Corporate Chef | International Hotel Group | Romania | A‚¬5,000 Gross per Month

Location:

Bucharest – Municipality of Bucharest, Bucharest-Ilfov, Romania

Salary:

£4.4k per month + .

Type:

Permanent

Main Industry:

Search Catering & Hospitality Jobs

Advertiser:

COREcruitment

Job ID:

132726685

Posted On:

25 February 2026

Corporate Chef | International Hotel Group | Romania | A‚¬5,000 Gross per Month

I am recruiting a Corporate Chef for an international hotel management group operating across multiple European markets.

This is a group-level culinary leadership role overseeing a portfolio of 4 and 5 star hotels. The position is ideally based in Bucharest with Vilnius, Lithuania also considered. The role requires regular travel across the portfolio, approximately every second week.

This is a hands-on corporate position requiring strong operational discipline, brand compliance oversight and the ability to manage Executive Chefs across multiple properties.

Perks and Benefits

– Gross salary of A‚¬5,000 per month
– International group-level role across multiple branded hotels
– Business travel expenses covered in line with labour regulations
– Flexible working arrangements depending on location
– Staff accommodation and F&B rates within international brands in the portfolio

Your Experience

– Strong background in fine dining and five star hotel environments
– Experience across multiple F&B outlets within hotels
– Exposure to Meetings and Events operations
– Experience managing both high-end and volume-driven kitchens
– Background working with international hotel brands and understanding brand standards
– Strong knowledge of HACCP, compliance and food safety regulations
– Proven experience in menu development, costing and standardisation
– Culinary qualification required
– Comfortable travelling frequently across multiple countries

Your Responsibilities

– Provide corporate culinary oversight across multiple hotel properties
– Lead and support Executive Chefs across the portfolio
– Develop and maintain proprietary brand concepts and menus
– Ensure consistency across outlets operating under the same concept
– Lead seasonal menu planning and commercial F&B calendar development
– Conduct kitchen audits covering HACCP, compliance, food waste and portion control
– Support pre-opening projects, rebranding initiatives and new outlet launches
– Work closely with Procurement on cost control and supplier strategy
– Implement structured culinary systems, reporting and governance
– Step into operational kitchens when required in critical situations

This is a structured, commercially focused corporate role suited to a disciplined culinary leader who understands both brand compliance and operational execution.

If you are interested, Apply #

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