284 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.

This job has no reviews yet. You can be the first!

The most in-demand professions in Isa Town:

MEAT SLAUGHTERHOUSE WORKER | PACKERS, SORTERS | UKRAINE | without work experience

Users also frequently search in these cities:

More professions from the category Restaurants - Cafes - Hotels:

Subscribe to our telegram channel @layboard_in

Executive Chef - Contract Position in Isa Town

We are in need of a talented and experienced Executive Chef to join our team on a temporary contract basis in Isa Town. As the Executive Chef, you will be responsible for overseeing all aspects of the kitchen operations, including menu planning, food preparation, and staff management.

Key Responsibilities:
- Develop menus and create new dishes that meet quality standards and customer preferences.
- Train and manage kitchen staff, ensuring they adhere to sanitation and safety regulations.
- Monitor inventory levels and order supplies as needed to maintain efficient kitchen operations.
- Collaborate with restaurant management to plan special events or promotions.
- Maintain high levels of cleanliness and organization in the kitchen area.
- Adhere to budget guidelines while ensuring high quality standards are met.

Requirements:
- Proven experience as an Executive Chef or similar role.
- Knowledge of various cooking techniques, ingredients, and menu creation.
- Strong leadership skills with the ability to manage a team effectively.
- Excellent communication and interpersonal skills.
- Ability to work well under pressure in a fast-paced environment.
- Flexibility to work various shifts, including weekends and holidays.

Preferences:
- Prior experience working in a contract position is preferred but not required.
- Candidates with culinary training or certifications will be given preference.

We offer a competitive salary of 1600$ per month for this contract position. Additionally, we will provide you with a free visa and ticket for your convenience. This is an excellent opportunity for an experienced Executive Chef looking for a temporary position in Isa Town. If you meet the requirements listed above, please submit your application today. We look forward to hearing from you!

This job has no reviews yet. You can be the first!

Users also frequently search in these cities:

More professions from the category Restaurants - Cafes - Hotels:

Subscribe to our telegram channel @layboard_in

• Develop and execute innovative and high-quality menus for various dining concepts.
• Oversee all aspects of kitchen operations and food preparation remotely.
• Ensure consistency in food quality and presentation across all establishments.
• Manage food costs, inventory, and supplier relationships effectively.
• Train and mentor kitchen staff to uphold culinary standards and techniques.
• Maintain stringent hygiene, sanitation, and food safety protocols.
• Collaborate with remote management and on-site teams to ensure operational success.
• Stay abreast of culinary trends and incorporate them into menu development.
• Conduct virtual culinary training sessions and menu tastings.

• Extensive experience as an Executive Chef or Head Chef, preferably in upscale establishments or large catering operations.
• Proven ability to manage and lead culinary teams remotely.
• Exceptional culinary creativity and a passion for food innovation.
• Strong understanding of food cost management and inventory control.
• Excellent knowledge of food safety and sanitation standards.
• Superb communication, leadership, and organizational skills.
• Proficiency with virtual collaboration tools and technology.
• Culinary degree or equivalent professional experience.

• Oversee all kitchen operations, including food preparation, cooking, and presentation.
• Develop innovative and appealing menus, seasonal specials, and signature dishes.
• Manage food costs, inventory, and purchasing, ensuring efficient use of resources and adherence to budget.
• Supervise, train, and mentor kitchen staff, fostering a positive and productive work environment.
• Ensure compliance with all health, safety, and sanitation regulations.
• Maintain high standards of food quality, taste, and consistency.
• Collaborate with the F&B Manager and other department heads to coordinate culinary events and ensure seamless service.
• Conduct regular performance evaluations for kitchen staff.
• Monitor industry trends and incorporate new culinary techniques and ingredients.
• Manage kitchen equipment maintenance and ensure proper functioning.

• Culinary degree or equivalent professional certification.
• Minimum of 5 years of experience as an Executive Chef or Senior Sous Chef in a high-volume, reputable establishment.
• Extensive knowledge of various international cuisines and culinary techniques.
• Proven leadership and team management skills.
• Strong understanding of food costing, inventory management, and budgeting.
• Excellent communication, interpersonal, and problem-solving abilities.
• Passion for food quality, creativity, and guest satisfaction.
• Proficiency in HACCP principles and food safety standards.
• Ability to work under pressure and in a fast-paced environment.

• Design and develop innovative and appealing menus for various catering events, considering client preferences, dietary restrictions, and seasonal availability.
• Oversee all aspects of culinary operations, including food preparation, cooking, plating, and presentation.
• Lead, train, and motivate a team of chefs and kitchen staff, fostering a collaborative and high-performance environment.
• Ensure strict adherence to food safety, sanitation, and hygiene standards (HACCP).
• Manage food costs, inventory, and procurement of ingredients to optimize profitability without compromising quality.
• Collaborate closely with event planners and clients to understand their vision and deliver customized culinary experiences.
• Maintain consistent quality and presentation standards across all dishes and events.
• Develop and implement standard operating procedures for the kitchen.
• Stay abreast of culinary trends, techniques, and emerging ingredients.
• Conduct regular taste tests and quality control checks.

• Culinary degree from a reputable institution or equivalent extensive experience.
• Minimum of 7 years of progressive experience in high-volume catering or fine dining, with at least 3 years in an Executive Chef or Head Chef role.
• Demonstrated creativity and expertise in menu development and culinary arts.
• Strong leadership, team management, and communication skills.
• In-depth knowledge of food safety regulations and cost control measures.
• Proficiency in kitchen management software and inventory control systems.
• Ability to manage multiple projects and events simultaneously under pressure.
• A passion for delivering exceptional food and guest experiences.
• Excellent organizational and problem-solving abilities.
• Willingness to adapt to evolving client needs and industry trends.

