As Chef de Partie, you run your own section.

You are responsible for your part of the kitchen and the level it delivers. From prep to service.

• You keep control during service and make sure every plate is right.
• You work clean, structured and with attention to detail.
• You monitor quality and adjust when needed.
• You take responsibility for mistakes and fix them.
• You communicate clearly with your team.
• You take ownership of what leaves your section.

You don’t wait to be told. You act.

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 or strong zelfstandig werkend kok level.
• You can run a section independently and take full responsibility.
• You work structured and keep overview during service.
• You care about consistency and quality.
• You communicate clearly and work well within a team.
• You take your work seriously and stand behind what you serve.

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 run your own section and take full ownership of your work?

Apply directly. No long motivation needed.

We’ll get back to you quickly.