Head Chef
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.