Executive Chef

Summary

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.

Qualifications

• 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.