Head Chef - The Hague

Voco® The Hague, an IHG Hotel

About us voco® The Hague

Pack your culinary bags because you are going on a trip! Your destination? A place where early

mornings, tasty buffets, and delicious plates are music to your ears as the new breakfast chef

of voco® The Hague! Oh, before you leave - don’t forget to bring your passion for hospitality,

hunger to learn, and your taste buds to cook some mouth-watering dishes.

Destination: Botanica – a culinary garden inside voco® The Hague

Come on in to an iconic former bank building where offices and ATMs have made way for a

brand-new hotel in the city centre of The Hague. First impression? 204 elegantly furnished

rooms, 7 floors and a warm welcome from your future team. At voco™, we give people a

different choice. Hotels to count on but different enough to be fun. Unstuffy hotels, where

people feel comfortable to relax, and just get on with relaxing. Finding the perfect mix of

reliability and new experiences. Because we believe that when you respect individuality life

gets interesting.

You will be staying at Botanica together with the kitchen crew. The restaurant is a destination in

itself, serving standout dishes that include grilled vegetables and proteins cooked in a Josper

charcoal oven. With a focus on local ingredients, you can expect honey from the bee hotel,

fresh coffee roast delivered by bike, or eggs from the best hen farm in The Hague. Our

vegetable-inspired menu considers seasonality and emphasizes a sustainable supply chain

from product to plate. Botanica is where you will be the breakfast chef that runs the show by

helping guests and inventing dishes that fit the multi-cultural appetite of our guests.


Ready to land this job?

• Set up kitchen and back-of-house processes, ensuring all work areas have the tools,

supplies, and equipment needed to meet demand; coordinate deliveries and maintain spotless

emergency exits and service areas.

• Develop menus for Ultramarijn, Botanica, room service, events, and other outlets by applying

current trends and brand standards; write and test recipes.

• Research, understand, and forecast gastronomical and social trends.

• Source local suppliers that meet brand standards to support a sustainable menu
• Interview and build a kitchen team aligned with voco™ standards and outlet needs.

• Collaborate with restaurant and bar leads to ensure proper food and beverage pairing.

• Control sales and food costs to stay within budget; minimize waste and optimize use of

excess items.

• Ensure all kitchen team members have up-to-date recipe cards, production schedules,

plating guidelines, and photos, and that recipes are executed accordingly.

• Oversee and direct kitchen operations training; maintain ongoing training programs and

reassess roles when needed.

• Develop and guide team members through coaching, feedback, and

performance/development goals.

• Drive results and inspire others by leading by example.

• Prepare weekly kitchen schedules aligned with staffing guidelines and budget, adjusting as

needed to meet demand.

• Establish and monitor food safety procedures compliant with HACCP standards.

• Listen to guest feedback and incorporate it into menu updates.

• Live the voco™ brand with pride, passion, and energy, creating and inspiring memorable guest

experiences.

• Perform ad-hoc duties as needed to support the team in unexpected moments.