We are searching for energetic and experienced kitchen staff to join our dynamic team. We are serious about organic food, and are looking for people who can be enthusiastic ambassadors of our philosophy.
At BÆST, our chefs are getting an all-round and exciting training into modern sustainable and organic cooking. We make everything from scratch; raw milk cheeses as mozzarella, ricotta, yogurt, mascarpone and more. Charcuterie based on the highest conceivable quality of pork transformed into prosciutto, salamis of all kinds, our famous 'Nduja, guanciale, pancetta, culatello and more. The kitchen is closely connected to the Farm of Ideas where we source most of our vegetables and besides meats of outstanding quality we proudly serve vegetables that are simply cooked but truly remarkable. The kitchen works for both Bæst and Mirabelle the latter being provided with freshly made pasta and simple lunch and brunch dishes.
Finally the pizza needs no introduction as it has been awarded with several world-class titles over the years and is considered amongst the world's finest.
It would be a mistake to think of BÆST as a pizzeria though - we are a restaurant that serves high-end dishes in a laid back and fun environment - we are much more than pizza.
We are looking for staff that has a passion for organic top-shelf produce and that thrive in a busy and energetic environment. The team is young, very international, and with very different levels of experience and backgrounds. English is the spoken language but some Italian might help with certain pronunciations of menu items..;-)
The chefs in the BÆST and Mirabelle kitchens are also serving the dishes at the tables so if you are yet not accustomed to it you will learn how to be in the restaurant communicating with the guests and front of house staff.
Working hours are generally from 11.00 - to 23.00. We are organized with a cleaning company to clean down the kitchen after the shifts so that the cooks can focus on the cooking.
To succeed at BÆST, you should have:
- A passion for organic gastronomy and produce
- A sense of urgency
- The ability to take initiative
- A positive attitude
- A hygienic and professional demeanor
- Preparing vegetables, meats and different preparations for service.
- Organizing the "mise en place" with your section
- Finalizing dishes during service
- Being a team player
- Keeping a clean and hospitable workplace
- Ensuring standards as they have been described
- Delivering and describing food and beverages to guests at the table
If this sounds like you and you are able to perform well in fast-paced environments, we’d like to meet you!