Head Chef – Hotel Culinary Leader

About the role

We are looking for a dynamic Head Chef to lead the culinary operations of our hotel, with a special focus on the signature venue Distrikt Social. Reporting to the Hotel Manager, you will shape the culinary identity, drive menu innovation and ensure consistent food quality across all hotel outlets.

Key responsibilities

• Own the culinary concept and menu development for Distrikt Social, including seasonal updates, menu engineering and grab‑&‑go offerings.
• Maintain recipe standards, portion specifications and food costing to achieve profitability.
• Collaborate with the Food & Beverage Manager on promotions, special events and revenue‑driving initiatives.
• Oversee day‑to‑day operations of Breakfast, In‑Room Dining, Meetings & Events and other hotel food production areas.
• Plan staffing, purchasing and production schedules based on forecasted demand.
• Ensure all dishes meet established standards for taste, presentation, portion and value.
• Monitor market trends and competitor offerings to keep the venues distinctive and commercially competitive.

Required profile

• Proven senior culinary leadership experience in a hotel or multi‑outlet environment.
• Strong commercial acumen with a track record of improving covers, average spend and profitability.
• Ability to balance creative menu development with operational discipline.
• Excellent communication and team‑building skills, with a visible presence during service periods.

Required skills

• Menu development and engineering
• Food costing and budgeting
• Recipe standardisation and portion control
• Culinary planning and production scheduling
• Food safety and hygiene compliance