Second de cuisine Impératif d'Eole F/M/X

Le Chant d'Eole is a fast-growing family winery based in Quévy-le-Grand, 5 minutes from Mons. 

Déjà reconnu comme les meilleurs en Belgique, nos vins décrochent constamment la première marche des podiums dans les concours internationaux et sont servis dans de prestigieux restaurants à travers le monde. Aujourd'hui le domaine s'étend sur 54ha.

Le domaine du Chant d'Eole dispose aujourd'hui de 2 restaurants: une Brasserie conviviale, la Brasserie d'Eole et un restaurant étoilé, l'Impératif d'Eole, ainsi qu'un pôle évènementiel. 

Au sein de l'Impératif d'Eole : Nous recherchons un second de cuisine

Your role:

ORGANISATION: Depends on the kitchen manager or owner. The cook carries out all the preparations in the kitchen. The cook works alone in the kitchen or supervises one or more kitchen assistants or clerks.

OBJECTIVE: To carry out all kitchen activities: setting up, preparing, arranging and garnishing dishes. Planning and organisation.

MAIN DUTIES: Carries outall the preparations and is responsible for arranging and presenting the dishes. To this end, plans and organises activities. Calculates orders and checks everything required. Guarantees the quality of all dishes.

1. Preparatory service: 

• - prepares all hot and cold foods: soups, starters, main courses, sauces, salads, desserts, pastries, etc. 
• cuit la viande, les poissons et la volaille
• prépare toutes les sauces
• - prepares food for banquets and buffets

2. During service: 

prépare et achève les mets suivant la commande

• respecte le planning/temps, recette, méthode de travail et organisation du travail 
• - arranges and garnishes food on plates or dishes and places them in a bain-marie, keeps to the portions of the various components of the meal 
• - ensures optimum use of raw materials, presentation, taste and quality 
• - gives instructions to kitchen staff 
• - provides explanations of the composition of dishes at the customer's request

3. After the service: 

• - clears the kitchen 
• - controls and treats food leftovers 
• - checks product quality and freshness 
• - ensures the hygienic storage and preservation of foodstuffs 
• - keeps fridges and freezers tidy and clean 
• - checks stock and places any necessary orders, checks the quality and quantity of deliveries, reports any anomalies - cleans the work area and tools 
• - keeps the kitchen tidy, clean and safe 
• - complies with safety standards during Cooking/113A/ 11/ activities 
• - demonstrates creativity in researching, developing and presenting new preparations, dishes or presentations 
• - is responsible for the planning/menu and the composition of the dishes and menu (a la carte), in consultation with the manager