Description
The Head Chef will lead the kitchen of an established brasserie in Turnhout, managing the team, developing seasonal menus, ensuring HACCP compliance and food quality, handling inventory and supplier orders, and working on the floor during busy periods. The role requires extensive head chef or sous-chef experience, strong gastronomy and presentation skills, leadership under pressure, HACCP knowledge, and willingness to work weekends. It offers a permanent contract, compensation according to the applicable pay scale, and extralegal benefits.
