Head Chef
Posted 10 days ago
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Responsibilities
- Implementing and consistently monitoring the Health & Safety policies including the daily operational procedures.
- Lead, direct, and take the necessary decisions ensuring the best business practices; align with the standards of operations.
- Collaborate, participate and develop future company strategies.
- Be knowledgeable of operational budgets and periodically review with the GM's.
- Be a natural problem solver, lead with an exceptional positive attitude.
- Must have a deep knowledge of the Allergens Matrix; collaborate with the Senior management to maintain them updated.
- Ensure that all policies and procedures are followed up to the standards.
- Ensure that standards are kept at the highest level.
- Full knowledge of local health & safety laws
- Be fully versed in the venue's food hygiene manual
- Organise continuous Health & Safety development training levels enforced by local laws and their requirements.
- Work closely with the management team and employees to consistently improve positive morale, work environment and retention.
- Take prompt action on maintenance issues to ensure a safe environment.
- Manage annual leaves/holidays strategically reflecting the business needs
- Participate in all management meetings
- Collaborate with HR and management for initiatives pertaining to team building.
- Involve in and lead future departmental employee development plans.
- Monitor onboarding and roadmap processes.
- Collaborate on recruitment processes.
- Ensure transparency and clear communication across the team.
- Collaborate with the GM in resolving disputes within the teams.
- Respond efficiently and positively to feedback, working with the GM to compile responses in accordance with the feedback.
- Ensure team members feel valued, are encouraged and assisted.
- Promote and implement trainings to ensure the growth of the team.
- Ensure that the entire team follows all internal policies, rules, and operational procedures.
- Italian nationals' applicants only
- Proven experience as Head Chef in Italian restaurants
- Exceptional proven ability of kitchen management
- Outstanding communication and leadership skills
- Good understanding of POS system
- Credentials in health and safety training
- Degree in Culinary science or related certificate
Head Chef
Posted 20 days ago
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Job Description
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
#J-18808-LjbffrHead Chef
Posted today
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Job Description
Key Responsibilities:
- Lead and manage all kitchen staff, including sous chefs, line cooks, and dishwashers, fostering a positive and productive work environment.
- Develop and execute innovative and seasonal menus that align with the establishment's concept and customer expectations.
- Ensure consistent high quality of food preparation and presentation across all dishes.
- Manage inventory, ordering, and receiving of all food and beverage supplies, optimizing for cost and minimizing waste.
- Implement and enforce strict food safety and sanitation standards in accordance with health regulations.
- Control food costs and labor costs, ensuring profitability while maintaining quality.
- Train and mentor kitchen staff, providing ongoing feedback and professional development opportunities.
- Collaborate with management on menu planning, pricing strategies, and promotional activities.
- Maintain kitchen equipment and facilities, ensuring they are clean, functional, and safe.
- Stay current with culinary trends, techniques, and best practices within the hospitality industry.
Qualifications:
- Culinary degree or equivalent professional experience.
- 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.
- Proven ability to create exceptional menus and execute them flawlessly.
- Strong leadership, team management, and communication skills.
- In-depth knowledge of various cuisines, cooking techniques, and food preparation methods.
- Proficiency in inventory management, food costing, and labor cost control.
- Excellent understanding of health, safety, and sanitation regulations.
- Ability to work under pressure in a fast-paced environment and manage multiple priorities.
- Creativity, passion for food, and a commitment to culinary excellence.
- Strong organizational and problem-solving skills.
Head Chef
Posted today
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Job Description
Head Chef
Posted today
Job Viewed
Job Description
Responsibilities:
- Develop and execute innovative, seasonally-inspired menus that align with the restaurant's concept and brand.
- Oversee daily kitchen operations, ensuring smooth workflow and adherence to recipes and standards.
- Manage, train, and mentor kitchen staff, fostering a positive and productive work environment.
- Control food costs through effective inventory management, purchasing, and waste reduction.
- Ensure strict adherence to food safety, sanitation, and hygiene regulations (HACCP).
- Maintain impeccable quality control for all dishes served, from preparation to plating.
