255 Catering Services jobs in Bahrain
Remote Catering Services Director
Posted today
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Job Description
Key Responsibilities:
- Oversee all aspects of remote catering operations, including menu planning, event execution, and client management.
- Develop and implement strategic initiatives to expand service offerings and market reach.
- Manage relationships with a network of remote culinary partners and suppliers.
- Ensure adherence to food safety standards, hygiene regulations, and quality control protocols.
- Develop and manage budgets, forecasts, and financial performance for the catering division.
- Lead and mentor a virtual team of catering professionals, fostering a culture of innovation and excellence.
- Analyze market trends and customer feedback to identify opportunities for improvement and growth.
- Collaborate with cross-functional teams to integrate catering services with broader event planning and client management initiatives.
- Implement and refine operational procedures to optimize efficiency and client satisfaction.
- Manage inventory, procurement, and vendor negotiations remotely.
- Develop and deliver compelling proposals and presentations to prospective clients.
- Handle client inquiries and resolve issues promptly and professionally.
- Stay abreast of the latest culinary trends and catering technologies.
- Bachelor's degree in Culinary Arts, Hospitality Management, Business, or a related field.
- Minimum of 8 years of experience in the catering industry, with at least 3 years in a leadership or directorial role.
- Proven experience managing remote teams and operations successfully.
- Exceptional culinary knowledge and a passion for food and beverage.
- Strong financial acumen, including budget management and P&L responsibility.
- Excellent communication, negotiation, and client relationship management skills.
- Proficiency with virtual collaboration tools and catering management software.
- Ability to multitask, prioritize, and manage time effectively in a remote setting.
- Creative and innovative approach to menu development and service delivery.
- Strong understanding of food safety regulations (e.g., HACCP).
- Ability to work independently and as part of a distributed team.
- Demonstrated ability to drive revenue growth and operational efficiency.
Head Chef, Catering Services
Posted 2 days ago
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Job Description
Key Responsibilities:
- Plan, prepare, and execute diverse menus for various catering events, considering client requirements and dietary restrictions.
- Supervise and manage the work of kitchen staff, including chefs, cooks, and kitchen assistants.
- Ensure all food is prepared to the highest standards of quality, taste, and presentation.
- Maintain strict adherence to food safety, sanitation, and hygiene regulations (e.g., HACCP).
- Manage inventory, including ordering supplies, receiving deliveries, and controlling stock levels.
- Develop and implement cost-effective menu planning and food preparation strategies.
- Conduct regular training for kitchen staff on culinary techniques, food safety, and customer service.
- Collaborate with the sales and event planning teams to understand client needs and ensure successful event execution.
- Maintain kitchen equipment and ensure it is in good working order.
- Monitor food costs and labor expenses to meet budgetary targets.
Qualifications:
- Culinary degree or equivalent vocational training and experience.
- Minimum of 5 years of experience in a Head Chef or Senior Sous Chef role within the catering industry or a high-volume restaurant.
- Demonstrated expertise in menu development and food preparation for diverse events.
- Strong knowledge of food safety and sanitation standards.
- Excellent leadership, team management, and communication skills.
- Ability to work under pressure and manage multiple tasks in a fast-paced environment.
- Good organizational and inventory management skills.
- Creativity and a passion for developing appealing dishes.
- Experience with food costing and budget management.
- Valid food handler's permit or equivalent certification.
This role offers an exciting opportunity to lead culinary excellence for a growing catering business. Our client provides a competitive salary and benefits package, along with opportunities for professional growth.
Executive Chef - Catering Services
Posted 6 days ago
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Job Description
Responsibilities:
- Develop innovative and appealing menus tailored to various client needs and dietary requirements, including banquets, corporate events, and private functions.
- Manage all kitchen operations, ensuring efficient workflow, high-quality food preparation, and timely service.
- Oversee inventory management, including ordering, receiving, storing, and controlling food and beverage supplies.
- Maintain strict adherence to all food safety, sanitation, and hygiene regulations (HACCP, etc.).
- Recruit, train, schedule, and manage kitchen staff, fostering a positive and productive work environment.
- Control food costs and labor expenses to achieve budgetary targets without compromising quality.
- Collaborate with the event planning team to ensure seamless execution of catering services.
