In the Maison Rubens kitchen, you won’t find pans on the stove. We work with smart ovens and fixed recipes: every dish has one best way to be prepared, and we follow that to the gram. This ensures the classics on our menu always hit the same high standard, whether it’s a quiet Tuesday or a packed Saturday. For you, this means no lugging around hot pans and no need for years of formal training—instead, you’ll learn the trade with the latest equipment and know exactly what to expect every day.
As a kitchen assistant, you prepare the house dishes and components: mise-en-place, cooking in the smart ovens, portioning, and timely serving. You operate and maintain the equipment, monitor your stock, replenish what’s running low, and report any deviations. Your station is clean and organized, and you work according to the hygiene standards expected in a professional kitchen.
During service, it’s all about teamwork: the right plate at the right time, perfect every time. The floor manager on duty takes the lead; you can focus entirely on your own work and help colleagues whenever the operation requires it.