7 Head Chef jobs in Manama

Driven to create unique home-grown food concepts that bring people together, the Independent Food Company is a UAE-based hospitality company with multiple concepts under it’s umbrella – SALT, Switch, Parker’s, Grind, Somewhere and Public.

We are currently hiring for a number of Head Chefs to lead the entire culinary operation which includes planning, organization, training, and leadership of all BOH operations for Bahrain. The Head Chef will work collaboratively with other operating departments to ensure successful running of the restaurant. Some of the key responsibilities:

• Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures
• Responsible for inventory, ordering/purchasing, and food cost controls
• Create operational solutions for faster service, retaining a focus on excellence
• Work closely with the Restaurant Manager regarding department finances including, food and labor cost, inventory, etc
• Lead and develop the BOH teams

To be considered for this role, you will ideally have a Bachelor Degree in Hospitality and Restaurant Management Major in Culinary Arts with at least 5 years of experience in a full-service, high volume, fast casual dining restaurant or other food and beverage establishment with a similar capacity and clientele.

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Swiss-Belresidences Juffair, Manama, Kingdom of Bahrain

Key Attributes: Self-motivated, innovative thinker, strong interpersonal and communication skills, leadership, coaching, counseling, analytical, strategic, and financial management skills, with high attention to detail.

Position Overview: In the absence of the Executive Chef, make necessary business decisions to ensure the efficient running of the division and proper handling of service issues. Coordinate tasks and operations of the Kitchen and Stewarding Departments. Develop budgets and targets in collaboration with the Executive Chef. Prepare financial reports and analyze performance to optimize profitability and meet budget goals.

Market and Competitor Analysis: Monitor industry trends, practices, and competitor strategies to identify business opportunities and areas for improvement.

Operational Responsibilities: Manage food costs, ensure adherence to operating procedures, oversee menu creation, assist with purchasing, receiving, and inventory, and ensure food safety standards. Coordinate meeting and banqueting events, maintain hygiene standards, and ensure proper maintenance of kitchen facilities.

Guest Relations and Feedback: Handle guest queries professionally, monitor feedback, and recommend improvements or new services.

Stewarding and Maintenance: Oversee cleaning, sanitation, and maintenance of kitchen and storage areas, and ensure licensing and certification compliance.

Financial and HR Management: Manage department expenses, participate in recruitment, conduct performance appraisals, identify training opportunities, and address employee misconduct as per HR policies. Manage schedules, payroll, and overtime to meet business needs.

Facilities and Safety: Monitor facility conditions, recommend repairs, and ensure adherence to fire, safety, and health regulations.

Additional Duties: Perform other tasks as directed by superiors to meet business needs.

Company Industry: FMCG, Foods, Beverages

Departments: Chefs, F&B, Front Desk

Keywords: Head Chef, Sous Chef

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Sou Chef Jobs at Swiss-Belresidences Juffair, Manama, Bahrain

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**Job brief**

We are looking for a creative and proficient in all aspects of food preparation, Executive Chef. You will be “the chief” and maintain complete control of the kitchen.

**Responsibilities**
- Plan and direct food preparation and culinary activities
- Modify menus or create new ones that meet quality standards
- Estimate food requirements and food/labor costs
- Supervise kitchen staff’s activities
- Arrange for equipment purchases and repairs
- Recruit and manage kitchen staff
- Rectify arising problems or complaints
- Give prepared plates the “final touch”
- Perform administrative duties
- Comply with nutrition and sanitation regulations and safety standards
- Keep time and payroll records
- Maintain a positive and professional approach with coworkers and customers

**Requirements and skills**
- Proven working experience as a Head Chef
- Excellent record of kitchen management
- Ability to spot and resolve problems efficiently
- Capable of delegating multiple tasks
- Communication and leadership skills
- Keep up with cooking trends and best practices
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
- BS degree in Culinary science or related certificate

**Job Types**: Full-time, Permanent, Contract

Ability to commute/relocate:

- Manama: Reliably commute or planning to relocate before starting work (required)

An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.

