The kitchen at Maison Rubens is a smart kitchen. No long rows of pans on the stove, but smart ovens, fixed recipes, and an organized process. Classic dishes, prepared with modern precision. That is why we don’t work with a traditional head chef, but with supervisors: kitchen staff who take on the daily management during their shift as Daily Manager.
Essentially, you are simply part of the kitchen team. You fully participate in production and preparation: mise-en-place, the ovens, portioning, and service. You know every station and every dish.
During the shifts where you are scheduled as Daily Manager, the management aspect is added to your duties. You distribute the work within the team, monitor speed, quality, presentation, and continuity, and ensure that every dish leaves the kitchen according to the recipe and portioning. You keep the mise-en-place and stock up to date, identify shortages in time, and oversee hygiene, cleaning, and a correct closing of the kitchen.
A busy Saturday night looks like this: the tickets are streaming in, the ovens are all running at once, and the front of house is asking for speed. You move people around, keep the service rhythm steady, and see it coming if something is about to get stuck somewhere. By eleven o’clock, the kitchen is organized again and the mise-en-place for tomorrow is ready. No one saw any panic. That is how a shift is supposed to run.
Meanwhile, you coordinate with the Maître on duty regarding timing and specifics in the dining area, train new colleagues, and guide kitchen staff and dishwashers where necessary. If something is structurally failing, you report it to the General Manager. The management role rotates: on other shifts, you simply work alongside the team while a fellow supervisor is in charge.