- Conduct regular quality control checks on food presentation, taste, and temperature.
- Stay updated on culinary trends, techniques, and ingredients.
- Ensure all kitchen equipment is well-maintained and in good working order.
- Handle client feedback and resolve any culinary-related issues promptly and professionally.
Qualifications:
- Culinary degree or certification from a reputable institution.
- Minimum of 7 years of experience in a high-volume catering or fine dining establishment, with at least 3 years in a Head Chef or Executive Chef role.
- Extensive knowledge of international cuisines and modern culinary techniques.
- Proven experience in menu planning, costing, and inventory management.
- Strong leadership, team management, and interpersonal skills.
- Excellent understanding of food safety, sanitation, and health regulations.
- Ability to work under pressure and manage multiple tasks efficiently.
- Creative flair and a passion for delivering exceptional food and service.
- Proficiency in English is required; Arabic language skills are a plus.
- Flexibility to work evenings, weekends, and holidays as required by event schedules.
This is a demanding but rewarding role for a culinary artist seeking to make their mark. Our client offers a competitive salary and benefits package, along with opportunities for professional growth. Join a company that values creativity, quality, and exceptional customer service.
The successful candidate will be instrumental in maintaining and enhancing the reputation of our client's catering services. This position requires dedication, expertise, and a commitment to culinary excellence. Our client offers a stimulating work environment and the chance to lead a talented kitchen brigade.
Location: Shakhura, Northern, BH. This is an on-site role.
Executive Chef - Catering Services
Posted 11 days ago
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Job Location: This position requires your presence at our kitchen and operational hub in **Muharraq, Muharraq, BH**.
Responsibilities:
- Develop and design innovative menus for various catering events.
- Oversee all aspects of food preparation, cooking, and presentation.
- Lead, train, and manage a team of chefs and kitchen staff.
- Manage food costs, inventory, and supplier relationships.
- Ensure strict adherence to health, safety, and hygiene regulations.
- Collaborate with the event planning team to meet client requirements.
- Maintain high standards of quality and consistency in all dishes.
- Supervise the execution of food services at event locations.
- Conduct regular kitchen assessments and implement improvements.
- Stay updated on culinary trends and techniques.
- Culinary degree or equivalent professional training.
- Minimum of 7 years of experience in professional kitchens, with at least 3 years in a Head Chef or Executive Chef role, preferably in catering.
- Extensive knowledge of diverse cuisines and culinary techniques.
- Proven leadership and team management skills.
- Strong understanding of food costing and inventory management.
- Excellent organizational and time management abilities.
- Knowledge of health and safety regulations in food service.
- Passion for culinary excellence and creative menu development.
Operations Manager - Catering Services
Posted 13 days ago
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Job Description
Responsibilities:
- Oversee all day-to-day catering operations.
- Manage food production, menu planning, and quality control.
- Ensure efficient logistics and timely delivery of catering services.
- Lead, train, and manage kitchen, service, and delivery staff.
- Manage inventory, supplies, and equipment, ensuring cost-effectiveness.
- Develop and implement operational policies and procedures.
- Ensure compliance with all health, safety, and hygiene standards.
- Manage client relationships and address any service issues promptly.
- Contribute to budget management and financial performance of operations.
- Identify opportunities for operational improvements and efficiencies.
- Bachelor's degree in Hospitality Management or related field preferred.
- Significant experience in catering or hospitality operations management.
- Proven leadership and team management skills.
- Strong understanding of food safety and hygiene regulations.
- Excellent organizational, planning, and problem-solving abilities.
- Proficiency in inventory and operational management systems.
- Strong communication and interpersonal skills.
- Ability to work effectively under pressure and meet deadlines.
Head Chef - Luxury Catering Services
Posted 1 day ago
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Job Description
Responsibilities:
- Design, create, and execute high-quality, innovative menus for a diverse range of events, including corporate functions, weddings, and private parties.
- Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
- Manage and mentor a team of chefs, cooks, and kitchen assistants, fostering a collaborative and high-performance environment.
- Control food costs and inventory, implementing effective purchasing, storage, and waste reduction strategies.
- Ensure compliance with all health, safety, and sanitation regulations and standards.
- Collaborate with the event planning team to understand client needs and deliver exceptional culinary experiences.
