186 Culinary Positions jobs in Manama
Culinary Operations Manager
Posted 5 days ago
Job Viewed
Job Description
Remote Culinary Consultant
Posted 12 days ago
Job Viewed
Job Description
Culinary Team Lead
Posted 13 days ago
Job Viewed
Job Description
Responsibilities:
- Lead and manage the day-to-day operations of the kitchen, including food preparation, cooking, and presentation.
- Develop innovative and appealing menus that cater to diverse client needs and dietary requirements.
- Supervise, train, and mentor kitchen staff, fostering a positive and productive work environment.
- Ensure strict adherence to food safety, sanitation, and hygiene standards.
- Manage inventory levels, order supplies, and control food costs effectively.
- Collaborate with the event planning team to ensure seamless execution of catering services for various events.
- Maintain kitchen equipment and ensure all facilities are kept in excellent condition.
- Conduct regular quality checks and tastings to maintain high culinary standards.
- Contribute to hands-on food preparation and cooking as needed.
- Manage staff scheduling and ensure adequate coverage for all shifts.
- Proven experience as a Sous Chef, Head Chef, or Culinary Lead in a catering or high-volume restaurant environment.
- Culinary degree or equivalent professional certification.
- In-depth knowledge of various cooking techniques, cuisines, and presentation styles.
- Excellent leadership, team management, and communication skills.
- Strong understanding of food safety regulations (e.g., HACCP).
- Experience with menu costing, inventory management, and budget control.
- Ability to work effectively under pressure and manage multiple priorities.
- Creative flair and a passion for delivering exceptional food experiences.
- Flexibility to work a hybrid schedule, including some evenings and weekends.
- Experience with event coordination and client interaction is a plus.
Remote Culinary Consultant
Posted 22 days ago
Job Viewed
Job Description
As a Culinary Consultant, you will be responsible for:
- Developing unique and appealing menu proposals tailored to specific client needs, target demographics, and budget constraints.
- Creating detailed recipes, including ingredient specifications, preparation methods, and plating guidelines.
- Advising clients on food sourcing, supplier selection, and inventory management best practices.
- Conducting virtual kitchen assessments to identify areas for improvement in workflow, equipment utilization, and food safety protocols.
- Providing expert guidance on menu costing, pricing strategies, and profitability analysis.
- Training client staff virtually on new recipes, cooking techniques, and service standards.
- Staying current with global culinary trends, dietary preferences (e.g., vegan, gluten-free), and sustainable food practices.
- Collaborating with marketing teams to align menu offerings with brand identity and promotional campaigns.
- Assisting in the development of operational manuals and standard operating procedures for culinary departments.
- Troubleshooting operational challenges and providing innovative solutions to enhance overall dining experiences.
- A strong background in professional cooking, with at least 8 years of experience in high-volume restaurants, hotels, or catering operations.
- Formal culinary education from a reputable institution is highly desirable.
- Demonstrated success in menu development, recipe creation, and food costing.
- Excellent understanding of food safety regulations and sanitation standards (e.g., HACCP).
- Proficiency in using digital communication tools and virtual collaboration platforms (e.g., Zoom, Slack, Google Workspace).
- Exceptional creativity, presentation skills, and a passion for food innovation.
- Strong analytical and problem-solving abilities, with a focus on operational efficiency.
- Excellent written and verbal communication skills, with the ability to articulate complex culinary concepts clearly.
- Ability to work independently, manage time effectively, and meet deadlines in a remote setting.
- Experience in different international cuisines is a significant advantage.
Remote Culinary Operations Manager
Posted 2 days ago
Job Viewed
Job Description
Responsibilities:
- Oversee the planning, execution, and delivery of catering services for a variety of events, ensuring exceptional quality and client satisfaction.
- Develop and manage detailed event orders, including menu planning, staffing requirements, and logistical coordination.
- Implement and enforce strict food safety and sanitation standards, ensuring compliance with all relevant regulations (e.g., HACCP).
