Executive Chef at Raffles Europejski Warsaw

Job Description

As the Executive Chef, you will be responsible for overseeing all culinary operations within the hotel and food & beverage outlets. You will play a key role in ensuring the highest standards of food quality, guest satisfaction, and operational efficiency. Your leadership will guide the kitchen team, innovate culinary concepts, and drive creativity to maintain the hotel's reputation as a premier dining destination.

• Consistently deliver professional, friendly, and proactive guest service while supporting colleagues.
• Serve as a key driver of culinary concepts and creativity, ensuring the hotel and its food & beverage offerings remain top of mind.
• Lead the kitchen team, ensuring continuous development and growth of team members.
• Create and update menus that meet and exceed guest expectations while adhering to brand standards.
• Ensure the consistent production of high-quality food across all hotel venues.
• Foster positive customer relations through proactive interaction with guests, team members, contractors, and suppliers.
• Resolve any issues promptly and completely, addressing concerns from both guests and team members in the kitchen and related areas.
• Oversee department operations, including budgeting, forecasting, resource planning, and waste management.
• Manage all aspects of kitchen operations, including quality control, operational efficiency, and administrative tasks.
• Actively seek feedback from guests and respond to queries in a timely and effective manner.
• Ensure adequate resources and staffing levels to meet business demands.
• Oversee the provision of food to F&B venues, ensuring compliance with current legislation and standards.
• Control costs effectively, while maintaining high standards and improving gross profit margins and financial targets.
• Ensure that team members are well-versed in menu items, special promotions, and upcoming functions and events.
• Maintain strong communication and collaborative relationships across all hotel departments.
• Recruit, manage, train, and develop the kitchen team to ensure high performance.
• Implement effective succession planning strategies to ensure team continuity and growth.

Qualifications