Head Chef

Salary: Negotiable

Start: ASAP

Location: Munich

Languages: German would be a valuable asset and English

I am seeking an experienced and passionate Head Chef to lead the kitchen operations of a hotel in Munich.

The successful candidate will be responsible for maintaining high culinary and hygiene standards, managing a multicultural kitchen team, controlling costs, and delivering consistently high-quality food across hotel operations.

This is an excellent opportunity for a hands-on culinary leader who enjoys working in an international environment and is motivated by team development, operational excellence, and guest satisfaction.

Key Responsibilities

• Lead and manage the daily kitchen operation across hotel outlets, breakfast, banquets, events, and room service, where applicable.
• Plan menus and ensure a consistent, high-quality culinary offering aligned with the hotel’s concept and brand standards.
• Recruit, train, supervise, and develop a multicultural kitchen team.
• Prepare staff schedules and organise kitchen responsibilities according to business levels.
• Establish clear kitchen procedures, recipes, presentation standards, and quality controls.
• Monitor food preparation, portion control, presentation, and service standards.
• Manage food purchasing, stock levels, supplier relationships, and kitchen inventory.
• Control food costs, minimise waste, and support the achievement of financial targets.
• Ensure full compliance with HACCP, food safety, health and safety, and hotel procedures.
• Maintain high standards of cleanliness, organisation, and equipment safety throughout the kitchen.
• Work closely with the General Manager, Food & Beverage Manager, Restaurant Manager, and other departments.
• Support the planning and execution of banquets, conferences, VIP functions, and special events.
• Respond professionally to guest feedback and identify opportunities to improve the culinary experience.
• Lead by example during busy services and provide hands-on support where required.

Candidate Profile

• Previous experience as a Head Chef, Executive Chef, Chef de Cuisine, or Senior Sous Chef in a hotel or high-volume restaurant environment.
• Strong knowledge of hotel kitchen operations, including breakfast, à la carte, banqueting, and events.
• Proven experience managing, training, and motivating multicultural teams.
• Strong understanding of food-cost control, menu planning, purchasing, and inventory management.
• Excellent knowledge of food safety, hygiene, and HACCP standards.
• Hands-on, organised, and solution-focused leadership style.
• Calm and confident under pressure, with the ability to manage changing priorities.
• Strong communication and interpersonal skills.
• Professional working proficiency in English.
• German language skills are preferred.
• Relevant culinary qualification or equivalent professional experience.
• Availability to start as soon as possible.