Start: ASAP

Languages: German and English

No sponsorship is provided for this vacancy on this occasion!

Job Summary

You will oversee menu development, kitchen staff management, inventory control, and ensure compliance with food safety and sanitation standards.

You will play a key role in maintaining the quality and consistency of dishes while managing food costs and maximizing profitability.

Key Responsibilities

• Design and develop innovative, seasonal menus that reflect the restaurant’s concept and brand.
• Ensure the consistent preparation and presentation of high-quality food.
• Collaborate with other departments (e.g., front of house, marketing) on menu changes and promotions.
• Lead, mentor, and manage the kitchen team, including sous chefs, line cooks, and other culinary staff.
• Create and maintain kitchen schedules, ensuring adequate staffing during peak hours.
• Conduct regular training sessions to improve kitchen staff skills and maintain high performance standards.
• Oversee food preparation and cooking processes to ensure quality and consistency.
• Ensure compliance with all health, safety, and sanitation standards.
• Monitor food storage and inventory control, ensuring freshness and reducing waste.
• Manage food costs and optimize menu pricing to ensure profitability.
• Work with suppliers to negotiate prices and secure the best quality ingredients.
• Monitor kitchen expenses, including labor, and implement cost-saving measures where necessary.
• Foster a positive and collaborative kitchen environment.
• Resolve conflicts within the team and ensure smooth kitchen operations.
• Promote teamwork and effective communication among kitchen staff and between the kitchen and front-of-house teams.

• Stay updated on culinary trends and incorporate new ideas into the menu.
• Experiment with new recipes, techniques, and ingredients to keep the menu fresh and exciting.
• Lead special culinary events, such as wine pairings, chef’s tables, and cooking classes.

Qualifications

• Education: Degree in Culinary Arts or equivalent professional experience.
• Experience: Minimum of 5-7 years of progressive experience in a professional kitchen, with at least 2-3 years in a leadership role in a hotel environment

• Skills:
• Strong culinary skills with expertise in various cooking methods, cuisines, and techniques.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure and in a fast-paced environment.
• Knowledge of food safety regulations and best practices.
• Proficiency in menu planning, inventory management, and cost control.

Work Environment

• Physical Requirements: Ability to stand for long periods, lift heavy items, and work in a hot, fast-paced kitchen environment.
• Hours: Flexible schedule with the ability to work evenings, weekends, and holidays as required.