• Conceptualizing and developing innovative, high-quality menus that align with brand standards and target market preferences.
• Ensuring consistency in food preparation, presentation, and quality across all kitchens.
• Developing and implementing cost-effective food and labor budgets, and monitoring performance.
• Sourcing premium ingredients and building strong relationships with suppliers.
• Setting and maintaining rigorous hygiene and food safety standards in compliance with local regulations.
• Recruiting, training, motivating, and managing kitchen teams remotely.
• Conducting remote performance reviews and identifying training needs.
• Collaborating with F&B managers and marketing teams on special events, promotions, and menu launches.
• Staying updated on global culinary trends and incorporating them into menu strategies.
• Developing and executing a strong online presence for the culinary offerings, potentially including virtual cooking classes or content creation.

• A distinguished culinary background with a minimum of 10 years of experience in high-end establishments, including at least 5 years in an Executive Chef or similar leadership role.
• Proven ability to create exceptional and diverse menus.
• Strong understanding of food costing, inventory management, and waste reduction techniques.
• Excellent leadership, communication, and organizational skills, with a demonstrated ability to manage remote teams effectively.
• Proficiency in digital communication and management tools.
• A passion for culinary innovation and a commitment to excellence.
• Culinary degree or equivalent professional training is highly desirable.
• A portfolio showcasing successful menu developments and culinary creations.

• Conceptualizing, designing, and executing innovative and seasonal menus that align with the establishment's brand and guest expectations.
• Overseeing all daily kitchen operations, ensuring seamless service delivery and exceptional food quality.
• Managing, training, and mentoring kitchen staff, fostering a positive and productive work environment.
• Implementing and enforcing strict food safety and sanitation standards in accordance with local regulations and best practices.
• Controlling food costs and inventory through effective procurement, storage, and waste management.
• Collaborating with the F&B management team to develop strategic initiatives for menu pricing, promotions, and special events.
• Maintaining a high level of creativity and culinary excellence, staying abreast of global food trends and techniques.
• Conducting regular performance evaluations and providing constructive feedback to kitchen staff.
• Ensuring the efficient use of kitchen equipment and resources.
• Developing special menus for events, banquets, and private dining.
• Working remotely to guide kitchen teams through detailed recipes, training materials, and virtual check-ins.
• Ensuring consistency in food preparation and presentation across all dishes.
• Troubleshooting any operational issues that arise in the kitchen promptly and effectively.

• Culinary degree or equivalent professional certification.
• Minimum of 8 years of progressive experience in high-end restaurants or hotels, with at least 3 years in an Executive Chef or Head Chef role.
• Proven ability to develop innovative and appealing menus.
• Exceptional leadership, management, and team-building skills.
• In-depth knowledge of various international cuisines and culinary techniques.
• Strong understanding of food costing, inventory management, and budgeting.
• Excellent knowledge of food safety regulations and HACCP principles.
• Creative flair and a passion for delivering outstanding dining experiences.
• Strong organizational and problem-solving abilities.
• Excellent communication skills, with the ability to articulate culinary vision clearly.
• Experience managing remote kitchen teams and ensuring remote operational success is essential for this role.

• Develop creative and seasonal menus, ensuring variety, quality, and cost-effectiveness.
• Oversee all food preparation and presentation standards, ensuring consistency and excellence.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
• Control food costs and inventory management, implementing effective purchasing and stock rotation strategies.
• Ensure compliance with all health, safety, and sanitation regulations.
• Collaborate with the front-of-house management to ensure seamless service and guest satisfaction.
• Maintain a clean, organized, and well-equipped kitchen environment.
• Continuously seek opportunities to innovate and improve culinary offerings.
• Manage vendor relationships and negotiate pricing for ingredients and supplies.
• Foster a positive and productive work environment for the kitchen team.

• Proven experience as an Executive Chef or Head Chef in a reputable establishment.
• Culinary degree or equivalent professional certification.
• Strong leadership and team management skills.
• Expertise in menu planning, food costing, and inventory control.
• In-depth knowledge of culinary techniques and international cuisines.
• Excellent understanding of food safety and sanitation standards.
• Creativity and passion for food.
• Ability to work under pressure and manage multiple priorities.
• Strong communication and interpersonal skills.
• Familiarity with hybrid work environments, balancing kitchen leadership with strategic planning.

• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Develop innovative and appealing menus, considering seasonal ingredients and market trends.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
• Ensure strict adherence to food safety and sanitation standards.
• Control food costs and manage inventory effectively through proper ordering and waste reduction.
• Maintain equipment and ensure a safe and efficient working environment.
• Collaborate with management to align culinary offerings with overall business goals.
• Handle customer feedback and resolve any culinary-related issues.
• Stay updated on the latest culinary trends and techniques.
• Foster a positive and collaborative team environment.

• Culinary degree or equivalent professional experience.
• Minimum of 7 years of progressive experience in kitchen management, with at least 3 years as an Executive Chef or Head Chef.
• Extensive knowledge of various cuisines and cooking techniques.
• Demonstrated ability in menu engineering and cost control.
• Strong leadership, communication, and interpersonal skills.
• Proficiency in food safety and sanitation regulations (e.g., HACCP).
• Excellent organizational and time management skills.
• Ability to work under pressure and handle multiple tasks.
• Passion for culinary excellence and innovation.