We are looking for an experienced Regional Head Chef to take responsibility for culinary operations across multiple locations for an established and growing business in Malta, with a strong focus on fast dining, functional nutrition and active wellness.

This is a senior, hands-on position offering the opportunity to have a real influence across the company’s locations. You’ll oversee food quality and consistency while taking responsibility for menu and recipe development, food and labour costs, supplier relationships, kitchen performance and the development of the wider culinary team.

The role would suit an experienced Head Chef, Executive Chef or Regional Head Chef who enjoys remaining close to the kitchens while also taking broader responsibility for standards, people, performance and profitability across multiple locations.

What You’ll Be Doing

Oversee hot kitchen operations across multiple locations, maintaining consistent standards in food quality, presentation and portion control.
Maintain a hands-on presence across the kitchens, supporting service and working closely with Head Chefs and their teams.
Develop and introduce new recipes, seasonal menus and product ideas in line with the business and its commercial objectives.
Monitor and control food costs, gross margins and food waste, identifying opportunities to improve profitability.
Manage kitchen labour costs and review staffing levels and rosters in line with operational requirements and budgets.
Standardise recipes, preparation methods, specifications and portion sizes across all locations.
Oversee kitchen administration, including ordering, stock control, production planning and food and labour cost reporting.
Manage supplier relationships, including product sourcing, pricing discussions and maintaining consistent ingredient quality and availability.
Review kitchen performance and operational KPIs and introduce improvements where required.
Conduct regular kitchen audits covering HACCP, food safety, cleanliness and company standards.
Lead, coach and develop Head Chefs and kitchen teams, including identifying training needs and carrying out performance reviews.
Investigate food quality issues and customer feedback and ensure appropriate corrective action is taken.
Monitor kitchen equipment and coordinate maintenance where necessary to minimise disruption.

What We’re Looking For

Proven experience as a Head Chef, Executive Chef or Regional Head Chef, ideally within a multi-site restaurant or hospitality environment.
Strong understanding of the commercial side of kitchen operations, particularly food costing, labour costs, budgeting, stock control and supplier management.
Experience developing recipes, menus and food specifications.
Strong leadership skills with experience managing, coaching and developing kitchen teams.
Good organisational and administrative capabilities.
Thorough understanding of HACCP, food safety requirements and kitchen compliance.
Valid Food Handling Certificate.
Excellent spoken and written English.
Comfortable working in a fast-paced, multi-site environment and managing competing priorities.
Flexibility to travel regularly between locations and support kitchens when operationally required.
Own transport would be considered an advantage.

What’s On Offer

This is an opportunity to take on a senior culinary role with responsibility across multiple locations, combining hands-on kitchen involvement with wider operational and commercial ownership.

You’ll have the opportunity to influence menus, kitchen standards, processes and team development while playing an important role in the continued growth of the business.

An attractive remuneration package will be offered, reflecting the experience and seniority of the successful candidate.

Regional Head Chef

Job Description