Le charme de cette halte gourmande doublement étoilée a pour écrin des arbres centenaires, un jardin potager architecturé hors du commun et de larges parasols qui ponctuent la terrasse du restaurant. Pascal Devalkeneer y propose une cuisine qui s’inscrit dans son époque par la simplicité et le dépouillement tout en gardant le souci d’une technique irréprochable, inscrivant le Chalet de la Forêt au firmament des hauts lieux de la gastronomie de la capitale belge!
As a commis chef you're on the first rung of the ladder to becoming a great chef. You'll do food preparation work and basic cooking under the supervision of a chef de partie, rotating through sections such as sauce, vegetables, fish and butchery. You’ll deal with deliveries and stock rotation. You will also get introduced to hygiene standards. This is your chance to get to observe and learn all the techniques of high-end cuisine.
If you're eager to learn and gifted, you'll evolve quickly within the kitchen structure. A white hot career awaits commited commis chefs.
You'll work split shifts from Monday till Friday
You'll need to have a lot of stamina, be able to learn on your feet and be passionate about food because cooking in a high pressure kitchen is hard work. You'll also need to be versatile, because it is important that you gain experience in all sections of the kitchen - fish, vegetables, butchery and so on - before you consider specialising. You’ll need to be able to work in team and have a sense of discipline.