To be part of a progressive team of committed chefs aiming to provide quality food to a consistent standard.

• The work can be different depending on the party to whom it is assigned:
  • Wash and cut vegetables or fruits
  • Cook soups, vegetables, fish and meat ordinary
  • Preparation of trim, legs, hot or cold sauces, and other funds as directed by the Chief of Party of the section to which it is assigned
• Maintaining his work area in perfect conditions of cleanliness and hygiene including cold rooms, freezers and equipment in accordance with Company standards and local legislation
• When it ensures the job entremetier
  • Receives and wash all vegetables and fruits in stocks and equity funds in the appropriate cold
  • Responsible for the preparation of fruit baskets for rooms in accordance with established controls and standards
  • Watch over the rotation of fruits and vegetables each day and proper use of fresh fruits back rooms (FIFO)
• Prepares food orders and follow the orders given by his superiors while ensuring a trim and attractive presentation and fresh, consistency, juiciness and appropriate temperatures
• Minimize the loss of his section and ensure proper use of raw materials
• Must follow the procedure of the hotel fire alarm or evacuation, rules and standards
• Grooming standards must be followed (uniform clean, proper footwear to function, always clean shaven)
• Demonstrate initiative at all times
• Show a strong desire to improve on skills and knowledge
• Ability to produce own work in accordance with a deadline
• Seek own solutions to the minor obstacles that occur from time to time
• Project a pleasant and positive professional image to all contacts at all times
• Performs other duties as assigned by the Chef de Partie, Sous Chef Restaurant, the Sous Chef Executive or Executive Chef.

This list is subject to change

SKILLS AND ABILITIES

The Trainee must demonstrate the knowledge and skills, including:

• Knowledge of General Culinary
• Knowledge of hygiene
• Hard working
• French or English speaker.

BENEFITS

The Sheraton Brussels Airport Hotel offers you the opportunity to join the Marriott group and to immerse yourself in its values, which are open to the whole world, in order to develop an international professional career.

During your internship period, you will be entitled to:

• An allowance of 750€ /month (overseas students) and 350€ /month (Belgian students)
• Uniform foreseen and laundered by the hotel
• Free meals in the canteen during working hours
• Free transportation by use of the public transport between residence in Belgium and the hotel
• Free access to the hotel’s fitness room
• Discount rate in the hotels of the Marriott International group.

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