Senior Chef de Partie — Lead in a Dynamic Hotel Kitchen

Hotel Brussels Airport; Diegem; On-site; EUR 36,000 - 48,000; Full time

Job summary

Van der Valk Hotel Brussels Airport is seeking a Senior Chef de Partie to join our dynamic kitchen team. You will work closely with the Head Chef and Sous-Chef to uphold high culinary standards and support the development of the kitchen staff.

This hands-on role covers preparing, cooking, and presenting dishes, coordinating mise-en-place, and ensuring consistent quality across service. Fluent English is required; French and/or Dutch are a plus.

Qualifications

• Several years in a professional kitchen environment.
• Experience as Chef de Partie or similar role.
• Hands-on, flexible approach to kitchen operations.
• Strong organisation skills and ability to work under pressure.
• Proactive attitude with willingness to take responsibility.
• Excellent teamwork and communication.
• Experience in a hotel environment is an advantage.

Responsibilities

• Prepare, cook, and present high-quality dishes in accordance with standards.
• Support various kitchen sections depending on operational needs.
• Ensure efficient mise-en-place and service preparation.
• Maintain consistency in food quality, presentation, and portions.
• Coordinate daily kitchen operations with the team.
• Guide junior kitchen members when required.
• Ensure compliance with HACCP, food safety, and hygiene regulations.
• Contribute to a positive, professional, and collaborative working environment.
• Assist during banqueting events, restaurant service, breakfast service, and other operations.

Skills

Kitchen experience

Team leadership

Organisational skills

Proactive attitude

Communication

Quality focus

Job description

Van der Valk Hotel Brussels Airport is seeking a Senior Chef de Partie to join our dynamic kitchen team. You will work closely with the Head Chef and Sous-Chef to uphold high culinary standards and support the development of the kitchen staff.

This hands-on role covers preparing, cooking, and presenting dishes, coordinating mise-en-place, and ensuring consistent quality across service. Fluent English is required; French and/or Dutch are a plus.