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Vacatures / stages

Chief KItchen - 18/11/22

Description of the position: Assure the organisation, the preparation and the quality of the services and culinary achievements proposed to the guest: • Lead a team of 5 to 7 cooks and 2 to 3 stewards • Take care that his or her team does its utmost concerning their work and the quality of their work as the presentation to the guests. • Respect the Food Book concept. • Make sure that he or she controls the different services that are placed under his or hers responsibility. • Create a good team and a good working atmosphere. • Make sure that the rules and regulations concerning hygiene and safety are respected and applied in the department, especially also the standards for HACCP. • Respect the labour legislation in the department. Tasks: • Get involved in the local environment in order to get to know the specialities and the guest expectations. • Make sure that he or she is informed about what is going on with the competitors. • Carry out and/ or supervise the preparation of certain plates. • Manage the different parts of the kitchen and the stewarding. • Design the menus in cooperation with the Food & Beverage Manager. • Show evidence of innovation and creativity in making and decorating the plates. • Control a good working organisation for the entire team and make sure that there is a good collaboration and information flow between the different services and departments in the hotel • Take care of a good utilisation and life expectation of the materials and equipment in the department. • Control the stock of the products and certain drinks. • Participate in the choice of suppliers and order the merchandises while respecting the policy of orders from the hotel and the Carlton Hotel Collection. • Carry out the inventories. • Participate in the development of the yearly budgets for the department, analyse the results and put up the necessary corrective actions. • Search continuously with the team for improving tastes and ratios while preserving the quality of the results. • Set up the schedules for the kitchen and the stewarding employees, taking into account replacements, holidays, days off, etc. • Control the good condition and cleanliness of the employee uniforms. • Organise meetings with the team and take care of a good communication with and between the team members. • Participate on formulating a training schedule for the department. • Recruit his or hers employees in collaboration with Human Resources. • Carry out the evaluations of the team members. • Purchase order linked to KPI’s.

Type:		Job		Type contract:		Bepaalde duur Onbepaalde duur
Plaats:		Brussel		Contract:		Voltijds
Ervaring:		3 tot 5 jaar		Taal:		Frans Engels
Vereiste vaardigheden:		Qualifications & requirements • Minimum 5 to 10 years’ experience • Good organizational skills • Ability to work in a team • Flexible in hours / days • Customer satisfaction oriented • Very good communication skills in English and/or French • Excellent physical condition and stamina • Knowledge of HACCP regulations

Het bedrijf

Bedrijfsgegevens:		*The Dominican Leopold street 9–15 1000 Brussels+32 (0)2 203 08 08
Website van het bedrijf:		www.thedominican.be
Bedrijfsomschrijving:		We are The Dominican is a 4* deluxe design hotel, a destination for elegance in the historical centre of Brussels. The Dominican is the first member of Design Hotels™ in Belgium, distinguishing itself by offering a unique product and indulgent hospitality. The hotel offers 150 rooms, 3 meeting salons, a gym with sauna & hammam, a restaurant, bar & terrace.
Aanbod, voorwaarden en voordelen:		Hungry for more details You receive a competitive salary, a meal on duty, The Dominican Experience, a yearly complimentary stay @ Carlton Hotel Collection and staff rates @ Design Hotels.
Verstuur CV (en motivatiebrief):		Do you think we have a match? Send your CV and motivation letter Camille Hannebicque +32 (0)2 203 08 08 human.resources@thedominican.be human.resources@thedominican.be