Executive Kitchen Chef (H/F/NB)
Executive Kitchen Chef (H/F/NB)
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Boosting developing and enhancing this new restaurant concept marking its 1e year in October 2026 and assuring it to be the place to be in Luxembourg city for both internal as external guests. This new F&B experience is a stand along restaurant that is know and is commercialized via quality.
You will be part of a bigger network of hotels and restaurant each with its his identity and DNA. Your expertise your creativity your interpretation and translation of our concept is what people trigger.
Within the kitchen team up to 20 staff members the Chef oversees the definition implementation and supervision of culinary production including menu development dish preparation /presentation and product ordering. She/he ensures adherence to HACCP hygiene standards and budgetary constraints. The Chef also controls and coordinates the activities of the kitchen brigade.
The Executive Kitchen Chef together with the F&B Director is the face of the bar & restaurant to the media and guests and has a high level of autonomy and responsibility for maitaining the position of hotsport restaurant in the local market.
Qualifications :
Skills:
- Master the context challenges and players in the restaurant industry with the latest trends.
- Master all hygiene procedures and HACCP standards and know how to implement them within the team.
- Manage a team : support train develop skills and foster teamwork.
- Master all work tools (stove refrigerators and all kitchen-related equipment).
- Ability to manage kitchen departments (Banqueting Breakfast Room Service la carte Lunch and Dinner bar).
Attributes:
- Organization
- Stress resistance
- Creativity
- Ability to embody the restaurants image and interact with Media and Guests
- Demonstrated teaching skills (team training)
- Accessibility and attentiveness to all team members
- Conflict resolution skills
- Experience in opening a new restaurant concept is a plus
Informations supplmentaires :
200-seats restaurant/bar with a large terrace open 7 days a week 365 days a year for both lunch and dinner as well as guiding and transforming the Banqueting Breakfast Room Service within the new restaurant DNA and identity.
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
