WE ARE BUILDING THE NEXT GENERATION HOSPITALITY BRAND
Our mission is to design experiential places for individual wellbeing and corporate culture optimization. Our purpose is to make city breaks and workations less apologetic, more purposeful and tuned to the self. Modern properties and offbeat places immerse guests within local experiences. A combination of public and private spaces flexing between community and quiet reflection. Hospitality transcending the whole and delivering a sense of self. A service geared to and placing emphasis on our guests’ and employees’ emotional intelligence. It is all about the brand experience, the brand story and the location; It is focused on the hotel, its design and art curation, its experiences and cultural programming.
Cardo Brussels Hotel is the new and trendy landmark in the neighborhood and the most distinctive luxury lifestyle hotel in the city, catering to both selective leisure guests and business travelers. The hotel offers 532 stylish rooms including a unique collection of 46 suites, as well as 1500 m² of MICE facilities and amenities (16 meeting rooms, 1 ballroom, 3 restaurants & bars) and features a rooftop swimming pool and a SPA that fully engage the customer.
About the Job
* The Sous Chef is responsible for assisting the Executive Chef in the overall operation of the kitchen as an independent and successful profit centre, ensuring maximum guest satisfaction.
* Through planning, organizing, directing, and controlling the operation and administration of the kitchen.
* Demonstrates culinary skills by personally performing tasks while helping to direct staff and managing all food related functions in the hotel.
* Ensures the production of a consistent, high‑quality product and supervises all areas of the kitchen.
* Responds to, and deals with customer problems and complaints, ensuring guests receive an exceptional dining experience representing true value for money.
* Ensures all food is prepared in accordance with standard recipe sheets, whilst controlling portions and minimising waste, and that all standards and HACCP are met.
* Makes recommendations to the Executive Chef regarding kitchen staff planning and acts as Acting Executive Chef when absent.
* Manages budgets and financial targets, reviews product yields and costings, and keeps food stocks of sufficient quantity and quality.
* Maintains clean, safe uniforms, equipment, and kitchens, and upholds all company and hotel policies and procedures.
* Provides creative menu planning and proper food preparation for each outlet, working closely with the F&B Manager and respective teams.
* Ensures banquet preparations are ready prior to customer arrival and follows the latest culinary trends.
* Maintains positive, motivated attitudes within the kitchen team and ensures each associate receives timely feedback and performance reviews.
* Provides coaching and recruitment for the kitchen team, ensuring operational excellence and consistent quality.
About You
* Fair and firm management skills with strong influencing abilities.
* Strong administrative and IT skills.
* Excellent communication skills and a creative, innovative mindset.
* Strong knowledge of food and current culinary trends.
* Practical approach to all operational aspects and initiative.
* Knowledge of purchasing processes and ability to develop and coach the kitchen team.
* Fluency in English and French.
Candidate Profile
* Education: At least 8–10 years of experience, including 2 years in a kitchen leadership role.
* Experience: Proven track record in luxury hotel kitchen management.
Seniority level
* Mid‑Senior level
Employment type
* Full‑time
Job function
* Management and Manufacturing
* Hospitality industry
Referrals increase your chances of interviewing at Cardo Roma by 2×
Brussels, Brussels Region, Belgium – 1 month ago
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