Chef de partie

HISTORICAL ELEGANCE AND GENUINE HOSPITALITY

Amidst the energetic rhythms of Belgium’s capital, Hotel Fleur de Ville is your sanctuary, offering you an ethereal escape from the ordinary. Indulge in elegance within our selection of meticulously designed rooms, each of them a blend of historic charm and modern luxury. Welcome to Hotel Fleur de Ville, where stories blossom.

• REFINED ESCAPISM : Experience a sophisticated getaway from the demands of daily life and luxuriate in calmness.
• CAPTIVATING AUTHENTICITY: Step into a world where historical authenticity resonates throughout the architectural beauty, seamlessly intertwining with heartfelt hospitality.
• INTRIGUING ELEGANCE: Immerse yourself in a setting that effortlessly blends refinement and curiosity, crafting an atmosphere that is sure to captivate anyone who walks through the door.

Job Title: Chef de Partie 

Location: Belgium Brussels

About Us:

Hôtel Fleur de Ville is the newest addition to the boutique hotel collection of Everland, a prominent Belgian hospitality company. With 51 rooms housed in a historic and stunning building located in the city centre, our establishment will feature a Fine Dining restaurant showcasing modern European cuisine infused with influences from surrounding countries and Mediterranean flavours. Committed to sustainability, our restaurant will operate with an innovative zero-waste ethos, utilizing only the freshest, carefully selected ingredients

Job Description:

We are seeking a skilled and passionate chef to join our culinary team at a new fine dining restaurant opening in Brussels. As a Chef de Partie, you will be responsible for managing a specific section of the kitchen, ensuring high-quality food production and impeccable presentation.

Responsibilities:

• Food Preparation: Execute culinary techniques to prepare and cook high-quality dishes according to the restaurant's standards and recipes.
• Section Management: Oversee a designated section of the kitchen, such as cold and hot section, preps, and others, ensuring all tasks are completed efficiently and effectively.
• Quality Control: Maintain the highest standards of food quality, consistency, and presentation, adhering to established recipes and portion sizes.
• Team Collaboration: Work closely with the Head Chef and Sous Chefs to coordinate kitchen operations, ensuring smooth service and timely delivery of dishes.
• Inventory Management: Assist in monitoring inventory levels, ordering supplies, and controlling food costs to meet budgetary requirements.
• Hygiene and Safety: Adhere to all health and safety regulations, maintaining a clean and organized work environment, and ensuring proper food handling and storage practices.
• Menu Development: Collaborate with the culinary team on menu planning, offering creative input and suggestions for new dishes or improvements to existing ones.

Requirements:

• English speaking intermediate level.
• Proven experience as a Chef de Partie or similar role in a fine dining restaurant or upscale hotel for at least two years.
• Extensive knowledge of culinary techniques, ingredients, and flavor profiles.
• Ability to work effectively in a fast-paced environment, handling multiple tasks with precision and attention to detail.
• Strong leadership and communication skills, with the ability to motivate and inspire team members.
• Formal culinary training or certification from a reputable culinary school Is preferred.
• Flexibility to work evenings, mornings weekends, and holidays as required.