Kaempff-Kohler is hiring a cook and an assistant cook! 👨‍🍳👩‍🍳

Kaempff-Kohler is hiring a cook and an assistant cook! 👨‍🍳👩‍🍳

The heirs of Escoffier!

Today, the culinary profession continues to attract young people thanks to the popularity of gastronomy and the numerous opportunities for advancement, despite the many inherent constraints of the profession.

A chef can express their passion and give free rein to their creativity. They create pleasure, know how to delight and surprise people gathered around a table who are often complete strangers to them. A career behind the stoves can offer many opportunities for advancement. We all love the stories of toque-wearing stars who have experienced that magical progression from kitchen boy to Michelin-starred chef. The chef starts with the fundamentals, like a cub reporter. They progress and perhaps one day end up at the pass to direct the rush.

The beauty of the culinary profession, as stated by none other than “Auguste Escoffier, the ‘King of Chefs – Chef of Kings’, lies in its creative potential, its ability to elevate cooking to an art form, in a dynamic work environment, and in the”continuous learning through the transmission of precise and rigorous know-how.

The father of modern French gastronomy succeeded through his teaching in transforming a profession sometimes considered harsh into a valued and respected profession, an art where creativity and rigor meet.

Joël Robuchon gets straight to the point: “You can’t cook if you don’t love people.” and Alain Ducasse adds: “Cooking is a love story. You have to fall in love with the ingredients and then with the people who make them.” So many great voices to motivate the hesitant candidate to take the plunge.

In the kitchens of Kaempff-Kohler’s workshops in Niederanven, the message has been received. Breton chef, Fanch Delanoé, with his experience gained in several Michelin-starred establishments, knows his classics:

“Success in gastronomy relies on collaboration and team spirit. Every member of the brigade must be ready to help others, anticipate needs, and work together to maintain the quality and fluidity of service, especially during the “rush”, where every second counts. We all work under pressure to quickly and efficiently serve quality dishes, in a dynamic and sometimes noisy environment.”

The challenge of serving a large number of clients in a limited time, whether in restaurant service or during large catering events, can indeed generate stress, a stimulating element that the chefs and cooks at Kaempff-Kohler consider an integral part of the profession.

While the atmosphere is dynamic, rigor and adherence to hygiene and safety standards remain essential. For Fanch Delanoé, one thing is essential: “Passion is the driving force behind the head chef. It is contagious and motivates the entire team to give their best. The chef is present, they supervise, they enforce rules, but, and this is a crucial element, they also transmit their knowledge and experience to the brigade!”

At Kaempff-Kohler, in the kitchens of the Niederanven workshops, the spirit of Escoffier continues to haunt the walls.

Do you wish to bring your skills to a dynamic team? Check out our offers👇 and send your application here: https://kaempff-kohler.lu/offres-demploi/