**What will I be doing?**
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:

- Lead of the kitchen brigade and ensure ongoing development of Team Members
- Identify an effective approach to succession planning
- Create menus that meet and exceed customers' needs and conform to brand standards
- Ensure the consistent production of high quality food through all hotel food outlets
- Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
- Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
- Manage department operations, including budgeting, forecasting, resource planning, and waste management
- Manage all aspects of the kitchen including operational, quality and administrative functions
- Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
- Ensuring adequate resources are available according to business needs
- Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
- Maintain good communication and work relationships in all hotel areas
- Ensure that staffing levels are maintained to cover business demands
- Ensure monthly communication meetings are conducted and post-meeting minutes generated
- Manage staff performance issues in compliance with company policies and procedures
- Recruit, manage, train and develop the kitchen team
- Comply with hotel security, fire regulations and all health and safety and food safety legislation
- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
- Manage financial performance of the department so all planning is in line with hotel objectives
- Manage food control systems are adhered to them so margins are on target in a pro-active way
- Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
- Be environmentally aware
- Ensure food wastage program is adhered to so that margins are on target
- Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation

**What are we looking for?**
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

- Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
- Excellent leadership skills
- A creative approach to the production of high quality food
- A business focused approach to managing a hotel kitchen
- Excellent communication skills
- Ability to build relationships, internal and external, to the hotel and the Company
- Excellent planning and organizational skills
- Ability to multi-task and meet deadlines
- A current, valid, and relevant trade qualification (proof may be required)

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

- A certification in management
- Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

**Job Number** 24037552

**Job Category** Food and Beverage & Culinary

**Location** Sheraton Bahrain Hotel, 6 Palace Avenue, Manama, Bahrain, Bahrain VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Management

**JOB SUMMARY**

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

**CANDIDATE PROFILE**

**Education and Experience**
- High school diploma OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 6 years' experience in the culinary, food and beverage, or related professional area.

**CORE WORK ACTIVITIES**

**Assisting in Leading Kitchen Operations for Property**
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.

**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.

**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Trains kitchen associates on the fundamentals of good cook

This job posting is for a position at a Hotel owned and operated by an independent franchisee, not by IHG or its affiliates. IHG has no involvement in the hiring or day-to-day employment policies or practices of franchisees_.

**About Us**

Under the general direction of direct superior and within the limits of established InterContinental Hotels Group local policies and procedures, provide support and assist in achieving a high standard of documentation and record keeping across the training function and ensure Learning & Development is moving the business forward. Promotes the desired work culture around the five core values "Winning Ways" of "Do the right thing', "Show we care", "Aim Higher", "Celebrate Difference", "Work better together" of IHG and the brand ethos.

**Your day to day**:
***
- **Based **upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the General Manager)***
- **Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical**

***
- **Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardized menu guidelines**

***
- **Monitor standards of production to ensure quality**

***
- **Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilization of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards**
- **Control of food purchasing levels in liaison with the Stores person**

***
- **Control the drafting of rosters, ensuring each area is effectively covered and within keeping of the hotel's annual manning and payroll budgets. These guidelines to be provided by the General **Manager**

***
- ** Maintain a sound knowledge of the hotel's procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards**

***
- **Under the direction of the Food and Beverage manager and with the stores department assist and maintain with the continuous monitoring of all aspects pertaining to the control of the hotel's food cost**
- **Purchase all food items from the hotel's one supplier list, this supplier list is generated by the Stores person**

***
- **Be actively involved in the hotel's Total Quality Management programmed, having a sound knowledge and understanding of Intercontinental Hotels TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all staff to play an active role**

***
- **Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel **standards**

***
- **To **organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management.** **Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department**

***
- **Have a thorough knowledge of the labor agreement and manage staff and rosters according to them***
- **Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed**

***
- **Ensure all MAF and HACCP guidelines are achieved and maintained.** **Check monitoring procedures daily**

***
- **Ensure all equipment is properly maintained and stored, with all breakage's and breakdowns being properly reported and recorded**

***
- **Be fully conversant with the hotel's fire, security and emergency procedures**

***
- **Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents**

***
- **To perform any other duties so directed by the General Manager that affect the operation and profitability of the kitchen and department**

***
- **Works with F&B in charge in manpower planning and management needs**

***
- **Works with **F&B in charge** in the preparation and management of the Department's budget**

**What we need from you**

***
- **Degree or certificate in culinary arts**:

- **5+ years' experience as a chef**:

- **At least two years in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience**

**What we offer**

*** We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life.**
**We welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring t