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 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.