Brasserie Julie is looking for

  • CHEF DE PARTIE (m/f)
    – Preparing specific food items and meal components at your station.
    – Following directions provided by the head chef.
    – Collaborating with the rest of the culinary team to ensure high-quality food and service.
    – Keeping your area of the kitchen safe and sanitary.
    – Stocktaking and ordering supplies for your station.
    – Improving your food preparation methods based on feedback.
    – Assisting in other areas of the kitchen when required
  • CHEF DE RANG (m/f)
    – Helping to run shifts
    – Delivering excellent standards of service in a friendly and professional manner to our guests
    – Proactively welcoming and greeting all guests and visitors to the Restaurant and the Hotel
    – To assist in the set up if the restaurant before service, ensuring all required items are stocked and ready
    – To seat guests offering them menus, drinks and providing explanations of the menu when required
    – To deal efficiently and courteously with all guest queries
    – Ensuring the restaurant environment is always maintained and cleaned to a high standard both during and after service
    – Delivering consistent, exceptional service in line with the luxury standards
    – Excellent knowledge of restaurant menus to be able to offer guidance and make recommendations
  • ASSISTANT SOMMELIER (m/f)
    – Working with our Sommelier
    – Continuous training and development to ensure current knowledge
    – Advising customers on wine pairing with food, occasion and budget
    – Work closely with other restaurant staff so that you are on hand to take drink orders and serve guests at the appropriate time
    – Responsible for briefing other restaurant staff on the wine list, so that they promote particular wines and can advise customers
    – Support tasks for the Sommelier during service, as required – tasks may include such things as pouring his completed orders, polishing glassware, helping staff take out or clear plates, and more
  • COOK PRIVATE DINING (m/f)
    – Creating and preparing menus for private events for small groups up to 40 people
    – Taking care of the ‘mise en place’ for these events
    – Preparing balanced lunches and buffets for meetings
    – Creating and preparing appetizers for receptions
    – Coaching and assisting the staff on dressing the dishes
    – Delivering consistent, exceptional service in line with the luxury standards
    – Ensuring the restaurant environment is always maintained and cleaned to a high standard both during and after service
  • FRONT OF HOUSE STAFF (m/f)
    – Ushering diners to their tables and providing them with menus.
    – Accepting and informing the relevant staff about food and beverage requests.
    – Mixing and pouring beverages, as needed.
    – Transporting food orders from the kitchen to each pertinent table.
    – Clearing glassware, silverware, and crockery from each table once guests have completed their meals, or upon request.
    – Providing guests with their checks after the meal sitting.
    – Clearing and reporting breakages by diners.
  • DISHWASHERS (m/f)
    – Washes all wares including pots, plans, flatware, and glasses, by hand or using dishwashers.
    – Correctly places and stores clean equipment, dishes, and utensils in assigned storage areas.
    – Stocks serving stations, cupboards, refrigerators, and other assigned areas with necessary dishes and utensils.
    – Cleans trash receptacles with water or steam.
    – Moves dishwashing supplies and equipment from storage to work area by hand or using hand trucks.
    – May assist in cleaning and preparing various foods for cooking and/or serving, as directed.
    – Ensures work areas remain safe, clean, and orderly, adhering to all company, local, and state guidelines regarding health, safety, and sanitation.
    – Performs other related duties as assigned.
  • FLEXIJOB (m/f)
    – Front of house and kitchen

Apply by mail: info@brasseriejulie.be
or by phone: 02/460 05 45.