1 057 Culinary Operations jobs in Bahrain

• Overseeing the development and execution of creative and high-quality menus for all outlets.
• Managing all aspects of kitchen operations, ensuring efficiency, consistency, and adherence to standards.
• Recruiting, training, mentoring, and managing a team of chefs, cooks, and kitchen staff.
• Implementing and enforcing strict food safety and sanitation standards.
• Controlling food costs, inventory management, and supplier relationships to optimize profitability.
• Collaborating with F&B management to develop and implement promotional strategies and special events.
• Ensuring exceptional presentation and quality of all dishes served.
• Staying abreast of industry trends, culinary innovations, and best practices.
• Conducting regular performance evaluations for kitchen staff.
• Developing and managing departmental budgets and P&L statements.
• Maintaining a positive and productive work environment within the culinary team.
• Troubleshooting and resolving any operational issues or challenges that arise in the kitchen.

• Develop and refine innovative, cost-effective, and scalable menu items suitable for remote kitchen execution, focusing on a variety of cuisines.
• Create detailed recipes, preparation instructions, and plating guides for all menu items, ensuring ease of replication by diverse kitchen teams.
• Conduct virtual tastings and quality control assessments using video conferencing and feedback loops.
• Establish and enforce stringent food safety and sanitation standards, adapting them for a remote operational model.
• Train and mentor remote culinary teams through digital platforms, providing clear guidance on techniques, presentation, and consistency.
• Collaborate with procurement teams to source high-quality ingredients globally, focusing on consistency and availability.
• Analyze food costs, manage inventory virtually, and implement strategies to optimize profitability without compromising quality.
• Stay ahead of culinary trends and competitor activities, continuously innovating and refreshing the menu offerings.
• Develop and manage operational workflows for remote kitchens, ensuring efficiency and adherence to brand standards.
• Contribute to the overall brand strategy by ensuring a superior and consistent culinary experience for all customers, regardless of their location.

• Minimum of 10 years of progressive culinary experience, with at least 5 years in a Head Chef or Executive Sous Chef role, preferably with multi-unit or large-scale operations.
• Demonstrated expertise in menu development, recipe creation, and food costing.
• Proven ability to train and manage culinary teams effectively, ideally with experience in remote or distributed management.
• Strong understanding of food safety regulations (e.g., HACCP) and their remote implementation.
• Excellent communication, interpersonal, and leadership skills, with the ability to articulate vision and instructions clearly via digital channels.
• Proficiency in using technology for communication, project management, and culinary platforms.
• A passion for food innovation, quality, and delivering exceptional dining experiences.
• Culinary degree or equivalent professional experience.

• Develop and oversee the creation of innovative and appealing menus for a wide range of catering events, considering diverse dietary needs and preferences.
• Establish and maintain high standards for food quality, presentation, and preparation techniques across all culinary operations.
• Manage and mentor the culinary team, providing guidance, training, and performance feedback.
• Source high-quality ingredients, manage supplier relationships, and negotiate pricing to optimize costs and ensure product availability.
• Oversee inventory management, waste reduction initiatives, and kitchen hygiene protocols.
• Collaborate with event planners and sales teams to understand client requirements and ensure seamless event execution.
• Develop and implement efficient kitchen workflows and operational procedures to maximize productivity and minimize turnaround times.
• Stay abreast of culinary trends, new techniques, and emerging ingredients to continuously innovate and elevate the dining experience.
• Ensure compliance with all food safety regulations, health codes, and sanitation standards.
• Manage the culinary budget, track expenses, and identify opportunities for cost savings without compromising quality.
• Develop training programs for culinary staff to enhance skills and ensure consistency.

• Culinary degree or equivalent professional experience.
• Minimum of 7 years of experience in culinary arts, with at least 3 years in a leadership role within catering or high-volume food service.
• Extensive knowledge of food preparation techniques, menu planning, and presentation.
• Proven experience in team leadership, training, and motivation.
• Strong understanding of food safety, sanitation, and regulatory compliance (e.g., HACCP).
• Excellent organizational, planning, and time management skills.
• Strong negotiation and supplier management abilities.
• Proficiency in inventory control and cost management techniques.
• Excellent communication and interpersonal skills, suitable for a remote work environment.
• Creative flair and a passion for delivering exceptional culinary experiences.

