You step into service with your mise en place ready, a fixed section under your responsibility and a team that communicates clearly. Once the orders start coming in, the pace builds. You keep control, guard the timing and make sure every dish leaves the kitchen consistently. In this brasserie, you are not working in high-volume production. You work at a steady, demanding level, with services of around 100 covers in a 5-star hotel in the Amsterdam canal district, where details
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Amsterdam