Group Executive Chef

Key Duties & 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 & presentation standards.
• Oversee food preparation & cooking techniques to maintain consistency, portion control, cost control & quality.

Financial Management 

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

Staff Management & Training 

• Recruit & mentor Head chefs & Sous chefs, fostering a collaborative & inspiring kitchen environment.
• Implement ongoing training programs to ensure that culinary staff maintain high standards in food safety, presentation & technique.
• Conduct performance evaluations, career development plans & regular feedback sessions with kitchen management.
• Create & 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 & Compliance 

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

Inventory

• Monitor & 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, weekly & monthly audits to maintain efficient supply chain operations.

Guest Experience 

• Ensure that all culinary aspects of the guest experience meet & 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 & pricing for all event business, corporate, seasonal & leisure.
• Co-ordinate logistics, ensuring adequate staffing levels & on the day management of the events team & business.

Cross-Functional Collaboration 

• Work with marketing to promote new dishes items & 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 & brand vision.
• Coordinate with the maintenance team to ensure a timely reply to requested work in outlet kitchens.
• Write & 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 & multiple restaurant concepts.

Leadership & Management 

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

Financial Acumen 

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

Communication Skills 

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

Educational Background 

• Formal Chefs Qualification.
• Certifications in food safety, HACCP, or culinary arts are advantageous.

Performance Metrics 

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

This role is essential for driving culinary excellence, ensuring guest satisfaction & supporting the organization’s overall profitability & 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 & innovation on the Island of Malta.