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, Ã 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.
