Executive Kitchen Chef

Description de l'entreprise

A contemporary European restaurant drawing inspiration from Portuguese culture and flavors. Committed to infusing classic recipes with a modern twist, this new dining concept follows a significant investment and is integrated into a recently renovated international chain hotel with 260 rooms.

Description du poste

Boosting, developing, and enhancing this new restaurant concept, marking its 1st year in October 2026, and ensuring it remains the place to be in Luxembourg city for both internal and external guests. This new F&B experience is a standalone restaurant known for its quality and commercial success.

You will be part of a larger network of hotels and restaurants, each with its own identity and DNA. Your expertise, creativity, interpretation, and implementation of our concept are key to its success.

Within the kitchen team of up to 20 staff members, the Chef oversees culinary production, including menu development, dish preparation and presentation, and product ordering. She/he ensures compliance with HACCP hygiene standards and budget constraints. The Chef also manages and coordinates the kitchen brigade activities.

The Executive Kitchen Chef, together with the F&B Director, represents the bar & restaurant to media and guests and holds a high level of autonomy and responsibility to maintain the restaurant's position as a hotspot in the local market.

Qualifications

Skills:

• Understanding of the restaurant industry, current trends, challenges, and key players.
• Knowledge and implementation of hygiene procedures and HACCP standards.
• Team management: support, training, skill development, fostering teamwork.
• Proficiency with kitchen equipment (stove, refrigerators, etc.).
• Ability to manage various kitchen departments (Banqueting, Breakfast, Room Service, À la carte Lunch and Dinner, bar).

Attributes:

• Organization
• Stress resistance
• Creativity
• Ability to embody the restaurant's image and engage with media and guests
• Teaching and training skills
• Approachability and attentiveness to team members
• Conflict resolution skills
• Experience in opening a new restaurant concept is a plus

Informations supplémentaires

A 200-seat restaurant/bar with a large terrace, open 7 days a week, 365 days a year, for lunch and dinner, including guiding and transforming the Banqueting, Breakfast, and Room Service operations within the new restaurant's DNA and identity.