What Jobs are available for Dining Service in Bahrain?
Showing 21 Dining Service jobs in Bahrain
Senior Food Service Manager - Institutional Dining
10102 Muharraq, Muharraq
BHD75000 Annually
WhatJobs
Posted 11 days ago
Job Viewed
Job Description
Our client is seeking an experienced and dedicated Senior Food Service Manager to oversee operations at a large-scale institutional dining facility. This role requires strong leadership, exceptional organizational skills, and a deep understanding of food service management best practices. You will be responsible for ensuring the highest standards of food quality, safety, and customer satisfaction, while managing staff, controlling costs, and optimizing operational efficiency.
Key Responsibilities:
Key Responsibilities:
- Supervise and manage daily operations of the food service department, including food preparation, service delivery, and sanitation.
- Develop and implement menus that are nutritious, appealing, and cost-effective, catering to diverse dietary needs and preferences.
- Ensure compliance with all local health, safety, and sanitation regulations (e.g., HACCP).
- Manage food and labor costs, including budgeting, inventory control, procurement, and waste reduction.
- Lead, train, and motivate a team of culinary and service staff, fostering a positive and productive work environment.
- Oversee the maintenance and proper functioning of kitchen equipment and facilities.
- Develop and implement customer service strategies to enhance diner satisfaction.
- Conduct regular quality control checks on food products and service.
- Liaise with suppliers to ensure timely delivery of quality ingredients and supplies.
- Prepare operational reports and analyze key performance indicators (KPIs) to identify areas for improvement.
- Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or a related field.
- Minimum of 8 years of progressive experience in food service management, with a proven track record in institutional or large-scale catering operations.
- Strong knowledge of food production, menu planning, inventory management, and financial controls.
- Demonstrated leadership and team management skills, with the ability to motivate and develop staff.
- Excellent understanding of food safety, sanitation standards, and relevant regulations.
- Strong communication, interpersonal, and problem-solving skills.
- Proficiency in using food service management software and Microsoft Office Suite.
- Ability to work flexible hours, including evenings and weekends as needed.
- A passion for providing excellent food service and creating a positive dining experience.
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0
Head Chef - Boutique Catering Service
24111 Jurdab
BHD60000 Annually
WhatJobs
Posted 2 days ago
Job Viewed
Job Description
Our client, a premier boutique catering service known for its innovative cuisine and exceptional client experiences, is seeking a talented and passionate Head Chef to lead their culinary operations based in **Janabiyah, Northern, BH**. This role is perfect for a creative culinary artist who excels in menu development, kitchen management, and ensuring the highest standards of food quality and presentation. You will be responsible for overseeing all aspects of food preparation, from sourcing the finest ingredients to executing exquisite dishes for a diverse range of events. The ideal candidate possesses strong leadership skills, a deep understanding of various cuisines, and a commitment to exceeding client expectations.
Responsibilities:
Qualifications:
This is a rewarding opportunity to lead a talented team and shape the culinary direction of a prestigious catering company. Our client offers a competitive salary and benefits package.
Responsibilities:
- Develop innovative and appealing menus for a variety of events, considering seasonal ingredients and client preferences.
- Oversee all food preparation, cooking, and presentation processes to ensure consistent quality and aesthetic appeal.
- Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
- Control food costs by implementing effective inventory management, portion control, and waste reduction strategies.
- Ensure compliance with all food safety, sanitation, and hygiene regulations (HACCP).
- Source high-quality ingredients from trusted suppliers, negotiating favorable pricing.
- Collaborate with the event planning team to ensure seamless execution of catering services.
- Maintain kitchen equipment and ensure a safe, clean, and organized working environment.
- Continuously innovate and stay updated on culinary trends and techniques.
- Contribute to the overall success and reputation of the catering service.
Qualifications:
- Culinary degree or equivalent professional chef training.
- Minimum of 7 years of experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role, preferably in catering.
- Demonstrated expertise in a wide range of culinary styles and techniques.
- Exceptional leadership, team management, and communication skills.
- Strong understanding of food costing, inventory management, and supplier relations.
- Knowledge of health, safety, and sanitation standards (e.g., HACCP certification).
- Creative flair and a passion for delivering exceptional culinary experiences.
