Executive Chef (South East Asia Concept)

Hospitality Talents - Recruitment Agency; Brussel Hoofdstad; Sur place; EUR 90 000 - 132 000; Plein temps

Résumé du poste

A luxury boutique hotel in Brussels is launching a brand-new South East Asian restaurant concept and seeks a visionary Executive Chef to lead this transformation. Responsibilities include culinary vision, seasonal menus across outlets, cost control, HACCP, team leadership, and driving profitability while delivering exceptional guest experiences in a high-end setting.

The role also involves pre-opening leadership and collaboration with Sales & Marketing to attract a discerning clientele.

Qualifications

• Proven experience in South East Asian cuisine.
• Leadership in luxury hotels or high‑end restaurants, with financial and operational acumen.
• Strong cost management skills (Food Cost, Labor Cost) and an entrepreneurial mindset.
• Fluency in English and French.
• Experience in pre‑opening or concept launches.
• Calm, positive, and resilient – able to inspire teams and handle stress.
• Contract: Full‑time CDI (38h/week), local contract.

Responsabilités

• Design seasonal menus for all outlets showcasing South East Asian cuisine with premium ingredients and innovative techniques.
• Manage daily kitchen operations, cost control, and HACCP compliance to ensure efficiency and quality.
• Achieve ROI targets, optimize food and labor costs, and drive profitability across all F&B outlets.
• Recruit, train, and inspire a multidisciplinary team to deliver exceptional guest experiences.
• Create memorable dining moments and build loyalty through personalized service and consistent quality.
• Work with Sales & Marketing to promote the concept and attract a discerning clientele.

Connaissances

Leadership

Cost management

Financial acumen

Menu design

Team management

Fluency in English

Fluency in French

Pre-opening / concept launches

Description du poste

Executive Chef (South East Asia Concept)

Our client, a luxury boutique hotel in Brussels, is launching a brand‑new South East Asian restaurant concept and seeks a visionary Executive Chef to lead this exciting transformation.

Key Responsibilities

• Culinary Vision: Design seasonal menus for all outlets, showcasing South East Asian cuisine (Indonesia, Thailand, Vietnam, Singapore, Malaysia) with premium ingredients and innovative techniques.
• Operational Leadership: Manage daily kitchen operations, cost control, and HACCP compliance to ensure efficiency and quality.
• Financial Performance: Achieve ROI targets, optimize food and labor costs, and drive profitability across all F&B outlets.
• Team Management: Recruit, train, and inspire a multidisciplinary team to deliver exceptional guest experiences.
• Guest Experience: Create memorable dining moments and build loyalty through personalized service and consistent quality.
• Collaboration: Work with Sales & Marketing to promote the concept and attract a discerning clientele.

Requirements

• Proven experience in South East Asian cuisine (or strong exposure to the region).
• Leadership in luxury hotels or high‑end restaurants, with financial and operational acumen.
• Strong cost management skills (Food Cost, Labor Cost) and an entrepreneurial mindset.
• Fluency in English and French (additional languages a plus).
• Experience in pre‑opening or concept launches (a major asset).
• Calm, positive, and resilient – able to inspire teams and handle stress.
• Contract: Full‑time CDI (38h/week), local contract.