Your responsibilities

As Head Chef, you are responsible for the daily culinary operation of the restaurant. You ensure that the kitchen runs smoothly, the quality of the dishes is always high, and that the team is well-managed. Menus and suppliers are arranged centrally, but you ensure that everything runs flawlessly in practice and that the execution is spot on.

• Implementing and checking that work is carried out in accordance with centrally prepared SOPs and recipes;

• Monitoring the flavour, presentation and taste of all dishes. You ensure that the dishes meet or exceed expectations;

• Executing and monitoring compliance with hygiene, safety and HACCP guidelines;

• Directing, coaching and motivating the kitchen team with engagement and enthusiasm;

• Ensuring efficient kitchen planning and staff deployment. Thanks to your clear instructions, everyone knows what is expected of them;

• Manages inventory and prevents waste and shortages;

• Identifying improvements in processes, efficiency and guest satisfaction.

Your working day

You keep the kitchen firmly on track: from quality to teamwork.

• You prepare dishes according to set instructions and working methods. You ensure that taste, presentation and timing meet – and where possible exceed – expectations;

• You work in accordance with hygiene, safety and HACCP guidelines and supervise correct compliance within the team;

• You organise daily tasks and think ahead regarding mise-en-place and preparation;

• You coach colleagues on technique, speed and quality;

• Together with the Head Chef, you manage stock and prevent waste and shortages;

• You deputise for the Head Chef in their absence and safeguard the continuity and standard of the kitchen.

When you make all the difference

• You understand that quality in the kitchen directly contributes to the overall guest experience. You work with care and passion;

• You feel responsible for every dish that leaves the kitchen, the taste and presentation are spot on;

• You manage and coach the kitchen team, clearly and with commitment;

• You are professional, and bring atmosphere and a great sense of warmth and camaraderie to the team;

• You adapt easily when it suddenly gets busy or things don't go according to plan;

• You think creatively, see opportunities and come up with solutions;

• You manage by KPIs, you combine hospitality with results.

We offer you

You work on rotating shifts and cook for various occasions. You work together with a dedicated team on-site. You are supported centrally in the areas of: menu engineering, purchasing, F&B concept and general hotel performance.

Does this sound like something for you? Then we would love to meet you! Email your cover letter to hr@eclect.com

Salary and employment conditions

• Salary according to the Catering Industry Collective Labour Agreement (Horeca CAO) matching pay scale 7 and your experience | reference job: Head Chef |
  gross monthly salary €2,900.50 – €3,678.53 per month excl. holiday allowance;

• Flexible working hours, available at least 1 day at the weekend and during public holidays;

• Pension scheme;

• 25 days' holiday based on a 38-hour week;

• Space to grow, learn and develop yourself within ECLECT's hotels;

• Extra fine: discount on overnight stays and food & beverages in all ECLECT hotels.