2 676 Executive Chef jobs in Bahrain
Executive chef
Posted 2 days ago
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Overview
Our Client is currently seeking an exceptional Executive Chef to join a dynamic and innovative hospitality organization.
About the RoleAs the Executive Chef, you will play a pivotal role in overseeing the food & beverage production department. Your responsibilities will include developing recipes, managing inventory, ensuring quality standards, and leading a team of culinary professionals. You will be instrumental in delivering exceptional dining experiences that exceed guest expectations.
Key Responsibilities- Develop and implement innovative recipes that align with menu requirements.
- Manage recipe costing, inventory, and par levels for all products.
- Ensure compliance with food safety regulations and HACCP standards.
- Oversee daily kitchen operations and maintain high standards of quality and taste.
- Train and develop culinary staff to enhance their skills and knowledge.
- Collaborate with management on budgeting, scheduling, and operational planning.
- Foster a positive and productive work environment for the culinary team.
- Bachelor's Degree in Culinary Arts or equivalent experience.
- Minimum 5 years of experience as an Executive Chef in a multi-cuisine environment.
- Strong culinary skills and knowledge of various cuisines.
- Proven ability to manage kitchen operations efficiently and effectively.
- Excellent leadership and communication skills.
- Proficiency in recipe costing, inventory management, and food safety.
- Strong organizational and time management skills.
- HACCP certification preferred.
- Competitive salary and benefits package.
- Opportunities for professional growth and development.
- A dynamic and supportive work environment.
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#J-18808-LjbffrExecutive Chef
Posted today
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Job Description
Responsibilities:
- Oversee all kitchen operations, including food preparation and presentation.
- Develop innovative and seasonal menus, ensuring variety and appeal.
- Manage and train kitchen staff, fostering a positive and productive work environment.
- Maintain strict standards of food quality, hygiene, and sanitation.
- Control food costs, inventory, and waste management.
- Source high-quality ingredients and manage supplier relationships.
- Ensure compliance with all health and safety regulations.
- Develop and manage kitchen budgets.
- Create daily specials and execute catering events.
- Culinary degree or equivalent professional certification.
- Minimum of 7 years of experience in professional cooking, with at least 3 years in an Executive Chef or Head Chef role.
- Proven experience in menu development and cost control.
- Strong leadership, team management, and communication skills.
- Extensive knowledge of culinary techniques and international cuisines.
- Proficiency in food safety and sanitation standards.
- Ability to work under pressure and manage multiple tasks.
- Creative flair and a passion for culinary excellence.
- Experience in high-volume dining establishments is a plus.
Executive Chef
Posted 1 day ago
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Job Description
Key responsibilities include menu planning and costing, ensuring profitability while maintaining the highest standards of food quality and presentation. You will oversee all aspects of food preparation, kitchen management, and inventory control, ensuring compliance with all health, safety, and sanitation regulations. As a remote Executive Chef, you will work closely with event planners, clients, and catering staff through virtual platforms to understand their needs and translate them into extraordinary culinary experiences. This role demands exceptional leadership skills to inspire and manage a distributed culinary team, fostering a culture of excellence and continuous improvement. You will also be instrumental in sourcing high-quality ingredients, building strong relationships with suppliers, and staying abreast of the latest culinary trends and techniques. The ideal candidate will possess a proven track record in high-volume catering or fine dining, with a strong portfolio demonstrating their culinary artistry and operational acumen. Excellent communication and interpersonal skills are crucial for collaborating effectively with stakeholders and managing remote teams.
Qualifications:
- Minimum of 7-10 years of progressive experience in professional culinary roles, with at least 3-5 years in a Head Chef, Executive Sous Chef, or Executive Chef capacity, preferably within the catering industry.
- Demonstrated expertise in menu development, food costing, and inventory management.
- Strong understanding of food safety, sanitation, and HACCP principles.
- Proven ability to lead, mentor, and manage a culinary team in a remote setting.
- Exceptional organizational and time management skills, with the ability to multitask and meet deadlines.
- Proficiency in using virtual collaboration tools and technology.
- A passion for food innovation and a commitment to delivering outstanding dining experiences.
- Culinary degree or equivalent professional certification is highly desirable.
