Executive Head Chef
Posted 4 days ago
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Job Description
Key Responsibilities:
- Lead and manage all kitchen staff, including sous chefs, line cooks, and kitchen assistants, fostering a positive and productive work environment.
- Develop innovative and appealing menus for all dining outlets, considering seasonal ingredients, current culinary trends, and client preferences.
- Oversee the preparation and presentation of all food items, ensuring consistent quality and adherence to recipes.
- Manage food inventory, procurement of ingredients, and supplier relationships, ensuring cost-effectiveness and quality.
- Control food costs and labor costs to meet budgetary requirements.
- Maintain strict standards of hygiene, sanitation, and food safety in the kitchen, complying with all health regulations.
- Train and mentor kitchen staff, developing their culinary skills and ensuring a high level of performance.
- Collaborate with the restaurant management team on menu planning, special events, and overall guest satisfaction.
- Ensure efficient kitchen operations, including proper organization, scheduling, and workflow.
- Create daily specials and seasonal dishes to enhance the dining experience.
- Stay updated on industry best practices and culinary innovations.
- Formal culinary training and certification from a recognized institution.
- Minimum of 8-10 years of progressive culinary experience, with at least 3-5 years in a Head Chef or Executive Chef role.
- Proven experience in fine dining or high-volume catering establishments.
- Exceptional culinary skills and a passion for food innovation.
- Strong leadership, management, and team-building abilities.
- In-depth knowledge of food safety, sanitation, and HACCP principles.
- Proficiency in menu costing, inventory management, and budget control.
- Excellent organizational and time-management skills.
- Ability to work effectively under pressure in a fast-paced environment.
- Creative flair and a keen eye for detail in food presentation.
- Strong communication and interpersonal skills.
- Experience working in the Jidhafs, Capital, BH region is an advantage.
Executive Head Chef
Posted 11 days ago
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Job Description
Key Responsibilities:
- Develop innovative and seasonal menus, considering dietary restrictions and client preferences.
- Oversee daily kitchen operations, ensuring efficiency and adherence to schedules.
- Manage and mentor a team of chefs, cooks, and kitchen staff, fostering a positive and productive work environment.
- Control food costs through effective inventory management, purchasing, and waste reduction strategies.
- Ensure strict compliance with all health, safety, and sanitation regulations.
- Source high-quality ingredients from reliable suppliers.
- Collaborate with the events and management team to conceptualize and execute catering for special events.
- Conduct regular performance evaluations for kitchen staff.
- Maintain the cleanliness and organization of all kitchen areas and equipment.
- Stay abreast of current culinary trends and techniques to enhance menu offerings.
Qualifications:
- Culinary degree or equivalent professional certification from a recognized institution.
- Minimum of 8 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Chef role.
- Demonstrated expertise in various culinary techniques and cuisines.
- Proven experience in menu costing, inventory management, and food purchasing.
- Strong leadership, team management, and communication skills.
- Ability to work under pressure in a fast-paced environment.
- Excellent organizational and problem-solving abilities.
- Passion for food and commitment to delivering exceptional quality.
- Knowledge of HACCP and other food safety standards is essential.
- Experience in catering operations is highly desirable.
This is a critical role for our client, requiring dedication and a passion for creating unforgettable culinary moments. The successful candidate will have a significant impact on the reputation and success of their catering services. If you are an ambitious culinary leader ready to take on a new challenge, we want to hear from you.
Executive Head Chef
Posted 14 days ago
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Job Description
Responsibilities:
- Conceptualize, develop, and execute innovative and appealing menus that align with the brand's vision and target clientele.
- Lead and mentor a team of chefs and kitchen staff, fostering a culture of creativity, collaboration, and continuous improvement.
- Oversee all kitchen operations, ensuring adherence to the highest standards of food quality, preparation, and presentation.
- Manage food costs effectively through strategic menu planning, inventory control, and supplier negotiations.
- Ensure strict compliance with all health, safety, and sanitation regulations.
- Collaborate with the procurement team to source high-quality ingredients and manage supplier relationships.
- Develop and implement standard operating procedures for all kitchen activities.
- Conduct regular taste panels and quality control checks.
- Manage kitchen budgets and control expenses to maximize profitability.
- Stay updated on the latest culinary trends, techniques, and global food innovations.
- Develop and deliver training programs for kitchen staff on culinary techniques and food safety.
- Contribute to the overall strategic direction of the food and beverage department.
- Create engaging culinary experiences that delight guests and enhance brand reputation.
- Oversee the planning and execution of special events and catering menus.
