370 Chef jobs in Manama

Head Chef - Fine Dining Restaurant (Isa Town, Bahrain)



As a Head Chef at our upscale fine dining restaurant located in Isa Town, Bahrain, you will be responsible for overseeing all aspects of the kitchen operations. You should have a passion for creating exquisite culinary experiences and have the leadership skills to manage and motivate a team.

Key Responsibilities:
- Plan, prepare and create high-quality dishes that meet the standards of the restaurant
- Develop new menu items and ensure consistency in food quality and presentation
- Manage inventory, control costs and ensure proper food handling and storage procedures are followed
- Train, supervise and schedule kitchen staff to maintain a smooth workflow
- Maintain cleanliness and sanitation standards in the kitchen area
- Collaborate with management on budgeting, menu planning, and special events

Requirements:
- Minimum 5 years of experience as a Head Chef or similar role in a fine dining establishment
- Culinary degree or equivalent certification preferred
- Strong knowledge of international cuisine, ingredients, and techniques
- Excellent leadership skills with the ability to train and mentor kitchen staff
- Ability to work well under pressure in a fast-paced environment
- Strong organizational skills with attention to detail
- Fluent in English with excellent communication skills
- Must be able to work flexible hours including evenings, weekends, and holidays

We offer a competitive salary of $1000 per month along with benefits such as health insurance and paid time off. If you have a passion for creating exceptional dishes and leading a team in delivering top-notch service, we would love to hear from you! Please submit your resume along with any relevant certifications or references. Only shortlisted candidates will be contacted.

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Join our culinary team in Bahrain! We are seeking an experienced Chef to bring their expertise to our vibrant kitchen. If you have a diploma in culinary arts and a minimum of 5 years of hands-on experience, we want to hear from you!

• Competitive salary with fixed overtime
• Free accommodation and medical benefits
• Both-way air ticket provided

How to Apply: If you're ready to take your culinary career to new heights, send your resume and portfolio to Join our client inBahrain, where your talent meets opportunity!

#ChefJobs #BahrainOpportunity #CulinaryCareer #HiringNow

Job Category: Chef - Head

• Contract Period: 2 Years
• Minimum Salary: 275 BD
• Required Qualifications: Diploma
• Required Experience: 5 Years
• Remarks: Fixed overtime BHD 100

Terms & Conditions:

• Accommodation: Free

We are seeking a talented and experienced Head Chef to lead our culinary team in Bahrain. If you have a diploma in culinary arts, a minimum of 5 years of experience, and the passion to create exceptional culinary experiences, we want to hear from you!

Position Highlights:

• Competitive salary with fixed overtime
• Free accommodation and medical benefits
• Both-way air ticket provided

How to Apply: Ready to take on a leadership role in the kitchen? Send your resume and portfolio to (your email address). Join us in Bahrain and lead the way to culinary excellence!

#HeadChef #ChefJobs #BahrainOpportunity #CulinaryLeadership #HiringNow

• Conceptualize, design, and execute innovative and appealing menus that cater to a diverse clientele, focusing on seasonal ingredients and culinary trends.
• Oversee all daily kitchen operations, ensuring smooth and efficient workflow from preparation to service.
• Manage, train, and mentor the kitchen brigade, fostering a positive and productive work environment.
• Control food costs by implementing effective inventory management, portion control, and waste reduction strategies.
• Ensure adherence to strict food safety and hygiene standards (HACCP), maintaining a clean and organized kitchen.
• Source high-quality ingredients from reliable suppliers, negotiating prices and building strong vendor relationships.
• Collaborate with management on menu planning, pricing, and promotional activities.
• Develop and implement standard operating procedures for all kitchen tasks.
• Conduct regular performance reviews for kitchen staff and provide constructive feedback.
• Maintain a high level of creativity and culinary artistry in all dishes presented.
• Manage kitchen equipment, ensuring it is well-maintained and in good working order.
• Respond to customer feedback and address any culinary-related issues promptly and professionally.
• Stay updated on the latest culinary techniques, industry trends, and competitor offerings.

• Formal culinary education from a reputable institution is highly desirable.
• A minimum of 7-10 years of progressive experience in professional kitchens, with at least 3-5 years in a Head Chef or Executive Sous Chef role.
• Proven expertise in various cuisines and cooking techniques, with a strong emphasis on fine dining.
• Demonstrated ability to lead, motivate, and manage a diverse kitchen team.
• Excellent understanding of food costing, inventory control, and financial management within a culinary context.
• In-depth knowledge of food safety regulations and best practices (e.g., HACCP certification).
• Exceptional organizational and time management skills.
• Strong communication and interpersonal abilities.
• Creativity and a passion for delivering exceptional food and dining experiences.
• Ability to work under pressure and in a demanding, fast-paced environment.
• A keen eye for detail and a commitment to maintaining the highest standards of quality.

