Chef/cook in a restaurant with 15 Gault Millau points. The restaurant offers highly aromatic natural cuisine that is based on self- gathered wild plants and superb local products. Working in a kitchen brigade as:
- Rotisseur - Responsible for the preparation of all types of frying , stir-fries and fried food
- Poissonnier - Responsible for the preparation of all fish dishes. Also shellfish and crustaceans and their accompanying sauces. Specialties include lobster and snail butter.
- Legumier - Responsible for the preparation of all types of vegetables. The spectrum ranges from stuffed vegetables and fungi to purees of legumes.
Consulter l'offre d'emploi sur le site du Forem
This vacancy is to be filled at the European Jobday Contact Centre on October 8, 2016, in presence of the Employer and Le Forem.
You can attend prior to a preparatory workshop for the European Job Day Contact Centre.
During this workshop, you will receive information on the content of functions, the employers that will attend as well as on the development of the day.
The workshops are organised:
- In Tournai the 22nd of September
- In Charleroi the 23d of September
- In Liège the 26th of September
You can register the WORKSHOPS calling 0800/93947
THE EUROPEAN JOBDAY EXPORT YOUR SKILLS
You can register at our European Jobday EXPORT YOUR SKILLS the 8th of October 2016:https://www.europeanjobdays.eu/fr/taxonomy/term/17919
