Lead Cold & Hot Kitchen Chef — Creative, HACCP Focus

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 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.