- Ability to work under pressure in a fast-paced environment and manage multiple events simultaneously.
- Excellent organizational and time-management skills.
- Portfolio of past work or menu examples is a plus.
This is a rewarding opportunity to lead a talented team and shape the culinary direction of a prestigious catering company. Our client offers a competitive salary and benefits package.
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1
Head Chef - Boutique Catering Service
255 Al Budayyi, Northern
BHD50000 Annually
WhatJobs
Posted 3 days ago
Job Viewed
Job Description
Our client, an exclusive catering service known for its innovative cuisine and impeccable presentation, is seeking a talented and experienced Head Chef to lead their culinary operations. This role is based in A'ali, Northern, BH , and is responsible for creating exceptional dining experiences for a diverse clientele, including corporate events, private parties, and weddings. The Head Chef will oversee all aspects of the kitchen, from menu development and food preparation to inventory management and staff supervision. You will be responsible for crafting creative and seasonal menus that cater to various dietary requirements and preferences, ensuring the highest standards of quality and taste. This position requires a strong foundation in culinary arts, extensive experience in a high-volume catering environment, and a passion for food innovation. Key responsibilities include managing kitchen staff, training and mentoring junior chefs, maintaining strict hygiene and food safety standards, and controlling food costs effectively. The ability to work under pressure, manage multiple events simultaneously, and maintain a calm and organized kitchen environment is essential. You will collaborate closely with the event planning team to ensure seamless execution of culinary services. The ideal candidate is a culinary artist with exceptional leadership skills, a keen eye for detail, and a commitment to delivering outstanding results. This is a fantastic opportunity for a dedicated chef to showcase their talent and lead a passionate culinary team. We are looking for someone who can bring creativity, precision, and flair to our catering services.
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2
Head Chef - Boutique Catering Service
401 Jaww, Southern
BHD50000 Annually
WhatJobs
Posted 13 days ago
Job Viewed
Job Description
Our client, an exclusive boutique catering service renowned for its exquisite culinary creations and impeccable service, is seeking an innovative and passionate Head Chef. This role is the cornerstone of our culinary operations, demanding creativity, leadership, and a commitment to excellence. The position is based on-site in A'ali, Northern, BH .
The Head Chef will be responsible for menu development, kitchen management, staff supervision, and ensuring the highest standards of food quality, presentation, and hygiene. You will lead a talented culinary team, fostering a collaborative and creative environment, while managing inventory, sourcing premium ingredients, and controlling costs. This role requires a proven ability to execute diverse culinary styles for a high-end clientele.
Key Responsibilities:
Qualifications:
This critical role is situated in A'ali, Northern, BH , contributing to the unique offerings of our client. Our client is looking for a culinary artist who can elevate their brand through exceptional food.
The Head Chef will be responsible for menu development, kitchen management, staff supervision, and ensuring the highest standards of food quality, presentation, and hygiene. You will lead a talented culinary team, fostering a collaborative and creative environment, while managing inventory, sourcing premium ingredients, and controlling costs. This role requires a proven ability to execute diverse culinary styles for a high-end clientele.
Key Responsibilities:
- Develop creative and appealing menus for a variety of events, catering to diverse tastes and dietary requirements.
- Lead, train, and motivate the kitchen brigade, ensuring high performance and adherence to standards.
- Oversee all aspects of kitchen operations, including food preparation, cooking, and plating.
- Maintain exceptional standards of food quality, taste, and presentation for all dishes.
- Manage inventory, conduct regular stock takes, and ensure efficient ordering of ingredients and supplies.
- Control food and labor costs, optimizing profitability while maintaining quality.
- Ensure strict adherence to food safety, hygiene, and sanitation regulations (HACCP).
- Collaborate with the event planning team to understand client needs and deliver exceptional culinary experiences.
- Source high-quality ingredients from reputable suppliers, building strong supplier relationships.
- Experiment with new culinary techniques and ingredients to keep menus innovative and exciting.
Qualifications:
- Culinary degree or equivalent professional qualification from a recognized institution.
- Minimum of 7 years of experience in professional kitchens, with at least 3 years in a Head Chef or Sous Chef role.
- Proven experience in menu development, food costing, and inventory management.
