Sous Chef

JOB TITLE: SOUS CHEF

DEPARTMENT: F&B - KITCHEN

REPORTS TO: HEAD CHEF

OBJECTIVE

The Sous Chef assists the Head Chef and oversees the 1st Chef de Partie, Chefs de Partie, Commis, and Kitchen Assistants.

TASKS & RESPONSIBILITIES

• Supervising mise-en-place, general operations, and post-service cleanup.

• Ensuring optimal food cost management.

• Organizing and coordinating the work of kitchen staff, planning activities and preparations.

• Supervising and providing instructions to commis, chefs de partie, and other kitchen staff.

• Managing coordination between the kitchen, service staff, and sales department.

• Training and mentoring team members.

• Calculating, preparing, submitting, and checking orders and deliveries.

• Monitoring inventory management, usage, and losses while collaborating closely with the cost controller.

• Covering for absent kitchen staff, assisting during peak periods, and supporting kitchen activities.

• Guaranteeing the quality and taste of all dishes.

• Adhering to food safety laws, monitoring hygiene (HACCP), staff appearance, and overall cleanliness.

• Special focus on À la Carte – dinner service.

• A hands-on role!

SECONDARY EXPECTATIONS

• Participating in hotel meetings as directed by the Head Chef.

• Following training programs mandated by the hotel.

• Working primarily Monday to Friday, with shifts between 1:00 PM and 11:30 PM.

SAFETY:

• Keeps the workspace clean at all times and thoroughly cleans after each service.

• Reports any defects in the kitchen or equipment.

• Is familiar with all emergency procedures applicable within the hotel.

The above duties and responsibilities are carried out in line with the standards and ethics of Van der Valk Hotel Brussels Airport.

PROFILE:

At Van der Valk, commitment plays a vital role. A Van der Valk team member feels connected to the organization, thinks proactively, and takes pride in their work. The drive to go the extra mile and contribute to the success of Van der Valk is shared by all.

Our team members are flexible and adapt easily. Moreover, delivering excellent guest service across all services and products is a given. We expect all our employees to exceed guest expectations with exceptional attention to detail and quality.

REQUIRED QUALIFICATIONS:

• Minimum 3 years of experience in a professional kitchen.

• Minimum language requirement is English. Dutch or French is a plus.

• Proactive mindset.

• Creativity in the kitchen.

• Strong team player.

WHAT IS YOUR PROFILE?

• Minimum 3 years of experience in a professional kitchen.

• Minimum language requirement is English. Dutch or French is a plus.

• Proactive mindset.

• Creativity in the kitchen.

• Strong team player.