Executive Chef

1 week ago

Turda, Cluj, Romania Win Advisors Full time €30,000 - €60,000 per year

We are proud to partner with ISSA Resort, one of Romania's most distinctive hospitality destinations, to recruit an inspiring Executive Chef to lead the resort's culinary vision and deliver exceptional dining experiences.

ISSA Resort brings together a unique mix of equestrian facilities, large-scale event spaces, wine & gastronomy, wellness and leisure, a concept designed to redefine the resort experience in the region. With strong ownership commitment and a long-term investment vision, the resort offers both stability and growth potential for its leadership team.

MISSION


• Ensures high culinary standards and a memorable gastronomic experience for resort guests.


• In collaboration with the F&B Manager, develops and implements the resort's culinary offer in line with its positioning and strategy.


• Leads and motivates the kitchen team to consistently deliver excellence.


• Is responsible for hygiene, food safety, and quality.


• Optimises department performance through cost control, innovation, and operational efficiency.

CUSTOMER RELATIONS

  • Follows gastronomy trends and adapts the resort's offer accordingly.
  • Collaborates with the F&B Manager on pricing policy and positioning.
  • Maintains strong relationships with suppliers and proposes innovative menu solutions.

PROFESSIONAL TECHNIQUES / PRODUCTION

  • Organises and supervises culinary production according to forecasts.
  • Develops seasonal menus, à la carte offers, and proposals for MICE.
  • Prepares technical sheets and preparation standards, ensuring compliance.
  • Monitors serving times, presentation, and dish quality.
  • Coordinates cooperation between the kitchen and service teams.
  • Actively participates in Heads of Department meetings.

TEAM MANAGEMENT AND CROSS-DEPARTMENTAL RESPONSIBILITIES

  • Creates a positive atmosphere and team spirit.
  • Participates in the recruitment and selection of kitchen staff.
  • Oversees onboarding and training of new employees.
  • Prepares and checks work schedules based on activity volume.
  • Conducts annual performance evaluations and sets objectives.
  • Develops training plans and professional development programs.
  • Ensures compliance with labour legislation and internal policies.

COMMERCIAL / SALES

  • Follows gastronomy trends and adapts the resort's offer accordingly.
  • Collaborates with the F&B Manager on pricing policy and positioning.
  • Maintains strong relationships with suppliers and proposes innovative menu solutions.

MANAGEMENT AND ADMINISTRATION

  • Prepares the annual kitchen budget and monitors financial performance.
  • Manages stocks and orders in accordance with the purchasing policy.
  • Performs inventories, analyses consumption, and takes corrective actions.
  • Optimises resources and production costs while maintaining quality.
  • Actively participates in monthly closing procedures and justifies variances.

HYGIENE / PERSONAL SAFETY / ENVIRONMENT

  • Ensures that equipment is used correctly and maintained properly.
  • Complies with and applies HACCP standards and internal hygiene procedures.
  • Monitors the implementation of corrective action plans resulting from audits.
  • Checks staff uniforms and personal hygiene.
  • Enforces and supervises compliance with safety regulations.
  • Supports the resort's environmental commitments, including waste reduction, recycling, and energy conservation.

Competencies & Skills Requirements

  • Culinary talent, creativity, and attention to detail.
  • Guest orientation and service excellence.
  • Leadership and motivational skills.
  • Planning and organisational ability.
  • Advanced HACCP knowledge.
  • Administrative and financial skills.
  • Stress resistance and adaptability.
  • Fluent in Romanian and English.

Job Requirements and Qualifications

Minimum education:

  • Diploma or certificate in culinary arts/gastronomy.

Minimum experience:

  • 8–10 years of kitchen experience, including managerial roles.
  • 5 years minimum experience as Executive Chef
  • Proven creativity, leadership, and attention to detail
  • Solid HACCP and cost-control knowledge
  • Experience in organising large events (banquets, conferences).
  • Proven team and resource management skills.

Required certificates:

  • Executive Chef Diploma/Certificate according to local legislation (if applicable).