About Saint-Nicolas*

The motto of Chefs Franky and Michael Vanderhaeghe: “Respectful work with self-selected local products, is the basis. Appropriate, various preparation techniques with thoughtful, original taste combinations, result at the end, in dishes which we are proud of.”
Father and son Vanderhaeghe are cooking together at restaurant St.-Nicolas in Elverdinge (Ieper - Belgium). Awarded one star in the Michelin Guide, it represents the top of the Belgian gastronomy. But also it is still a family restaurant where quality and respect for everyone is important.
Not surprising, as father Franky is also ambassador of the “Order of 33 master chefs” of Belgium, “Les Jeunes Restaurateurs d’Europe”, “Les étapes du Bon Goût”, “Disciples Escoffier Benelux” and “Master Chefs of Belgium”.
A beautiful recognition for a story full of passion, where, Franky and his wife Sandra, have been working on diligently for more than 25 years. And from now on son Michael is also at the stove of the renewed business.
Michael worked in the Bruges three-star restaurant ‘De Karmeliet’, in restaurant 'Castor' (Beveren-Leie) and in ‘In de Wulf’ by star chef Kobe Desramaults. In 2017 he was also honoured as the winner in the cooking competition 'Jeune Talent Disciples Escoffier' (world final).
The chefs make use of delicious local products, typical of the region. Not surprising that only the best of each season is in the creations. That makes a lunch or a dinner in restaurant St.-Nicolas so special.

Requirements

Culinary student or graduate from a recognized hospitality/culinary school.
Strong passion for pastry and fine dining.
Ability to work under pressure with discipline and attention to detail.
Eagerness to learn, adapt, and grow within a professional team.
Basic knowledge of kitchen hygiene and safety standards.
Flexible, team-minded, and motivated.
Proficiency in English.

Responsibilities

Prepare a variety of desserts, pastries, and other baked goods with attention to detail and presentation.
Follow recipes and instructions to maintain consistent product quality.
Collaborate with kitchen staff to design and implement new dessert options.
Ensure compliance with health and safety standards in all food preparation areas.
Maintain cleanliness and organization of the pastry section.
Participate in the development of new dessert menus and seasonal offerings.

What We Offer

First-hand experience in a Michelin awarded restaurant.
Training and mentorship from highly skilled chefs.
Exposure to top-quality ingredients and innovative techniques.
A professional, inspiring, and international working environment.
Opportunity to develop both technical and personal skills essential for a career in high-end gastronomy.
Accomodation is offered.
Internship certificate upon completion.

Saint-Nicolas . Pastry . I