What Jobs are available for Culinary Trainee in Bahrain?

• Conceptualize, develop, and test new menu items, recipes, and culinary presentations.
• Conduct research into emerging food trends, ingredients, and techniques to inspire innovation.
• Collaborate with kitchen staff to implement new dishes and ensure consistency in preparation and quality.
• Source high-quality ingredients and manage supplier relationships.
• Develop and maintain standardized recipes and portion control guidelines.
• Train kitchen personnel on new dishes, techniques, and food safety standards.
• Monitor food costs and implement cost-effective strategies without compromising quality.
• Ensure adherence to all health, safety, and sanitation regulations.
• Contribute to menu planning and development for special events and promotions.
• Work closely with the management team to align culinary offerings with business objectives.
• Maintain a creative and inspiring kitchen environment.

• Culinary degree or equivalent professional certification.
• Minimum of 5 years of experience in a high-volume or fine-dining kitchen environment, with at least 2 years in a development or innovation role.
• Extensive knowledge of diverse culinary styles and techniques.
• Proven ability to create innovative and appealing dishes.
• Strong understanding of food costing, inventory management, and kitchen operations.
• Excellent leadership, communication, and teamwork skills.
• Proficiency in food safety and sanitation practices (e.g., HACCP certification).
• Ability to work flexible hours, including evenings and weekends.
• A portfolio showcasing previous culinary creations is highly desirable.
• Passion for gastronomy and a commitment to excellence.

• Develop innovative menu concepts and recipes that align with brand identity and market trends.
• Conduct in-depth research on global cuisines, ingredients, and culinary techniques.
• Establish and maintain high standards for food quality, presentation, and safety.
• Oversee recipe development, testing, and costing for new and existing menu items.
• Collaborate with marketing teams on culinary content, promotions, and brand storytelling.
• Provide virtual guidance and training to culinary teams and partners.
• Monitor food costs and implement strategies for effective cost control.
• Stay abreast of emerging culinary trends and best practices.
• Ensure compliance with all food safety and sanitation regulations.
• Evaluate and select suppliers to ensure quality and cost-effectiveness.

• Extensive experience in culinary arts, with a strong portfolio of menu development and creation.
• Proven experience as a Head Chef, Executive Chef, or Culinary Director in reputable establishments.
• Demonstrated expertise in menu engineering, recipe costing, and food cost management.
• Deep knowledge of international cuisines and contemporary food trends.
• Excellent understanding of food safety, sanitation, and regulatory compliance.
• Exceptional creativity, innovation, and passion for food.
• Strong project management and organizational skills.
• Excellent written and verbal communication skills, with the ability to train and inspire remotely.
• Proficiency in digital collaboration tools and platforms.
• Culinary degree or equivalent professional experience.

• 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.

• Conceptualize, design, and develop innovative and seasonal menus for various events and client needs.
• Source high-quality ingredients, establishing relationships with local and international suppliers.
• Oversee all aspects of food preparation, presentation, and execution in the kitchen.
• Ensure strict adherence to food safety and sanitation standards.
• Manage kitchen staff, including chefs and kitchen assistants, fostering a collaborative and efficient work environment.
• Control food costs and manage inventory effectively.
• Collaborate with the event planning team to ensure seamless execution of catering services.
• Stay abreast of current culinary trends, techniques, and industry best practices.
• Conduct taste testing and recipe refinement to ensure optimal flavor profiles.
• Train kitchen staff on new recipes and techniques.

About the Role:

We are looking for a reliable and hardworking Driver who can also assist in the kitchen. The ideal candidate should have good communication skills in Arabic and English, be organized, and capable of handling both delivery duties and light kitchen tasks. Candidates with their own car are preferred.

Key Responsibilities:

• Deliver products safely and on time to customers, events, and suppliers.
• Assist in daily kitchen tasks such as preparation, cleaning, and packaging.
• Ensure proper handling of food items during transport.
• Maintain cleanliness and organization of the work area and vehicle.
• Support the team during busy hours or catering events.

Requirements:

• Valid driver's license (own car preferred).
• Basic experience in kitchen work or food handling.
• Good communication skills in Arabic and English.
• Reliable, punctual, and professional appearance.
• Ability to work as part of a team and under pressure.

Benefits:

• Competitive salary.
• Friendly and supportive work environment.
• Opportunities for growth and additional training.

Job Type: Full-time

Pay: BD BD per month

• Researching global food trends, emerging ingredients, and new cooking techniques.
• Conceptualizing and developing innovative, appealing, and cost-effective menu items for various catering services.
• Creating detailed recipes, including precise measurements, preparation methods, and plating instructions.
• Conducting virtual recipe testing and refinement sessions, providing clear feedback and adjustments.
• Collaborating with the marketing and operations teams to ensure new concepts align with brand strategy and feasibility.
• Developing high-quality photographic and video content to showcase new dishes and preparations.
• Writing compelling descriptions for new menu items, highlighting key ingredients and culinary inspiration.
• Ensuring all recipes adhere to food safety regulations and nutritional guidelines.
• Staying updated on dietary trends and preferences (e.g., vegan, gluten-free, allergen-conscious) and incorporating them into recipe development.
• Contributing to the overall culinary vision and innovation pipeline of the company.