• Develop and execute innovative and appealing menus.
• Oversee all daily kitchen operations.
• Manage and mentor the kitchen brigade.
• Ensure high standards of food quality, taste, and presentation.
• Control food costs and manage inventory effectively.
• Source high-quality ingredients from reliable suppliers.
• Maintain strict adherence to food safety and hygiene regulations.
• Create and manage kitchen staff schedules.
• Train and develop kitchen staff on culinary techniques and standards.
• Collaborate with management on menu pricing and profitability.
• Ensure the kitchen is clean, organized, and well-maintained.
• Contribute to the overall dining experience and guest satisfaction.

• Culinary degree or equivalent professional experience.
• Minimum of 5 years of experience as a Head Chef or Senior Sous Chef.
• Proven experience in menu development and costing.
• In-depth knowledge of various cuisines and cooking techniques.
• Strong leadership and team management skills.
• Excellent understanding of food safety and sanitation standards.
• Proficiency in inventory management and cost control.
• Exceptional organizational and time management skills.
• Creative and passionate about food and culinary arts.
• Ability to work under pressure in a fast-paced environment.

• Plan and develop innovative and appealing menus, considering seasonal ingredients and customer preferences.
• Oversee all food preparation and cooking processes, ensuring high quality and consistency.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
• Maintain impeccable standards of hygiene and sanitation in the kitchen.
• Control food costs, manage inventory, and order supplies from vendors.
• Ensure compliance with all health, safety, and food handling regulations.
• Collaborate with front-of-house management to ensure seamless service.
• Develop and implement standard operating procedures for the kitchen.
• Monitor food quality and presentation before serving.
• Contribute to a positive and efficient working environment in the kitchen.
• Stay updated on culinary trends and techniques.

• Culinary degree or equivalent professional qualification.
• Minimum of 5 years of experience as a Head Chef or Sous Chef in a reputable establishment.
• Proven experience in menu planning, food costing, and inventory management.
• Extensive knowledge of various cooking techniques, cuisines, and presentation styles.
• Strong leadership, management, and team-building skills.
• Excellent understanding of food safety and sanitation regulations (HACCP certification is a plus).
• Ability to work under pressure and manage multiple tasks in a fast-paced environment.
• Strong communication and interpersonal skills.
• Creativity and a passion for delivering high-quality food.
• Flexibility to work evenings, weekends, and holidays as required.
• Proficiency in kitchen management software is an advantage.

• Designing and developing innovative and appealing menus, considering seasonality, ingredient availability, and customer preferences.
• Sourcing high-quality ingredients from reputable suppliers, negotiating prices, and managing inventory effectively.
• Overseeing all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Leading, training, mentoring, and motivating the kitchen brigade to maintain high standards of performance.
• Ensuring strict adherence to food safety, sanitation, and hygiene standards (HACCP).
• Managing food costs and labor costs to achieve profitability targets.
• Conducting regular inventory checks and ordering supplies as needed.
• Collaborating with the front-of-house team to ensure seamless service and customer satisfaction.
• Developing and implementing new recipes and culinary techniques.
• Maintaining equipment and ensuring a clean and organized kitchen environment.
• Participating in special events and catering functions.
• Staying abreast of industry trends and culinary innovations.

• Oversee all kitchen operations, ensuring high standards of quality and presentation.
• Develop innovative and appealing menus, incorporating seasonal ingredients.
• Manage food and labor costs effectively.
• Lead, train, and mentor kitchen staff, fostering a positive team environment.
• Maintain strict adherence to food safety, hygiene, and sanitation regulations.
• Manage inventory, procurement, and supplier relationships.
• Ensure efficient kitchen workflow and timely service.
• Collaborate with management on specials, events, and promotions.
• Conduct regular performance reviews for kitchen staff.
• Stay updated on culinary trends and techniques.

• Culinary degree or equivalent professional training.
• Minimum of 7 years of progressive experience in kitchen management, preferably as a Head Chef or Executive Sous Chef.
• Demonstrated expertise in menu planning, food costing, and inventory management.
• Strong leadership, communication, and interpersonal skills.
• Proficiency in various cooking techniques and cuisines.
• Knowledge of food safety and sanitation regulations (e.g., HACCP).
• Ability to work under pressure and manage multiple tasks in a fast-paced environment.
• Creative flair and passion for exceptional food.
• Experience in budgeting and financial management for kitchen operations.