586 Chef Management jobs in Bahrain

Apparel Group is a global fashion and lifestyle retail conglomerate residing at the crossroads of the modern economy – Dubai, United Arab Emirates. Today, the Apparel Group caters to thousands of eager shoppers through its more than 1750+ stores and 75+ brands across all platforms employing 17,000 multicultural staff covering four continents.

Apparel group has carved its strong presence not only in the UAE, Kuwait, Bahrain, Oman, and Saudi Arabia but opened thriving gateways to market in India, South Africa, Singapore, Indonesia, Thailand and Malaysia. Additionally, clear strategies are in place to enter emerging markets such as Hungary, Pakistan, Egypt and Philippines. Also, Apparel Group provides customers the experience of shopping from the comfort of their own home with ease and convenience via our E-Commerce site 6thStreet.com.

Apparel Group operates brands from around the world, originating from the USA, Canada, Europe, Australia, Asia and includes leading names in Fashion, Footwear & Lifestyle such as Tommy Hilfiger, Charles & Keith, Skechers, Aldo, Nine West, Aeropostale, Jamie’s Italian to name a few. Other key brands include Tim Hortons, Cold Stone Creamery, Inglot, Rituals, etc.

• Job Identification: 4475
• Job Category: Restaurant
• Posting Date: 11/10/2024, 11:59 AM
• Job Schedule: Full time
• Location: Office No - 801, Seef District, BH

• Design, develop, and execute creative and appealing menus that align with the company's brand and customer expectations.
• Oversee all daily kitchen operations, ensuring efficiency and adherence to quality standards.
• Manage and mentor the kitchen team, including sous chefs, line cooks, and kitchen assistants.
• Control food costs, manage inventory, and ensure efficient use of resources.
• Source high-quality ingredients from approved suppliers and maintain strong supplier relationships.
• Ensure compliance with all food safety, sanitation, and hygiene regulations (HACCP).
• Develop and implement training programs for kitchen staff to enhance skills and knowledge.
• Collaborate with management to plan special events, catering, and promotions.
• Maintain a clean, organized, and safe working environment in the kitchen.
• Monitor customer feedback and make adjustments to menus and services as needed.

• Culinary degree or equivalent professional experience.
• Minimum of 5 years of experience in a senior kitchen role, with at least 2 years as Head Chef or Executive Sous Chef.
• Extensive knowledge of various cuisines and culinary techniques.
• Proven ability to manage kitchen operations, staff, and costs effectively.
• Strong leadership, communication, and interpersonal skills.
• Proficiency in food safety and sanitation standards.
• Creative flair and a passion for food innovation.
• Ability to work under pressure and meet deadlines in a fast-paced environment.
• Excellent organizational and time management skills.
• Experience with menu costing and budget management.

• Oversee all culinary activities, including menu planning, food preparation, and presentation across all hotel dining outlets.
• Lead, train, and motivate kitchen staff to achieve culinary excellence and maintain high morale.
• Develop creative and profitable menus that reflect seasonal ingredients and current culinary trends.
• Ensure the highest standards of food quality, safety, and hygiene are maintained in the kitchen at all times.
• Manage kitchen budgets, including food costs, labor, and supplies, to ensure profitability.
• Collaborate with the F&B Manager to plan events, promotions, and special menus.
• Conduct regular inventory checks and manage supplier relationships to ensure quality and cost-effectiveness.
• Implement and enforce strict health and safety regulations within the kitchen environment.
• Continuously seek opportunities for menu innovation and service improvement.
• Maintain a professional and positive working relationship with all hotel departments.

• Leading and managing the entire kitchen brigade, fostering a positive and productive work environment.
• Developing innovative and appealing menus, including seasonal specials and tasting menus.
• Ensuring the highest standards of food quality, presentation, and taste.
• Managing food costs, inventory, and waste reduction initiatives.
• Procuring high-quality ingredients from reliable suppliers.
• Overseeing the training and development of kitchen staff.
• Maintaining strict adherence to health, safety, and sanitation regulations.
• Collaborating with the front-of-house management to ensure seamless guest experiences.
• Creating and managing the kitchen budget effectively.
• Staying abreast of culinary trends and techniques.

• Culinary degree or equivalent professional qualification.
• 5+ years of experience as a Head Chef or Sous Chef in a reputable establishment.
• Proven experience in menu development, food costing, and inventory management.
• Strong knowledge of various cooking techniques and global cuisines.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in kitchen hygiene and food safety standards (e.g., HACCP).
• Ability to work under pressure and manage a busy kitchen environment.
• Creativity and a passion for culinary arts.
• Experience in catering operations is a plus.

• Culinary degree or equivalent experience.
• 5+ years of professional kitchen experience.
• 2+ years in a Head Chef or Sous Chef role.
• Expertise in menu development and food costing.
• Strong leadership and staff management skills.
• Knowledge of food safety and hygiene standards.