen and keep the level consistent. From prep to service.

During service, you stay sharp and keep control under pressure.

• You work with intent and focus on improvement every day.
• You learn fast because the pace demands it.
• You take feedback seriously and use it to improve your work.
• You contribute to new dishes and refinements.
• You take ownership of what leaves your section.

Mistakes are discussed. Standards are raised. You grow with it.

Here, you don’t wait for development. You create it.

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 Chef de Partie.
• You work independently and take responsibility for your section.
• You want to cook at a higher level and keep improving your skills.
• You are structured, focused and stay sharp during service.
• You handle pressure and keep quality consistent.

You don’t need to know everything. You need the drive to get better.

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 progress is part of the job?

Apply directly. No long motivation needed.

We’ll get back to you quickly.