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Breakfast Chef

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Vacancy closed

Breakfast Chef

DoubleTree by Hilton Amsterdam Centraal Station Amsterdam

What is required?

  • Mbo+ work and thinking level
  • Obtained Basic Food Hygiene Certificate would be an advantage
  • Ability to work under pressure
  • At least 2 years of experience as a Breakfast Chef or in a similar position
  • Good command of the English language, both verbally and in writing. Proficiency in other languages ​​is a plus
  • Preferably residing in proximity of the hotel due to early shifts

What will you get?

  • As of €2.825 gross per month
  • Travel allowance up to €150.00 per month
  • 38-hour working week
  • 25 vacation days
  • Training options varying from foreign languages to first aid courses
  • 30 hotel nights per year in Hilton Hotels worldwide from €50.00 per night
  • Up to 50% discount at our in-house Starbucks and various restaurants in Amsterdam
  • Discount on in-house Food & Beverage
  • Travel allowance of €7.66 per shift
  • Free use of the in-house fitness area
  • Option to lease a VanMoof e-bike for only 1 Euro per day

What will you do?

  • 40% Cooking for breakfast buffet
  • 25% Cleaning and tidying up the kitchen for the next day
  • 15% Preparing breakfast for the next day
  • 10% Replenishing breakfast buffet
  • 10% Consultation with colleagues

This vacancy has been created based on interviews with employees to help you get a realistic preview of the job.

Ask a question directly

Dirk Peters

HR Manager

Vacancy

As a Breakfast Chef at DoubleTree by Hilton Amsterdam Centraal Station, you are responsible for providing the breakfast to our guests. It is up to you to prepare all the food. You ensure that all hot items are ready in the warming racks and that all cold items - such as fruit salads, yoghurt and quark - are ready. You make sure that everything looks attractive.

Once the breakfast buffet has closed for guests, you will tidy and clean up the restaurant and kitchen. You will store all cleaned items and make sure everything looks neat and tidy again for the next day. You will also do preparatory work for the next breakfast shift. Most food is freshly prepared first thing in the morning, however you can already prepare ingredients and do some pre-cutting.

You will be working in the Breakfast Team with currently seven other Breakfast Chefs. Two colleagues start at 5 AM and the third colleague at 7 AM. On the weekends, five Chefs are scheduled due to the volume of guests. 

If you enjoy making guests happy with an extensive breakfast buffet, and don't mind having to start work at 5 AM on a regular basis, then this is a job for you.

Working week

Breakfast Chef
Ernest Akurugu

A fun work day is usually on the weekends, because then there are many guests that we can provide with our breakfast. It always gives me a great feeling when I can satisfy them with delicious and fresh food.

During a busy day, there might be many requests for the same item that we don't have enough of in stock. As a result, guests have to wait longer for their breakfast or order something else, and this is obviously not the ideal situation.
    • Break
    • Tidying and cleaning the kitchen
    • Preparing breakfast for the next day
    • Meeting Sous Chef
    • Cooking for breakfast buffet
    • Breakfast buffet replenishment
    • Breakfast buffet replenishment
    • Communication with colleagues
    • Break
    • Tidying and cleaning the kitchen
    • Preparing breakfast for the next day
    • Meeting Supervisor
    • Cooking for breakfast buffet
    • Breakfast buffet replenishment
    • Prepare breakfast buffet
    • Communication with colleagues
    • Break
    • Tidying and cleaning the kitchen
    • Preparing breakfast for the next day
    • Cooking for breakfast buffet
    • Breakfast buffet replenishment
    • Prepare breakfast buffet
    • Communication with colleagues
    • Break
    • Tidying and cleaning the kitchen
    • Preparing breakfast for the next day
    • Meeting Breakfast Chef
    • Kitchen for breakfast buffet
    • Breakfast buffet replenishment
    • Tidying and cleaning the kitchen

Firsthand experience

You find out just before the breakfast buffet opens that there are more guests than expected. What do you do?

As you work longer as a Breakfast Chef, you gain more experience and know exactly which items from the buffet are popular. For example, fresh orange juice and apple juice are very popular, as are the fruit salads. Also, the scrambled eggs always do well. If there are more guests than expected, you make sure that there are still enough ingredients, for example by buying them quickly. We try to prevent situations like this as much as possible, this is done by communicating regularly with the Supervisor. The Supervisor knows exactly what to expect at the breakfast buffet. It's not just about the number of guests, but also about specific questions and requests.

Growth

Various training courses are offered by the hotel. This can vary from social hygiene and food safety trainings, to a wine course or a first aid course. Whatever may pique your interest, may just very well be in the books for you.

Breakfast Chef
Sous Chef
Senior Sous Chef
Head Chef

Working at DoubleTree by Hilton Amsterdam Centraal Station

DoubleTree by Hilton Amsterdam Centraal Station has been one of the capital's most iconic hotels for over ten years. The hotel is centrally located and offers stunning views, extraordinary service and multiple food & beverage restaurants. The hotel is best known for its award-winning rooftop bar, but also features fifteen meeting rooms, an inhouse Coffee Store and one of the best grill restaurants in town. The team of DoubleTree is extremely diverse and full of energy and enthusiasm. This is very much needed, since during a busy weekend the hotel welcomes over 1.000 guests per day!

View company profile of DoubleTree by Hilton Amsterdam Centraal Station
  • More than 170.000 employees worldwide
  • Active in over 120 countries
  • 50% / 50%
  • Average age 30
  • Depends on function and department
  • Remote work negotiable for office positions

Colleagues

Photo of employee Monika Krzyzanowska
Photo of employee Olga Galiuk
Photo of employee Amilcar Michel Morgan Neninger
Photo of employee Andrea Lanciotti

Monika Krzyzanowska - Assistant Housekeeping Manager

Why did you decide to work for this company?
I have been working for hotels for 25 years. I have experience in different positions in Poland, but in small boutique hotels. I wanted to work for a big hotel and I got this opportunity at Hilton.

What was your previous job?
Manager of Donimirski Boutique Hotel in Krakau.

What do you do in your spare time?
Cycling.

Olga Galiuk - General Manager LuminAir

Why did you decide to work for this company?
When I saw the vacancy of the General Manager LuminAir, I felt that I must be a part of the amazing team and Hilton. The values of the brand represent my beliefs and the management style. Having the hospitality background the company fit my expectation for the career growth and personal development. It is a great feeling to work with amazing colleagues from all over the world and reach goals together.

What was your previous job?
My previous job was Level 43 Sky Lounge Manager in Dubai where I learned and gained the skills to operate the busy operation and handle the big team.

What do you do in your spare time?
In my spare time I love exploring new places and visit new restaurants. Moreover, I love travelling to new countries to discover new cultures. On a normal day, I like to have a nice cup of coffee outside with a great view.

Amilcar Michel Morgan Neninger - Store Keeper/ Kitchen

Why did you decide to work for this company?
Because I saw a great opportunity to grow professionally.

What was your previous job?
Horeca employee.

What do you do in your spare time?
Sports and playing with my kids.

Andrea Lanciotti - Food & Beverage Supervisor

Why did you decide to work for this company?
I started to work at Hilton in 2015 in Italy because I had an opportunity to do an Internship in the banqueting department.

What was your previous job?
Waiter in aleph a curio collection by Hilton in Rome.

What do you do in your spare time?
Play games and going out going out for dinner.

Application process

Interview with Supervisor
± 1 week
Interview with Department manager
± 1 week
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