Executive Kitchen Chef

A new contemporary European restaurant that draws 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.

Setting a new restaurant concept, making this the place to be in Luxembourg city for both internal as external guests. This new F&B experience will be a stand along restaurant that needs to be commercialized via quality.

You will be part of a bigger network of hotels and restaurant, each with it’s 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, will be the face of the new bar & restaurant to the media and guests and will have a high level of autonomy and responsibility to position the restaurant in the local market as the newest hotspot in Luxembourg.

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, À la carte Lunch and Dinner, bar).

Attributes: 

• Organization
• Stress resistance
• Creativity
• Ability to embody the restaurant's 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

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.