We are looking for a Commis de cuisine to join our kitchen team! Konchu is a Japanese curry restaurant with local and seasonal ingredients. We have been selected by Hub.brussels for a test period in their culinary incubator, Kokotte. From now on, we're opening our own restaurant at 20 rue Ernest Solvay in Brussels. We are committed to sustainable values and received the “Circular Economy” and “Open Soon” grants which reward projects that meet their criteria. One of the important points at Konchu is the transparency of our sourcing and our suppliers. We are looking for someone available on Mondays for our prep day from 11am to 7pm and on Tuesdays and Wednesdays during service from 6pm to 11pm. The candidate should have at least 6 months of kitchen experience. We’re looking for a motivated student / flexi with at least one year of experience working in a professional kitchen. Konchu is a Japanese inspired restaurant with local and seasonal ingredients. We have been selected by hub.brussels for a test period in their culinary incubator, Kokotte. From now on, we are opening our own restaurant at 20 rue Ernest Solvay in Brussels. We are committed to sustainable values and received the “Circular Economy” and “Open Soon” grants which reward projects that meet their criteria. One of the important points at Konchu is the transparency of our sourcing and our suppliers. LUNCH At lunch, the spotlight is on our delicious sandos. A sando is a soft, fluffy milk bread sandwich. We prepare each one with fresh ingredients and bold flavors to brighten your day. Our bread is baked by Renard bakery. The tender texture of their milk bread makes every bite melt in your mouth. From classic combinations to creative twists, there's a sando for everyone. DINNER In the evening, we offer a seasonal selection of sharing plates, paired with natural wines that evolve with the produce and the time of year.