Lead Chef de Partie - Cold Kitchen & Creativity

Hospitaliti; Brussel; On-site; EUR 42,000 - 64,000; Full time

Job summary

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.

Responsibilities

• 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.

Skills

Team player

Leadership

Mise-en-place

Quality control

Hygiene standards

Organizational skills

Creativity

Stress management

Education

Hotel School

Job description

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.