Chef de partie

Hospitaliti; Brussel; Sur place; EUR 42 000 - 64 000; Plein temps

Résumé du poste

Holiday Inn Brussels Airport, via Hosco, is seeking an experienced Kitchen Leader to assist the Chef de Cuisine in delivering quality dishes while upholding hygiene and safety standards. You will organize the kitchen, supervise the cold and hot sections, and manage mise-en-place.

The ideal candidate has at least 5 years in a professional kitchen, holds a hotel school background, speaks fluent French, and is punctual, honest, and flexible.

Qualifications

• Min 5 years in a professional kitchen, experience in banquets is a plus.
• Strong knowledge of HACCP and hygiene practices.
• Fluent French; punctual, honest, and reliable.
• Flexible and well organized with leadership abilities.

Responsabilités

• Assist the Chef de Cuisine to guarantee quality and safety.
• Organize work and motivate the brigade daily.
• Create dishes and menus in consultation with the executive chef.
• Quality control and pass on dishes timely.
• Mise-en-Place and garnish of cold and hot dishes.
• Coordinate cold and hot kitchen activities and supervise staff.
• Ensure hygienic storage of foods and tools; receive orders.
• Lead the team and manage service with creativity.

Connaissances

Team player

Leadership

Mise-en-place

Quality control

Hygiene standards

Organizational skills

Creativity

Stress management

Formation

Hotel School

Description du poste

Holiday Inn Brussels Airport is hiring through Hosco in Brussels.

Mission

• Assist the Chef de Cuisine in order to guarantee a constant quality of work of the whole brigade in the respect of hygiene and safety standards.
• Organizes work and motivates the people around you to give the best of themselves every day
• Creating dishes and menus in consultation with the executive chef
• Quality control
• Place orders and follow up
• Various kitchen work under the guidance of the Chef
• Responsible for the correct and timely prepare and pass on the dishes
• Mise-en-Place, prepare, arrange and garnish of cold and hot dishes.
• Coordination and supervision of the work of the cold kitchen & hot kitchen
• Responsible for the hygienic storage of foods and working tools
• Receives and checks goods order
• Respects safety standards during the work
• You are flexible and work organized.
• Leading cold kitchen with the team
• Full service can organize
• Independently responsible for the Organization of the mise en place
• Responsibility about the service
• Creative thinking and driven develop shared Food passion
• Ambitious, dynamic and driven

About you

• You are punctual, honest and responsible, team player.
• For you, stress is a motivator.
• You are passionate about cooking and eating.
• You are creative and innovative.
• You have a thorough understanding of the HACCP standards.
• You have at least 5 years relevant kitchen experience is a must (experience in banquets is a plus!)
• Good appearance, eager to learn
• You are flexible and work organized.
• Hotel School
• Punctuality and efficiency are not unknown.
• You are a team player.
• You speaks fluent French
• Experience in the hospitality industry is preferred.

Please see the full vacancy for the benefits offered by Holiday Inn Brussels Airport.