Head Chef

**Head Chef at the Brasserie Maximilian in Prague**

**MISSION**: Responsible for the implementation of strategy, standards, products and optimization of operational efficiency in the kitchen area for hotel.

**Strategy**:

- Provide feedback and propose improvements to the F&B Manager and Hotel Manager.
- Implement the F&B strategy through standards based on product, qualities and culinary direction.
- Execute based on the model established by Hotel Services.
- Follow instructions from F&B Hotel Service, implement Operating Manuals by Brand, F&B standards, based on the ideals of Brands, making adaptations to their hotel if necessary.
- Ensure compliance with centralized kitchen procedures, HACCP, and sustainability goals.
- Coordinate and supervise the standard beverage and service offerings.
- Manage F&B P&L, track budget compliance, and propose corrective actions when necessary.
- Collaborate on the hotel's annual plan and execute action plans.

**Budget / KPIs**:

- Ensure compliance with F&B budget guidelines and track financial performance.
- Provide budget-related information for the hotel and stay informed about any deviations.
- Promote corrective actions within the department to meet economic objectives.

**Investments**:

- Analyze hotel needs and collaborate with the F&B Manager and Hotel Manager on the Annual Investment Plan.
- Prepare the investment budget, focusing on new equipment to maintain quality and productivity.

The role involves overseeing kitchen operations, managing suppliers, executing marketing campaigns, ensuring food safety compliance, driving sustainability efforts, and fostering a positive work environment. The Executive Chef will also handle HR responsibilities, from recruitment to training, and contribute to delivering an exceptional dining experience for our guests.
- Manage kitchen operations and supplier relationships.
- Implement marketing campaigns and promotions as directed.
- Lead the recruitment, training, and development of kitchen staff.
- Ensure compliance with food safety regulations and sustainability initiatives.
- Foster a positive and productive team culture, promoting wellness and social engagement.
- Analyze the reason for deviations, participate in the definition of corrective actions and promote the implementation of corrective actions within the department.
- Manage customer incidents, communicating the actions taken to the hotel’s Guest Experience Department.
- Ensure the customer experience, personalize their stay, anticipate their needs and exceed their expectations.
- Promote the local gastronomy of the destination and incorporate local products.
- Promote healthy eating patterns for customers and employees.
- Implement initiatives to promote the reduction of food waste
- Ensure the separation of waste generated in their area of responsibility.
- Ensure adherence to health, safety, and PPE standards in the kitchen.

**Education and Training**:

- University degree and/or higher in Tourism; Culinary/Gastronomy training is a plus.
- Ongoing training to stay current with culinary trends.

**Languages**:

- Proficiency in English (oral and written).

**Specific Knowledge**:

- Expertise in food handling, hygiene, and safety.
- Familiarity with kitchen economic management and analysis tools.
- Knowledge of current culinary trends and gastronomic innovations.
- Proficient in Microsoft Office and relevant tools.
- Strong understanding of hotel operations and services.
- Focused on achieving economic goals and results.
- Strong leadership, communication, and team management skills, as well as previous experience in team management.
- Proactive for excellence and high capacity in planning and organization.
- Experience in implementing company projects and new gastronomic concepts.

Pay: 2,500.00€ - 4,000.00€ per month

Ability to commute/relocate:

- 69006 Lyon 6e: Reliably commute or willing to relocate with an employer-provided relocation package (required)

**Language**:

- English (required)

Work Location: In person

Application Deadline: 15/06/2025