Chef de partie – Restaurant Plein Publiek Brussels | Restaurant & B2B Events

– Hospitality in the iconic Dynasty Palace of 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.

• Guest Relationship
• Personal Growth
• Autonomy
• Can-DO mentality
• Technical Expertise

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

• 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 :
  
  -)

• Creativity
• Natural entertainer

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.

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.

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.

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.

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.

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.

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.

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…