20 Catering Services jobs in Bahrain

• Oversee and manage all aspects of kitchen operations, including food preparation, cooking, and presentation for various catered events.
• Develop innovative and diverse menus that cater to various client needs, dietary restrictions, and seasonal ingredients.
• Lead, train, and mentor a team of chefs and kitchen staff, fostering a positive and productive work environment.
• Ensure strict adherence to food safety standards, hygiene regulations, and quality control procedures.
• Manage kitchen inventory, order supplies, and control food costs to meet budgetary targets.
• Oversee the maintenance and cleanliness of kitchen equipment and the overall kitchen area.
• Collaborate with the catering sales and event planning teams to understand client requirements and execute successful events.
• Monitor food preparation and presentation to ensure consistency and excellence.
• Implement and maintain efficient kitchen workflows and processes.
• Innovate and experiment with new recipes and culinary techniques.
• Handle special requests and adapt menus as necessary to accommodate client preferences.
• Conduct regular quality checks and taste tests to ensure all dishes meet the highest standards.
• Manage kitchen schedules and staffing to ensure optimal coverage for all events.
• Identify opportunities for waste reduction and cost-saving measures without compromising quality.
• Ensure compliance with all local health and safety regulations.

• Culinary degree or equivalent professional culinary training.
• Minimum of 8 years of progressive experience in culinary arts, with at least 3-5 years in a Head Chef or Executive Chef role, preferably within a high-volume catering or banquet environment.
• Proven expertise in menu development, food costing, and inventory management.
• Strong leadership and team management skills with the ability to motivate and inspire staff.
• Excellent knowledge of food safety and hygiene regulations (HACCP certification preferred).
• Creative flair and a passion for culinary innovation.
• Ability to work under pressure in a fast-paced environment and manage multiple events simultaneously.
• Strong communication and interpersonal skills.
• Flexibility to work irregular hours, including evenings, weekends, and holidays, as dictated by event schedules.
• Proficiency in English; Arabic is a plus.

• Lead, inspire, and manage the kitchen team, including Sous Chefs, Cooks, and Kitchen Assistants, fostering a positive and productive work environment.
• Develop innovative and diverse menus tailored to client preferences and event themes, considering dietary restrictions and seasonal ingredients.
• Oversee all food preparation, cooking, and presentation, ensuring the highest standards of quality, taste, and visual appeal.
• Manage kitchen inventory, including ordering, receiving, and proper storage of ingredients, to minimize waste and control costs.
• Establish and maintain strict adherence to food safety, hygiene, and sanitation standards (HACCP principles).
• Train and develop kitchen staff, ensuring continuous improvement in culinary skills and operational efficiency.
• Collaborate with the sales and events teams to understand client needs and execute culinary aspects of events seamlessly.
• Monitor food costs and kitchen labor expenses to meet budgetary goals.
• Maintain kitchen equipment and ensure a clean, organized, and safe working environment.
• Stay updated with industry trends and culinary innovations to keep our offerings fresh and competitive.
• Handle any unforeseen challenges or last-minute requests with professionalism and efficiency.

• Proven experience as a Head Chef or Executive Sous Chef in a high-volume catering or hospitality environment for a minimum of 5 years.
• Culinary degree or equivalent professional culinary training.
• Extensive knowledge of various cooking techniques, cuisines, and food presentation.
• Strong leadership and team management skills, with the ability to motivate and train staff.
• Exceptional organizational and time management abilities, capable of managing multiple projects simultaneously.
• In-depth understanding of food safety regulations and best practices.
• Creativity and passion for culinary arts, with an eye for detail.
• Excellent communication and interpersonal skills.
• Ability to work flexible hours, including evenings, weekends, and holidays, as dictated by event schedules.
• Proficiency in inventory management software is a plus.

• Lead and manage all aspects of kitchen operations for catering events, from menu planning and food preparation to presentation and delivery.
• Develop innovative and diverse menus that meet client specifications, dietary needs, and budget requirements.
• Ensure consistent high quality of all food items prepared and served, maintaining strict standards of taste, appearance, and freshness.
• Manage inventory, order supplies, and control food costs while minimizing waste.
• Oversee kitchen staff, including hiring, training, scheduling, and performance management.
• Maintain a clean, organized, and safe kitchen environment, ensuring strict adherence to health, hygiene, and food safety regulations.
• Collaborate with the sales and event planning teams to understand client needs and execute events seamlessly.
• Introduce new culinary techniques and trends to enhance the catering offerings.
• Troubleshoot any culinary or operational issues that arise during events.
• Conduct regular quality control checks and provide constructive feedback to kitchen staff.
• Manage and maintain kitchen equipment and facilities.

• Culinary degree or equivalent professional culinary training.
• 8+ years of progressive experience in culinary arts, with at least 3 years in a Head Chef or Executive Sous Chef role within a reputable catering company or high-volume restaurant/hotel.
• Proven expertise in menu development, food costing, and kitchen management.
• Strong knowledge of diverse cuisines and cooking techniques.
• Excellent leadership, team management, and interpersonal skills.
• Demonstrated ability to work under pressure and manage multiple events simultaneously.
• Strong understanding of food safety and hygiene regulations (HACCP certification preferred).
• Creative flair and a passion for culinary innovation.
• Excellent communication skills in English; Arabic is a plus.
• Flexibility to work irregular hours, including evenings, weekends, and holidays, as dictated by event schedules.

