Executive Chef

At Leonardo Royal Hotel Amsterdam, food is not just part of the experience — it’s what

sets us apart. With 490 rooms and four diverse outlets (breakfast, meeting & events, bar,

and restaurant), our culinary offering is one of the main reasons international meeting

organizers and guests choose us over the competition.

We’re looking for a Head Chef who can inspire, energize, and lead our kitchen team to

deliver show-stopping à la carte dishes and unforgettable event dining experiences.

Our vision is to position the Leonardo Royal Hotel as the leading choice in the upscale

market, by empowering our team to consistently deliver experiences that makes you say

“This is Royal”

Are you ready to take the lead?

Every day in our hotel (kitchen) is different — and that’s exactly what excites you. From

leading the team through a bustling breakfast service for 500+ guests, to preparing

menus for major conferences and gala dinners, to serving refined à la carte dishes for

LEO’s International Flavors, you make sure everything runs like clockwork. You keep an

overview, give direction, leading by example, ensuring your team delivers top-quality

dishes across all outlets. With your leadership and passion for food, every service

becomes a smooth, memorable experience for our guests.

Together with the Executive Chef, Food & Beverage Manager and Restaurant Manager,

you’ll be at the heart of our culinary story. Your creativity, leadership, and love for great

food will drive the team forward and keep our guests and clients coming back for more.

What you’ll be doing:

• Leading kitchen operations across all outlets — from breakfast and LEO’s

restaurant to meeting & events and gala dinners

• Recruiting, onboarding, and coaching (together with your sous-chefs) both the

kitchen and stewarding teams, making sure every new talent feels at home and

grows with us

• Driving menu concept engineering by shaping creative menus for breakfast,

international conferences, gala dinners, and LEO’s International Flavors

• Taking charge of financial management, keeping food cost, payroll, and overall F&B

costs under control while never compromising on quality

• Ensuring the kitchen runs smoothly every day: schedules, holiday approvals, HACCP

compliance, and a spotless working environment are all in your hands

• Building strong communication with Heads of Departments to make sure our

service is seamless across the entire hotel

• Overseeing daily procurement and supplier relationships to guarantee the best

products at the best value