Would you like to work in a fun environment, right next to the sea?

We are striving to be the best establishment in Malta,  and we need you to help us achieve our target.

We are currently recruiting (see role details below):

Kindly forward your CV to or drop it off in person at Naar RestoBar, Main Street, Balluta Bay, in St Julians.

Chef de Partie 
As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a demi-chef de partie, commis or trainee chef. Chances are that you’ll be cooking fine dining or French dishes, but modern kitchens offering informal or contemporary menus generally have two or three sections, too.
Key responsibilities:
• Preparing, cooking and presenting dishes within your speciality
• Managing and training any demi-chef de parties or commis working with you
• Helping the sous chef and head chef to develop new dishes and menus
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins

Commis Chef
As a commis chef you’re on the first rung of the ladder to becoming a great chef. In most kitchens you’ll do food preparation work and basic cooking under the supervision of a chef de partie or section chef, rotating through sections such as sauce, vegetables, fish and butchery roughly every six months.
This is your big chance to learn all there is to know about your trade, but the standard and style of cooking you do will be determined by your commitment and the type of hotel or restaurant you apply to work in – so choose carefully.
Key responsibilities:
• Maintaining high standards of hygiene
• Preparing the ingredients for a more senior chef
• Measuring dish ingredients and portion sizes accurately
• Dealing with deliveries and stock rotation

Junior Sous Chef
As a Junior Sous Chef, you are responsible for managing all aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef would also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:
• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to F&B outlets and taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships




Short Films By The Sea

Short Films By the Sea brings a new concept to open-air cinema: instead of rolling up in your car, as with the drive-ins of yesteryear, lounge on a beachside sunbed watching an eclectic programme of short films unfolds in front of you.

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Anything, any time

We cater for events of any size and any budget, at any time of the year. Just kindly give us a call on (00356) 21 373 412 and we will handle every single detail from beginning to end.

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Naar lets all of life’s pleasures come together – Entertainment, Dining, Music & Fashion all in one. Set against the beautiful backdrop of Balluta Bay, NAAR has it all – a restaurant, bar, cocktail lounge, both indoor and outdoor seating, as well as a full-size outdoor pool. With our vibrant atmosphere, enjoy a selection of grilled meat, fresh fish, exquisite pasta, crunchy pizza & healthy salads, as well as a large selection of signature drinks. Throughout the day you may enjoy Breakfast, Lunch, and Dinner, or stick around for them all. Whether it’s after a day at work, a leisurely Sunday, or you’re celebrating a special occasion, life is better chilling at NAAR.


Opening hours

  • Restaurant: 10AM - 1AM
  • Kitchen: 11AM - 11PM