147 Executive Chefs jobs in Bahrain

Job Category: Chef - Head

• Contract Period: 2 Years
• Minimum Salary: 275 BD
• Required Qualifications: Diploma
• Required Experience: 5 Years
• Remarks: Fixed overtime BHD 100

Terms & Conditions:

• Accommodation: Free

We are seeking a talented and experienced Head Chef to lead our culinary team in Bahrain. If you have a diploma in culinary arts, a minimum of 5 years of experience, and the passion to create exceptional culinary experiences, we want to hear from you!

Position Highlights:

• Competitive salary with fixed overtime
• Free accommodation and medical benefits
• Both-way air ticket provided

How to Apply: Ready to take on a leadership role in the kitchen? Send your resume and portfolio to (your email address). Join us in Bahrain and lead the way to culinary excellence!

#HeadChef #ChefJobs #BahrainOpportunity #CulinaryLeadership #HiringNow

Apparel Group is a global fashion and lifestyle retail conglomerate residing at the crossroads of the modern economy – Dubai, United Arab Emirates. Today, the Apparel Group caters to thousands of eager shoppers through its more than 1750+ stores and 75+ brands across all platforms employing 17,000 multicultural staff covering four continents.

Apparel group has carved its strong presence not only in the UAE, Kuwait, Bahrain, Oman, and Saudi Arabia but opened thriving gateways to market in India, South Africa, Singapore, Indonesia, Thailand and Malaysia. Additionally, clear strategies are in place to enter emerging markets such as Hungary, Pakistan, Egypt and Philippines. Also, Apparel Group provides customers the experience of shopping from the comfort of their own home with ease and convenience via our E-Commerce site 6thStreet.com.

Apparel Group operates brands from around the world, originating from the USA, Canada, Europe, Australia, Asia and includes leading names in Fashion, Footwear & Lifestyle such as Tommy Hilfiger, Charles & Keith, Skechers, Aldo, Nine West, Aeropostale, Jamie’s Italian to name a few. Other key brands include Tim Hortons, Cold Stone Creamery, Inglot, Rituals, etc.

• Job Identification: 4475
• Job Category: Restaurant
• Posting Date: 11/10/2024, 11:59 AM
• Job Schedule: Full time
• Location: Office No - 801, Seef District, BH

• Developing creative, seasonal, and cost-effective menus that align with the brand's culinary vision.
• Establishing and maintaining high standards of food quality, taste, and presentation.
• Creating standardized recipes and ensuring consistency in all dishes.
• Managing food costs and inventory control through effective ordering and waste reduction strategies.
• Developing and implementing kitchen operational procedures and hygiene standards.
• Training and mentoring kitchen staff on culinary techniques, safety, and sanitation.
• Collaborating with the management team on menu planning, special events, and promotions.
• Ensuring compliance with all health and safety regulations and food handling standards.
• Conducting remote performance reviews and providing feedback to kitchen supervisors.
• Staying updated on culinary trends, new ingredients, and innovative cooking techniques.

• Plan, prepare, and cook high-quality dishes according to established recipes and standards.
• Develop innovative and appealing menu items, considering seasonal ingredients and current food trends.
• Manage and train kitchen staff, ensuring efficient workflow and high performance.
• Oversee inventory control, ordering supplies, and managing food costs.
• Maintain strict adherence to food safety and sanitation regulations.
• Ensure the kitchen is clean, organized, and well-equipped.
• Collaborate with management on menu planning, promotions, and pricing strategies.
• Control waste and minimize spoilage.
• Conduct regular quality checks of all food served.
• Assist in creating a positive and productive kitchen environment.

• Proven experience as a Head Chef, Sous Chef, or similar senior culinary role.
• Extensive knowledge of cooking techniques, ingredients, and presentation.
• Strong leadership and team management skills.
• Excellent organizational and time management abilities.
• Proficiency in inventory management and cost control.
• Solid understanding of food safety and sanitation standards.
• Creative flair and passion for culinary arts.
• Ability to work under pressure and handle demanding schedules.
• Culinary degree or equivalent professional qualification is preferred.
• Strong communication and interpersonal skills.

• Develop innovative and appealing menus, considering seasonality, market trends, and client preferences.
• Create detailed recipes and plating guides for all menu items.
• Oversee the virtual management of kitchen staff, including training, scheduling, and performance evaluation.
• Ensure consistent quality and presentation of all dishes.
• Manage food costs and inventory, implementing effective inventory control measures.
• Source high-quality ingredients from reliable suppliers.
• Maintain strict adherence to food safety, sanitation, and hygiene regulations.
• Develop and implement standard operating procedures for kitchen operations.
• Collaborate with marketing and management teams on culinary concepts and promotions.
• Utilize virtual communication and project management tools to oversee operations effectively.

• Culinary degree or equivalent professional certification.
• Proven experience as a Head Chef, Executive Chef, or Sous Chef in a high-volume or fine-dining establishment.
• Expertise in menu planning, recipe development, and food preparation techniques.
• Strong understanding of culinary trends and international cuisines.
• Excellent leadership, team management, and motivational skills.
• Proficiency in inventory management and food cost control.
• Knowledge of food safety and sanitation standards (e.g., HACCP).
• Exceptional communication and interpersonal skills for virtual team management.
• Ability to work independently and manage multiple tasks effectively from a remote location.
• Proficiency with virtual collaboration and management software.

• Develop creative, diverse, and seasonal menus that cater to various client needs and dietary preferences.
• Design signature dishes and establish culinary standards for quality and presentation.
• Oversee food sourcing, procurement, and inventory management to optimize food costs and minimize waste.
• Implement and enforce strict food safety and sanitation protocols (HACCP, etc.).
• Manage, train, and mentor the remote culinary team, fostering a culture of excellence and collaboration.
• Develop and refine recipes, ensuring consistency and scalability for large-scale catering.
• Collaborate with event planners and clients to understand their specific culinary requirements.
• Conduct virtual taste tests and menu consultations with clients.
• Monitor industry trends and incorporate innovative culinary techniques and ingredients.
• Manage the kitchen budget, ensuring profitability while maintaining high-quality standards.
• Oversee the quality control of all food produced, ensuring it meets exceptional standards.
• Develop standard operating procedures for all culinary functions.
• Troubleshoot and resolve any culinary-related issues that may arise.

• Culinary degree or equivalent professional training.
• Minimum of 7 years of progressive culinary experience, with at least 3 years in a Head Chef or Executive Sous Chef role, preferably in catering or large-scale food service.
• Proven ability to create innovative and appealing menus for diverse events.
• Strong knowledge of food safety regulations and best practices.
• Excellent leadership, team management, and motivational skills.
• Exceptional organizational and time management abilities.
• Proficiency in cost control, inventory management, and financial reporting.
• Strong communication and interpersonal skills, with the ability to effectively manage a remote team.
• Creative thinking and problem-solving capabilities.
• Proficiency in using digital collaboration tools and platforms.
• Passion for culinary arts and delivering outstanding food experiences.