- Collaborate with the management team on menu planning, pricing, and promotions.
- Source high-quality ingredients from reputable suppliers.
- Manage kitchen equipment maintenance and ensure a safe working environment.
- Contribute to the overall success and reputation of the restaurant.
The ideal candidate will possess a culinary degree or equivalent professional certification, coupled with a minimum of 7 years of progressive experience in high-volume, fine-dining kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role. Proven leadership abilities, strong organizational skills, and a passion for culinary excellence are essential. A deep understanding of various cooking techniques, international cuisines, and food trends is required. Excellent communication and interpersonal skills are necessary for effective team management and supplier relations. You must have a demonstrable ability to manage costs and maintain profitability without compromising quality.
Head Chef
Posted today
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Job Description
The role demands a minimum of 5 years of progressive experience in a similar capacity, preferably within high-volume, quality-focused establishments. A culinary degree or equivalent certification is highly preferred. The Head Chef will collaborate closely with the F&B management team to conceptualize and execute innovative menus that appeal to a discerning clientele. Responsibilities include overseeing all aspects of food preparation, ensuring consistency and excellence in every dish, managing supplier relationships, maintaining impeccable kitchen hygiene, and complying with all health and safety regulations. This position requires strong leadership skills, exceptional organizational abilities, and a passion for delivering memorable culinary experiences.
Key Responsibilities:
- Develop and implement creative, high-quality menus.
- Manage and train kitchen staff to ensure high performance and morale.
- Oversee daily kitchen operations, including food preparation and service.
- Maintain strict inventory control and manage food costs effectively.
- Ensure compliance with all health, safety, and sanitation standards.
- Source high-quality ingredients from reliable suppliers.
- Monitor food quality and presentation for consistency and excellence.
- Collaborate with management on menu planning, promotions, and pricing.
- Foster a culture of innovation and continuous improvement within the kitchen.
Qualifications:
- 5+ years of experience as a Head Chef or Senior Sous Chef.
- Culinary degree or equivalent certification.
- Proven ability in menu engineering and cost control.
- Strong leadership and team management skills.
- Excellent knowledge of food safety and sanitation practices.
- Creative flair and passion for gastronomy.
- Experience in a similar high-volume environment.
Head Chef
Posted today
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Head Chef
Posted 1 day ago
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Head Chef
Posted 1 day ago
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Head Chef
Posted 1 day ago
Job Viewed
Job Description
Responsibilities:
- Develop and execute creative, seasonal menus that align with the restaurant's brand and target clientele.
- Oversee all daily kitchen operations, ensuring smooth and efficient service.
- Manage food costs, inventory, and supplier relationships to maximize profitability while maintaining quality.
- Lead, train, motivate, and mentor kitchen staff, fostering a positive and collaborative work environment.
- Ensure adherence to all food safety, sanitation, and hygiene standards (HACCP).
- Maintain impeccable standards of food preparation, cooking, and presentation.
- Collaborate with the front-of-house management to ensure a seamless guest experience.
- Implement and monitor quality control measures for all menu items.
- Manage staff scheduling, payroll, and performance reviews.
- Contribute to the overall success and reputation of the restaurant through culinary innovation and operational excellence.
- Stay current with industry trends, new techniques, and emerging culinary concepts.
- Conduct regular inventory checks and manage ordering of supplies.
- Troubleshoot and resolve any kitchen-related issues promptly and effectively.
Qualifications:
- 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.
- Demonstrated expertise in fine dining cuisine and menu engineering.
- Strong leadership, communication, and interpersonal skills.
- In-depth knowledge of food safety regulations and best practices.
- Proven ability to manage budgets, control costs, and maximize profitability.
- Excellent organizational and time-management skills, with the ability to perform under pressure.
- Creativity and a passion for culinary arts, with a focus on high-quality ingredients and presentation.
- Experience in staff training and development.
- Proficiency in kitchen management software and POS systems.
- Ability to work long hours, including nights, weekends, and holidays.
- Strong understanding of current food trends and techniques.