Head Chef – KYD Collective Limited

About KYD Collective Limited KYD Collective Limited operates across Malta’s catering and hospitality industry with a focus on building unique dining experiences that blend atmosphere, fl avour, and creativity. The group currently manages four successful establishments, including the recently launched O’Sole Rooftop in Valletta (February 1st, 2026). We are now expanding O’Sole’s signature concept to INNSiDE by Meliá St. Paul’s Bay, introducing two outlets — a rooftop venue and a restaurant within the same hotel. Together, they will deliver breakfast, pool bites, lunch, aperitivo, dinner, and late-night cocktails, offering guests a complete Mediterranean hospitality experience

Overview: We are seeking a dynamic and experienced Head Chef to lead the culinary operations across both O’Sole establishments within INNSiDE by Meliá. This is a hands-on leadership role that requires creativity, excellent organizational skills, and the ability to run a fast-paced kitchen team effi ciently. The Head Chef will work closely with the Operations Manager and KYD Collective ownership to design menus, manage daily kitchen activities, ensure food consistency and quality, and guide the team toward achieving our culinary and brand vision

Responsibilities:

• Plan, execute, and continuously refi ne menus that align with our identity and guest expectations. 
• Lead, manage, and motivate the entire kitchen team — including Sous Chefs, Chefs de Partie, Commis, and Dishwashers. 
• Oversee daily kitchen operations and service delivery across breakfast, lunch, dinner, and late shifts. 
• Maintain strict control of food costs, waste, and portioning while keeping quality and presentation standards high. 
• Ensure compliance with all health, safety, and HACCP regulations. 
• Manage ordering, stock rotation, and supplier relationships in coordination with the Operations Manager. 
• Organize prep schedules, recipe costings, and training sessions to ensure consistency across both outlets. 
• Collaborate closely with management on menu engineering, specials, and seasonal updates. 
• Foster a positive, disciplined, and professional kitchen culture.

Requirements:

• Minimum 3 years’ experience as Head Chef or Senior Sous Chef in a high-volume restaurant or hotel environment. 
• Deep knowledge of Mediterranean and contemporary cuisine. 
• Strong leadership, communication, and team development skills. 
• Profi cient in cost control, ordering systems, and kitchen administration. 
• High attention to detail with a passion for quality and innovation. 
• Able to thrive under pressure and maintain composure during busy services. 
• Fluent in English; knowledge of Italian or Maltese is a plus.