Chef de partie - Plein Publiek Bxl - New restaurant opening soon

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Join our team at Plein Publiek Brussels! 

At Plein Publiek, we want to surprise our guests – not only with the stunning location in the heart of Brussels, but with the warmth and hospitality that define who we are. The very first and very last thing every guest should experience is a big, genuine hospitality smile.

As Sous Chef, you live and breathe hospitality. You’re an ambitious culinary professional who brings passion, craftsmanship, and creativity to the kitchen every day. Together with our Head and Sous Chef and the rest of the team, you’ll deliver top-level dishes that leave a lasting impression.

 

 

A Day in the Life of a Chef de Partie(Fun Edition)

09:00 – 11:00 — Morning Mise-en-place: Zen Mode (…sort of)

You kick off the day with a coffee strong enough to wake the dead and your favourite knife in hand.

Fresh local ingredients arrive — vibrant veggies, herbs that smell like a walk in the Ardennes, and whatever seasonal surprise the region offers today.

You inspect everything like a Michelin inspector in disguise, store it properly, and start prepping: chopping, slicing, simmering, tasting (for quality control, obviously).

The kitchen slowly wakes up, music plays, and suddenly the world makes sense.

11:00 – 12:00 — Station Setup & Pre-service Jitters

You polish your station until it shines like stainless-steel perfection.

Are the sauces ready?

Are your garnishes looking sexy?

Is your mise-en-place aligned with military precision?

Yes. Yes. And absolutely yes.

A quick chat with the Head Chef aligns everyone. Team vibes = strong.

12:00 – 14:00 — Lunch Service: Controlled Chaos

Ding! Orders start flying in.

You’re officially in Chef Mode™.

Pans are sizzling, timing is everything, and you’re plating dishes that look like modern art.

Guests are happy, the pass is flowing, and you and your team move like a well-oiled culinary machine.

There’s adrenaline, some sweat, and maybe a moment where you whisper motivation to a piece of fish. Normal stuff.

14:00 – 16:30 — The Sacred Break (AKA Recharge & Refuel)

You clean your station just enough so it doesn’t judge you later…

And then: freedom.

Food. Rest. Sunlight (?!).

Maybe a short walk, maybe a power nap, maybe just scrolling memes in peace.

It’s your time — use it wisely.

You’ve earned it. And your feet agree.

16:30 – 18:00 — Afternoon Prep: The Calm Before the Storm

Back in action, but at a gentler pace.

Topping up mise-en-place, prepping slow-cook items, helping a commis who just discovered the meaning of “julienne.”

You fine-tune flavours, adjust textures, and maybe brainstorm ideas for the next seasonal dish.

The evening team rolls in. Everyone’s energized. Spirits are high. Let's cook.

18:00 – 22:00 — Dinner Service: Showtime!

And… we’re live.

Tickets print, pans fly, and you’re in the zone like a culinary superhero.

Every plate is crafted with precision, and every movement at your station is deliberate.

There’s pressure — but the good kind.

The kind that makes time fly and reminds you why you love this job.

Guests rave, servers smile, and the Head Chef gives a rare nod of approval.

You feel unstoppable.

22:00 – 22:30 — The Great Cleanup

The last dish leaves the pass, and the kitchen collectively exhales.

Time to clean like your station is about to be photographed for a magazine.

Fridges stocked, tools washed, surfaces spotless.

Future-you will thank you tomorrow.

22:30 — Clock Out: Mission Accomplished

You peel off your apron, stretch your back, and high-five the team.

Another day, another service survived — with style.

You head home knowing you cooked your heart out…

and that tomorrow brings new flavours, new challenges, and new reasons to laugh with your team.

 

Geboden wordt

Why Plein Publiek BXL?

 

Prime location: located right above Brussels Central Station, Plein Publiek offers unbeatable accessibility.

A green oasis: Our vibrant venue brings the outdoors inside, creating an urban jungle where creativity, sustainability, and hospitality come together.

Room for growth: We provide plenty of opportunities for personal and professional development. With us, you’re encouraged to learn, make mistakes, and grow.

Supportive team culture: Join a talented team of driven individuals in a friendly and open atmosphere. No micromanagement, no rigid tools: just real responsibilities and a supportive team that helps you succeed.

Sustainability at the core: We’re proud of our circular business approach, meaning you can have a great time while making a positive impact on the planet.

Creative freedom: Got an idea? We want to hear it! We encourage out-of-the-box thinking and give you the freedom to innovate and shape our restaurant. No “same old, same old” here!

Work hard, play hard: We live by this motto. You’ll thrive in a fast-paced, high-energy environment and still find time to unwind with your teammates after a successful day.

What we offer

We are dedicated to your professional growth and offer plenty of opportunities for career development and training. Our work culture emphasizes growth and achieving results. Hard work and overtime are part of the deal, but they pay off in the results you achieve and the satisfaction of being surrounded by driven and motivated people. If you’re looking for a role where you can lead and truly make an impact, we would love to welcome you to our team.?

Teambuildings

Multiple memorable and educational team moments. 

Trainings: 8 days / year, including 4 of your choice. Salary: Competitive salary (cat 4) with extra legal advantages. Food & drinks: Food and drinks are free for you in our restaurant and discounts apply for your family.  Clothing allowance

Travel allowance

 

 

Profiel kandidaat

Responsibilities

• Support overall kitchen operations
• Manage assigned station efficiently
• Ensure consistent quality & timing
• Take pride in our product and safeguard quality of the dishes and servive
• Uphold hygiene & HACCP standards
• Hands-on: mep or service? no problem for you
• Keep workstation clean & organized

Must Have

• You are a true foodie with at least 3 years of professional kitchen experience
• You are quality driven
• A natural team-player
• Good knowledge of English, and French?
• Passion for food
• Solution oriented mindset 
• A natural smile :-)

Nice to have

• Creativity
• Natural entertainer 
• Humor ;) 
• Additional languages: dutch?
• Networking skills 

Meer informatie

Voor meer informatie bekijk onze bedrijfspagina (klik op ons logo bovenaan de vacature).

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Synoniemen jobtitel

Chef de Partie CDP Line Cook Station Chef Senior Cook Kitchen Chef Restaurant Chef Mise-en-place Station management Service execution Food preparation Plating skills Kitchen operations Culinary techniques Modern cuisine Seasonal cooking Local ingredients Fresh produce Fine dining prep Menu execution Locally sourced ingredients Seasonal menu Modern European cuisine Contemporary cooking Sustainable kitchen Farm-to-table Ingredient-driven

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