101 Catering Service jobs in Bahrain

• Lead and manage all aspects of the kitchen, including menu planning, food preparation, and presentation.
• Develop innovative and appealing menus for various events, considering client preferences and dietary requirements.
• Oversee inventory management, including ordering, receiving, and stock control, to minimize waste and ensure cost-effectiveness.
• Maintain rigorous hygiene and food safety standards in compliance with all regulations.
• Recruit, train, mentor, and manage kitchen staff, fostering a positive and productive work environment.
• Control food costs and labor costs to ensure profitability of catering operations.
• Collaborate with the events and sales teams to ensure seamless execution of catering services.
• Develop and maintain relationships with suppliers, ensuring high-quality ingredients.
• Continuously explore new culinary trends and techniques to elevate the dining experience.
• Ensure all kitchen equipment is well-maintained and in good working order.
• Manage kitchen operations during events, ensuring timely and efficient service.

• Culinary degree or equivalent professional qualification from a recognized institution.
• Minimum of 5 years of experience in professional kitchens, with at least 2 years in a Head Chef or Sous Chef role.
• Proven ability to create exceptional dishes and develop innovative menus.
• Strong leadership, management, and team-building skills.
• In-depth knowledge of food safety and sanitation standards (e.g., HACCP).
• Experience in catering or events is highly preferred.
• Excellent organizational and time management skills.
• Creative flair and a passion for fine dining.
• Ability to work under pressure and adapt to changing demands.

• Develop creative and high-quality menus for diverse catering events.
• Oversee all aspects of food preparation, cooking, and presentation.
• Ensure adherence to strict food safety and hygiene standards.
• Manage food costs, inventory, and procurement of ingredients.
• Develop and train kitchen staff, providing remote guidance and support.
• Implement efficient kitchen operational procedures and workflows.
• Collaborate with event planners and clients to customize menus and dining experiences.
• Maintain exceptional quality standards for all culinary offerings.
• Innovate and stay ahead of culinary trends and techniques.
• Ensure timely and organized food preparation and delivery logistics.

• Culinary degree or equivalent professional training.
• Minimum of 7 years of experience in professional cooking, with at least 3 years in a Head Chef or Executive Sous Chef role, preferably in catering.
• Proven expertise in menu development and food costing.
• Strong understanding of various cuisines and dietary requirements.
• Excellent leadership, communication, and organizational skills.
• Creative flair and a passion for culinary excellence.
• Knowledge of food safety regulations and best practices.
• Ability to manage kitchen operations efficiently in a remote oversight capacity.
• Experience with event planning and client management is a plus.

The Food Service Shift Lead is responsible for performing all tasks related to food services and monitoring other country national employees in accordance with the performance work statement. Food services include cooking, baking, serving, replenishing food, assisting with storeroom operations (ordering subsistence, receiving, off-loading trucks, stocking, relocating food), cleaning facilities, equipment, utensils, preparing vegetables and fruits for the salad bar, bussing tables, handling foods, supplies, and equipment, maintaining quality control, ensuring operator maintenance and minor repairs of food service equipment, off-loading subsistence and supply items, removing delivered items from pallets, and storing items per requirements. This position reports to the Food Service Supervisor and may supervise food service workers, dining facility attendants, and stock clerks.

1. The Contractor shall comply with applicable NAVSUP, NAVMED, DoD, and other references, instructions, and directives listed in J-13000-02.
2. Responsible for escorting/monitoring other country national employees and vendors in accordance with the performance work statement.
3. Responsible for communicating and upholding company standards, leading by example, and working as a team to provide professional food services.
4. Assist the Storeroom and Food Service Supervisors as required to operate food service services 24/7/365.
5. Ensure a safe, clean, sanitary, healthy, presentable, and professional atmosphere, free of dust, clutter, and trash in all working facilities, areas, and grounds.
6. Proper utilization and safeguarding of all government and contractor-provided property, including government facilities, equipment, and tools.
7. Accurate execution of company time reporting procedures and completion of timesheets.
8. Perform other duties as assigned.

• Minimum Qualifications: One-year related experience may be substituted for one year of education if degree is required.
• High School diploma or equivalent.
• Current Serve-Safe certification (within 3 years).
• Current, valid U.S. Passport and U.S. or Local Driver’s License, able to drive a standard transmission vehicle.
• Fluent in reading, writing, speaking, and understanding English.
• At least one (1) year of related work in food service with progressive supervisory experience.
• Completion of Food Service Sanitation and Safety training requirements per NAVMED P-5010.
• Thorough understanding of quality customer food service and nutritional meal preparation.
• Ability to work under pressure.
• Service-oriented attitude.

We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment, along with our shared Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace. Vectrus is an Equal Opportunity / Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status, or disability.

The Food Service Shift Lead is responsible for performing all tasks related to food services and monitoring other country national employees in accordance with the performance work statement. Food Services include the following: cooking, baking, serving and replenishing food, assisting with storeroom operations (i.e., ordering subsistence, receiving, off-loading trucks, stocking, relocating food, etc.), cleaning facilities, equipment, and utensils, preparing vegetables and fruits for the salad bar, bussing tables in dining areas, handling foods, supplies, and equipment, maintaining quality control, ensuring operator maintenance and minor repair of food service equipment, off-loading subsistence and supply items, removing delivered items from pallets and storing items per requirements. This position reports to the Food Service Supervisor and may supervise food service workers, dining facility attendants and stock clerks.

