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Head Chef

Job Title: Head chef - 5* hotelLocation: Rotterdam, NetherlandsSalary: €40,000 - €48,000 gross per year A new luxury hotel in Rotterdam is preparing for launch and seeks a Head Chef to establish and lead all kitchen operations from the ground up. The culinary vision features contemporary Mediterranean cuisine, delivered within a high-end hospitality setting.This pivotal leadership role within the pre-opening team is responsible for shaping the kitchen’s identity, assembling the culinary team, and establishing operational excellence before and after opening.Key Responsibilities Direct the complete establishment and launch of all hotel kitchen operations and dining outletsCreate and execute a Mediterranean-focused menu that reflects a luxury hotel dining experienceMaintain consistent quality, presentation, and service standards across breakfast, à la carte, and event cateringManage procurement, vendor relationships, inventory systems, and food cost optimizationEnforce and uphold rigorous hygiene, HACCP, and food safety protocolsRecruit, train, and manage the kitchen staff during the hotel’s pre-opening phaseCollaborate with Food & Beverage and senior management to deliver a flawless guest experienceChampion menu innovation, seasonal refreshes, and culinary concept evolutionTrack kitchen performance metrics, staffing levels, and operational effectiveness Candidate Profile Demonstrated experience as Executive Chef, Head Chef, or Senior Sous Chef in 4- or 5-star hotels or equivalent luxury hospitality settingsExtensive expertise in Mediterranean cuisine; Spanish culinary background is a significant advantagePrior involvement in hotel launches or pre-opening initiatives is highly beneficialSelf-assured and organized leader with a track record of managing kitchen teams in hotel environmentsDeep knowledge of hotel food service operations, cost management, and multi-outlet deliveryCommitment to culinary excellence, guest satisfaction, and staff developmentCapacity to thrive in a dynamic pre-opening setting What’s on Offer Chance to spearhead the culinary debut of a luxury Rotterdam hotelAttractive compensation package commensurate with experienceSignificant independence in defining kitchen operations and culinary visionLong-term professional growth opportunities in a global hospitality contextEncouraging and driven pre-opening team environment   If you are a dynamic leader with a passion for food and luxury hospitality, we invite you to apply. Please submit your CV to luizas@corecruitment.com   Job Title: Head chef - 5* hotelLocation: Rotterdam, NetherlandsSalary: €40,000 - €48,000 gross per year ....Read more...

Commis Chef Apprentice

To assist in the preparation and cooking of menu items as directed by the Head/Sous Chef To assist with stock taking when required To carry out the smooth and efficient running of kitchen department as appropriate To be a team player and assisting other team members when necessary To treat members of the team at your location as you would expect to be treated To ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards To adhere to the company’s Food Hygiene, Health and Safety and environmental policies To ensure that food storage areas are maintained in accordance with the company’s Food Hygiene, Health and Safety and Environmental policies and procedures Interact with, colleagues, customers and clients in a professional manner at all times Adhere to unit safety measures in place Adhere to Inflight services security compliance Interact with colleagues and clients on site in a professional manner at all times Comply with all unit Corporate, Social and Responsibility initiatives Ensure you are aware and comply with QHSE policies and procedures Ensure you understand Newrest Non-negotiables and adhere to these at all times Report all accident/hazards/near misses, in your area in line with Newrest requirements Ensure you understand, comply and abide by any new or amendments to policies, processes or working practices Any other duties as requested by your manager Training: You will be working towards a Level 2 Commis Chef apprenticeship Your training will be 1 day a week at Hammersmith College with Ealing, Hammersmith and West London College Functional Skills in maths and English (if required) Training Outcome:Upon successful completion of the apprenticeship, we aim to offer a permanent role within the organisation if a position is available.Employer Description:Since its creation, Newrest’s mission has been to reinvent catering and related services. Born of an entrepreneurial project, the group quickly became a human and collective adventure, driven by the passion and commitment of its teams. Today, with the same boldness and determination to innovate, Newrest continues to grow while remaining true to its founding values. More than a group, it embodies a true family, shaped by trust, collaboration and a shared vision of the future.Working Hours :Shifts based - hours will be discussed at interview.Skills: Communication skills,Customer care skills,Team working,Physical fitness,Work under pressure,Good literacy (spoken&written),Flexible ....Read more...

Executive Sous Chef - Relocate to Georgia State

Executive Sous Chef - Arena & Entertainment Venue Relocation to Georgia State! Must be legally allowed to work in USA $75,000 – $90,000 + Bonus + Relocation AssistanceWe’re partnered with a highly successful arena and entertainment venue in Georgia looking for a passionate culinary leader to join their team.This large venue, hosts 150+ events annually, including major concerts, sports and premium hospitality experiences. With a growing reputation, innovative food program, and a strong culinary culture already in place, this is an exciting opportunity for someone who thrives in fast-paced, high-energy and creative environments.This is a very creative role with a strong focus on menu development and team leadership.What You’ll Be Doing Supporting culinary operations across concerts, sporting events, suites, and premium hospitality spacesLeading a team of supervisors and culinary staff in a high-volume environmentBuilding recipes, supporting menu development, and driving culinary creativityManaging inventory, ordering, food cost awareness, and operational organizationBeing client-facing and working closely with venue stakeholders and event partnersLeading, mentoring, and developing the culinary teamSupporting execution during high-energy service periods and major eventsMaintaining quality, consistency, and a strong team culture What We’re Looking For Background in concert venues, entertainment venues, sports, hospitality, or high-volume food service environmentsStrong leadership skills with a collaborative, people-first approachPassion for food, creativity, and recipe developmentExperience with inventory management and orderingPersonable, client-facing operator with strong communication skillsSomeone energetic, adaptable, and excited to learn — administrative pieces can be taughtLooking for someone ready to commit, grow, and make an impact over the next few years ....Read more...