- Manage inventory, procurement of ingredients, and supplier relationships to ensure cost-effectiveness and quality.
- Develop and refine menus in collaboration with culinary teams, considering client preferences, dietary restrictions, and seasonal availability.
- Lead, train, and motivate remote culinary and service staff, fostering a culture of excellence and teamwork.
- Monitor event execution remotely, providing guidance and support to on-site teams to address any challenges.
- Analyze operational costs, identify areas for efficiency improvements, and manage budgets effectively.
- Develop and implement standard operating procedures (SOPs) for all aspects of culinary operations.
- Gather client feedback and performance data to continuously improve service offerings and operational processes.
- Stay informed about industry trends, new culinary techniques, and emerging technologies in the catering sector.
- Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
- Minimum of 6 years of progressive experience in catering operations management, with a strong focus on high-volume events.
- Demonstrated expertise in menu development, food production, and presentation.
- In-depth knowledge of food safety regulations, HACCP principles, and sanitation best practices.
- Proven ability to manage budgets, control costs, and optimize resource allocation.
- Strong leadership, team management, and communication skills, with the ability to inspire and guide remote teams.
- Excellent organizational and project management skills, with meticulous attention to detail.
- Proficiency in using catering management software and standard office applications.
- Ability to problem-solve effectively and make sound decisions under pressure.
- A passion for food and delivering outstanding guest experiences.
- Experience in remote team management and virtual collaboration tools is essential.
Remote Culinary Operations Manager
Posted 3 days ago
Job Viewed
Job Description
Key responsibilities include:
- Developing and implementing standardized culinary procedures and best practices for consistent quality across all operations.
- Overseeing menu planning, recipe development, and costing to ensure profitability and customer satisfaction.
- Managing supply chain logistics, including vendor selection, procurement, and inventory control, ensuring timely delivery of ingredients.
- Implementing and enforcing strict food safety and sanitation standards (HACCP, local regulations).
- Managing and coordinating remote kitchen teams, including chefs and kitchen staff, providing guidance and performance feedback.
- Monitoring operational efficiency, identifying areas for improvement, and implementing cost-saving measures.
- Collaborating with sales and client relations teams to understand client needs and tailor culinary offerings.
- Developing training programs for kitchen staff to enhance skills and ensure adherence to standards.
- Utilizing technology and digital tools for communication, scheduling, inventory management, and performance tracking.
- Troubleshooting operational challenges and developing effective solutions remotely.
Director of Culinary Innovation
Posted 5 days ago
Job Viewed
Job Description
Key Responsibilities include:
- Leading the research and development of innovative culinary concepts, dishes, and beverages.
- Translating culinary trends and consumer insights into actionable product development strategies.
- Collaborating with executive chefs and F&B managers to conceptualize and test new menu items.
- Ensuring all new culinary creations align with brand standards, sustainability goals, and operational feasibility.
- Managing the culinary innovation pipeline, from ideation to pilot testing and rollout.
- Developing and maintaining relationships with suppliers and partners to ensure access to high-quality, unique ingredients.
- Conducting market research and competitive analysis to identify emerging opportunities.
- Presenting culinary concepts and strategies to senior management and stakeholders.
- Mentoring and guiding junior culinary team members.
- Overseeing the documentation and standardization of new recipes and preparation methods.
Qualifications:
- Minimum 10 years of progressive experience in culinary arts, food science, or product development within the hospitality sector.
- Proven experience in leading culinary innovation or R&D teams.
- A strong portfolio showcasing successful development of innovative F&B concepts and products.
- Extensive knowledge of global cuisines, food trends, and dietary requirements.
- Demonstrated ability to manage complex projects from conception to launch.
- Excellent communication, presentation, and interpersonal skills.
- Culinary degree from an accredited institution or equivalent professional experience.
- Experience with food cost analysis and yield optimization.
- Familiarity with food safety regulations and best practices.
- A passion for culinary excellence and a drive to push creative boundaries.
