Head Chef

This is a rare opportunity for a driven culinary professional to shape the dining identity of one of the most dynamic sports venue in the region, serving both our Hotel Elite kitchen as well as the Sports venue's kitchen, for corporate guests, and discerning diners alike.

Benefits

• Competitive salary package commensurate with experience
• Performance-based incentives and annual review
• Continuous professional development and training opportunities
• Collaborative, high-energy hospitality environment
• Meals on duty and uniform provided

HOW TO APPLY

Submit your CV, cover letter, and a portfolio of signature dishes via WorkinInitiatives. Applications are reviewed on a rolling basis.

KDV Sports · Hotel Elite — Ref: KDV-HC-2026

Task & responsibilities

• Designing food menu.

  • Produces high quality plates, including both design and taste.

  • Supervising kitchen employees.

  • Ensuring that food is top quality, and that kitchen is in good condition.

  • Ensuring stations clean and complies with food safety standards.

  • Offering suggestions and creative ideas that can improve upon the kitchen’s

  performance.

  • Preparing food properly.

  • Training of new employees.

  • Monitors and maintains kitchen equipment.

  • Solving problems that arise and seizes control of issues in the kitchen.

  • Directing the food preparation process and delegating tasks

  • Create menu items, recipes and develop dishes.

  • Supervising, motivating, and working closely with other Chefs of all levels.

  • Being responsible for health and safety.

  • Being responsible for food hygiene practices.

  • Ensuring food quality and excellent standards are maintained for all dishes created.

  • Assisting with determining food inventory needs, stocking, and ordering.

  • Ensuring the kitchen meets all regulations including sanitary and food safety

  guidelines.

  • All other relevant and necessary duties as directed.

Qualification & experience

• Culinary Arts degree or equivalent professional qualification from a recognised institution
• Minimum 3 years of experience in a Head Chef or Senior Sous Chef role in a hotel or high-volume kitchen
• Proven ability to recruit, train, and inspire a high-performing kitchen team
• Current Food Safety certification (e.g., Food Handler's Certificate, HACCP training)
• Strong menu development skills with knowledge of contemporary culinary trends
• Competent in cost control, stock management and kitchen administration systems