Head Chef

COREcruitment Ltd; München; On-site; EUR 50,000 - 70,000; Full time

Job summary

A leading recruitment agency is seeking a qualified Head Chef for a hospitality role in Munich. The Head Chef will oversee culinary operations, manage kitchen staff, and ensure compliance with safety regulations. Ideal candidates will have extensive experience in high-volume kitchens and proven leadership skills. This full-time position offers challenges in a dynamic environment.

Qualifications

• At least 6 years in a high-volume hotel, brasserie, or restaurant kitchen.
• 2 years in a supervisory or Head Chef role.
• Proven experience in banquet production and large events.

Responsibilities

• Manage entire kitchen function, including scheduling and training.
• Oversee daily kitchen operations and workload distribution.
• Ensure compliance with food safety regulations.

Skills

Exceptional cooking skills using seasonal, locally sourced ingredients

Excellent people management and communication skills

Strong organisational and time management abilities

Education

Advanced Certificate from an accredited Culinary Arts program

Advanced Food Hygiene and Handling certification

Tools

Microsoft Office (Excel, Word, PowerPoint, Outlook)

Job description

2 days ago Be among the first 25 applicants

Get AI-powered advice on this job and more exclusive features.

Direct message the job poster from COREcruitment Ltd

Senior Consultant - Head of the European Division in AmsterdamI recruit within the International Service Industry - Head of Hotels, Bars and Leisure…

Start: ASAP

Languages: English and German is a BONUS

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.

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

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.
• 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.
• 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.

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 least 6 years in a high-volume hotel, brasserie, or restaurant kitchen — including 2 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.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management

• Industries

  Hospitality

Referrals increase your chances of interviewing at COREcruitment Ltd by 2x

Sign in to set job alerts for “Chef” roles.

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.