1 560 Corporate Executive Chef jobs in Bahrain
Executive Corporate Chef
Posted 13 days ago
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Job Description
Responsibilities:
- Develop creative and appealing menus for a diverse range of events, considering client preferences, dietary restrictions, and seasonal availability.
- Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
- Manage inventory, including ordering supplies, controlling stock levels, and minimizing waste.
- Implement and enforce strict food safety and hygiene standards (HACCP).
- Train, mentor, and supervise kitchen staff, fostering a collaborative and efficient work environment.
- Collaborate with the sales and event management teams to ensure client satisfaction and exceed expectations.
- Manage food and labor costs to achieve profitability targets.
- Conduct regular quality control checks and taste tests.
- Stay updated on culinary trends, techniques, and new ingredients.
- Troubleshoot any issues that arise in the kitchen during events.
- Culinary degree or equivalent professional experience.
- Minimum of 7 years of progressive experience in high-volume catering or fine dining establishments, with at least 3 years in a Head Chef or Executive Chef role.
- Extensive knowledge of various cuisines and cooking techniques.
- Strong leadership, communication, and interpersonal skills.
- Proficiency in menu costing and budget management.
- Experience with HACCP and other food safety regulations.
- Ability to work under pressure and adapt to changing demands.
- Excellent organizational and time management skills.
- Passion for delivering exceptional food and service.
- A creative flair for presentation.
Executive Corporate Chef
Posted 19 days ago
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Job Description
Executive Chef - Corporate Catering
Posted 1 day ago
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Job Description
Key Responsibilities:
- Lead and manage all aspects of the kitchen operations, ensuring high standards of food quality, presentation, and safety.
- Develop creative, seasonal, and appealing menus for various corporate events, considering client needs and dietary restrictions.
- Source high-quality ingredients, manage inventory, and control food costs effectively.
- Supervise and train kitchen staff, fostering a positive and productive work environment.
- Ensure compliance with all health, safety, and sanitation regulations.
- Collaborate with the events and sales teams to plan and execute flawless catering services.
- Manage kitchen budgets and optimize resource allocation.
- Conduct regular food tastings and quality control checks.
- Develop innovative culinary techniques and presentation styles.
- Maintain relationships with key suppliers and vendors.
- Stay current with industry trends and culinary advancements.
- Oversee waste management and implement sustainable kitchen practices.
Qualifications:
- Culinary degree or equivalent professional training from a recognized institution.
- Minimum of 5 years of experience as an Executive Chef or Senior Sous Chef, preferably in a high-volume catering or hospitality setting.
- Demonstrated expertise in menu planning, food preparation, and culinary techniques.
- Strong leadership, team management, and interpersonal skills.
- Excellent understanding of food costing, inventory management, and financial control.
- Proficiency in health and safety regulations, including HACCP standards.
- Creative flair and a passion for exceptional food and presentation.
- Strong organizational and problem-solving abilities.
- Ability to work effectively under pressure and manage multiple events simultaneously.
- Good communication skills, with the ability to interact professionally with clients and staff.
- Flexibility to work varied hours, including evenings and weekends as required by event schedules.
This is an outstanding opportunity for a culinary artist to lead and innovate within a respected corporate catering company. The role offers a competitive salary, benefits, and the advantage of a flexible, Hybrid work arrangement, based out of **Hidd, Muharraq, BH**.
Executive Chef - Corporate Catering
Posted 2 days ago
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Job Description
Executive Chef - Corporate Catering
Posted 6 days ago
Job Viewed
Job Description
Responsibilities:
- Oversee all aspects of the kitchen, including menu planning, food preparation, and presentation.
- Develop innovative and appealing menus for various catering events, considering dietary restrictions and client preferences.
- Manage and train the kitchen staff, fostering a positive and productive work environment.
- Ensure adherence to the highest standards of food quality, hygiene, and safety regulations.
- Control food costs, manage inventory, and optimize purchasing processes.
- Collaborate with the catering sales team to understand event requirements and client expectations.
- Conduct regular kitchen inspections and implement corrective actions as needed.
- Maintain professional relationships with suppliers and vendors.
- Contribute to the overall success and reputation of the catering division.
- Stay updated on culinary trends and techniques.
Qualifications:
- Culinary degree or equivalent professional training.
- Minimum of 5 years of experience as an Executive Chef or Senior Sous Chef in a reputable catering or hospitality establishment.
- Proven experience in menu development, costing, and food procurement.
- Strong leadership and team management skills.
- Excellent knowledge of food safety and sanitation standards (HACCP certification preferred).
- Proficiency in kitchen operations management and cost control.
- Creative flair and a passion for culinary excellence.
- Strong organizational and multitasking abilities.
- Excellent communication and interpersonal skills.
- Ability to work flexible hours, including evenings and weekends, as required by event schedules.
Executive Chef - Corporate Events
Posted 8 days ago
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Job Description
Executive Chef - Corporate Catering
Posted 10 days ago
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Job Description
Responsibilities:
- Design and develop innovative, high-quality menus for a diverse range of corporate events, including board meetings, conferences, and client dinners.
- Establish and maintain exceptional culinary standards for food preparation, presentation, and quality.
- Develop standardized recipes and plating guides to ensure consistency across all events.
- Oversee food safety and sanitation protocols, ensuring compliance with all health regulations.
- Collaborate closely with the sales and event management teams to understand client needs and tailor culinary offerings.
- Manage food costs and inventory, optimizing procurement and minimizing waste.
- Source high-quality ingredients from reputable suppliers.
- Develop training materials and provide guidance to kitchen staff and event teams on culinary best practices.
- Stay abreast of current culinary trends, techniques, and market demands.
- Conduct taste panels and client tastings for key events.
The ideal candidate will possess extensive experience as an Executive Chef or Senior Sous Chef within high-volume catering, fine dining, or hospitality environments. A strong culinary degree or equivalent professional training is required. Demonstrated expertise in menu engineering, cost control, and food safety management is essential. Exceptional creativity, a passion for food, and a keen eye for detail are paramount. Strong leadership, communication, and organizational skills are necessary to effectively manage culinary aspects remotely. Experience with menu costing software and inventory management systems is highly beneficial. If you are a culinary artist driven by excellence and seeking a unique, fully remote opportunity to shape the gastronomic experiences of corporate clients, we invite you to apply. This role is associated with our client's primary operational area in Tubli, Capital, BH , but is performed entirely remotely.
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Executive Chef - Corporate Catering
Posted 14 days ago
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Job Description
Responsibilities:
- Lead and manage all culinary operations for the catering division.
- Develop innovative and appealing menus for a diverse range of events and clients.
- Oversee food preparation, cooking, and presentation, ensuring the highest quality standards.
- Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
- Control food costs by effective inventory management, purchasing, and waste reduction.
- Source high-quality ingredients from reputable suppliers.
- Ensure strict adherence to health, safety, and sanitation regulations.
- Collaborate with event planners and clients to understand their specific culinary needs.
- Maintain impeccable cleanliness and organization of the kitchen and storage areas.
- Continuously innovate and improve culinary offerings and operational efficiency.
- Culinary degree or equivalent professional certification.
- Minimum of 5 years of experience as a Head Chef, Executive Chef, or Senior Sous Chef, preferably in catering or hospitality.
- Extensive knowledge of various cuisines, cooking techniques, and food presentation.
- Proven leadership and team management skills.
- Strong understanding of food costing, inventory control, and budgeting.
- Excellent knowledge of health, safety, and sanitation standards.
- Ability to work flexible hours, including evenings and weekends, as required by event schedules.
- Strong organizational and problem-solving abilities.
- Creative flair and a passion for delivering exceptional dining experiences.
Executive Chef - Corporate Events
Posted 15 days ago
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Job Description
Responsibilities:
- Develop innovative and diverse menus for corporate events, considering seasonality and client preferences.
- Oversee all aspects of food preparation, cooking, and presentation.
- Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
- Ensure strict adherence to food safety and sanitation regulations.
- Control inventory, manage food costs, and optimize purchasing of ingredients.
- Collaborate with event planners and clients to ensure successful event execution.
- Maintain a high standard of quality and consistency in all dishes.
- Foster a positive and productive work environment in the kitchen.
- Culinary degree or equivalent professional experience.
- Minimum of 5 years of experience in a similar role, preferably in catering or high-volume banqueting.
- Proven expertise in menu planning, food costing, and inventory management.
- Strong leadership and team management skills.
- Excellent knowledge of various international cuisines and culinary techniques.
- Proficiency in food safety and HACCP standards.
- Creative flair and a passion for innovative food presentation.
- Ability to work under pressure and manage multiple tasks simultaneously.
Executive Chef - Corporate Catering
Posted 19 days ago
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