Head Chef

COREcruitment; München; Vor Ort; EUR 40.000 - 60.000; Vollzeit

Zusammenfassung

A leading hospitality recruitment agency is looking for a Head Chef in Munich, Germany. This role involves managing kitchen operations, ensuring high-quality culinary standards, and leading a team. The ideal candidate should have over 6 years of experience in high-volume kitchens and a strong understanding of international cuisines. This is a full-time position offering competitive salary based on experience.

Qualifikationen

• At least 6 years in a high-volume kitchen, including 2 years in a supervisory role.
• Proven experience in banquet production and large events.
• Flexibility to adapt to operational needs.

Aufgaben

• Ensure smooth running of the kitchen across all food service outlets.
• Develop, cost, and implement menus ensuring profitability.
• Recruit, train, and mentor kitchen staff.
• Resolve guest complaints promptly.

Kenntnisse

Exceptional cooking skills

Strong knowledge of international dishes

Excellent people management

Strong organisational abilities

Proficiency in Microsoft Office

Ausbildung

Advanced Certificate from an accredited Culinary Arts program

Advanced Food Hygiene and Handling certification

Jobbeschreibung

Job Title:Head Chef
Location:Munich, Germany (On-site)
Responsible to:General Manager / F&B Manager
Hours:Full-time, based on property operations
Start Date:ASAP
Language Requirements:No German required (German is a bonus)
Salary:Competitive, based on experience

Purpose of the Role

The Head Chef is a passionate, dedicated leader responsible for planning, directing, and executing high-quality culinary operations across all food service areas — including breakfast, à la carte dining, off-site catering, and meetings/events.

They manage the entire kitchen function — scheduling, training, development, and performance reviews — ensuring compliance with brand standards, food safety regulations, and local laws.

The Head Chef is accountable for financial performance, quality consistency, guest satisfaction, and fostering a positive kitchen culture.

Key Responsibilities

Culinary and Operational Management

• Ensure the smooth running of the kitchen across all food service outlets.
• Maintain full knowledge of brand culinary standards and ensure the highest quality execution.
• Implement European Food Allergen directives and maintain allergen documentation.
• Develop, cost, and implement menus for meetings/events, ensuring profitability and guest satisfaction.
• Oversee daily kitchen operations, staffing schedules, and workload distribution.
• Maintain compliance with HACCP, COSHH, and all local hygiene and safety regulations.
• Monitor kitchen cleanliness and ensure standards meet or exceed local authority requirements.
• Support environmental sustainability by implementing and monitoring waste reduction initiatives.

Financial Accountability

• Manage departmental budgets, including staffing, food costs, and gross profit margins.
• Oversee supplier relationships, purchasing decisions, and inventory management based on business levels.
• Control waste and maintain stock rotation procedures.

Leadership and Team Development

• Recruit, train, coach, and mentor kitchen staff.
• Conduct annual performance reviews, setting SMART goals for team members.
• Identify training and development needs, implementing tailored programs.
• Lead by example in professionalism, work ethic, and culinary standards.

Guest Relations & Quality Control

• Resolve guest complaints promptly, providing verbal or written responses as needed.
• Constantly monitor and elevate kitchen output to exceed guest expectations.
• Stay up to date with market trends, seasonal produce, and emerging culinary techniques.

Teamwork & Company Values

• Embody and promote the company’s core values.
• Foster a collaborative and inclusive kitchen environment.
• Strive for continuous improvement in both operations and personal performance.

Person Specification

Qualifications

• Advanced Certificate from an accredited Culinary Arts program.
• Advanced Food Hygiene and Handling certification.
• Strong commercial understanding and entrepreneurship mindset.
• Flexibility to adapt to operational needs.

Experience

• At least6 yearsin a high-volume hotel, brasserie, or restaurant kitchen — including2 years in a supervisory or Head Chef role.
• Proven experience in banquet production and large events.
• Exposure to and passion for international cuisines.

Skills

• Exceptional cooking skills using seasonal, locally sourced ingredients.
• Strong knowledge of international dishes and market trends.
• Proficiency in Microsoft Office (Excel, Word, PowerPoint, Outlook).
• Excellent people management and communication skills.
• Strong organisational and time management abilities.
• Ability to lead, inspire, and act as a role model under pressure.