• Plan menus and prepare high-quality food for events and services.
• Manage kitchen operations, including inventory and ordering.
• Ensure food safety and hygiene standards are strictly maintained.
• Supervise kitchen staff and coordinate food preparation.
• Collaborate with clients to understand their catering requirements.
• Oversee food presentation and service delivery.
• Manage budgets and control costs related to catering operations.
• Maintain kitchen equipment and cleanliness.
• Participate in team meetings and contribute to strategic planning.
• Maintain accurate documentation and reporting.
• Ensure adherence to all company policies and procedures.
• Foster a culture of continuous improvement and learning.

• Culinary degree or relevant professional certification preferred.
• Proven experience in catering or high-volume food service operations.
• Expert knowledge of food preparation techniques, menu planning, and culinary trends.
• Strong understanding of food safety and hygiene regulations.
• Ability to manage a kitchen team and coordinate complex events.
• Excellent organizational and time management skills.
• Creativity in food presentation and a passion for gastronomy.

• Competitive salary and benefits package.
• Opportunities for professional growth and career advancement.
• A supportive and collaborative work environment.
• Access to cutting-edge tools and technologies.
• Comprehensive health and wellness programs.
• Generous paid time off and holidays.
• A chance to work on impactful projects and contribute to a leading organization.
• Dynamic and inclusive company culture.
• Additional company perks such as professional development stipends and wellness initiatives.
• Participation in exciting new projects that shape the future of our industry.
• A commitment to diversity, equity, and inclusion in the workplace.
• Regular team-building activities and social events.
• Opportunity to work with industry experts and thought leaders.

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Join to apply for the Food Service Shift Lead role at V2X Inc

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Overview

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.

Overview

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.

Responsibilities

• The Contractor shall comply with applicable NAVSUP, NAVMED, DoD and other references, instructions, and directives listed in J-13000-02.
• Responsible for escorting/monitoring other country national employees and vendors in accordance with the performance work statement.
• Responsible for communicating and upholding company standards, leading by example, working as a team to provide professional food services.
• Shall assist the Storeroom and Food Service Supervisors as required to operate food service services 24/7/365.
• Responsible for ensuring a safe, clean, sanitary, healthy, presentable, professional atmosphere, free of dust, clutter and trash in all working facilities, areas and grounds.
• Responsible for proper utilization and safeguarding of all government and contractor provided property (e.g., to include government facilities, equipment and tools).
• Responsible for precise execution of company time reporting procedures and accurate completion of timesheet.
• Performs other duties as assigned.
  
  

• 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.
  

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Defense and Space Manufacturing

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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.

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, working as a team to provide professional food services.
4. Shall assist the Storeroom and Food Service Supervisors as required to operate food service services 24/7/365.
5. Responsible for ensuring a safe, clean, sanitary, healthy, presentable, professional atmosphere, free of dust, clutter and trash in all working facilities, areas and grounds.
6. Responsible for proper utilization and safeguarding of all government and contractor provided property (e.g., to include government facilities, equipment and tools).
7. Responsible for precise execution of company time reporting procedures and accurate completion of timesheet.
8. Performs other duties as assigned.

• 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.

• Serve as the primary point of contact for clients, from initial inquiry through event execution, understanding their catering needs and preferences.
• Develop customized catering proposals, menus, and detailed event plans that align with client budgets and expectations.
• Coordinate all logistical aspects of catering events, including food preparation, transportation, setup, service, and breakdown.
• Manage and lead the catering team (chefs, servers, kitchen staff) during events, ensuring smooth operations and high-quality service delivery.
• Oversee food safety and hygiene standards, ensuring compliance with all local health regulations.
• Collaborate with the culinary team to create innovative and diverse menu options.
• Manage inventory of catering equipment and supplies, ensuring availability and proper maintenance.
• Conduct site visits to event venues to assess logistical requirements and setup needs.
• Prepare accurate invoices and manage event budgets, ensuring profitability.
• Handle client feedback and resolve any issues or complaints promptly and professionally.
• Build and maintain strong relationships with vendors, venues, and suppliers.
• Market catering services to potential clients and identify new business opportunities.
• Provide exceptional customer service, ensuring client satisfaction and repeat business.
• Stay updated on catering trends, culinary innovations, and competitor offerings.

• Bachelor's degree in Hospitality Management, Culinary Arts, Event Management, or a related field.
• Minimum of 4-6 years of experience in catering management or event planning, with a proven track record of successfully managing diverse events.
• Strong knowledge of food and beverage operations, menu planning, and culinary trends.
• Excellent organizational, planning, and time management skills.
• Strong leadership and team management abilities.
• Exceptional communication and interpersonal skills, with a client-focused approach.
• Ability to work under pressure and manage multiple events simultaneously.
• Proficiency in catering management software and Microsoft Office Suite.
• Flexibility to work irregular hours, including evenings, weekends, and holidays, as required by events.
• Valid Bahraini driving license.