Opening Head Chef — Lead New Hotel Kitchen in Rotterdam

Hotusa Group; Rotterdam; Hybrid; EUR 60,000 - 90,000; Full time

Benefits offered by this job

Hotel discounts

Online training

Employee club

Referral program

Job summary

Eurostars Hotel Company in Rotterdam is seeking a Head Chef to lead the opening and setup of the kitchen. You will design menus aligned with brand standards and guest expectations, and ensure food quality, presentation, and consistency.

You will manage purchasing, supplier relations, stock control, and food-cost optimization while enforcing hygiene, safety, and HACCP. Recruiting and training the kitchen team and coordinating with the F&B service team will be essential for a smooth opening.

Qualifications

• Proven experience as Head Chef or Sous Chef in 4/5 hotels or high-volume restaurants.
• Experience in hotel openings is a strong plus.
• Strong leadership and organizational skills.
• High standards of quality and attention to detail.
• Passion for gastronomy and team development.

Responsibilities

• Leading the opening and setup of the kitchen.
• Designing menus aligned with brand standards and guest expectations.
• Ensuring food quality, presentation, and consistency.
• Managing purchasing, supplier relations, stock control, and food-cost optimization.
• Implementing hygiene, safety, and HACCP procedures.
• Recruiting, training, and supervising the kitchen team.
• Coordinating with the F&B service team to ensure smooth operations.
• Driving culinary innovation and continuous improvement.

Skills

Leadership

Menu design

Food quality

HACCP knowledge

Purchasing & cost control

Recruiting & training

Team development

Job description

Eurostars Hotel Company in Rotterdam is seeking a Head Chef to lead the opening and setup of the kitchen. You will design menus aligned with brand standards and guest expectations, and ensure food quality, presentation, and consistency.

You will manage purchasing, supplier relations, stock control, and food-cost optimization while enforcing hygiene, safety, and HACCP. Recruiting and training the kitchen team and coordinating with the F&B service team will be essential for a smooth opening.