- Develop and maintain strong relationships with suppliers to ensure the procurement of high-quality ingredients.
- Continuously explore new culinary trends and techniques to enhance the catering offering.
- Conduct regular taste tests and quality control checks to maintain consistency and excellence.
- Train kitchen staff on new recipes, techniques, and safety procedures.
- Manage kitchen scheduling and staffing to meet operational demands.
- Culinary degree or equivalent professional certification from a recognized institution.
- Minimum of 8 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Sous Chef role within a high-volume catering or fine dining environment.
- Extensive knowledge of various cuisines, cooking techniques, and food presentation styles.
- Proven ability to manage kitchen budgets, control food costs, and optimize inventory.
- Strong leadership, team management, and motivational skills.
- Excellent understanding of food safety standards (HACCP, local health regulations).
- Creative flair and a passion for developing unique and memorable culinary experiences.
- Exceptional organizational and multitasking abilities.
- Strong communication and interpersonal skills.
- Ability to work under pressure and adapt to changing demands in a fast-paced environment.
- Proficiency in inventory management software is a plus.
Head Chef - Premium Catering Services
Posted 1 day ago
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Head Chef - Premium Catering Services
Posted 2 days ago
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Job Description
Responsibilities:
- Lead and mentor the kitchen brigade, ensuring efficient operation and high performance.
- Develop creative, seasonal, and high-quality menus for various events, accommodating dietary restrictions and client preferences.
- Oversee all aspects of food preparation, cooking, and presentation to meet the client's exacting standards.
- Manage food inventory, ordering, and cost control to optimize profitability while maintaining quality.
- Ensure strict adherence to health, safety, and sanitation regulations in the kitchen.
- Collaborate with event planners and clients to understand requirements and execute exceptional culinary experiences.
- Conduct regular training and development sessions for kitchen staff.
- Maintain kitchen equipment and ensure a clean and organized working environment.
- Stay updated on culinary trends, techniques, and sourcing of high-quality ingredients.
- Manage kitchen budget and contribute to overall business profitability.
- Culinary degree or equivalent professional qualification from a recognized institution.
- Minimum of 7 years of progressive experience in a Head Chef or Executive Sous Chef role, preferably within a high-end catering or fine dining establishment.
- Proven expertise in menu creation, food costing, and inventory management.
- Strong knowledge of various cooking techniques, cuisines, and presentation styles.
- Exceptional leadership, team management, and communication skills.
- Proficiency in kitchen management software and MS Office.
- Ability to work under pressure, manage multiple events simultaneously, and meet tight deadlines.
- Passion for culinary excellence, creativity, and innovation.
- Valid food handler's certification and knowledge of food safety standards.
- Experience in event catering and managing large-scale functions is essential.
Head Chef - Boutique Catering Services
Posted 2 days ago
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Head Chef - Premium Catering Services
Posted 3 days ago
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Job Description
Responsibilities:
- Develop creative, seasonal, and high-quality menus that cater to diverse client needs and dietary restrictions.
- Oversee all aspects of kitchen operations, including food preparation, cooking, presentation, and quality control.
- Manage and mentor a team of sous chefs, line cooks, and kitchen staff, fostering a positive and productive work environment.
- Ensure adherence to the highest standards of food safety, sanitation, and hygiene (HACCP compliance).
- Control food costs through effective inventory management, procurement, and waste reduction strategies.
- Collaborate with event planners and clients to understand their specific culinary requirements and deliver exceptional service.
- Manage kitchen budgets and optimize resource allocation.
- Conduct regular training sessions for kitchen staff to enhance skills and ensure consistency.
- Maintain professional relationships with suppliers to ensure the procurement of high-quality ingredients.
- Stay updated with culinary trends and innovations to continuously enhance menu offerings.
- Culinary degree or equivalent professional certification from a recognized institution.
- Minimum of 7 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role, preferably in catering.
- Demonstrated expertise in fine dining and diverse cuisine styles.
- Strong leadership, team management, and motivational skills.
- In-depth knowledge of food safety regulations and best practices.
- Excellent organizational, planning, and time management abilities.
- Proficiency in cost control, inventory management, and budget forecasting.
- Creative flair and a passion for culinary excellence.
- Strong communication and interpersonal skills.
- Ability to work under pressure and adapt to changing event demands.