- Exceptional leadership, team management, and communication skills.
- In-depth knowledge of various cuisines and culinary techniques.
- Strong understanding of food safety and sanitation practices.
- Creative flair and a passion for culinary arts.
- Ability to work under pressure in a fast-paced environment.
- Excellent organizational and problem-solving skills.
- A portfolio showcasing a range of culinary creations is a plus.
This critical role is situated in A'ali, Northern, BH , contributing to the unique offerings of our client. Our client is looking for a culinary artist who can elevate their brand through exceptional food.
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3
Head Chef, Boutique Catering Service
44556 Amwaj Islands
BHD65000 Annually
WhatJobs
Posted 15 days ago
Job Viewed
Job Description
Our client, a distinguished catering company renowned for its exquisite culinary creations and exceptional service, is seeking an innovative and experienced Head Chef to lead their kitchen operations. This role offers a unique opportunity to shape menus, manage a culinary team, and oversee the preparation of high-quality food for a diverse range of events. While the role is primarily based at our facilities, some flexibility for remote menu planning and administrative tasks may be available, offering a hybrid work environment. The ideal candidate is a creative culinary artist with strong leadership skills, impeccable taste, and a passion for delivering unforgettable dining experiences. Based in **Isa Town, Southern, BH**, this position demands creativity, precision, and a commitment to excellence.
Responsibilities:
Responsibilities:
- Lead and manage all aspects of the kitchen, including menu planning, food preparation, and presentation for various catering events.
- Develop innovative and appealing menus that cater to diverse tastes and dietary requirements, while aligning with the company's brand and quality standards.
- Oversee the procurement of high-quality ingredients, ensuring freshness, cost-effectiveness, and adherence to standards.
- Manage and mentor the kitchen staff, fostering a positive, efficient, and productive work environment.
- Ensure strict adherence to food safety, hygiene, and sanitation regulations (HACCP, etc.).
- Control food costs and inventory, implementing strategies to minimize waste and maximize profitability.
- Collaborate with the events team to understand client needs and ensure seamless execution of culinary services.
- Maintain kitchen equipment and facilities, ensuring they are kept in excellent working condition.
- Conduct regular training sessions for kitchen staff to enhance skills and maintain high standards.
- Stay updated on culinary trends, techniques, and industry best practices.
- Manage special requests and last-minute changes with professionalism and efficiency.
- Uphold the reputation of the company for exceptional quality and creativity in every dish served.
- Culinary degree or equivalent professional certification from a recognized institution.
- Minimum of 7 years of experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role, preferably in catering.
- Demonstrated expertise in menu development, food costing, and inventory management.
- Strong leadership and team management skills, with the ability to inspire and motivate kitchen staff.
- In-depth knowledge of food safety regulations and best practices.
- Excellent understanding of various cuisines and dietary needs (e.g., vegetarian, vegan, gluten-free).
- Creative flair and a passion for culinary innovation.
- Strong organizational skills and the ability to manage multiple events simultaneously.
- Proficiency in kitchen management software is a plus.
- Exceptional communication and interpersonal skills.
- Ability to work flexible hours, including evenings and weekends, as dictated by event schedules.
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4
Head Chef - Boutique Catering Service
900 Tubli
BHD40 Hourly
WhatJobs
Posted 16 days ago
Job Viewed
Job Description
Our client is a prestigious boutique catering service seeking an innovative and experienced Head Chef to lead their culinary operations. This is a fully remote position, primarily focused on menu development, creative conceptualization, and managing the procurement and quality control of ingredients. While hands-on cooking may occur at partner facilities, this role offers the flexibility to conceptualize and plan from your home base. The Head Chef will be responsible for creating exquisite menus for diverse events, ensuring the highest standards of food quality and presentation, and managing food costs effectively. The ideal candidate possesses exceptional culinary skills, a passion for gastronomic innovation, and strong leadership abilities.
Key Responsibilities:
Qualifications:
This remote role allows you to shape the culinary identity of our catering service from **Isa Town, Southern, BH**, and beyond. If you are a visionary chef ready to lead and innovate, we want to hear from you.
