Responsibilities and Tasks
1) Be responsible for the tasks ordered by the sous chef or by the chef himself.
2) Preparation of service:
- Clean, washes, peel, cut and cooks vegetables/fruits.
- prepare garnishes, cold sauces, soups, appetizers, desserts, salads, etc...
- assist with set-up
- cut and cooks various foods
- assist the chef in the preparation and dispatch of dishes to the various parts of the kitchen
- Carry out the preparations, manages and controls the quality
- Control and justifies the quantities of raw materials and semi-finished products consumed
- Serve guests behind the buffet and/or self-service
- Assist in the reception and storage of equipment and/or raw materials
- Supervise the activities of the trainees and/or apprentices
- tidy and clean the kitchen and work areas
- Ensure order and cleanliness in the kitchen
- observe safety standards while on the job
- order, receives and checks merchandise under the direction of the chef or a chef de partie
- prepare canapés, starters, main courses, desserts, soups, sauces, rolls, snacks, etc...
- replace colleagues
- report any problems to the chef
- Manage the surplus of production and goods
- Manage the storage and conservation of raw materials
- Take part in various meetings between colleagues and the chef
- Give suggestions for new preparations, dishes, presentation, etc...
- Manage both hot and cold preparations
- Is versatile and able to work independently in each department of the kitchen.
- Cook meat, fish and poultry
- Present and garnishes plates as directed by the chef
- Prepare and finishes hot dishes
- Transmit to the chef and/or places orders, ensures and monitors continuity of deliveries
- Control preparations, deliveries, freshness and quality
Additional information and special situations:
- Use of kitchen equipment and tools
- Respect the rules related to the function itself, respect the HACCP rules, respect the work rules as well as the presentation methods specific to the house.
- Lifting heavy weights
- Standing and walking while performing tasks
- Withstand pressure during rush hours
- Risk of injury from handling knives, kitchen equipment, hot parts of kitchen utensils, walking on wet/greasy floors or possible fire.
Qualifications & requirements

• More than a year experience in the same position or good experience as demi-chef de partie.
• Experience in hot section, cooking meat / fish / vegetables
• Good organizational skills
• Willing to learn
• 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

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 Hotel™ in Belgium. The Dominican distinguishes itself by offering a unique product and indulgent hospitality.
The hotel offers 150 rooms, 3 Meeting Salons, Gym with sauna and Hamam, Courtyard, Lounge Bar and bustling Grand Lounge.
What we offer:
Joining The Dominican Family is also:
· 100 % Reimbursement of Public Transport
· Eco-cheque
· 1 free night & Staff discount in the hotels of the Carlton Group, including Design Hotel worldwide
· Fantastic and healthy meals
· Uniform
· Free online language classes
And having the great opportunity to…
· Live The Dominican experience
· Have the possibility to work for an international company
· Make 48 other amazing colleagues as your friend
· Develop your career
· Be part of a growing Company’s Culture
Type d'emploi : Temps plein, CDD
Avantages :

• Aide au transport quotidien
• Éco-chèques
• Événements d'entreprise
• Formation continue
• Formation linguistique offerte
• Uniformes fournis

Horaires :

• Disponible le week-end
• Travail de jour
• Travail en soirée
• Travail les jours fériés

Rémunération supplémentaire :

• 13ème mois
• Dimanche ou jour férié majoré

Lieu du poste : En présentiel