1 252 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

• Developing innovative and appealing menus that align with the establishment's concept and customer expectations.
• Managing all aspects of the kitchen, including food preparation, cooking, and presentation.
• Supervising, training, and mentoring kitchen staff, fostering a collaborative and high-performing team environment.
• Ensuring strict adherence to food safety, sanitation, and hygiene standards (HACCP).
• Controlling food costs and managing inventory, including ordering supplies and minimizing waste.
• Collaborating with management on menu planning, pricing, and special events.
• Maintaining equipment and ensuring the kitchen is clean and well-organized.
• Implementing and enforcing quality control measures for all dishes.
• Staying updated on culinary trends and techniques.
• Conducting regular performance evaluations for kitchen staff.
• Managing supplier relationships and ensuring the quality of ingredients.

• Conceptualizing, developing, and executing innovative and appealing menus for various dining services.
  
• Managing all kitchen operations, including food preparation, cooking, and plating, ensuring consistency and quality.
  
• Leading, training, and motivating a team of kitchen staff, including sous chefs, cooks, and kitchen assistants.
  
• Overseeing inventory management, including ordering supplies, managing stock levels, and minimizing waste.
  
• Ensuring strict adherence to all food safety, hygiene, and sanitation regulations (HACCP standards).
  
• Controlling food costs and managing the kitchen budget effectively.
  
• Collaborating with the front-of-house management to ensure seamless service delivery.
  
• Maintaining high standards of equipment maintenance and kitchen cleanliness.
  
• Creating a positive and productive work environment for the kitchen team.
  
• Staying abreast of culinary trends, new techniques, and emerging ingredients.
  
• Conducting regular performance reviews for kitchen staff.
  
• Ensuring efficient scheduling of kitchen personnel.

• Culinary degree or equivalent professional certification.
  
• Minimum of 7 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.
  
• Proven expertise in menu creation, food costing, and inventory management.
  
• Strong leadership, team management, and communication skills.
  
• Excellent understanding of various international cuisines and cooking techniques.
  
• In-depth knowledge of food safety and sanitation practices.
  
• Ability to work under pressure in a fast-paced environment.
  
• Creative and passionate about food and culinary arts.
  
• Proficiency in kitchen management software is an advantage.

• Oversee all culinary activities, including menu planning, food preparation, and presentation across all hotel dining outlets.
• Lead, train, and motivate kitchen staff to achieve culinary excellence and maintain high morale.
• Develop creative and profitable menus that reflect seasonal ingredients and current culinary trends.
• Ensure the highest standards of food quality, safety, and hygiene are maintained in the kitchen at all times.
• Manage kitchen budgets, including food costs, labor, and supplies, to ensure profitability.
• Collaborate with the F&B Manager to plan events, promotions, and special menus.
• Conduct regular inventory checks and manage supplier relationships to ensure quality and cost-effectiveness.
• Implement and enforce strict health and safety regulations within the kitchen environment.
• Continuously seek opportunities for menu innovation and service improvement.
• Maintain a professional and positive working relationship with all hotel departments.