Kock till Pigalle - extra

Prepare and cook à la carte dishes according to seasonal menus and restaurant standards. Collaborate closely with the head chef and service staff to ensure smooth operations and maintain the highest guest experience. Contribute creatively to menu development alongside kitchen masters while upholding hygiene, self-control, and order according to industry requirements. Work in a fast-paced boutique hotel environment with approximately 50 colleagues to help refine the property's history and passion. This role involves lunch and dinner shifts on weekdays and weekends, with an immediate start date. The position is part-time, paid according to HRF agreement, and reports to the Head Chef.