Position Summary: We are seeking an Operational Executive Chef for a high-occupancy 4-star hotel, with practical leadership, a strong focus on quality, order, and pace, and experience in high-volume buffet operations. Key Highlights: 1. Stable project within a consolidated group with a structured kitchen 2. Visible role with direct coordination with the Corporate Chef 3. Professional environment that values well-executed operations At Mystery Project, we are selecting, on behalf of an important client hotel group, an Operational Executive Chef for a high-occupancy 4-star hotel with intense service peaks (over 1,000 diners at certain times). We seek a person who enjoys being “on the pass”, who cooks hands-on, with practical leadership and absolute focus on consistent quality, order, and pace. The planned start date is February–March 2026, with willingness to sign a pre-contract earlier. Why this opportunity may interest you A stable project within a consolidated group, featuring a structured kitchen and real margin for optimization. A visible role: you will work in direct coordination with the Corporate Chef to implement standards and improvements. A professional environment where well-executed operations are valued: smooth service, cohesive teams, and clear processes. Your mission Guarantee a consistent and efficient buffet service, leading your team from daily operations: cooking, supervising, organizing, and ensuring each shift runs like clockwork (production, restocking, cleaning, food safety, and coordination). What you’ll do (key responsibilities) Oversee the full kitchen operation, prioritizing order, cleanliness, and service control. Coordinate an experienced and stable team: station assignments, performance follow-up, feedback, and team cohesion. Plan menu proposals and rotations, carefully managing quality, presentation, timing, and yield loss. Manage procurement and supply: stock levels, rotation, expiry dates, storage, and product usage. Ensure strict compliance with HACCP, hygiene, traceability, and allergen/intolerance management. Identify improvement opportunities (layout, workflows, mise en place, restocking, technical sheets) and implement them jointly with Management. Participate in internal training to consolidate standards and ensure team continuity. Solid experience as Executive Chef in large hotels and high-volume buffet settings. Practical leadership style: real presence in the kitchen, healthy expectations, and ability to “bring order without slowing down”. Excellent planning, organizational, and prioritization skills in high-volume environments. Thorough knowledge of food safety regulations and allergen/intolerance management. Problem-solving profile, calm under pressure, and strong communication skills with front-of-house and management. Important: Due to split-shift requirements, we need someone based locally or with genuine proximity (long commutes are not viable). Fixed-term discontinuous contract: approx. 8 months of activity + holidays. Very attractive remuneration + objective-based variable pay. Split shifts Full support from the Executive Chef