Chef de partie

Hospitaliti; Brussel; Sur place; EUR 35 000 - 55 000; Plein temps

Résumé du poste

Holiday Inn Brussels Airport is seeking a committed kitchen professional to assist the Chef de Cuisine in maintaining high-quality output while upholding strict hygiene and safety standards. You will organize and supervise both cold and hot kitchen teams, contribute to menu creation, and ensure timely mise-en-place and service.

The role requires 5+ years in a kitchen, fluent French, and a strong sense of teamwork and organization.

Qualifications

• Punctual, honest and responsible; team player.
• Stress is a motivator.
• Passionate about cooking and eating.
• Creative and innovative.
• Thorough understanding of HACCP standards.
• At least 5 years relevant kitchen experience; banquet experience is a plus.
• Good appearance, eager to learn.
• Flexible and organized.
• Fluent French.
• Experience in hospitality industry preferred.

Responsabilités

• Assist the Chef de Cuisine to guarantee a constant quality of work of the brigade, respecting 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 and place orders and follow up.
• Various kitchen work under the guidance of the Chef.
• Mise-en-Place, prepare, arrange and garnish of cold and hot dishes.
• Coordinate and supervise the work of the cold kitchen & hot kitchen.
• Responsible for hygienic storage of foods and working tools.
• Receives and checks goods orders.
• Respects safety standards during the work.
• Flexible and 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.

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 FrenchExperience in the hospitality industry is preferred.

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