Opening in early 2025, The Standard, Brussels marks the hotel brand’s third outpost in Europe. Set in the city’s Northern Quarter, The Standard, Brussels brings the brand’s design, culture, and activation-driven philosophy to Belgium.

With 180 guestrooms (plus 20 residences), the modern, new-build project features many stages for The Standard’s renowned day- and nightlife. A ground-floor greenhouse welcomes guests and locals into the lobby lounge, restaurant, and terrace. Upstairs, The Rooftop features its own restaurant, bar, and garden—set to become a neighbourhood destination. Throughout the building, additional public and private event spaces are platforms for happenings.

The Standard, Brussels will welcome a new set of creative, dynamic guests into the brand ethos. In Brussels, The Standard’s signature mix of playful, sophisticated, unexpected hospitality finds roots and resonances in local culture. The simple premise behind The Standard is that it is anything but. Founded in 1999, the goals of every Standard are to up the aesthetic stakes and defy convention while attending to every detail, embracing our local communities, providing a welcoming and inclusive environment for our teams and, of course, delivering a smashing good time for our guests.

MAIN TASKS

Assist the Head Chef in:

Establishing and developing menus and dish compositions.
Organizing and coordinating kitchen staff activities and planning tasks and preparations.
Supervising and giving instructions to commis, department chefs (chefs de partie), and other kitchen staff; training and leading team members.
Calculating, drafting, transmitting, and monitoring orders and deliveries; overseeing stock management, removals, and usage/loss.
Supervising kitchen activities: mise en place, preparations, storage, and cleaning.
Replacing kitchen staff in case of absence (the sous-chef is familiar with all preparations and all kitchen departments) or stepping in during peak periods; assisting in all kitchen tasks and participating in preparations.
Ensuring quality and taste.
Adhering to kitchen rules, monitoring hygiene, and ensuring proper presentation of staff.