1406 Executive Chef jobs in Manama

Head Chef

We are seeking a highly skilled and experienced Head Chef to lead our kitchen team in Isa Town. As the Head Chef, you will be responsible for overseeing all aspects of our food preparation and ensuring that high-quality dishes are consistently delivered to our customers.

Responsibilities:
- Plan and direct food preparation and culinary activities
- Create seasonal menus and develop new dishes
- Oversee the work of kitchen staff and provide training when necessary
- Ensure consistent quality of food presentation
- Manage inventory, ordering, and cost control
- Maintain a clean and organized kitchen environment
- Adhere to all food safety standards and regulations

Requirements:
- Proven experience as a Head Chef or similar role (at least 5 years)
- In-depth knowledge of various cooking methods, ingredients, equipment, and procedures
- Ability to manage a team in a fast-paced environment
- Excellent communication skills
- Strong leadership abilities
- Creativity and passion for cooking
- High school diploma or equivalent (12 pass)
- Must be able to work full time with flexible hours
- Free visa and ticket provided for non-residents

This is a full-time position with a salary of $1200 per month. We welcome applicants from all nationalities who meet the requirements listed above. If you have a passion for creating delicious dishes and leading a team, we encourage you to apply for this exciting opportunity as Head Chef in Isa Town.

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• Culinary degree from a reputable institution or equivalent professional experience.
• Minimum of 10 years of progressive culinary experience, with at least 5 years in a senior leadership role (Executive Chef, Executive Sous Chef) in luxury hotels or fine dining restaurants.
• Demonstrated expertise in menu creation, food costing, inventory management, and kitchen operations.
• Strong knowledge of various international cuisines and culinary trends.
• Proven ability to lead, motivate, and develop a diverse kitchen team.
• Excellent understanding of health, safety, and sanitation standards (HACCP).
• Proficiency in Microsoft Office Suite and experience with F&B management software.
• Exceptional organizational, time management, and problem-solving skills.
• Strong communication and interpersonal abilities.
• Passion for food quality, presentation, and innovative culinary experiences.

• Designing diverse and appealing menus for various catering events and clientele.
• Developing innovative recipes and ensuring consistent quality across all dishes.
• Remote management of kitchen staff, including training, scheduling, and performance evaluation.
• Sourcing high-quality ingredients and managing supplier relationships.
• Overseeing food preparation, cooking, and presentation standards.
• Maintaining strict adherence to food safety and hygiene regulations (HACCP, etc.).
• Managing food costs and optimizing inventory to minimize waste.
• Collaborating with clients to understand their needs and customize menu offerings.
• Staying abreast of current culinary trends and incorporating them into menu development.
• Troubleshooting any issues related to food preparation or delivery.

• Lead and manage all aspects of the hotel's culinary operations, including menu development, food preparation, and presentation.
• Create innovative and appealing menus for all hotel outlets, reflecting seasonal ingredients and culinary trends.
• Ensure consistent quality of food products and presentation across all dining experiences.
• Manage, train, and mentor the kitchen brigade, fostering a positive and productive work environment.
• Oversee inventory management, including ordering, receiving, and stock control, to minimize waste and maximize profitability.
• Develop and manage the culinary department's budget, controlling food and labor costs effectively.
• Implement and enforce all health, safety, and sanitation regulations to maintain a safe working environment.
• Collaborate with the Food & Beverage Manager and other hotel departments to ensure seamless service and guest satisfaction.
• Source high-quality ingredients from reputable suppliers, prioritizing local and sustainable options where possible.
• Maintain a high level of professional appearance and demeanor.

• Culinary degree or equivalent professional certification from a recognized institution.
• Minimum of 10 years of progressive experience in high-volume, fine-dining establishments, with at least 5 years in an Executive Chef or Head Chef role.
• Extensive knowledge of various international cuisines, culinary techniques, and presentation styles.
• Proven experience in menu engineering, costing, and financial management of kitchen operations.
• Strong leadership, team management, and communication skills.
• Proficiency in kitchen management software and inventory control systems.
• Ability to work under pressure and adapt to changing demands in a fast-paced environment.
• Excellent understanding of food safety standards and regulations.
• A passion for food and a commitment to culinary excellence.
• Must be able to stand for extended periods and lift moderate weights.

• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Develop innovative and seasonal menus that cater to diverse palates and align with the establishment's brand and concept.
• Manage inventory, procurement, and cost control, ensuring efficient use of resources and minimizing waste.
• Supervise, train, and mentor kitchen staff, fostering a positive and productive work environment.
• Maintain strict adherence to food safety, sanitation, and hygiene standards (HACCP).
• Collaborate with the management team on menu engineering, pricing, and profitability.
• Ensure consistent quality of dishes served, conducting regular taste tests and quality checks.
• Source high-quality ingredients from reputable suppliers.
• Manage kitchen budgets and control food costs effectively.
• Plan and execute special events, banquets, and catering services.
• Stay updated on culinary trends, techniques, and market demands.
• Schedule kitchen staff to ensure adequate coverage while managing labor costs.
• Resolve any kitchen-related issues or customer complaints promptly and professionally.
• Maintain equipment and ensure all kitchen machinery is in good working order.
• Contribute to the overall success and reputation of the establishment through exceptional culinary leadership.

• Culinary degree or equivalent professional certification from a recognized institution.
• Minimum of 8 years of progressive experience in professional kitchens, with at least 3 years in an Executive Chef or Head Chef role.
• Demonstrated expertise in various cooking styles and cuisines.
• Proven leadership and team management skills.
• Excellent knowledge of food safety and sanitation regulations.
• Strong understanding of cost control, inventory management, and financial acumen.
• Creative flair and passion for food and hospitality.
• Ability to work under pressure in a fast-paced environment.
• Exceptional organizational and time management skills.
• Proficiency in English; knowledge of Arabic is a plus.
• A strong commitment to excellence and guest satisfaction.

• Oversee all aspects of kitchen operations, including menu planning, food preparation, and presentation.
• Develop innovative and appealing menus that cater to diverse tastes and dietary requirements, considering seasonality and local ingredients.
• Manage inventory, ordering, and cost control to ensure profitability while maintaining high quality.
• Lead, train, and mentor kitchen staff, fostering a positive and productive work environment.
• Ensure strict adherence to food safety, hygiene, and sanitation standards, complying with all health regulations.
• Maintain equipment and ensure a clean and organized kitchen space.
• Collaborate with the management team on budgeting and financial performance of the food and beverage department.
• Conduct regular quality control checks to ensure consistency and excellence in all dishes.
• Stay updated on industry trends and culinary innovations.
• Develop special event menus and oversee catering operations as needed.

• Culinary degree or equivalent professional training.
• Minimum of 5 years of progressive experience as a Chef, with at least 2 years in an Executive Chef or Head Chef role.
• Demonstrated expertise in various cuisines and cooking techniques.
• Strong leadership, management, and communication skills.
• Proficiency in kitchen management software, inventory control, and P&L management.
• Knowledge of food safety and sanitation regulations (e.g., HACCP).
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for delivering exceptional culinary experiences.
• Excellent organizational and time management skills.

• Develop innovative and appealing menus, considering seasonal ingredients and customer preferences.
• Oversee all kitchen operations, ensuring smooth and efficient service.
• Manage, train, and mentor kitchen staff, fostering a positive and productive work environment.
• Maintain exceptional standards of food quality, taste, and presentation.
• Implement and enforce strict food safety and sanitation protocols.
• Manage food inventory, control costs, and negotiate with suppliers.
• Collaborate with management on marketing and special events.
• Ensure efficient scheduling of kitchen staff.
• Stay updated on culinary trends and techniques.

• Culinary degree or equivalent professional experience.
• Minimum of 5 years of experience as an Executive Chef or Head Chef.
• Proven experience in menu planning, costing, and inventory management.
• Strong leadership and team management skills.
• Excellent knowledge of various cooking methods, ingredients, equipment, and processes.
• Understanding of health and safety regulations in a food service environment.
• Creativity and a passion for delivering high-quality cuisine.
• Strong communication and interpersonal skills.