Looking for a 2nd Chef, Cook or Chef position
Hi - I've just joined Crewbay. I'm interested in finding a position as a 2nd Chef, Cook or Chef. I'm looking forward to meeting some new people! I am just fresh in the industry and open to recolate.
about me:
I’m a passionate and dedicated chef with over seven years of experience in professional kitchens, ranging from catering and private dining to Michelin-level and gastronomic cuisine in Belgium. I’m driven by one simple belief: there is always more to learn, and the best kitchens are the ones where craftsmanship, curiosity and discipline come together.
Over the years, I’ve worked in many different roles, and for the past two years I’ve been fully responsible as a sole chef. I specialise in seasonal cooking and have broad experience across different cuisines, with a strong foundation in French and Scandinavian philosophy. But I have experience with Mediterranean cuisine like Italian,Spanish,etc. For me, that means working without shortcuts: making my own broths, puff pastry, pasta doughs and even croissants from scratch, while keeping flavours pure and letting high-quality produce speak for itself.
Although I’ve built a solid technical base, I’m now looking to grow further by learning from a head chef and working within a dynamic environment. What particularly attracts me to this role is the diversity of cultures, guests and influences, which allows the cuisine to evolve beyond one fixed style. Working within a set budget while prioritising quality rather than pure profitability creates space for creativity and pushing culinary boundaries.
Alongside my cooking skills, I have strong experience in pastry, chocolate and bread making. I’m confident in preparing stocks and soups, applying different vegetable techniques, and breaking down and cooking proteins. My main development point is gaining more experience in breaking down larger animals, such as whole pigs, cows or game; a skill I’m highly motivated to refine.
I would welcome the opportunity to contribute my skills, work ethic and enthusiasm to your kitchen, while continuing to learn and grow as a chef. I look forward to the possibility of discussing this further.
Kind regards,
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