Chef de partie

Hotelhubert; Diegem; Sur place; EUR 30 000 - 45 000; Plein temps

Résumé du poste

Hotelhubert in Diegem, Belgium, seeks an experienced kitchen professional to assist the Chef de Cuisine. The role involves ensuring quality in food preparation, leading the kitchen team, and creating innovative dishes. Candidates must have at least 5 years of kitchen experience and a solid understanding of HACCP standards. A completed hotel school education is required. Applicants should be punctual, honest, responsible, and passionate about the culinary arts.

Qualifications

• Must have at least 5 years of relevant kitchen experience.
• Being creative and innovative in dish preparation is essential.
• Must understand HACCP standards thoroughly.

Responsabilités

• Assist the Chef de Cuisine to ensure quality.
• Organize and motivate the kitchen team for optimal performance.
• Create dishes and collaborate with the executive chef.

Connaissances

Team Management

Quality Control

HACCP Standards

Creative Cooking

Punctuality

Formation

Completed Hotel School

Description du poste

Mission

Assist the Chef de Cuisine in guaranteeing constant quality of work for the brigade while respecting hygiene and safety standards.

• Organize work and motivate team to perform at best every day
• Create dishes and menus in consultation with the executive chef
• Guarantee quality control
• Place orders and follow up
• Perform various kitchen work under the guidance of the Chef
• Ensure correct and timely preparation and handover of dishes
• Prepare and arrange cold and hot dishes: mise‑en‑place, garnish
• Coordinate and supervise the work of the cold and hot kitchens
• Ensure hygienic storage of foods and tools
• Receive and check goods order
• Maintain safety standards during work
• Be flexible and well‑organized
• Lead the cold kitchen team
• Organize full service
• Independent responsibility for mise‑en‑place organization
• Responsible for service
• Show creative thinking and shared food passion
• Be ambitious, dynamic, and driven

About you

• Punctual, honest, responsible, and a team player
• Use stress as a motivator
• Passionate about cooking and eating
• Creative and innovative
• Have a thorough understanding of HACCP standards
• Have at least 5 years of relevant kitchen experience (banquet experience an advantage)
• Good appearance and eager to learn
• Flexible and well‑organized
• Completed hotel school
• Strong punctuality and efficiency
• Speak fluent French