2134 Chef jobs in Manama

We are seeking a dynamic and experienced Sous Chef to work in our culinary team in Bahrain. The ideal candidate will bring creativity, leadership, and a passion for exceptional cuisine to deliver outstanding dining experiences in our prestigious hospitality establishment.

Key Responsibilities:

• · Assist daily kitchen operations to ensure high standards of food quality and hygiene.
• ·Assist in training kitchen staff to foster a collaborative and efficient working environment.
• · Coordinate with suppliers to procure fresh and high-quality ingredients while controlling food costs.
• · Ensure compliance with health and safety regulations across all kitchen activities.
• · Collaborate with management to plan and implement special events and catering services.
• · Monitor inventory and maintain optimal stock levels to minimize waste.

Requirements:

• · Minimum 2 years' experience in a senior culinary role within a 4–5-star property.
• · Proven experience as a Senior Chef in a fast-paced hospitality environment and high-volume kitchen operations including standalone businesses. British/Irish restaurants is a plus.
• · Exceptional culinary skills with a deep understanding of international cuisines and contemporary trends.
• · Strong leadership and team management abilities with excellent communication skills.
• · Ability to work under pressure while maintaining high standards of quality and presentation.
• · Knowledge of food safety legislation and health regulations (HACCP certification)
• · Creative mindset and passion for continuous learning and experimentation in the culinary field.
• · Flexibility to work various shifts, including weekends and holidays.
• · Relevant culinary qualifications or certifications are highly desirable.
• · Communicate effectively in English, both spoken and written.

Please send your CV to Only suitable candidates will be contacted.

About the Company:

Steeped in Irish family history, the very first McGettigan's Pub was opened in Ireland in 1964 on Queen Street in Dublin, by company founder Jim McGettigan. McGettigan's has grown into a global hospitality brand, seamlessly blending traditional Irish charm with a contemporary edge.

Job Type: Full-time

• Assist the Head Chef in all aspects of kitchen management.
• Oversee daily food preparation and ensure adherence to recipes and quality standards.
• Lead and motivate kitchen staff, providing guidance and training.
• Manage kitchen operations during shifts, ensuring smooth and efficient service.
• Contribute to menu planning, development, and costing.
• Maintain high standards of food hygiene, safety, and sanitation.
• Monitor inventory levels and assist with stock control and ordering.
• Control food costs and minimize waste.
• Ensure all equipment is properly maintained and cleaned.
• Collaborate with front-of-house staff to ensure seamless dining experiences.

• Culinary degree or equivalent professional certification.
• Minimum of 5 years of progressive experience in professional kitchens, with at least 2 years in a supervisory role (e.g., Chef de Partie, Sous Chef).
• Demonstrated expertise in various cooking techniques and cuisines.
• Strong leadership, communication, and interpersonal skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Knowledge of food safety regulations (e.g., HACCP).
• Excellent organizational and time management skills.
• Creativity and passion for food innovation and presentation.
• Experience with inventory management and cost control.
• Flexibility to work varied shifts, including evenings and weekends.

• Assist the Executive Chef in developing innovative menus, specials, and recipes.
• Oversee daily kitchen operations, ensuring smooth execution of all food preparation and service.
• Manage and mentor a team of cooks and kitchen staff, providing training and fostering a positive work environment.
• Ensure consistent quality of food production and presentation, adhering to recipes and standards.
• Maintain impeccable standards of food safety, hygiene, and sanitation in the kitchen.
• Control food costs and inventory through effective purchasing, stock rotation, and waste management.
• Collaborate with suppliers to ensure the highest quality ingredients are sourced.
• Assist in the scheduling of kitchen staff to ensure adequate coverage.
• Participate in taste panels and provide feedback on dishes.
• Deputize for the Executive Chef in their absence.
• Contribute to special events, banquets, and catering operations.
• Uphold the brand's reputation for exceptional culinary experiences.

• Culinary degree or equivalent professional certification from a recognized institution.
• Minimum of 5 years of progressive experience in a high-quality kitchen environment, with at least 2 years in a supervisory or sous chef role.
• Proven expertise in a wide range of culinary techniques and cuisines.
• Strong knowledge of food safety regulations and HACCP principles.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work effectively under pressure and manage multiple priorities.
• Strong understanding of cost control, inventory management, and budget adherence.
• Creative flair and a passion for delivering exceptional food.
• Proficiency in English is essential; knowledge of Arabic is a plus.
• Flexibility to work varying shifts, including evenings, weekends, and holidays.

