RESTAURANT HEAD CHEF (À LA CARTE)

Malta Island
€31,453-33,453 per year
Permanent
Full-time

5 days ago

FULL TIME
IC-CIRKEWWA, MALTA
SHIFT
29 September 2025
Ref: 422710

A passionate and skilled Head Chef to lead our culinary team and elevate our restaurant's dining experience.The Head Chef (À la Carte) is responsible for overseeing the entire kitchen operation, ensuring that food production, presentation, and service consistently meet the highest culinary and brand standards. The role requires strong leadership to manage and inspire the kitchen brigade, create innovative à la carte menus, maintain cost control and stock management, and ensure full compliance with food safety and hygiene regulations. The Head Chef must demonstrate creativity, exceptional organisational skills, and the ability to work under pressure while maintaining quality and efficiency. - Oversee the daily operations of the kitchen, ensuring high standards of food quality and presentation. - Develop innovative menus that reflect seasonal ingredients and current culinary trends. - Manage kitchen staff, including hiring, training, and scheduling to maintain a cohesive team. - Ensure compliance with health and safety regulations, maintaining a clean and organised kitchen environment. - Monitor food costs and inventory, implementing strategies to optimise profitability. - Collaborate with front-of-house staff to ensure seamless service and guest satisfaction. - Proven experience as a Head Chef or in a similar role within a high-volume restaurant. - Strong culinary skills with a deep understanding of various cooking techniques and cuisines. - Excellent leadership and team management abilities, fostering a positive work culture. - Exceptional organisational skills and the ability to multitask in a fast-paced environment. - Knowledge of food safety regulations and best practices. - A culinary degree or equivalent qualification is preferred.ProfilesIf multiple Education and Language Profiles are defined, please note that you must fit at least one of them, but not necessarily all.PROFILE 1LanguageReadingSpeakingUnderstandingWritingENGLISHISCED Level: Post-secondary non-tertiary education - Level (4)Subjects:Subject Level Grade
KITCHENCompetencies

Check compliance with work procedures and rules for hygiene and food safety
Cook or heat up meat, fish, vegetables, ...
Prepare dishes for service (presentation, composition, finish...)
Decorate products after cooling (chocolate pieces, sesame seeds, sugar, covering with sauce...)
Maintain and clean work station and kitchen utensils
Prepare pastries, confectionery and chocolate goods
Coordinate team activities
Hire staff and teach them organisation guidelines
Select suppliers and service providers. Negotiate terms of contract. Check provided services or products
Package pastries, confectionery or chocolate goods. Place products on window, shelves or counter
Prepare food: Confectionery
Prepare food: Ice-cream, sorbet
Participate in promotion of organisation (cooking competitions, fairs...)
Prepare product: desserts, ice creams
Prepare dishes: Chinese
Prepare dishes: Creole
Prepare dishes: Indian
Prepare dishes: Japanese
Preparing dishes: North American
Prepare dishes: South American
Prepare pastry (cut, decorate, brush with egg yolk...)
Prepare dishes: Lebanese
Prepare dishes: Thai
Prepare dishes: Vietnamese
Dose and mix ingredients
Package and label preparations and products (production and use-by dates). Store them in cold store, pantry...
Draw up plan of the kitchen staff required according to anticipated business and progress of preparations
Select/dose ingredients (flour, yeast, additives...) to prepare bread dough/pastry dough. Mix/knead/roll out dough
Prepare work surface and kitchen utensils. Switch on appliances (ovens, hot-plates...)
Prepare meat and fish (clean, cut, bind up, wrap...)
Supervise preparation of dishes. Do or check garnish or presentation of plates or dishes
Draw up menus. Set prices for dishes
Plan production based on orders, stock and season
Receive and check goods. Store goods in cold-storage room or pantry
Manage stock; record shortages; place orders
Monitor personnel activities
Think up dishes based on seasonal ingredients, available budget...
Prepare food: Chocolate
Prepare food: Cakes
Prepare food: Cater dishes (pizzas, quiches, sandwiches...)
Prepare food: Bakery goods (white bread, baguettes, special bread...)
Prepare food: Sandwiches
Train employees in professional practices
Check freshness and preparation of foodstuffs. Take samples for hygiene service
Store dough and pack bread and pastries
Follow-up kitchen's budget (revenue, ratio, margin...)
Draw up menus. Create or adapt recipes (composition, new flavours...)
Draw up recipes (ingredients, quantity, price...)
Knead and prepare pastry dough (cover base, decorate...)
Prepare dry or fresh fruits (cut, peel, rinse...)
Prepare product: fish, seafood
Prepare product: catering items
Prepare product: sauces
Prepare product: meat
Prepare dishes: African
Prepare dishes: other world specialities
Prepare dishes: Spanish
Prepare dishes: European
Prepare dishes: Italian
Prepare dishes: Eastern
Supervise preparation and production of dishes. Check application of food safety regulations
Prepare product: sandwiches
Prepare product: breakfast
Prepare dishes: traditional dishes
Prepare dishes: vegetarian dishes
Prepare dishes: fish and shellfish
Prepare dishes: institutional kitchen preparations
Prepare dishes: local or regional specialities

Past ExperienceOccupationExperience(months)CHEF60EXECUTIVE CHEF60Driving LicencesNo Driving Licenses required for this vacancyApplyPlease be aware that you will be submitting the Application as and that your CV will be part of your application. For additional information, use the message box below.Message to employerYou must complete the account profile creation to be able to apply for a course.

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