Executive Chef

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.