Over deze functie
The restaurants Pure C **, AIRrepublic *, AIRcafé and Blueness have a vacancy from their partnership for a driven, energetic, enthusiastic
Chef Patissier
With leadership capabilities
COMPANY
Pure C **
An ode to Zeeland, for more than nine years, Sergio Herman has combined his culinary vision with the richness that the Zeeland waters offer him. A life of culinary creativity mingles with sexy cocktails, enchanting food, great wines, fine music. A beautiful view of the calming North Sea. Here are the mind and soul of Sergio, but Syrco Bakker, sous-chef of Sergio Herman in the former 3 * restaurant Oud Sluis, is in charge of the kitchen. Michelin awarded the restaurant with one star in 2011 and a second star in 2018.
AIRrepublic *
AIRrepublic is Sergio Herman's luxury brasserie in the marina of Cadzand. It is housed in a super sleek pavilion overlooking the sea and the harbor. This restaurant is all about simple preparations of Zeeland products, with a main role for fish and crustaceans and shellfish. The focus is on classic cuisine and Sergio's roots. Lots of dishes that we serve at AIRrepublic were once on the menu of Sergio's father. Think of the fish soup that used to be served in Oud Sluis, marinated mussels, oysters with champagne sauce and fresh langoustines. Mainly fish and crustaceans and shellfish, but all with a touch of Sergio.
AIRcafé terrace & take-away
AIRcafé is the ideal place to drink or eat something during a beach day. Just like in the AIRrepublic restaurant, we also work with Zeeland products as much as possible. The difference is that in AIRcafé we aim for even more simplicity. Think of a salad with gray shrimps with a glass of cava, or a good croque monsieur with cheese from the Vos family from Biervliet. You are more than welcome on our large terrace, but you can also take it with you.
Blueness
Blueness is a Japanese-inspired dining-bar concept by Sergio Herman. The creation of this bar has everything to do with the renewal of the Strandhotel in Cadzand-Bad. It is a place where you can enjoy an aperitif and tasty dishes. In Blueness, Sergio presents his interpretation of Japanese cuisine with Zeeland products. In addition to a selection of beautiful wines, we serve premium sakes and cocktails with a Japanese touch.
FUNCTION
As a pastry chef for the various restaurants, you are ultimately responsible for the pastry department in the broadest sense of the word. Think of home-made viennoiserie, pralines and chocolate bars for the Strandhotel, classic cuisine-inspired desserts for our luxurious brasserie AIRrepublic *, cakes for AIRcafé, fine-dining mignardises and desserts for restaurant Pure C ** and desserts with Asian influences for our Japanese-inspired food bar Blueness.
You manage four people with final responsibility for the entire production and organization of the pastry department. In addition, you will be in direct contact with the chefs of the restaurants to jointly develop new dishes and patisserie items. In short, a versatile job that requires extensive experience in pastry and organization.
WE OFFER
We offer a position that is challenging and in which you can get to know a special environment If you are enthusiastic and we are too, we offer a very good salary as well as accompanying emoluments.
REACTIONS
We can't wait to read your enthusiastic letter and CV! Send it to us by clicking the " Solliciteren " button.
If you have any questions before you press “Solliciteren”, please call us: + 31 115-617789.
We don't want to put pressure on you, but we would like to receive your documents by October 23 at the latest. Then we start reading! Interviews take place in the following weeks.