Job description

Job Description:

1. Creation and Technical Execution: Ensure the preparation, cooking, and presentation of dishes according to the highest standards of haute cuisine, combining contemporary Italian culinary techniques with the finest ingredients from Brazilian biodiversity.

2. Brigade Supervision: Actively assist the Head Chef in the daily management and organization of the brigade, ensuring strict adherence to the culinary hierarchy and maintaining clear communication under pressure.

Quality Control (Haute Cuisine Standards): Guarantee consistency and precision in the accuracy of flavors, mastery of cooking times, and visual presentation of each dish, in strict compliance with haute cuisine evaluation criteria.

3. Supply Management: Supervise the receipt, traceability, and storage of fresh, rare, and specialized products imported from Italy and Brazil.

4. Hygiene and Safety: Ensure the rigorous application of HACCP and safety standards in force in Luxembourg.

Desired Profile (Specific Requirements):

1. Professional Experience: Solid, successful, and verifiable experience of at least 3 to 5 years in a similar position (Sous-Chef or Senior Chef de Partie) exclusively in reputable restaurants.

2. Unique Technical Expertise: In-depth mastery of molecular gastronomy, meat maturation techniques, and the conceptualization of high-end (Italo-Brazilian) culinary fusion menus.

3. A thorough knowledge of typical Brazilian products (such as cassava, tucupi, and jambu) and their integration into classic European techniques is mandatory.

Education: Professional Competency Certificate (CCP).

Field of Study: Equivalent diploma in Culinary Arts or Gastronomy accepted, subject to demonstrated experience of excellence in establishments reputable for fine dining.

Other Skills: Fluency in Portuguese, French, and English is also essential to meet the needs of an international clientele.

Job location

LUXEMBOURG , Luxembourg