Key Responsibilities:
- Conceptualize, design, and develop innovative and appealing menus for a variety of events, catering to different tastes and dietary requirements.
- Oversee menu costing and ensure profitability while maintaining high-quality ingredients.
- Develop and implement stringent food safety and hygiene standards across all culinary operations.
- Source high-quality ingredients, establish relationships with suppliers, and manage procurement effectively.
- Supervise and train kitchen staff, fostering a collaborative and efficient working environment.
- Ensure consistency in food preparation and presentation, meeting the client's expectations for each event.
- Manage kitchen inventory, including ordering, receiving, and stock rotation.
- Collaborate with event planners and clients to customize menus and ensure satisfaction.
- Stay abreast of culinary trends, new techniques, and emerging ingredients to keep the menu offerings fresh and exciting.
- Maintain a clean and organized kitchen environment, adhering to all health and safety regulations.
- Contribute to the overall strategic vision of the catering service, driving culinary excellence.
Qualifications:
- Culinary degree or equivalent professional experience.
- Minimum of 8 years of progressive experience in high-end catering or fine dining, with at least 3 years in a Head Chef or Sous Chef role.
- Proven ability to create diverse and innovative menus.
- Strong understanding of food costing, inventory management, and supplier negotiation.
- Exceptional culinary techniques and presentation skills.
- Excellent leadership, communication, and organizational abilities.
- Knowledge of food safety regulations and best practices.
- Ability to manage multiple projects and deadlines effectively in a remote conceptualization environment.
- Creative flair and a passion for food.
- Ability to adapt to various culinary styles and client needs.
This remote role allows you to shape the culinary identity of our catering service from **Isa Town, Southern, BH**, and beyond. If you are a visionary chef ready to lead and innovate, we want to hear from you.
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5
Head Chef - Boutique Catering Service
501 Northern, Northern
BHD70000 Annually
WhatJobs
Posted 24 days ago
Job Viewed
Job Description
Our client, a distinguished boutique catering service, is seeking an exceptional Head Chef to lead their culinary operations. This hands-on role requires a passionate and creative culinary artist with a proven ability to manage kitchen staff, develop innovative menus, and ensure the highest standards of food quality and presentation. You will be responsible for all aspects of kitchen management, from sourcing ingredients to overseeing event execution. This is an on-site position based out of our kitchen facilities near Shakhura, Northern, BH .
Responsibilities:
Qualifications:
Responsibilities:
- Develop and execute creative, seasonal, and appealing menus for a wide range of events, including corporate functions, private parties, and weddings.
- Manage all kitchen operations, including food preparation, cooking, plating, and presentation, ensuring consistency and excellence.
- Lead, train, and mentor a team of kitchen staff, fostering a positive and productive work environment.
- Oversee inventory management, including ordering, receiving, and storing food supplies, ensuring optimal stock levels and minimizing waste.
- Implement and enforce strict food safety and hygiene standards, adhering to all local health regulations.
- Collaborate with the event planning team to understand client requirements and tailor culinary offerings accordingly.
- Control food costs and labor expenses to maintain profitability without compromising quality.
- Conduct regular taste tests and quality control checks to ensure all dishes meet the highest standards.
- Source high-quality ingredients from reliable suppliers, building strong relationships with vendors.
- Maintain kitchen equipment and facilities, ensuring they are clean, functional, and safe.
- Stay updated on culinary trends, techniques, and flavor profiles, continuously innovating and refining offerings.
- Manage the preparation of tasting menus and client presentations.
Qualifications:
- Culinary degree or equivalent professional training from a recognized institution.
- Minimum of 5 years of progressive experience as a Sous Chef or Head Chef, preferably within the catering or high-end restaurant industry.
- Demonstrated expertise in menu development, food costing, and inventory management.
- Strong leadership and team management skills, with the ability to motivate and inspire a kitchen brigade.
- Excellent understanding of food safety, sanitation, and HACCP principles.
- Creative flair and passion for culinary arts, with a keen eye for detail and presentation.
- Proficiency in kitchen management software and point-of-sale systems.
- Ability to work under pressure and manage multiple tasks simultaneously in a fast-paced environment.
- Strong communication and interpersonal skills.
- Flexibility to work evenings, weekends, and holidays as required by event schedules.