Qualifications:
- Culinary degree from a reputable institution or equivalent extensive professional experience.
- Minimum of 10 years of progressive culinary experience, with at least 5 years in an Executive Chef or Head Chef role, managing multiple outlets.
- Demonstrated expertise in menu engineering, costing, and food cost management.
- Exceptional leadership, team management, and motivational skills.
- In-depth knowledge of various international cuisines and cooking techniques.
- Strong understanding of food safety and sanitation standards (e.g., HACCP).
- Excellent communication, interpersonal, and problem-solving abilities.
- Creativity and a passion for culinary innovation.
- Ability to work independently and manage complex projects remotely.
- Proficiency in using kitchen management software and MS Office Suite.
- Experience in remote team leadership and virtual operations management.
- Strong organizational and time management skills.
Executive Head Chef
Posted 14 days ago
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Job Description
Head Chef
Posted 2 days ago
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Job Description
Responsibilities:
- Oversee all kitchen operations, ensuring efficiency and high standards.
- Develop innovative and appealing menus, considering seasonality and customer preferences.
- Source high-quality ingredients and manage supplier relationships.
- Control inventory, minimize waste, and manage food costs effectively.
- Lead, train, and mentor kitchen staff, fostering a positive and productive work environment.
- Ensure compliance with all health, safety, and hygiene regulations (HACCP).
- Manage kitchen budget and financial performance.
- Collaborate with management on menu pricing and profitability.
- Maintain equipment and kitchen facilities, ensuring they are in excellent working order.
- Supervise food preparation, cooking, and presentation.
- Handle customer feedback and resolve any kitchen-related issues.
- Stay updated on culinary trends and techniques.
A minimum of 5-7 years of progressive experience in professional kitchens, with at least 2-3 years in a Head Chef or Executive Sous Chef role, is required. Culinary degree or equivalent professional certification is highly preferred. Exceptional leadership, organizational, and communication skills are essential. Strong knowledge of various cooking techniques, food safety standards, and cost control measures is mandatory. A proven ability to manage and motivate a diverse team is crucial. Creativity, passion for food, and a commitment to excellence are key attributes.
Head Chef
Posted 2 days ago
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Job Description
Head Chef
Posted 3 days ago
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Job Description
Key Responsibilities:
- Develop creative and appealing menus that align with the restaurant's concept and seasonal availability.
- Oversee all food preparation and cooking processes to ensure consistent quality and presentation.
- Manage, train, and mentor the kitchen staff, fostering a positive and productive team environment.
- Ensure strict adherence to food safety and hygiene standards (HACCP).
- Control food costs through effective inventory management, ordering, and waste reduction.
- Develop and manage the kitchen budget, ensuring profitability.
- Collaborate with the front-of-house staff to ensure a seamless dining experience.
- Maintain and order kitchen equipment, ensuring it is in good working order.
- Stay updated on culinary trends and techniques, incorporating them into menu offerings.
- Conduct regular performance reviews for kitchen staff.
Qualifications:
- Proven experience as a Head Chef, Executive Chef, or Sous Chef in a reputable establishment.
- Culinary degree or equivalent professional training.
- Extensive knowledge of cooking techniques, international cuisines, and menu planning.
- Strong leadership, management, and team-building skills.
- Excellent understanding of food cost control and inventory management.
- Proficiency in food safety and hygiene regulations.
- Creative flair and a passion for delivering exceptional culinary experiences.
- Strong organizational and time-management skills.
- Ability to work effectively under pressure in a fast-paced environment.
- Excellent communication and interpersonal skills.
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Head Chef
Posted 3 days ago
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Head Chef
Posted 4 days ago
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- Designing and developing innovative, seasonally inspired menus that reflect current culinary trends and cater to diverse palates, while maintaining brand identity.
- Leading, mentoring, and training a diverse team of culinary professionals, fostering a positive and productive work environment.
- Overseeing all food preparation, cooking, and presentation to ensure impeccable quality and consistency.
- Managing kitchen inventory, including ordering supplies, controlling stock levels, and minimizing waste.
- Ensuring strict adherence to all health, safety, and sanitation regulations and standards.
- Collaborating with the front-of-house management to ensure seamless service and guest satisfaction.
- Controlling food costs and managing the kitchen budget effectively.
- Developing and implementing training programs for kitchen staff to enhance their skills and knowledge.
- Staying abreast of culinary innovations, emerging ingredients, and industry best practices.
- Maintaining impeccable standards of cleanliness and organization throughout the kitchen and storage areas.
Head Chef
Posted 6 days ago
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