At Bunk, our restaurant is full every day, from morning to late, kicking off with hotel guests over breakfast and finishing off with locals enjoying our cultural programming. Inspired by the monumental church which we call home, our menu features local, seasonal ingredients prepared traditionally: smoked, cured, pickled, marinated and stewed. Fresh produce is at the heart of each dish, which we cook straight from our heart, too. Our guests enjoy their food seated at our long tables perfect for connecting with friends, both old and new.
What you can look forward to:
- A salary range of €2500-€2700 gross per month based on full-time employment of 38 hours per week.
- Flexible hours.
- Daily meals and an infinite amount of coffee and tea.
- Room to grow and develop yourself.
- Discount deals on: sports subcription, Swapfiets bike subscription and on food/drinks at Bunk.
- Free entry to Bunk`s cultural events.
- Monthly mamibo (monthly drinks on Monday afternoon).
- Access to OpenUp – mental health support.
Your tasks as a Chef de Partie:
- Preparation: Preparing, cooking and presenting high quality dishes within the specialty department.
- Menu Collaboration: The head chef and sous chef help define menu concepts and develop dishes.
- Hygiene and Safety: Assist in the management of health and safety practices.
- Inventory Management: Monitor inventory and assist with prescription costing and inventory management.
- Maintaining: Operate and maintain all department equipment and report any problems.
Your profile as a Chef de Partie:
They say the quickest way to someone’s heart is through their stomach, and you’re ready to make guests fall in love with Bunk. You’re a real foodie and a people person, too, who can’t wait to show off your skills from our open kitchen. You’re comfortable and confident enough in your skills to work independently, as well as supervise and help out your colleagues when needed. Oh, and you’re not afraid of a bit of flavour, of course.
Requirements:
- You like Bunk!