A modern gourmet restaurant in Antwerp that aims to establish itself among the best addresses in Europe with top international cuisine and precise craftsmanship - with the clear objective of establishing itself in the "50 Best" list in the long term. The kitchen thrives on team spirit, openness and respectful cooperation in a multicultural environment.
Was machst du als Sous-chef (gn) Gourmet Belgium konkret?
* You are the link between the head chef and the team and ensure the smooth running of day-to-day business
* You organize mise en place and service for a sophisticated fine dining menu and coordinate the processes efficiently
* You lead your team with a clear, respectful management style and ensure a motivating working environment
* You contribute your own ideas, help develop dishes and pay attention to efficiency and quality
* You are a strong communicator, work in English on a daily basis and contribute to a professional working environment
* You actively shape the restaurant’s path towards top international positions
Das bist du
* Completed training as a chef and sound experience as a sous chef or chef de partie in fine dining
* Strong expertise in the à la carte business at the highest level
* Leadership skills, organizational talent and a confident, motivating management style
* Very good knowledge of English for daily work in an international team
* Intercultural understanding, team spirit and the will to achieve ambitious goals with the team
* High quality standards and a passion for innovation
Unser Auftraggeber bietet
* A professional environment with international standards and a clear vision: inclusion in the “50 Best” list
* A motivated, multicultural team with a clear structure and a good working atmosphere
* Attractive remuneration, tip sharing and regular working hours
* Room for creativity and further development
* An appreciative approach – far removed from toxic structures
Interested?
Does that sound like the right challenge for you? Is this your next career move? Yes? Then apply directly to us now using the form.
#J-18808-Ljbffr