Group Executive Chef

db Group, Malta’s leader in the hospitality and leisure sector. The group is a distinguished and well-established leader in Malta's hospitality and leisure sector, known for its exceptional portfolio and commitment to excellence. Our hospitality portfolio features the renowned db Seabank Resort and Spa and db San Antonio Hotel and Spa, both offering unparalleled experiences and luxurious accommodations. Additionally, we hold development licences and manage outlets for globally recognised brands such as Hard Rock and Starbucks, enhancing our diverse and dynamic offerings. Our culinary ventures are a testament to our dedication to providing exceptional dining experiences. We offer a variety of distinguished restaurants, including Aki, Amami, Nine Lives, Blu Beach, Westreme, Loa, Tora, and Manta, each showcasing unique cuisines and atmospheres.

The Job
The Group Executive Chef oversees all culinary operations within Malta, ensuring that each Restaurant adheres to high standards of food quality and kitchen efficiency. This role involves sourcing ingredients, maintaining food costs and training kitchen staff while collaborating closely with other departments to ensure an exceptional guest experience that aligns with brand standards.

Key Duties and Responsibilities

• Leadership
  
  
  
  • Assist in implementing the culinary vision for all restaurants directed by the Global Culinary Director.
  
  
  • Ensure that each kitchen meets the organization’s quality and presentation standards.
  
  
  • Oversee food preparation and cooking techniques to maintain consistency, portion control, cost control and quality.
  
  
  
  


• Financial Management
  
  
  
  • Manage all food costs and stock variances, maintaining budget adherence for ingredient sourcing and kitchen operations.
  
  
  • Monitor and report on culinary performance metrics, including waste reduction and revenue targets.
  
  
  • Work with Purchasing to secure high-quality ingredients at optimal prices, balancing quality with cost-efficiency.
  
  
  
  


• Staff Management and Training
  
  
  
  • Recruit and mentor Head Chefs and Sous Chefs, fostering a collaborative and inspiring kitchen environment.
  
  
  • Implement ongoing training programs to ensure that culinary staff maintain high standards in food safety, presentation and technique.
  
  
  • Conduct performance evaluations, career development plans and regular feedback sessions with kitchen management.
  
  
  • Create and implement company SOP’s in all outlets and ensure these are followed at all times.
  
  
  • The Group Executive Chef shall ensure that each outlet’s kitchen has adequate staff levels. On a weekly basis, the staff Rotas are to be revised and shared with the Culinary Director.
  
  
  • To prepare and maintain a training schedule for all kitchen staff, ensuring the best level of training is always provided.
  
  
  • Undertake appraisals with Head Chefs on a bi-annual basis. Set KPI targets with the Global Culinary Director for all key kitchen members.
  
  
  
  


• Quality Assurance and Compliance
  
  
  
  • Ensure compliance with local health regulations, food safety standards and company policies across all kitchens.
  
  
  • Conduct regular kitchen inspections, addressing any areas that require improvement in cleanliness, food handling and safety protocols.
  
  
  • Implement and uphold HACCP procedures across all locations, monitoring compliance and training staff.
  
  
  • The Group Executive Chef shall undertake daily visits to outlets to ensure the required quality levels are being kept in the kitchen. This includes evenings and weekends.
  
  
  
  


• Inventory
  
  
  
  • Monitor and audit Head Chefs in each outlet to ensure kitchen inventories, are meeting the company standards for stock levels. This should support seasonal demands while minimizing waste.
  
  
  • Work with suppliers to secure consistent, high-quality ingredients that meet the Lifestyle Brand standards.
  
  
  • Implement effective inventory control processes and weekly and monthly audits to maintain efficient supply chain operations.
  
  
  
  


• Guest Experience
  
  
  
  • Ensure that all culinary aspects of the guest experience meet and exceed expectations.
  
  
  • Address guest comments with the Global Culinary Director to ensure that we react positively as a business.
  
  
  • Collaborate with front-of-house teams to deliver a cohesive dining experience that aligns with guest expectations.
  
  
  
  


• Events
  
  
  
  • Manage all outside catering events for Lifestyle Group.
  
  
  • Produce recipes, costings and pricing for all event business, corporate, seasonal and leisure.
  
  
  • Coordinate logistics, ensuring adequate staffing levels and on-the-day management of the events team and business.
  
  
  
  


• Cross-Functional Collaboration
  
  
  
  • Work with marketing to promote new dishes items and seasonal offerings, providing culinary insights to enhance campaigns.
  
  
  • Support the Events Manager, designing custom menus that enhance the guest experience.
  
  
  • Engage with senior management to align culinary initiatives with organizational goals and brand vision.
  
  
  • Coordinate with the maintenance team to ensure a timely reply to requested work in outlet kitchens.
  
  
  • Write and action condition reports on all kitchen equipment monthly.
  
  
  
  

Key Skills

• Experience
  
  
  
  • Proven experience as an Executive Chef or senior culinary role within a multi-unit hospitality environment.
  
  
  • Experience managing diverse culinary teams and multiple restaurant concepts.
  
  
  
  


• Leadership and Management
  
  
  
  • Strong leadership skills with the ability to inspire, mentor and lead kitchen teams across locations.
  
  
  • Experience in recruiting, training and developing Chefs and culinary staff.
  
  
  
  


• Financial Acumen
  
  
  
  • Strong understanding of cost management, inventory, budgeting, and P&L oversight specific to culinary operations.
  
  
  • Experience balancing high-quality food standards with cost-effective strategies.
  
  
  
  


• Communication Skills
  
  
  
  • Excellent communication and interpersonal skills, able to effectively interact with kitchen teams and cross-functional departments.
  
  
  • Ability to collaborate with marketing, operations and front-of-house teams.
  
  
  
  


• Educational Background
  
  
  
  • Formal Chefs qualification.
  
  
  • Certifications in food safety, HACCP, or culinary arts are advantageous.
  
  
  
  


• Performance Metrics
  
  
  
  • Guarantee menu profitability and food cost management.
  
  
  • Guest satisfaction scores related to food quality.
  
  
  • Employee retention and development within kitchen teams.
  
  
  • Operational efficiency across culinary operations.
  
  
  
  

This role is essential for driving culinary excellence, ensuring guest satisfaction and supporting the organization’s overall profitability and brand identity. The Group Executive Chef is the driving force behind the culinary vision, ensuring that every dining experience reflects the organization’s commitment to quality and innovation on the Island of Malta.
Lifestyle Group - KMP-95129