# Sous-Chef(fe) de Cuisine (H/F/X)

**Company**: AccorHotel
**Location**: Zaventem, Flanders
**Experience**: entry
**Job type**: full-time
**Category**: Hospitality
**Industry**: Hospitality

**Apply**: https://jobs.smartrecruiters.com/AccorHotel/744000161091684-sous-chef-fe-de-cuisine-h-f-x-?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply
**Canonical**: https://yubhub.co/job/sous-chef-fe-de-cuisine-h-f-x-96d673c4-879/

## Description

Join the Mövenpick universe and share our passion for hospitality and gastronomy!

At Mövenpick Brussels Airport, we cultivate the art of welcoming through an authentic, warm, and refined experience. Our ambition is to offer each client memorable moments where the quality of service meets the pleasure of gastronomy.

To support the development of our culinary offer, we are looking for a passionate, dynamic Sous-Chef de Cuisine who is ready to play an essential role within our team. As the right-hand person to the Executive Chef, you actively participate in the daily management of the kitchen and contribute to guaranteeing a quality culinary experience for our clients. Both operational and field manager, you support your team, ensure the smooth running of services, and participate in the continuous improvement of our gastronomic offer.

Key responsibilities:

- Operational management: Assist the Executive Chef in the daily organisation of the kitchen and ensure continuity of operations in their absence.

- Culinary production: Actively participate in preparations and services, ensuring the quality, presentation, and regularity of dishes.

- Team management: Supervise, train, motivate, and support brigade members in their professional development.

- Quality and standards: Ensure compliance with recipes, technical sheets, and establishment quality standards.

- Resource management: Participate in stock monitoring, ordering, cost control, and food waste reduction.

- Hygiene and safety: Guarantee compliance with HACCP standards and food hygiene and safety procedures.

- Creativity: Contribute to the development of menus, suggestions, and ideas, bringing your expertise and know-how.

- Collaboration: Work closely with dining room teams and other departments to ensure a smooth and harmonious customer experience.

Qualifications:

- Solid experience in professional kitchens, ideally acquired in a hotel or high-quality restaurant environment.

- Mastery of culinary techniques and effective organisation of production and services.

- Genuine team spirit and natural leadership qualities.

- Organised, autonomous, rigorous, and able to take initiative.

- Ability to manage priorities and remain calm under pressure, even during intense services.

- Sensitivity to cost control, product quality, and waste reduction.

- Flexibility and availability to work according to operational needs, including evenings and weekends.

What we offer:

- A Sous-Chef de Cuisine position, category 8 (CP 302).

- A stimulating work environment within a Mövenpick establishment, part of the Accor group.

- A versatile role combining operational responsibilities, management, and creativity.

- Direct collaboration with the Executive Chef and real involvement in daily kitchen decisions.

- Opportunity to contribute to the development of our gastronomic offer and quality standards.

- A professional framework promoting learning, knowledge sharing, and skill development.

For more fresh new jobs, check out [yubhub.co](https://yubhub.co/).

## Skills

### Required
- culinary techniques
- team management
- quality control
- resource management
- hygiene and safety

---

Source: [Apply at jobs.smartrecruiters.com](https://jobs.smartrecruiters.com/AccorHotel/744000161091684-sous-chef-fe-de-cuisine-h-f-x-?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply)