288 Head Chef jobs in Bahrain

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

• Oversee all kitchen operations, ensuring high standards of quality and presentation.
• Develop innovative and appealing menus, incorporating seasonal ingredients.
• Manage food and labor costs effectively.
• Lead, train, and mentor kitchen staff, fostering a positive team environment.
• Maintain strict adherence to food safety, hygiene, and sanitation regulations.
• Manage inventory, procurement, and supplier relationships.
• Ensure efficient kitchen workflow and timely service.
• Collaborate with management on specials, events, and promotions.
• Conduct regular performance reviews for kitchen staff.
• Stay updated on culinary trends and techniques.

• Culinary degree or equivalent professional training.
• Minimum of 7 years of progressive experience in kitchen management, preferably as a Head Chef or Executive Sous Chef.
• Demonstrated expertise in menu planning, food costing, and inventory management.
• Strong leadership, communication, and interpersonal skills.
• Proficiency in various cooking techniques and cuisines.
• Knowledge of food safety and sanitation regulations (e.g., HACCP).
• Ability to work under pressure and manage multiple tasks in a fast-paced environment.
• Creative flair and passion for exceptional food.
• Experience in budgeting and financial management for kitchen operations.

• Develop, design, and execute innovative menus for daily service, special events, and seasonal offerings.
• Oversee all food preparation, cooking, and presentation to ensure consistency and quality.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluations.
• Control food costs through effective inventory management, purchasing, and waste reduction.
• Ensure strict adherence to all health, safety, and sanitation regulations (HACCP).
• Maintain a clean, organized, and well-equipped kitchen environment.
• Collaborate with management on menu costing, pricing, and profitability.
• Source high-quality ingredients from reputable suppliers.
• Conduct regular taste tests and quality checks.
• Lead by example with a strong work ethic and a passion for culinary excellence.

• Minimum of 5 years of experience as a Head Chef or Executive Chef.
• Formal culinary training from a recognized institution preferred.
• Demonstrated expertise in menu creation, food costing, and kitchen management.
• Strong leadership and team management skills.
• Excellent knowledge of various cooking techniques and international cuisines.
• Proficiency in HACCP and other food safety standards.
• Ability to manage budgets and control expenses effectively.
• Creative flair and a passion for delivering exceptional dining experiences.
• Strong communication and interpersonal skills.

• Develop creative and appealing menus, including daily specials.
• Source and procure high-quality ingredients, maintaining strong supplier relationships.
• Lead, train, and manage kitchen staff, including chefs and kitchen assistants.
• Oversee food preparation, cooking, and presentation to ensure consistency and quality.
• Manage food costs, inventory, and ordering to optimize profitability.
• Ensure strict adherence to all food safety, hygiene, and sanitation regulations.
• Maintain a clean and organized kitchen environment.
• Collaborate with management on menu planning, pricing, and marketing.
• Develop and implement new recipes and culinary techniques.
• Manage kitchen operational efficiency and troubleshoot any issues.

• Lead and manage the entire kitchen brigade, ensuring efficient and effective operations.
• Develop creative, seasonal, and high-quality menus that align with the establishment's culinary vision and customer expectations.
• Oversee all food preparation, cooking, and presentation, ensuring consistency and excellence.
• Source high-quality ingredients, manage supplier relationships, and control inventory and costs effectively.
• Implement and enforce strict hygiene, sanitation, and food safety standards (HACCP).
• Train, mentor, and develop kitchen staff, fostering a positive and productive work environment.
• Manage kitchen budgets, including food costs, labor costs, and equipment maintenance.
• Collaborate with front-of-house management to ensure seamless guest experiences.
• Stay current with culinary trends, techniques, and industry best practices.
• Conduct regular performance evaluations for kitchen staff.

• Formal culinary training and a recognized culinary degree or equivalent professional experience.
• Minimum of 5 years of experience as a Head Chef, Sous Chef, or Executive Chef in a reputable establishment.
• Proven expertise in menu planning, recipe development, and food costing.
• Strong leadership and team management skills, with the ability to motivate and inspire a diverse team.
• In-depth knowledge of various cooking techniques, cuisines, and presentation styles.
• Excellent understanding of food safety regulations and sanitation practices.
• Proficiency in inventory management and cost control.
• Strong organizational and multitasking abilities, with the capacity to manage a busy kitchen environment.
• Creative flair and a passion for delivering exceptional dining experiences.
• Excellent communication and interpersonal skills.

• 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.