Description
The Executive Chef supports the Executive Chef in day-to-day kitchen operations and manages the kitchen team. Responsibilities include creating menus for hotel, conference, and group orders; training and motivating staff; supervising kitchen quality; implementing HACCP and hygiene standards; and complying with budgets and purchasing guidelines. The role requires at least two years of professional kitchen-management experience, team-management experience, menu-creation ability, HACCP knowledge, strong kitchen hygiene, and Polish language skills. Benefits include private medical care, commuting co-funding, insurance, training, and career-development opportunities.
