20 meilleures offres (horeca, diegem) (à pourvoir)

Cuisinier
IYAGI —Bruxelles
- De 15,21 € à 19,08 € de l’heure
- Temps partiel
- Anglais
- Certificat de l'enseignement secondaire supérieur
- Expérience en supervision
Postuler rapidement
il y a 9 jours
F&B service restauration
Pandox Belgium —Machelen
- Disponible le week-end
- Anglais
- Hôtel
- Sens de l'organisation
Banquet waiter
Radisson Hotel Group —Sterrebeek
- 16,88 € de l’heure
- Temps plein
- Service
- Hôtel
- IT
Postuler rapidement
Commis (H/F)
Wiziu Belgique SA —Zaventem
- Disponible le week-end
- Hôtel
Postuler rapidement
Front Office Day and Night Receptionist
Radisson Hotel Group —Machelen
- Temps plein
- Hôtel
- Compétences en communication
Postuler rapidement
Service Staff (f/h/d)
MEININGER Hotels Group —Bruxelles Anderlecht
- Disponible le week-end
- Télétravail
- Anglais
- Hôtel
- En présentiel
- Formation linguistique offerte
Postuler rapidement
il y a 8 jours
Mederwerker Cinnamood
Cinnamood —Bruxelles
- Temps partiel
- Vente
- Service client
- Anglais
Postuler rapidement
il y a 3 jours
Hana Group Belgique SRL - CDD Sushiman - Machelen
Hana Group —Machelen
- Temps plein
Postuler rapidement
Crew Member - Student Job - Brussels
Five Guys International —Bruxelles
- 15,20 € de l’heure
- Temps partiel
- Master
Postuler rapidement
Commercieel Medewerker Restaurant
IKEA —Zaventem
- Temps partiel
Front office clerk - Courtyard Brussels Hotel
Marriott International, Inc —Bruxelles Evere
- Temps plein
- Hôtel
- Certificat de l'enseignement secondaire supérieur
- IT
STUDENTS/FLEXI - Crew member
Flipper's —Bruxelles Ixelles
- 15,21 € de l’heure
- Service
- Vente
- Service client
Postuler rapidement
il y a 8 jours
STUDENT/FLEXI - Crew member
Flipper's —Bruxelles Ixelles
- 15,21 € de l’heure
- Service
- Vente
- Service client
Postuler rapidement
il y a 8 jours
F&B All Rounder
Radisson Hotel Group —Machelen
- Temps plein
- Hôtel
- IT
- Compétences en communication
Postuler rapidement
Cook – Italian Restaurant (M/F)
pasta food —Bruxelles
- À partir de 15,20 € de l’heure
- Temps partiel
- Service
- Certificat de l'enseignement secondaire supérieur
- En présentiel
Postuler rapidement
Serveur(se) / Barman(maid)-Tangla Hotel Brussels
Tangla Hotel Brussels —Sint-Lambrechts-Woluwe
- De 15 € à 17 € de l’heure
- Temps plein
- Service
- Vente
- Service client
- Indemnité kilométrique
Postuler rapidement
il y a 3 jours
Student/Flexi Kitchen Assistant - Brussels Center
Bier Central Anspach BV —Bruxelles
- De 14,50 € à 15,20 € de l’heure
- Disponible le week-end
- Service
- Vente
- Service client
Postuler rapidement
Breakfast Waiter - Part time
Radisson Hotel Group —Wezembeek-Oppem
- Temps partiel
- Service
- Hôtel
- IT
Postuler rapidement
Waitstaff (M, F, X)
Chalet Robinson —Bruxelles
- Disponible le week-end
Medewerker Restaurant Productie
IKEA —Zaventem
- Temps partiel

Je souhaite recevoir la dernière alerte Emploi pour les postes de ce type : horeca (diegem)

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horeca jobs near diegem

Cuisinier

IYAGI
Bruxelles

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Détails de l'emploi

Temps partiel | Temps plein
De 15,21 € à 19,08 € de l’heure
Il y a 9 jours

Avantages

Remboursement internet
Éco-chèques
Uniformes fournis

Qualifications

Anglais
Certificat de l'enseignement secondaire supérieur
Expérience en supervision
Gestion d'équipe
Brevet de l'enseignement supérieur
Leadership

Description complète du poste

Purpose of the role

Ensure culinary production and the sending out of dishes during lunch and dinner services, while guaranteeing the general organisation of the kitchen, the control of stock & waste and team cohesion.

1. Lunch and dinner service

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sending out dishes

Ensure dishes are sent out from the kitchen during lunch and dinner services within a pre-established timing, in line with quality, plating, and temperature standards.
Guarantee the smooth running of the service.
Oversee the eﬃciency of the dishwashing station during service to prevent any bottleneck (rotation of dishware, equipment, and utensils).
Keep the workstation clean and orderly throughout service and once service has ended (mise en place, cleaning as you go).
Gather feedback from customers about their experience.

—

2. Culinary production, stock and waste management

Carry out culinary production based on established recipes and technical sheets,

respecting methods and presentation.

Track the stock of one's own productions in order to avoid waste (FIFO rotation, date management, adjusting quantities produced to actual demand).
Show creativity in making use of surpluses and reducing waste (reusing trimmings, adjusting portions).
Respect and apply hygiene standards and traceability (HACCP) at every stage of production and storage.

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3. Maintaining and developing general organisation

Maintain and improve the general organisation of the kitchen (production plans, mise en place, task scheduling) by challenging existing arrangements.
Place and follow up on orders with suppliers, ensuring alignment between actual needs, stock levels, and cost.
Adapt the menu to particular circumstances (weather, events, etc.).
Check deliveries (quantities, quality, conformity).
Draft and keep up to date the documents needed to carry out tasks properly (technical sheets, order lists, inventories, checklists, production schedules).

—

4. Team contact and cohesion

Listen to the team to gather their recommendations, remarks, and concerns.
Take part in training and information-sharing for the staﬀ, thereby supporting their own development within the team.
Identify and help defuse tensions or conflicts within the team, and inform management accordingly.
Establish a climate of trust free of gossip, and inform management whenever gossip/rumours are observed.

—

5. Upkeep of the space and equipment

Maintain and care for the workspace, equipment, and kitchen tools (deep cleaning, reporting breakdowns, routine minor maintenance).
Respect and enforce cleaning and disinfection plans (schedule, products, traceability).
Regarding the dining room, the cook is not required to carry out the visual upkeep tasks (cleaning lamps and light fixtures, replacing wilted flowers, cleanliness of visible surfaces), but is responsible for verifying that the front-of-house team performs them properly.

—

Skills and requirements

Autonomy and organisational sense.
Command of culinary techniques and hygiene standards (HACCP), suﬃcient to be creative with the ingredients available.
Ability to work under pressure and to coordinate the active stations during service to ensure a smooth rotation.
Interpersonal, communication, and listening skills for the team dimension as well as for the quality of the customer experience.
Cost control and a sense for developing the oﬀering based on observations made during the shift.

Pay: €15,21 - €19,08 per hour

Benefits:

Eco vouchers
Internet reimbursement
Uniform provided

Language:

English (Required)

Work Location: In person

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Je souhaite recevoir la dernière alerte Emploi pour les postes de ce type : horeca (diegem)

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