Executive Chef
Posted 1 day ago
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Job Description
Responsibilities:
- Design innovative and appealing menus that cater to diverse tastes and dietary requirements, ensuring profitability.
- Oversee all kitchen operations, including food preparation, cooking, and plating, ensuring consistency and quality.
- Manage, train, and mentor kitchen staff, fostering a positive and productive work environment.
- Control food costs by managing inventory, minimizing waste, and negotiating with suppliers.
- Ensure strict adherence to food safety, sanitation, and hygiene standards (HACCP).
- Collaborate with the management team to plan special events, banquets, and catering services.
- Maintain high standards of equipment maintenance and kitchen cleanliness.
- Stay updated on culinary trends and implement new techniques and dishes to enhance the dining experience.
- Conduct regular performance reviews for kitchen staff.
- Manage ordering and receiving of all food and supplies.
- Develop and maintain strong relationships with suppliers.
Qualifications:
- Culinary degree or equivalent professional training from a recognized institution.
- Minimum of 7 years of experience in a high-volume kitchen environment, with at least 3 years in an Executive Chef or similar senior role.
- Proven ability to create exceptional and diverse menus.
- Strong leadership, communication, and organizational skills.
- In-depth knowledge of various cooking methods, cuisines, and presentation techniques.
- Expertise in food costing, inventory management, and budget control.
- Excellent understanding of food safety regulations and best practices.
- Ability to work under pressure and manage multiple tasks efficiently.
- Passion for mentoring and developing culinary talent.
- Creative flair and a commitment to excellence.
Executive Chef
Posted 1 day ago
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Executive Chef
Posted 1 day ago
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Job Description
The Executive Chef will play a crucial role in elevating the guest dining experience through exceptional cuisine and impeccable service. This involves staying abreast of current culinary trends, sourcing high-quality ingredients, and maintaining strong relationships with suppliers. You will also be involved in menu engineering, cost control, and inventory management, ensuring efficient and profitable kitchen operations. Collaboration with the F&B management team to develop and execute strategic plans for the department is a key aspect of this position.
Responsibilities will include recruiting, training, and motivating the culinary team, fostering a positive and productive work environment. You will also be responsible for upholding all health and safety regulations, conducting regular inspections, and ensuring compliance with local food safety laws. This role requires a blend of strong culinary artistry and effective leadership skills. While some on-site presence is required for hands-on kitchen management and team oversight, flexibility for remote strategic planning and administrative tasks will be provided.
Key Responsibilities:
- Oversee all culinary operations for multiple hotel restaurants and banquet facilities.
- Develop creative, seasonal, and appealing menus that align with the hotel's brand and target market.
- Manage and mentor a diverse team of chefs, cooks, and kitchen staff.
- Ensure exceptional food quality, presentation, and consistency across all outlets.
- Implement and enforce strict hygiene and sanitation standards, adhering to all health regulations.
- Control food costs through effective inventory management, waste reduction, and procurement strategies.
- Collaborate with the Food & Beverage Director on strategic planning, budgeting, and menu pricing.
- Conduct regular performance reviews and provide ongoing training and development for culinary staff.
- Maintain strong relationships with suppliers and source the finest ingredients.
- Innovate and introduce new culinary concepts to enhance the dining experience.
- Manage kitchen equipment and ensure it is maintained in good working order.
- Proven experience as an Executive Chef or Senior Sous Chef in a high-volume, reputable establishment (e.g., luxury hotels, fine dining restaurants).
- Culinary degree or equivalent professional training.
- Extensive knowledge of various cuisines, cooking techniques, and food trends.
- Strong leadership, management, and team-building skills.
- Excellent understanding of kitchen operations, cost control, and inventory management.
- Proficiency in food safety standards and HACCP principles.
- Creative flair and a passion for culinary excellence.
- Ability to work effectively under pressure and manage multiple priorities.
- Strong communication and interpersonal skills.
- Flexibility to work a hybrid schedule, balancing on-site responsibilities with remote administrative tasks.
Executive Chef
Posted 1 day ago
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Job Description
Responsibilities include:
- Developing innovative and appealing menus for various dining concepts, considering seasonal ingredients and current culinary trends.
- Managing all aspects of kitchen operations, including inventory, procurement, and cost control to meet budgetary goals.
- Leading, training, and mentoring a team of kitchen staff, fostering a positive and productive work environment.