This is a unique opportunity to shape the culinary landscape of a leading hospitality group. Embrace the freedom of a fully remote role and make a significant impact on the future of dining. Our client is dedicated to fostering a culture of creativity and innovation.
Be The First To Know
About the latest Culinary positions Jobs in Manama !
Director of Culinary Operations
Posted 6 days ago
Job Viewed
Job Description
Responsibilities:
- Oversee all culinary operations, including menu planning, food preparation, and presentation.
- Lead, mentor, and develop a team of chefs and kitchen staff.
- Develop and manage culinary budgets, ensuring cost control and profitability.
- Implement and maintain high standards of food quality, hygiene, and safety.
- Source and manage relationships with food suppliers, negotiating favorable terms.
- Create innovative and appealing menus that align with brand strategy and customer preferences.
- Monitor inventory levels and manage stock efficiently to minimize waste.
- Collaborate with marketing and events teams on special menus and promotions.
- Ensure compliance with all health, safety, and sanitation regulations.
- Drive continuous improvement in kitchen efficiency and operational excellence.
- Degree or Diploma from a recognized culinary institute.
- Minimum of 8 years of experience in progressively responsible culinary leadership roles within the hospitality industry.
- Demonstrated expertise in menu engineering, cost management, and inventory control.
- Strong leadership, communication, and interpersonal skills.
- Proven ability to manage and motivate a diverse team.
- Knowledge of current food trends and culinary techniques.
- Experience with large-scale catering or multi-unit restaurant management is a plus.
- Proficiency in relevant kitchen management software.
- ServSafe certification or equivalent.
Remote Culinary Operations Manager
Posted 9 days ago
Job Viewed
Job Description
- Developing and implementing standardized culinary processes and best practices for catering operations nationwide/globally.
- Monitoring and analyzing operational performance metrics to identify areas for improvement in cost, quality, and efficiency.
- Managing vendor relationships, negotiating contracts, and ensuring timely and cost-effective procurement of ingredients and supplies.
- Overseeing inventory management and waste reduction initiatives across all catering units.
- Developing and maintaining comprehensive food safety and hygiene protocols, ensuring compliance with all relevant regulations.
- Providing remote support and guidance to on-site culinary teams, troubleshooting operational challenges, and facilitating knowledge sharing.
- Collaborating with marketing and sales teams to develop new menu offerings and catering packages.
- Conducting virtual training sessions for culinary staff on new recipes, techniques, and operational procedures.
- Managing budgets for culinary operations, tracking expenses, and implementing cost-control measures.
- Utilizing technology and software solutions to enhance operational efficiency and data tracking.
Remote Culinary Innovation Lead
Posted 12 days ago
Job Viewed
Job Description
Key Responsibilities:
- Conceptualize, develop, and refine innovative menu items and culinary concepts.
- Conduct market research on food trends, consumer preferences, and competitive offerings.
- Lead recipe development and testing, ensuring quality, taste, and presentation.
- Collaborate with chefs, food scientists, and operations teams on product feasibility.
- Manage taste panel sessions and gather constructive feedback for improvements.
- Ensure compliance with food safety regulations and quality standards.
- Develop detailed product specifications and preparation guidelines.
- Present new culinary concepts to management and stakeholders.
- Stay current with global culinary trends and ingredient innovations.
- Manage project timelines and resources for new product development initiatives.
Qualifications:
- Culinary degree or equivalent professional certification.
- Minimum of 8 years of progressive experience in culinary arts, menu development, or food innovation, preferably within catering or hospitality.
- Demonstrated success in developing and launching new food products.
- Strong understanding of food science, flavor development, and culinary techniques.
- Expertise in various cuisines and dietary considerations.
- Excellent research, analytical, and creative thinking skills.
- Proficiency in culinary software and basic Microsoft Office Suite.
- Outstanding communication, presentation, and interpersonal skills.
- Ability to work independently and manage projects effectively in a remote setting.
- Knowledge of food costing and operational efficiency is a plus.