• Develop and curate diverse and appealing menus for various dining concepts, ensuring seasonal relevance and adherence to dietary trends.
• Establish and maintain high standards for food quality, presentation, and consistency across all operations.
• Oversee recipe development, costing, and implementation, ensuring profitability and guest satisfaction.
• Conduct remote training and provide guidance to local culinary teams on techniques, menu execution, and food safety protocols.
• Implement and enforce rigorous food safety and sanitation standards (HACCP, etc.).
• Manage food inventory and procurement strategies, optimizing supplier relationships and minimizing waste.
• Collaborate with marketing and operations teams to develop promotional materials and culinary concepts.
• Monitor industry trends and guest feedback to continuously innovate and improve culinary offerings.
• Utilize technology for remote team communication, performance tracking, and quality assessments.
• Develop and manage the culinary budget, ensuring cost control and financial targets are met.
• Create engaging content for recipe guides, training modules, and brand storytelling.

• Culinary degree from a recognized institution or equivalent professional experience.
• Minimum of 8 years of progressive experience in high-volume catering or restaurant environments, with at least 3 years in an Executive Chef or equivalent leadership role.
• Proven ability to manage and inspire remote culinary teams.
• Extensive knowledge of global cuisines, food preparation techniques, and presentation standards.
• Strong understanding of food costing, inventory management, and supply chain logistics.
• In-depth knowledge of food safety regulations and best practices.
• Exceptional communication, interpersonal, and leadership skills, adapted for a remote setting.
• Proficiency with digital communication tools, recipe management software, and video conferencing platforms.
• Ability to work independently, manage time effectively, and meet deadlines in a remote work environment.
• Creative mindset with a passion for culinary innovation.

• Develop and refine menus for diverse culinary concepts.
• Source high-quality ingredients and manage supplier relationships.
• Control food costs and ensure profitability of menu items.
• Develop and implement food safety and sanitation protocols.
• Create training materials for kitchen staff on culinary techniques and standards.
• Collaborate with marketing on menu launches and promotions.
• Conduct virtual kitchen assessments and provide feedback.
• Drive culinary innovation and identify new food trends.
• Standardize recipes and portion control measures.
• Ensure consistent quality and presentation of all dishes.

• Culinary degree or equivalent professional experience.
• Minimum of 8 years of progressive experience in high-volume culinary operations, with at least 3 years in an executive chef or head chef role.
• Proven experience in menu development, food costing, and inventory management.
• In-depth knowledge of food safety regulations (HACCP, ServSafe).
• Strong understanding of various cuisines and culinary techniques.
• Exceptional organizational and time management skills.
• Excellent communication and presentation skills, with the ability to convey ideas effectively in a virtual setting.
• Proficiency in using digital collaboration tools.
• Creative and innovative approach to food and presentation.
• Ability to work independently and manage multiple projects remotely.

• Develop and refine innovative, scalable, and cost-effective menus for a diverse range of dietary needs and preferences.
• Create detailed recipes, plating guides, and standard operating procedures for all menu items to ensure consistency and quality.
• Oversee the selection and vetting of ingredients and suppliers, establishing quality standards and maintaining strong vendor relationships.
• Implement rigorous quality control measures and food safety protocols for all preparation and delivery processes.
• Train and guide remote kitchen staff and partner facilities on culinary techniques, presentation standards, and operational procedures through virtual platforms.
• Collaborate with the marketing and operations teams to develop new product offerings and promotional campaigns.
• Monitor food costs, waste reduction, and inventory management, implementing strategies for optimization.
• Stay current with culinary trends, emerging ingredients, and innovative cooking techniques to keep our offerings fresh and appealing.
• Manage the recipe database and ensure all culinary content is accurate, up-to-date, and easily accessible to relevant teams.
• Contribute to the overall strategic direction of the company's culinary vision and brand identity.

