Description
The Head Chef manages all culinary operations at Van der Valk Liège Congrès, including restaurant, breakfast, banquet, seminar, and event services. The role oversees food quality, customer satisfaction, kitchen production, team leadership, scheduling, training, budgets, food costs, supplier negotiations, HACCP compliance, and profitability. Candidates need hospitality or catering education, at least five years of Head Chef or experienced Sous Chef experience, and experience managing hotel or event-based operations, large teams, banquets, seminars, and groups.