- A portfolio showcasing previous culinary creations is advantageous.
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6
Head Chef - Boutique Catering Service (Remote)
N/A Northern, Northern
BHD80000 Annually
WhatJobs
Posted 10 days ago
Job Viewed
Job Description
Our client, a prestigious boutique catering service known for its exquisite culinary creations and exceptional client experiences, is seeking a visionary and highly skilled Head Chef to lead its remote culinary operations and menu development. This unique, fully remote position requires a talented chef who can conceptualize, design, and oversee the creation of innovative menus and culinary strategies without being physically present in a traditional kitchen on a day-to-day basis. The Head Chef will be responsible for developing signature dishes, curating seasonal menus, ensuring culinary excellence and consistency across all events, and managing supplier relationships remotely. You will work closely with event planners and clients to understand their preferences and dietary requirements, translating them into exceptional gastronomic experiences. This role involves extensive research into food trends, recipe development, cost control, and maintaining the highest standards of food safety and hygiene, even when not directly overseeing preparation. The ideal candidate will possess a deep understanding of various cuisines, advanced cooking techniques, and plating aesthetics. Strong creative flair, exceptional palate, and meticulous attention to detail are paramount. You will need excellent communication skills to liaise with freelance culinary teams, event managers, and clients virtually. Experience in menu planning for diverse events, from intimate gatherings to larger functions, is essential. This role requires a self-starter with strong organizational abilities, capable of managing multiple projects and deadlines in a remote setting. Culinary school graduation and a minimum of 7 years of progressive experience in high-end kitchens or catering are required. If you are a culinary innovator passionate about delivering extraordinary food experiences from anywhere, we encourage you to apply. This is a fantastic opportunity to redefine culinary leadership in a remote-first environment.
Responsibilities:
Responsibilities:
- Develop innovative and signature menus for various catering events.
- Curate seasonal and theme-based culinary offerings.
- Conduct thorough food research and recipe development.
- Oversee and guide freelance culinary teams virtually to ensure quality and consistency.
- Manage relationships with food suppliers and ensure quality of ingredients.
- Maintain strict adherence to food safety and hygiene standards (HACCP principles).
- Collaborate with event planners and clients to understand requirements and preferences.
- Control food costs and manage inventory remotely.
- Ensure culinary excellence and presentation standards for all events.
- Stay abreast of global culinary trends and emerging food technologies.
- Culinary degree or equivalent professional qualification.
- Minimum of 7 years of experience in professional kitchens or high-end catering.
- Proven expertise in menu design, recipe development, and food presentation.
- Exceptional understanding of various cuisines and advanced cooking techniques.
- Strong creative vision and culinary innovation skills.
- Excellent remote communication, organization, and project management abilities.
- Knowledge of food safety regulations and best practices.
- Ability to manage food costs and supplier negotiations.
- Proficiency in culinary software or tools for menu planning is a plus.
- A passion for delivering unique and memorable dining experiences.
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7
Head Chef - Boutique Catering Service (Remote)
75110 Amwaj Islands
BHD80000 Annually
WhatJobs
Posted 11 days ago
Job Viewed
Job Description
Our client, a distinguished boutique catering company, is seeking an exceptional and innovative Head Chef to lead their culinary operations. This is a fully remote position, allowing you to conceptualize and manage culinary offerings without the constraints of a physical kitchen location, focusing on menu development, supplier relations, and quality control oversight.
The ideal candidate is a culinary visionary with a passion for creating unique and exquisite dining experiences. You should possess extensive knowledge of various cuisines, modern culinary techniques, and food presentation standards. This role requires a strong understanding of food costs, inventory management, and health and safety regulations. Excellent leadership, organizational, and communication skills are paramount, as you will be guiding a remote team of chefs and kitchen staff, coordinating with event planners, and liaising with clients to ensure their culinary vision is realized.
Key responsibilities include:
Qualifications required:
This remote role offers a unique opportunity to drive culinary excellence for a premier catering service, making a significant impact on client satisfaction and brand reputation.