• Conceptualize, develop, and refine innovative menus for various dining concepts, ensuring alignment with brand identity and market trends.
• Create detailed recipes and preparation guides, ensuring consistency and quality standards.
• Conduct food costing analysis for all menu items, optimizing profitability while maintaining high-quality ingredients.
• Research culinary trends, emerging ingredients, and innovative cooking techniques to inspire new dishes.
• Collaborate closely with Executive Chefs, restaurant managers, and operational teams to implement culinary initiatives.
• Develop and conduct culinary training sessions for kitchen staff on new recipes and techniques.
• Ensure adherence to all food safety, sanitation, and hygiene standards.
• Assist in the selection and procurement of high-quality ingredients and supplies.
• Contribute to the development of operational standards and procedures for kitchen operations.
• Manage projects related to culinary innovation and menu rollouts.
• Maintain an understanding of competitive culinary landscapes and consumer preferences.
• Participate in taste panels and provide constructive feedback on culinary creations.

• Culinary degree from a recognized institution or equivalent extensive professional experience.
• Minimum of 6 years of progressive experience in high-volume, fine-dining, or upscale casual restaurant kitchens, with at least 2 years in a Sous Chef or higher role.
• Proven expertise in menu development, recipe creation, and food costing.
• Extensive knowledge of diverse cuisines, cooking methods, and plating techniques.
• Strong understanding of food safety regulations (e.g., HACCP).
• Excellent communication, leadership, and interpersonal skills.
• Creative flair and a passion for culinary excellence.
• Ability to work independently, manage multiple projects, and meet deadlines in a remote setting.
• Proficiency in Microsoft Office Suite and culinary software is a plus.
• Experience with international cuisines and fusion concepts is highly desirable.
• A strong portfolio of developed dishes and menus.

• Assist the Head Chef in menu planning, recipe development, and food costing.
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Manage and train kitchen staff, ensuring adherence to culinary standards and best practices.
• Monitor inventory levels, manage stock rotation, and order supplies as needed to minimize waste.
• Ensure all food is prepared and presented in a consistent, high-quality manner, meeting established standards.
• Maintain strict hygiene and sanitation standards in the kitchen, complying with all health and safety regulations.
• Assist in managing kitchen budgets and controlling food costs.
• Deputize for the Head Chef in their absence.
• Contribute to a positive and collaborative kitchen environment.
• Innovate and introduce new dishes and culinary techniques.

• Culinary degree or equivalent professional training.
• Minimum of 5 years of progressive experience in a professional kitchen, with at least 2 years in a Sous Chef role or higher.
• Proven experience in menu development and food costing.
• Strong knowledge of various cooking techniques and cuisines.
• Excellent leadership, team management, and communication skills.
• Proficiency in kitchen management software and inventory control systems.
• A passion for food quality, presentation, and exceptional guest experiences.
• Ability to work effectively under pressure in a fast-paced environment.
• Knowledge of health and safety regulations in the food service industry.
• Creative and innovative approach to culinary arts.

• Assist the Head Chef in planning and executing menus, including seasonal specials and event menus.
• Supervise and train kitchen staff, fostering a positive and productive work environment.
• Oversee food preparation, cooking, and presentation to ensure adherence to high standards.
• Manage inventory, ordering of supplies, and maintaining stock levels to minimize waste and control costs.
• Ensure compliance with all food safety, sanitation, and hygiene regulations.
• Maintain kitchen equipment and ensure it is in good working order.
• Contribute to creative dish development and testing.
• Handle customer feedback and resolve any kitchen-related issues promptly.
• Deputize for the Head Chef in their absence.
• Maintain a high level of organization and cleanliness in all kitchen areas, including the Hidd, Muharraq, BH vicinity.

• Proven experience as a Sous Chef or Executive Sous Chef in a reputable establishment.
• Culinary degree or equivalent professional certification.
• Expertise in various cooking methods, cuisines, and presentation techniques.
• Strong leadership, communication, and interpersonal skills.
• Proficiency in inventory management and cost control.
• Knowledge of food safety standards (e.g., HACCP).
• Ability to work effectively under pressure in a fast-paced environment.
• Creativity and a passion for culinary arts.
• Flexibility to work varying shifts, including evenings, weekends, and holidays.
• Commitment to maintaining impeccable standards in the Hidd, Muharraq, BH area.