1079 Chefs jobs in Manama

• Develop and implement operational strategies to enhance efficiency and profitability of cloud kitchen sites.
• Oversee daily operations, including order fulfillment, food preparation, and dispatch coordination, remotely.
• Manage inventory levels, procurement, and cost control across all kitchen locations.
• Implement and enforce stringent food safety and hygiene standards (HACCP).
• Analyze operational data to identify areas for improvement and implement corrective actions.
• Manage relationships with third-party delivery partners, ensuring smooth logistics and service quality.
• Train and mentor kitchen staff through remote management techniques and digital tools.
• Develop and maintain standard operating procedures (SOPs) for all kitchen processes.
• Monitor key performance indicators (KPIs) and report on operational performance to senior management.
• Drive innovation in kitchen workflows and technology adoption to improve service delivery.
• Ensure compliance with all relevant health and safety regulations.
• Lead remote team meetings and foster a collaborative and high-performance culture.

• Proven experience in food service management, preferably with a focus on delivery or cloud kitchens.
• Demonstrated success in optimizing operational efficiency and cost management.
• Strong understanding of food safety regulations and best practices.
• Excellent leadership, communication, and interpersonal skills, suitable for remote team management.
• Proficiency in inventory management software and online ordering platforms.
• Analytical mindset with strong data interpretation skills.
• Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred.
• Ability to thrive in a fast-paced, dynamic, and remote work environment.
• Adaptability and a proactive approach to problem-solving.
• Familiarity with the culinary landscape within the Manama, Capital, BH area is advantageous for understanding local market dynamics.

About Calo

Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We're a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.

Role overview

We are looking for a Sous Chef to join our Calo Black project, working closely with the Head Chef to oversee daily kitchen operations. This includes assisting with menu planning, ensuring food quality and consistency, managing kitchen staff, and monitoring inventory and ordering. For this role, we are seeking candidates with a strong à la carte background. The successful candidate will leverage their culinary expertise and leadership skills to play a pivotal role in enhancing our guest experience and maintaining the highest standards.

Main Responsibilities

• Support the Head Chef in overseeing daily kitchen operations and smooth service execution.
• Supervise and coordinate with Jr. Sous Chef, Sr. CDP, CDPs, and Commis Chefs during service to ensure quality, speed, and consistency.
• Step into the Head Chef's role during their absence, including leading service and coordinating with FOH.
• Ensure dishes are plated with creativity, precision, and consistency, maintaining Calo's brand standards.
• Assist in menu development, seasonal specials, and recipe refinement.
  
  Monitor food preparation methods, portion sizes, and garnishing to guarantee a top-tier guest experience.
• Train, mentor, and develop junior kitchen staff in cooking techniques, service discipline, and hygiene standards.
• Ensure mise en place is completed ahead of each service.
• Manage inventory, stock levels, ordering, and waste control with a focus on cost efficiency.
• Maintain strict compliance with hygiene, sanitation, and food safety regulations.
• Foster a positive and professional team culture in a fast-paced kitchen environment.

Ideal Candidate

Qualifications

• 6–8 years of culinary experience, including at least 2 years as Sous Chef or strong Jr. Sous Chef in a dine-in, à la carte, or fine casual dining restaurant.
• Strong background in plating, modern presentation styles, and à la carte menu execution.
• A culinary degree or equivalent qualification is preferred.
• Currently based in the GCC region.
• Willing to relocate to Bahrain
• Strong communication skills in English.

Knowledge and competency

• Proven ability to lead a kitchen brigade and coordinate multiple stations under pressure.
• Strong knowledge of international cuisines, flavor pairings, and modern cooking techniques.
• Experience with menu planning, costing, and portion control.
• Excellent time management and organizational skills, particularly during high-volume service.
• Proficient in kitchen-related systems and MS Office for ordering, inventory, and reporting.

Personality

• Calm, confident leader who thrives under pressure.
• Passionate about food and guest satisfaction.
• Strong communicator with the ability to inspire and guide the team.
• Creative yet disciplined, with a keen eye for detail in both flavor and presentation.

5fLAaGUXEN

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 Head Chef in the planning, execution, and supervision of daily culinary operations.
• Develop and refine menu items, ensuring innovation, quality, and profitability.
• Manage and train kitchen staff, fostering a positive and productive work environment.
• Oversee inventory control, ordering of supplies, and cost management to ensure adherence to budget.
• Maintain rigorous standards of food safety, sanitation, and hygiene in accordance with health regulations.
• Ensure consistent quality and presentation of all dishes served.
• Collaborate with other departments, such as F&B management and service staff, to ensure seamless operations.
• Troubleshoot and resolve any issues that arise in the kitchen.
• Stay abreast of industry trends and new culinary techniques.

• Proven experience as a Sous Chef or equivalent role in a high-volume, upscale dining establishment.
• A culinary degree or equivalent professional training.
• Strong knowledge of various cooking techniques and international cuisines.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in kitchen management software and inventory systems.
• Ability to work under pressure in a fast-paced environment.
• A passion for food and dedication to culinary excellence.
• Knowledge of health and safety regulations.

• Assist the Head Chef in managing all aspects of kitchen operations.
• Oversee food preparation, cooking, and presentation to ensure quality and consistency.
• Supervise, train, and motivate kitchen staff, fostering a collaborative and efficient team.
• Develop and implement new menu items and specials, aligning with culinary trends and client preferences.
• Maintain strict adherence to health, safety, and sanitation regulations.
• Manage inventory, stock rotation, and ordering of supplies to control food costs.
• Conduct regular performance evaluations for kitchen staff.
• Ensure all equipment is maintained in good working order and used safely.
• Collaborate with other departments to ensure seamless service delivery.

• Minimum of 5 years of progressive experience in a high-end culinary environment, with at least 2 years in a Sous Chef or equivalent role.
• Culinary degree or equivalent professional qualification.
• Expertise in a wide range of cooking techniques and international cuisines.
• Proven leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Strong understanding of food cost management and inventory control.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Passion for food and a commitment to culinary innovation.

• 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.