• Culinary degree or equivalent professional experience from a recognized institution.
• Minimum of 7 years of progressive culinary experience, with at least 3 years in an executive or head chef role, preferably with experience in managing multiple locations or virtual teams.
• Proven ability to develop creative and commercially viable menus.
• Extensive knowledge of food safety regulations (e.g., HACCP) and best practices.
• Exceptional understanding of food costing, inventory management, and supply chain logistics.
• Strong leadership, communication, and virtual team management skills.
• Proficiency in using digital tools for recipe management, communication, and project collaboration.
• Ability to adapt quickly to changing market demands and operational challenges in a remote setting.
• A passion for food innovation and delivering outstanding culinary experiences.
• This role is entirely remote, with no requirement to be physically present at a specific location in Isa Town, Southern, BH , or elsewhere.

• Analyze current food service operations to identify areas for improvement in efficiency, quality, and cost-effectiveness.
• Develop and implement strategic plans for menu engineering, supply chain management, and inventory control.
• Design and standardize operational procedures and best practices for catering staff.
• Create training materials and conduct virtual training sessions for catering teams on service standards and operational protocols.
• Monitor food safety and sanitation standards, ensuring compliance with all relevant regulations.
• Collaborate with sales and event planning teams to ensure seamless execution of catering services.
• Develop and track key performance indicators (KPIs) to measure operational success and client satisfaction.
• Research and recommend new technologies or equipment to enhance service delivery and operational efficiency.
• Manage vendor relationships and negotiate contracts for food supplies and services.
• Prepare regular operational reports and present findings and recommendations to senior management.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 6 years of experience in food service operations management, with a focus on catering or large-scale events.
• In-depth knowledge of culinary operations, food safety regulations, and supply chain management.
• Proven ability to develop and implement effective operational strategies.
• Strong analytical and problem-solving skills with a data-driven approach.
• Excellent remote communication, collaboration, and presentation skills.
• Experience in designing and delivering virtual training programs.
• Proficiency in catering management software and standard office productivity tools.
• Ability to work independently, manage multiple projects simultaneously, and meet deadlines in a remote environment.
• Creative thinking and a passion for delivering exceptional client experiences.

Overview

Job Title: Senior eCommerce Operations Manager (Multi-Brand Oversight) | Location: Manama, Bahrain | Industry: Activewear, Supplements | Digital Retail Platform Focus: Shopify

Role Overview: Sense Wellness W.L.L is seeking a seasoned Operations Manager to oversee end-to-end operations across multiple Shopify-based brands. The ideal candidate will possess deep expertise in inventory control, warehouse coordination, purchase order management, and international B2B workflows. This role demands precision, speed, and strategic communication across manufacturers, accountants, and marketing teams.

• Manage operations for 3–4 Shopify-based companies simultaneously
• Coordinate with international manufacturers and suppliers across U.S. and global markets
• Oversee inventory lifecycle, warehouse logistics, and fulfillment accuracy
• Draft, track, and reconcile purchase orders with granular pricing control
• Liaise with in-house accounting and marketing teams to ensure operational alignment
• Respond rapidly to order issues, customer requests, and stakeholder escalations
• Maintain audit-ready documentation and compliance across all entities
• Add measurable value across activewear, supplements, and wellness verticals

• 5–7 years in eCommerce operations, preferably with Shopify
• Proven success managing multi-brand portfolios
• Strong grasp of inventory systems, warehouse coordination, and PO workflows
• Familiarity with digital marketing, online sales funnels, and B2B channels
• Experience in activewear or supplements is a strong advantage
• Fluent in English; Urdu, Hindi, or Arabic is a plus

• Strategic thinker with hands-on execution ability
• Fast communicator with stakeholder fluency (manufacturer, agency, accountant)
• Comfortable managing high-volume operations across multiple entities
• Ready to contribute from day one—no hand-holding required

Start Date: Immediate

Interested candidates may send their resume to