2107 Executive Chef jobs in Manama
Executive Chef
Posted today
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Key duties and responsibilities include:
- Conceptualizing, designing, and executing innovative and high-quality menus that align with the establishment's brand and target market.
- Overseeing all food preparation and cooking processes, ensuring consistency and adherence to recipes and presentation standards.
- Managing, mentoring, and training kitchen staff, fostering a collaborative and high-performance environment.
- Controlling food costs through effective inventory management, supplier negotiation, and waste reduction strategies.
- Ensuring strict adherence to all health, safety, and sanitation regulations in the kitchen.
- Collaborating with the management team to develop culinary strategies, special events, and promotional activities.
- Maintaining exceptional standards of cleanliness and organization throughout the kitchen and storage areas.
- Conducting regular performance reviews for kitchen staff and providing constructive feedback.
- Staying updated with culinary trends, techniques, and sourcing the finest ingredients.
- Managing the kitchen budget, including labor and operational expenses, to ensure profitability.
Executive Chef
Posted today
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Job Description
Responsibilities:
- Oversee all kitchen operations, including food preparation and presentation.
- Develop innovative and appealing menus for all dining outlets, banquets, and events.
- Manage and mentor the culinary team, including sous chefs, cooks, and kitchen staff.
- Ensure adherence to strict quality, hygiene, and safety standards.
- Control food costs, manage inventory, and optimize ordering processes.
- Build and maintain strong relationships with food suppliers.
- Collaborate with F&B management to achieve financial targets and guest satisfaction.
- Stay abreast of culinary trends and implement new techniques and dishes.
- Conduct regular training sessions for kitchen staff.
- Ensure efficient kitchen operations and maintain a positive working environment.
- Culinary degree or equivalent professional certification.
- Minimum of 8 years of progressive experience in professional kitchens, with at least 4 years in an Executive Chef or Head Chef role.
- Proven experience in menu development, food costing, and inventory management.
- Strong leadership, team management, and communication skills.
- In-depth knowledge of international cuisines and culinary techniques.
- Experience in high-volume, upscale hotel or restaurant settings.
- Proficiency in health and safety regulations (HACCP).
- Creative flair and passion for high-quality food presentation.
- Ability to work under pressure and manage multiple priorities effectively.
Executive Chef
Posted today
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Job Description
Key Responsibilities:
- Overseeing all aspects of kitchen operations, including food preparation, cooking, and presentation.
- Developing innovative and appealing menus that reflect current culinary trends and seasonal ingredients.
- Managing kitchen staff, including hiring, training, scheduling, and performance evaluation.
- Ensuring strict adherence to food safety, sanitation, and health regulations (HACCP).
- Controlling food costs, inventory management, and ordering of supplies to optimize profitability.
- Collaborating with the management team to align culinary strategies with business objectives.
- Maintaining high standards of quality control for all dishes leaving the kitchen.
- Creating a positive and productive work environment for the kitchen team.
- Conducting regular food tastings and quality checks.
- Managing relationships with food suppliers and negotiating favorable terms.
- Ensuring efficient use of kitchen resources and minimizing waste.
- Staying updated on new culinary techniques, ingredients, and equipment.
The ideal candidate will possess extensive experience as a Head Chef or Executive Chef within reputable hotels, restaurants, or catering establishments. A formal culinary degree or recognized certification is highly desirable. Proven expertise in menu engineering, cost control, and inventory management is essential. Strong leadership, team management, and communication skills are required to effectively motivate and guide the kitchen brigade. A passion for culinary excellence, creativity, and a keen eye for detail are paramount. The ability to work under pressure, manage multiple tasks efficiently, and maintain composure in a demanding environment is crucial. If you are a visionary culinary leader ready to make a significant impact and elevate the dining experience, we encourage you to apply.
Executive Chef
Posted 1 day ago
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Key responsibilities include overseeing a team of cooks and kitchen staff, ensuring efficient workflow and smooth service, and managing food costs to maintain profitability. You will be involved in sourcing premium ingredients, developing relationships with suppliers, and ensuring consistent quality across all menu items. The Executive Chef will also be responsible for training and mentoring kitchen staff, fostering a positive and productive work environment, and implementing best practices in culinary techniques. This position requires exceptional leadership skills, creativity, and a deep understanding of diverse cuisines and food trends. Experience in high-volume fine dining or luxury hospitality environments is highly desirable. You will play a critical role in shaping the dining experience and contributing to the overall success of the establishment.