• MINIMUM QUALIFICATIONS: Education/Certifications: One-year related experience may be substituted for one year of education if degree is required.
  • Must have a High School diploma or equivalent
  • Must have and maintain a current Serve-Safe certification (Within 3 years).
  • Must have a current, valid U. S. Passport and U. S. or Local Driver’s License and able to drive a standard transmission vehicle.
  • Must be able to read, write, speak and understand English fluently.
• Experience:
  • A minimum of one (1) year of related work in food service with progressive supervisory experience.
• Skills:
  • All Contractor personnel shall complete Food Service Sanitation and Safety training requirements per Section 2-1.2.2.C, Chapter 1 of NAVMED P-5010.
  • Thorough understanding of quality customer food service and preparation of nutritional meals.
  • Must be able to work under pressure.
  • Service oriented.

• MINIMUM QUALIFICATIONS: Education/Certifications: One-year related experience may be substituted for one year of education if degree is required.
  • Must have a High School diploma or equivalent
  • Must have and maintain a current Serve-Safe certification (Within 3 years).
  • Must have a current, valid U. S. Passport and U. S. or Local Driver’s License and able to drive a standard transmission vehicle.
  • Must be able to read, write, speak and understand English fluently.
• Experience:
  • A minimum of one (1) year of related work in food service with progressive supervisory experience.
• Skills:
  • All Contractor personnel shall complete Food Service Sanitation and Safety training requirements per Section 2-1.2.2.C, Chapter 1 of NAVMED P-5010.
  • Thorough understanding of quality customer food service and preparation of nutritional meals.
  • Must be able to work under pressure.
  • Service oriented.

• Pick up food orders from restaurants and deliver them to customer locations promptly and safely.
• Ensure all deliveries are completed within the estimated timeframes.
• Navigate efficiently using GPS and mapping applications.
• Maintain the cleanliness and good condition of your delivery vehicle.
• Adhere to all traffic laws and safety regulations while driving.
• Provide exceptional customer service, including polite interaction and accurate order handling.
• Verify customer identity and signatures upon delivery as required.
• Communicate effectively with dispatch and customers regarding delivery status or issues.
• Manage cash and card payments accurately if applicable.
• Maintain a professional appearance and demeanor.
• Keep accurate logs of deliveries, mileage, and expenses.
• Handle food items with care to maintain their quality and temperature.
• Report any vehicle maintenance needs or delivery challenges immediately.

• Valid driver's license and a clean driving record.
• Must own a reliable, insured, and well-maintained vehicle suitable for deliveries.
• Proficiency in using smartphones for navigation and delivery app functions.
• Excellent knowledge of local traffic laws and safe driving practices.
• Strong customer service and interpersonal skills.
• Ability to work independently and manage time effectively in a remote setup.
• Must be at least 18 years of age.
• Physical ability to get in and out of the vehicle frequently and lift orders up to 20 lbs.
• Previous experience as a delivery driver is a plus.
• Must have a smartphone with a data plan.

• Oversee daily food service operations, ensuring smooth and efficient delivery of services.
• Develop and implement standard operating procedures (SOPs) for food preparation, service, and safety.
• Manage inventory, procurement, and cost control measures to optimize profitability.
• Ensure compliance with all health, safety, and sanitation regulations (e.g., HACCP).
• Recruit, train, and supervise food service staff, fostering a positive and productive work environment.
• Monitor customer feedback and implement strategies to enhance dining experiences and address concerns.
• Manage vendor relationships and negotiate contracts for supplies and equipment.
• Develop and execute marketing and promotional activities to drive business growth.
• Analyze operational data to identify areas for improvement and implement corrective actions.
• Prepare budgets and manage financial performance of the food service operations.
• Conduct remote quality checks and performance evaluations of staff and operations.
• Stay updated on industry trends and best practices in food service management.

• Bachelor's degree in Hospitality Management, Business Administration, Culinary Arts, or a related field.
• Minimum of 5 years of experience in food service management, with a significant portion in operations oversight.
• Demonstrated experience in managing remote teams and operations effectively.
• Strong knowledge of food safety standards, culinary techniques, and inventory management.
• Proven ability to manage budgets, control costs, and improve operational efficiency.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in using food service management software and virtual collaboration tools.
• Ability to troubleshoot operational issues and implement timely solutions.
• Strong customer service orientation and problem-solving abilities.
• Experience in menu planning and development is a plus.

• Supervise and coordinate the daily activities of catering staff, including chefs, servers, and delivery personnel.
• Manage inventory of food, beverages, and supplies, ensuring adequate stock levels and minimizing waste.
• Ensure all food preparation and handling adhere to strict food safety and hygiene standards (HACCP).
• Oversee the quality of food and beverage service, ensuring customer satisfaction.
• Develop and implement efficient operational procedures for event setup, service, and breakdown.
• Train and mentor new catering staff, providing guidance on service standards and operational protocols.
• Manage scheduling and ensure adequate staffing levels for all events.
• Handle customer inquiries, feedback, and complaints promptly and professionally.
• Collaborate with the sales and events team to ensure seamless execution of catering contracts.
• Maintain cleanliness and organization of kitchen and service areas.

• High school diploma or equivalent; a degree in Hospitality Management or a related field is a plus.
• Minimum of 3 years of experience in catering, hospitality, or food service operations.
• Proven experience in a supervisory or management role.
• Strong knowledge of food safety regulations and best practices (e.g., HACCP certification).
• Excellent leadership, communication, and interpersonal skills.
• Ability to manage multiple tasks simultaneously and work under pressure.
• Proficiency in inventory management and cost control.
• Strong customer service orientation.
• Physical ability to stand for extended periods and lift moderate weight.