Sous Chef
db Hotels & Resorts is part of the db Group, Malta's largest hospitality operation, and operates some of the island's most prestigious properties, among them db Seabank Resort + Spa in Mellieħa and db San Antonio Hotel + Spa in Qawra — both 4-star superior All-Inclusive resorts.
The db Group's portfolio extends well beyond these hotels, encompassing three Hard Rock Cafe restaurants, Starbucks Malta, Blu Beach Club, Amami, Westreme, and Nine Lives & AKI, reflecting strategic partnerships with major international names such as Hard Rock Café International and Starbucks. This diverse, group-wide operation gives team members exposure to a wide range of hospitality and catering environments under one roof.
The Role
We are looking for a talented, passionate and resourceful Sous Chef to support the Executive Chef and Head Chef in leading our kitchen team. The successful candidate will be the driving force behind the hotel's commitment to culinary excellence, ensuring every guest enjoys fresh, flavourful and beautifully presented food, and keeping service running smoothly and to the highest standards of hygiene and food safety in a busy, high-volume, all-inclusive environment.
- Assist the Executive Chef in managing all aspects of kitchen operations, and deputise in their absence
- Supervise, train, and motivate the kitchen brigade, including chefs de partie, commis chefs, and kitchen assistants
- Oversee food preparation and production across buffets, à la carte outlets, and special events, ensuring consistent quality, presentation, and portion control
- Contribute to menu planning and development, including seasonal and themed menus
- Ensure compliance with HACCP, food safety, hygiene, and health & safety regulations at all times
- Monitor stock levels, assist with ordering, and minimise waste and food costs
- Ensure proper receiving, storage, and rotation of ingredients
- Prepare and manage staff rosters and ensure adequate kitchen coverage during peak periods
- Conduct regular checks of kitchen cleanliness, equipment, and working practices
- Report any equipment faults or maintenance needs promptly
- Proven experience as a Sous Chef , ideally in a large-scale hotel, resort, or high-volume catering environment
- Strong culinary skills with a broad knowledge of international cuisines and buffet/à la carte production
- Proven leadership skills, with the ability to train, motivate, and manage a team
- Solid knowledge of HACCP and food safety regulations; relevant certification is an asset
- Good organisational and time-management skills, with the ability to work under pressure
- Understanding of cost control, stock management, and ordering
- Relevant culinary qualification is an advantage
- Flexibility to work shifts, weekends, and public holidays as required by hotel operations
- Good English communication skills, both written and verbal
