ADDITIONAL INFORMATION

Job Number25055102
Job CategoryManagement Development Programs/Interns
LocationSheraton Brussels Airport Hotel, Brussels National Airport, Brussels, Brussel, Belgium, 1930
ScheduleFull Time
Located Remotely?N
Position Type Non-Management

SKILLS AND ABILITIES

The Trainee must demonstrate the knowledge and skills, including:

• Knowledge of General Culinary
• Knowledge of hygiene
• Hard working
• French or English speaker

POSITION PURPOSE

To be part of a progressive team of committed chefs aiming to provide quality food to a consistent standard.

MAIN DUTIES AND RESPONSIBILITIES

• The work can be different depending on the party to whom it is assigned:
• Wash and cut vegetables or fruits
• Cook soups, vegetables, fish and meat ordinary
• Preparation of trim, legs, hot or cold sauces, and other funds as directed by the Chief of Party of the section to which it is assigned
• Maintaining his work area in perfect conditions of cleanliness and hygiene including cold rooms, freezers and equipment in accordance with Company standards and local legislation.
• When it ensures the job entremetier:
• Receives and wash all vegetables and fruits in stocks and equity funds in the appropriate cold.
• Responsible for the preparation of fruit baskets for rooms in accordance with established controls and standards.
• Watch over the rotation of fruits and vegetables each day and proper use of fresh fruits back rooms. ( FIFO)
• Prepares food orders and follow the orders given by his superiors while ensuring a trim and attractive presentation and fresh, consistency, juiciness and appropriate temperatures.
• Minimize the loss of his section and ensure proper use of raw materials
• Must follow the procedure of the hotel fire alarm or evacuation, rules and standards
• Grooming standards must be followed (uniform clean, proper footwear to function, always clean shaven)
• Demonstrate initiative at all times
• Show a strong desire to improve on skills and knowledge
• Ability to produce own work in accordance with a deadline
• Seek own solutions to the minor obstacles that occur from time to time
• Project a pleasant and positive professional image to all contacts at all times;
• Performs other duties as assigned by the Chef de Partie, Sous Chef Restaurant, the Sous Chef Executive or Executive Chef.
  This list is subject to change