Leadership & Kitchen Management
- Lead, inspire, and supervise all kitchen brigades across multiple teams and outlets.
- Recruit, train, evaluate, and develop culinary talent at all levels.
- Build a motivating work environment that promotes collaboration, accountability, and professional growth.
- Oversee scheduling, workforce planning, and optimization of staffing levels.
Culinary Creation & Concept Development
- Define and execute the establishment’s overall culinary vision.
- Create innovative, seasonal, and market‑relevant menus aligned with the brand identity and Brussels dining trends.
- Develop new culinary concepts in partnership with F&B leadership.
- Ensure a unique, consistent, and memorable guest experience across all restaurants, bars, and service points.
Operational Management & Quality Assurance
- Supervise daily operations of all kitchens, ensuring smooth and efficient service.
- Maintain strict adherence to culinary standards, recipes, and presentation guidelines.
- Provide strong operational presence on the floor to guarantee excellence in execution.
- Coordinate production for restaurants, events, banquets, and room service.
Financial Management & Performance
- Manage and control operational budgets.
- Monitor food cost, margins, waste, and inventory accuracy.
- Implement menu engineering tools, recipe costing systems, and margin optimization strategies.
- Oversee purchasing, supplier relationships, and daily sourcing with a focus on quality, sustainability, and cost efficiency.
Hygiene, Safety & Compliance
- Ensure full compliance with HACCP standards and all food safety regulations.
- Guarantee adherence to local legislation and internal policies.
- Implement and maintain rigorous quality control and safety procedures.
- Proven experience as Executive Chef, Head Chef, or Culinary Director in a multi‑outlet environment.
- Strong leadership skills with the ability to inspire and develop diverse teams.
- Creative and strategic culinary mindset with excellent knowledge of market trends.
- Solid understanding of financial management, menu engineering, and cost control.
- Expertise in HACCP, food safety, and hygiene regulations.
- Excellent communication, organizational, and problem‑solving abilities.
- Ability to thrive in a fast‑paced, high‑expectation environment.
Job Details
Primary Location: Belgium, The Standard, Brussels
Job Level: Department Head/Manager, Full-time
Pay Basis: Yearly, Euro (EUR)
