Salary: €5500 - €6000 gross per month

Start: ASAP

Languages: German and English

Role Overview

As the Executive Chef you will be leading and inspiring the entire kitchen brigade in a 5-star hotel environment, ensuring outstanding culinary quality, consistency and presentation across all restaurants, bars, banqueting and in-room dining.

This role oversees all day-to-day kitchen operations, including menu development, costing, purchasing, hygiene and food safety, while driving innovation, guest satisfaction and profitability.

As the Executive Chef you are a visible, hands-on member of the hotel leadership team and you participate actively in the executive committee.

Key Responsibilities

• Lead, motivate and manage the entire kitchen brigade, including sous chefs, chefs de partie, commis and stewards, creating a positive, high-performance culture.
• Recruit, train, coach and develop team members, ensuring clear standards, regular feedback, succession planning and a strong focus on craftsmanship and hygiene.
• Design, implement and regularly update seasonal and event menus for all outlets, balancing creativity, guest expectations, brand positioning and cost targets.
• Oversee food preparation, portioning and presentation to ensure consistent 5-star quality, adherence to recipes and alignment with hotel standards.
• Manage food cost, labour cost and kitchen-related expenses; analyse P&L, monitor KPIs and implement corrective actions to achieve budget and profitability goals.
• Control purchasing, stock levels and inventory; select and negotiate with suppliers to secure quality ingredients, competitive pricing and reliable delivery.
• Ensure strict compliance with all food safety, HACCP and hygiene regulations; conduct regular audits, training and follow-up to maintain exemplary standards.
• Collaborate closely with F&B Management, Restaurant Managers, Banqueting, Events and Front Office to ensure smooth service, coordinated offerings and exceptional guest experiences.
• Work with Sales & Events teams on menu proposals, tastings and customized offers for VIPs, groups and special events, reinforcing the hotel’s luxury positioning.
• Monitor culinary trends, guest feedback and competitor activity, introducing new concepts, dishes and techniques to keep the offer contemporary and competitive.
• Participate in hotel leadership and executive committee meetings, contributing to overall F&B strategy, budgeting, forecasting and long-term planning.
• Represent the kitchen and the hotel at internal and external events, media activities, chef collaborations and promotional initiatives when required.

Candidate Profile

• Proven experience as Executive Chef or Head Chef in a 5-star hotel or equivalent luxury environment, managing multiple outlets and large brigades.
• Formal culinary training and strong classical foundation, combined with a modern, guest-focused approach to food and presentation.
• Demonstrated track record in leading, coaching and developing diverse, multicultural kitchen teams, with a mentoring leadership style.
• Solid expertise in menu engineering, food costing, inventory control and P&L management, with a commercial mindset and strong analytical skills.
• In-depth knowledge of HACCP, food safety and hygiene standards, and experience implementing rigorous kitchen procedures and audits.
• Excellent communication and collaboration skills; able to work effectively with other departments and hotel leadership to achieve shared goals.
• Fluency in German and English, both spoken and written; additional languages are an asset.
• High level of resilience, organization and attention to detail, with the flexibility to work under pressure, handle multiple demands and maintain a calm, solution-oriented attitude.