Qualifications:
- Culinary degree or equivalent professional experience.
- Minimum of 7 years of experience in a progressive culinary role, with at least 3 years as an Executive Chef or Head Chef.
- Proven experience in menu planning, costing, and inventory management.
- Strong leadership, team management, and communication skills.
- Demonstrated creativity and passion for food and culinary excellence.
- In-depth knowledge of various cooking techniques and international cuisines.
- Experience with food safety regulations and HACCP principles.
- Ability to work under pressure and manage a busy kitchen environment.
- Excellent organizational and problem-solving skills.
Executive Chef
Posted 1 day ago
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Job Description
Key Responsibilities:
- Develop and implement creative, high-quality menus for all food outlets.
- Oversee daily kitchen operations, ensuring smooth workflow and adherence to schedules.
- Manage, train, and mentor kitchen staff, fostering a positive and efficient team.
- Control food costs, inventory, and waste through effective management techniques.
- Ensure compliance with all health, safety, and sanitation regulations.
- Collaborate with management to achieve financial targets and enhance customer satisfaction.
- Source and procure ingredients, maintaining relationships with vendors.
- Lead by example, demonstrating passion for culinary arts and exceptional service.
- Minimum of 5 years of experience as an Executive Chef or Senior Sous Chef.
- Culinary degree or equivalent professional certification.
- Extensive knowledge of international cuisines and culinary techniques.
- Proven leadership and team management abilities.
- Strong financial acumen, including P&L management and cost control.
- Excellent communication and interpersonal skills.
- Ability to work under pressure in a fast-paced environment.
Executive Chef
Posted 1 day ago
Job Viewed
Job Description
Key Responsibilities:
- Develop and execute innovative menus for all dining outlets.
- Oversee all kitchen operations, ensuring smooth and efficient service.
- Manage food procurement, inventory control, and cost management.
- Maintain the highest standards of food quality, preparation, and presentation.
- Lead, train, and mentor kitchen staff, fostering a positive work environment.
- Ensure compliance with all health, safety, and sanitation regulations.
- Collaborate with management on menu planning, specials, and promotions.
- Control kitchen expenses and achieve budgetary goals.
- Conduct regular quality checks and taste panels.
- Stay abreast of culinary trends and competitor activities.
Qualifications:
- Culinary degree or equivalent professional certification.
- Minimum of 7 years of progressive experience in culinary arts, with at least 3 years in an Executive Chef or Head Chef role.
- Expertise in a variety of international cuisines and cooking techniques.
- Proven ability in menu development, food costing, and inventory management.
- Strong leadership, team management, and communication skills.
- Knowledge of food safety regulations and HACCP principles.
- Excellent organizational and problem-solving abilities.
- Ability to work under pressure and manage multiple tasks effectively.
- Creative flair and a passion for exceptional food quality.
Executive Chef
Posted 1 day ago
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Job Description
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Executive Chef
Posted 2 days ago
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Job Description
- Developing and implementing innovative, high-quality menus that reflect current culinary trends and guest preferences.
- Overseeing all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
- Managing kitchen staff, including hiring, training, scheduling, and performance evaluation.
- Ensuring strict adherence to food safety, sanitation, and hygiene standards (HACCP).
- Controlling food costs through effective inventory management, waste reduction, and procurement strategies.
- Collaborating with suppliers to source the freshest, highest-quality ingredients.
- Developing and executing special event menus and catering packages.
- Maintaining consistency in food quality and portion control across all dishes.
- Keeping abreast of industry best practices, new culinary techniques, and emerging food trends.
- Ensuring a positive and productive work environment within the kitchen.
- Culinary degree from a recognized institution or equivalent professional experience.
- Minimum of 8 years of progressive experience in professional kitchens, with at least 3 years in an Executive Chef or Head Chef role.
- Extensive knowledge of various international cuisines and culinary techniques.
- Proven experience in menu development, costing, and inventory management.
- Strong leadership, team management, and communication skills.
- Proficiency in food safety regulations and HACCP principles.
- Ability to work under pressure and manage multiple priorities in a demanding environment.
- Creative flair and a passion for delivering exceptional dining experiences.
- Experience with fine dining establishments is highly desirable.
Executive Chef
Posted 2 days ago
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Job Description
Executive Chef
Posted 2 days ago
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