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.