- Ensuring all food preparation and handling adhere to strict hygiene, safety, and sanitation standards (HACCP).
- Collaborating with the F&B management team to create special event menus and promotions.
- Maintaining exceptional quality and consistency in all dishes served.
- Conducting regular food tastings and quality checks.
- Managing kitchen equipment maintenance and ensuring a safe working environment.
- Optimizing kitchen workflow and staff scheduling for maximum efficiency.
- Staying updated on industry best practices and new culinary techniques.
- Contributing to the overall success and reputation of the establishment.
Qualifications:
- Proven experience as an Executive Chef or Head Chef in a reputable establishment.
- Culinary degree or equivalent professional certification.
- Extensive knowledge of various cuisines and cooking techniques.
- Strong leadership, management, and interpersonal skills.
- Excellent understanding of kitchen operations, including inventory management and cost control.
- Proficiency in food safety and sanitation regulations.
- Ability to manage and motivate a diverse team.
- Creative flair and passion for food innovation.
- Excellent communication and organizational skills.
- Adaptability and ability to work under pressure in a fast-paced environment.
- Experience in menu engineering and profitability analysis.
- A commitment to delivering a superior guest experience.
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Executive Chef
Posted 1 day ago
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Executive Chef
Posted 1 day ago
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Job Description
Responsibilities:
- Lead and manage all kitchen operations, ensuring efficiency and high standards.
- Develop creative and seasonal menus, incorporating new culinary trends.
- Source and procure high-quality ingredients from reputable suppliers.
- Oversee food preparation, cooking, and presentation to ensure consistency and quality.
- Manage kitchen staff, including hiring, training, scheduling, and performance evaluations.
- Maintain strict adherence to food safety, sanitation, and hygiene regulations (HACCP).
- Control food costs, manage inventory, and minimize waste.
- Collaborate with the F&B management team on menu pricing and promotions.
- Ensure a safe and clean working environment for all kitchen staff.
- Continuously improve culinary offerings and customer satisfaction.
Qualifications:
- Proven experience as an Executive Chef or Senior Sous Chef in a reputable establishment.
- Culinary degree or equivalent professional training.
- Extensive knowledge of various cooking techniques, international cuisines, and presentation styles.
- Strong leadership, team management, and communication skills.
- Proficiency in food cost control, inventory management, and budgeting.
- In-depth understanding of food safety, hygiene, and sanitation standards.
- Ability to work under pressure and manage multiple priorities in a fast-paced environment.
- Excellent organizational and problem-solving skills.
- Passion for creating exceptional dining experiences.
- Creative flair and a keen eye for detail.
Executive Chef
Posted 1 day ago
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Job Description
Key Responsibilities:
- Oversee the daily operations of all hotel kitchens, including fine dining, casual dining, banquets, and room service.
- Develop innovative and appealing menus that reflect seasonal ingredients and current culinary trends, while maintaining profitability.
- Manage, train, and mentor kitchen staff, fostering a positive and productive work environment.
- Ensure strict adherence to all food safety, sanitation, and hygiene standards.
- Control food costs, inventory, and labor expenses through effective management and strategic sourcing.
- Collaborate with the F&B Director and other departments to ensure cohesive guest experiences.
- Maintain exceptional quality and presentation standards for all dishes served.
- Conduct regular performance reviews and provide ongoing feedback to culinary team members.
- Stay abreast of industry trends, attend culinary events, and network with other professionals.
- Develop and execute special culinary events, tasting menus, and promotions.
- Culinary degree from a reputable institution or equivalent apprenticeship/experience.
- Minimum of 7 years of progressive culinary experience, with at least 3 years in an Executive Chef or Executive Sous Chef role in a high-end hotel or restaurant.
- Proven ability to manage large kitchen teams and high-volume operations.
- Exceptional knowledge of diverse cuisines, cooking techniques, and food presentation.
- Strong understanding of food costing, inventory management, and budgetary control.
- Excellent leadership, communication, and interpersonal skills.
- Passion for culinary excellence, creativity, and innovation.
- ServSafe certification or equivalent food safety certification.
- Ability to work under pressure and adapt to changing demands in a fast-paced environment.
- A creative flair and a commitment to delivering outstanding guest satisfaction.