Head Chef – Greek Aegean Cuisine

About the role

Sataya is recruiting, on behalf of a prominent luxury hotel group, a Head Chef to lead the culinary operation of a dedicated Greek Aegean restaurant in Malta. The role covers a 60-cover dining room and a brigade of 14 to 20 chefs, reporting directly to the Director of Culinary. It is a leadership position in a high-end, guest-facing setting, with creative ownership of a well-defined culinary concept.

Key responsibilities

• Run day-to-day kitchen operations across the restaurant and rooftop service, keeping standards of preparation, technique and presentation high and leading from the pass while developing the menu with seasonality and guest feedback in mind.
• Lead, mentor and develop a brigade of 14 to 20 chefs, covering recruitment, onboarding, training and performance management.
• Manage food costs, portions, stock rotation and supplier relationships, and ensure strict HACCP compliance and food safety standards.
• Report to the Director of Culinary on budgetary performance, operational efficiency and menu development.

Required profile

• Proven experience as a Head Chef or Senior Sous Chef in a luxury 5-star hotel, premium high-volume restaurant or comparable setting.
• Deep knowledge of Greek and Aegean cuisine, including traditional ingredients, techniques and regional variation.
• Ability to manage a brigade of this size across multiple concurrent services.
• EU passport or established right to work in the EU; relocation to Malta is required.
• Experience in fast-paced, high-volume service is a strong advantage.

Required skills

• Food costing and menu engineering
• HACCP and food safety compliance

The salary is around €60,000 plus bonus. The search is confidential, and company details are shared only with shortlisted candidates.