The ideal candidate is a culinary visionary with a passion for creating unique and exquisite dining experiences. You should possess extensive knowledge of various cuisines, modern culinary techniques, and food presentation standards. This role requires a strong understanding of food costs, inventory management, and health and safety regulations. Excellent leadership, organizational, and communication skills are paramount, as you will be guiding a remote team of chefs and kitchen staff, coordinating with event planners, and liaising with clients to ensure their culinary vision is realized.
Key responsibilities include:
- Conceptualizing, developing, and executing innovative menus for a variety of events and client needs.
- Overseeing all culinary aspects of events, ensuring exceptional quality and presentation.
- Managing food costs, inventory, and supplier relationships to optimize profitability and quality.
- Establishing and enforcing strict hygiene, sanitation, and food safety standards across all operations.
- Leading, training, and mentoring a remote culinary team, fostering a culture of excellence and creativity.
- Collaborating closely with event coordinators and clients to understand their specific requirements and preferences.
- Researching culinary trends and sourcing high-quality ingredients to enhance menu offerings.
- Ensuring efficient workflow and operational effectiveness within the remote kitchen environment.
- Developing standardized recipes and plating guides for consistency.
- Managing the procurement of kitchen equipment and supplies as needed.
Qualifications required:
- Culinary degree or equivalent professional training from a recognized institution.
- Minimum of 7 years of progressive experience in high-end catering or fine dining, with at least 3 years in a Head Chef or Executive Chef role.
- Proven ability to create innovative and sophisticated menus.
- In-depth knowledge of global cuisines, cooking techniques, and food presentation.
- Strong understanding of food costing, inventory management, and budget control.
- Expertise in food safety and sanitation regulations (e.g., HACCP certification).
- Exceptional leadership, team management, and communication skills.
- Proficiency in using catering management software and digital communication tools.
- Ability to manage multiple projects and maintain high standards under pressure.
- A creative and passionate approach to food and dining experiences.
This remote role offers a unique opportunity to drive culinary excellence for a premier catering service, making a significant impact on client satisfaction and brand reputation.
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8
Remote Head Chef - Boutique Catering Service
90210 Manama, Capital
BHD90000 Annually
WhatJobs
Posted 11 days ago
Job Viewed
Job Description
Our client, a renowned provider of bespoke culinary experiences, is seeking an innovative and talented Head Chef to lead their catering service on a fully remote basis. This unique role requires a culinary visionary who can develop exquisite menus, manage kitchen operations remotely, and ensure the highest standards of food quality and presentation for events. The Head Chef will be responsible for menu creation, sourcing high-quality ingredients, overseeing food preparation and execution (liaising with on-site catering teams or partners), and maintaining strict hygiene and safety protocols. While the role is remote, it demands exceptional leadership and communication skills to effectively guide and inspire on-site culinary staff and coordinate with event planners and clients. The ideal candidate will have a passion for creating memorable dining experiences, a deep understanding of various cuisines, and the ability to adapt to diverse client needs and dietary requirements. Proficiency in cost control, inventory management, and menu costing is essential. This remote position requires a highly organized, self-motivated individual with excellent problem-solving abilities and a proactive approach to managing complex catering operations from afar. Experience in event planning and a strong network within the catering industry are highly desirable. The Head Chef will be instrumental in maintaining the company's reputation for culinary excellence and driving innovation in menu development. We are looking for a creative leader who can translate culinary vision into successful event execution, ensuring client satisfaction. The ability to manage multiple projects and maintain high standards across various events is crucial. This is an outstanding opportunity for a skilled chef to lead and innovate within a dynamic and flexible remote work environment.
Qualifications:
Qualifications:
- Culinary degree or equivalent professional certification from a reputable institution.
- Minimum of 7 years of experience as a Head Chef or Senior Sous Chef, with significant experience in high-end catering or event management.
- Proven ability to create innovative and diverse menus, catering to various tastes and dietary needs.
- Strong understanding of food safety, sanitation regulations, and kitchen management best practices.
- Excellent leadership, communication, and interpersonal skills, with the ability to manage and motivate teams remotely.
- Proficiency in inventory management, cost control, and vendor negotiation.
- Experience with menu costing and profitability analysis.
- Highly organized, detail-oriented, and capable of multitasking in a fast-paced environment.
- Creative flair and a passion for delivering exceptional culinary experiences.
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9